Brisket Sandwiche
Transform smoked brisket into the ultimate sandwich experience with this Texas-inspired recipe. Featuring tender, smoky meat on toasted brioche, topped with tangy pickles and onions, every bite delivers authentic BBQ flavor.
Ingredients
For the Brisket:
- 12-14 lb whole beef brisket choice grade or higher
- 1/4 cup coarse kosher salt
- 1/4 cup coarse black pepper
- 2 tablespoons garlic powder optional
- Oak or hickory wood for smoking
For the Sandwich:
- 8-10 brioche buns
- 1 large red onion thinly sliced
- 2 cups dill pickle chips
- 1 cup BBQ sauce
- 1/4 cup unsalted butter melted (for toasting buns)
Instructions
Preparing the Brisket:
- Trim excess fat from brisket, leaving about 1/4 inch fat cap
- Combine salt and pepper to create rub
- Apply rub generously to all sides of brisket
- Let rest at room temperature for 1 hour
Smoking:
- Preheat smoker to 225°F
- Place brisket fat side up
- Smoke until internal temperature reaches 165°F (about 6-8 hours)
- Wrap in butcher paper
- Continue smoking until internal temperature reaches 195-205°F (about 4-6 more hours)
- Rest wrapped meat for minimum 1 hour
Assembly:
- Butter and toast brioche buns
- Slice brisket against the grain, 1/4 inch thick
- Layer bottom bun with BBQ sauce
- Add 6-8 oz sliced brisket
- Top with pickles and onions
- Add additional sauce if desired
- Close sandwich with top bun
Notes
- Choose a well-marbled brisket with good flexibility
- Maintain consistent smoker temperature
- Spray brisket with beef broth every 2 hours for moisture
- Let meat rest fully before slicing
- Serve immediately while bun is still warm