Mitchell’s Smoked Brisket

Located at the base of Blackcomb Mountain, Portobello Market does a roaring sammie trade at breakfast. Their signature roast porchetta in a ciabatta bun has sustained thousands of winter powder hounds too busy to take a lunch break. But we think the sumptuous pulled-brisket is pretty sweet too. Meltingly tender after being bathed in wood smoke for 12 hours, the fall-apart beef is swaddled in tangy beer sauce (made with Deep Cove Brewers’ IPA) and garnished with pickled red onions, which adds textural crunch and a blast of acidity. Named after Executive Sous Chef Jason Mitchell, who keeps a hawk-eye on the smoker, this brisket sandwich turns into a full-meal deal come dinnertime. Just sayin’.