Is Arby’s Brisket Beef Or Pork

My first impression? This sandwich is stacked. Although it doesn’t exactly look like the picture below—these things never do—it does look fairly similar. It’s the rare fast food sandwich with true heft. When you bite into it, a few things stand out right away: the tender, juicy beef, the nicely subtle gouda (which is smoked and makes a great accompaniment to the brisket), the sweet-but-tangy barbecue sauce, and the crisp, soft-chewy bun. The sandwich is a testament to quality: the beef is superior to anything else available, and the use of gouda isn’t just “out of the box,” but downright inspired in a market dominated by American cheese, where pepperjack is regarded as exotic. The bread tastes particularly good because it is “bakery fresh.” The addition of crispy onion straws is the last detail that really makes the Smokehouse Brisket exceptional. These provide a lovely textural contrast, but the rich, smokey flavor of the beef overshadowed them a little. This sandwich is so good that I doubt you could find one even in a Deep South barbecue restaurant where everyone speaks in a drawl and uses a lot of “y’all”s in their speech.

My rating: 5 knives. This is the best thing on the menu—or as good as a fast-food sandwich can get, really!

True innovations in fast food are few and far between. Most of the time, they’re just recycled ideas that have been slightly altered. For example, Jack in the Box introduces a breakfast sandwich with waffles in place of bread, while McDonald’s debuts a pancake-based sandwich. Then, Taco Bell introduces breakfast tacos, which expand on the waffle concept. Imitation is the purest form of flattery, so all American fast food chains must be in love. The consumer, however, is not. There’s simply very little originality. Each person has a different take on a chicken, fish, or other sandwich. Thus, when Arby’s debuted the Smokehouse Brisket last year, people took notice because it was a genuinely novel and previously unheard-of product. Something that was never able to fly, never went in the sea, and even if it had once stood in a field and mooed, it wasn’t crushed and reduced to a boring gray patties

By all accounts, the Smokehouse Brisket was a runaway hit for the struggling chain best known for their roast beef sandwiches and “horsey” sauce. Arby’s declared it their most successful new product launch in company history; sales increased 12%, and approximately one out of every five customers tried the new offering. Unfortunately, it was only available for a limited time. Unwilling to look a gift horsey in the mouth, Arby’s has brought the sandwich back this year, though it’s uncertain how long it will be available.

This is a win for Arby’s, and if they keep coming up with creative menu items (like this equally inventive Roast Beef

Shes onto something. Arby’s basic roast beef sandwich is as monotonous as fast food gets. It’s a party when you add some Horsey and Arby’s sauce. It’s all about the cheese and sauce with the Beef and Cheddar. Cripy onions and sauce on the chain’s more recent mini sandwiches?

“It’s Arbys,” she shrugged, as though that clarified everything. It did not, and I said so. “I’ve been going there for years, and the food has always been the same: bland bread, bland meat, and toppings and sauces to give the food some real taste. ” Advertisement.

After she finished her sandwich earlier this afternoon, my wife brought this to my attention. While she was eating, I had been fuming about the Smokehouse Brisket, lamenting the use of mayonnaise, the overly sweet barbecue sauce, and crispy onions as the distinguishing features of the more than $5 expensive sandwich. Advertisement.

Okay, smoked gouda is something I can eat, even though this slice looked a little worn out. Although the crispy onions were tasty, they weren’t quite the same because they were covered in Arby’s unique, overly-sauceful barbecue sauce. Advertisement.

Take note that I refer to 24 hours multiple times in the video. This is because 24 is a better number than 13. Advertisement.

Arby’s basic offering of hot roast beef sandwiches served quickly and artistically arranged in corporate menu photos served as the company’s cornerstone. But not roast beef that you could “cut off the body of a cow” or “buy in a store.” Arby’s roast beef, on the other hand, resembled something that had been raised in futuristic green liquid vats: it was strangely gray, wet, and overly smooth, and it didn’t resemble anything that had ever been alive.

We are unaware of the sandwich’s assembly process, which components are prepared on-site and which are ready to go from the corporate office. It’s possible that none of it is cooked at all and that Arby’s scientists have developed a technologically puzzling method for creating food that looks real.

Look, the Arby’s Smokehouse Brisket Sandwich won’t make you feel as though you’ve traveled through time to a dilapidated Texas gas station parking lot where you can eat excellent slow-smoked beef brisket from a smoker the size of a tanker truck. Arby’s has, however, managed to create a sandwich that somewhat resembles actual food, which has shocked us.

Whatever the process, the meat is extremely tender and has a rich, beefy flavor that you wouldn’t typically find in a fast-food restaurant. A layer of crispy onions that just can’t quite hold onto their crispness is followed by a slice of smoked Gouda, which adds more flavor and a melty texture. Unfortunately, there was another textural contrast that could have elevated this sandwich to a whole new level.

Most importantly, this sandwich challenges your perceptions of Arby’s ingredients and its ever-expanding menu. We’re not sure if Arby’s has begun to prepare actual food or if the Flavor-Fix Nutri-Matic Rheostat 9000TM has simply become so advanced that it appears that way. In any case, it’s a lunch you won’t regret a bit and a significant advancement for a chain that we had all but forgotten about.