Equipment you’ll need:
500g Brisket (cooked leftovers)
200g Streaky Bacon
1/3 cup of Lane's BBQ Australia Kinda Sweet
2 tbs Lane’s Signature Rub
1/2 cup Panko Crumbs
1/2 Cup Chicken Stock
2 sheets of Puff Pastry.
1 egg yolk
Sesame Seeds (optional)
Take puff out of freezer and bring up to room temperature.
Fire up smoker to 360f/180c.
Blitz brisket, breadcrumbs in food processor and add sauce, chicken stock and signature rub to food processor. Gently blitz again.
Dice bacon and fold through brisket mixture (do not blitz)
Place brisket mixture in centre of puff sheet and fold over.
Whisk egg yolk and paint on each sausage roll. Add sesame seeds if desired with a crack of salt.
Line baking tray with baking paper and add a little oil. Place in smoker/oven for 30 minutes or until deep golden brown.