Gold Angus-beef brisket, dry-rubbed with sea salt, pungent Tellicherry black pepper, garlic, and marjoram, is left to sit in a mixture of butter-sautéed onions, caramelly demerara sugar, ketchup, molasses, garlic, and cayenne. Later it’s hand-pulled and layered into a bun that’s basically challah baked in hot-dog-roll form. On the side you get molasses-baked beans with applewood-smoked bacon, best added to the sandwich. (422 Detroit Street; 734-663-3354)
Tagzania
