Beef Brisket Sandwich Recipe
Texas Big! Smoked, sliced, and piled high on a toasted bun. Topped with coleslaw or lettuce and pickle
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Ingredients
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Brisket & Rub
Smoking & Finish
Slaw (optional)
Buns & Assembly
Method
Brisket & Rub
- 1
Trim and bind
Trim excess hard fat from the brisket, leaving a thin fat cap (about 1/4 inch) to keep the meat moist. Pat the brisket dry with paper towels. Rub the yellow mustard all over the exterior to act as a binder for the dry rub.
- 2
Make the rub
In a bowl combine kosher salt (3 tbsp), coarse black pepper (2 tbsp), paprika (2 tbsp), brown sugar (2 tbsp), garlic powder (1 tbsp), chili powder (1 tbsp) and ground cumin (1 tsp). Mix thoroughly so there are no clumps.
- 3
Apply the rub
Generously coat the entire brisket with the rub mixture, pressing it into the meat so it adheres. Let the rubbed brisket rest uncovered in the refrigerator for at least 1 hour or up to overnight to let the rub hydrate and penetrate.
Smoking & Finish
- 4
Prepare smoker
Preheat your smoker to maintain a steady 225–250°F (107–121°C). Add 4 cups of lump charcoal or briquettes and 3 hardwood chunks (hickory, oak or post oak) to the firebox or charcoal chamber per your smoker instructions. Place a water pan in the smoker to help regulate temperature and humidity.
- 5
Place brisket on smoker
Place the brisket fat-side up on the smoker grate in the coolest part of the smoker. Insert a probe thermometer into the thickest part of the flat, avoiding fat and bone, and close the smoker.
- 6
Spritzing schedule
Mix 1 cup apple cider vinegar with 1 cup water in a spray bottle. Starting at 2 hours into the smoke, spritz the brisket every 45–60 minutes until the stall (around 150–170°F) to keep the surface moist and promote bark formation.
- 7
Monitor and wrap
When the internal temperature reaches about 160–170°F and the brisket has a deep mahogany bark (usually 4–6 hours), remove it and wrap tightly in one sheet of butcher paper or heavy-duty aluminum foil. If you like a softer bark, wrap sooner; for a firmer bark, wait longer.
- 8
Finish to target temp
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reads 200–203°F in the thickest part (typically total cook time 8–12 hours depending on brisket size and smoker). If desired, during the last hour you can pour 1 cup unflavored beef broth into the foil or paper (before resealing) to help maintain moisture.
- 9
Rest
Remove the wrapped brisket from the smoker and let it rest, wrapped, for 1–2 hours in a cooler or warm oven. Resting allows juices to redistribute and makes slicing easier.
- 10
Slice
Unwrap and separate the point from the flat if you prefer. Using a sharp slicing knife, slice the brisket thinly against the grain for the flat and at a slightly different angle for point slices so each bite is tender. Keep the slices warm (covered) until assembly.
Slaw (optional)
- 11
Combine vegetables
In a mixing bowl toss together shredded green cabbage (3 cups) and shredded carrots (1 cup).
- 12
Make dressing
In a small bowl whisk together mayonnaise (1/2 cup), apple cider vinegar for slaw (2 tbsp), granulated sugar (1 tbsp), kosher salt for slaw (1 tsp) and freshly ground black pepper for slaw (1/2 tsp) until smooth.
- 13
Dress the slaw
Pour the dressing over the shredded cabbage and carrots and toss until evenly coated. Taste and adjust seasoning. Refrigerate at least 30 minutes before serving so flavors meld, or serve immediately if short on time.
Buns & Assembly
- 14
Toast the buns
Split the brioche or potato buns (8). Spread softened unsalted butter (2 tbsp) on cut sides and toast cut-side down in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes per side. Alternatively, toast under a broiler briefly.
- 15
Assemble sandwiches
Pile 3–4 ounces of sliced brisket per sandwich onto the bottom bun. Top the brisket with 2 slices of dill pickle (or as desired). If using slaw, spoon about 1/3 to 1/2 cup of prepared slaw atop the brisket. If choosing lettuce instead of slaw, add one leaf of romaine or leaf lettuce. Cap with the top bun.
- 16
Serve
Serve the sandwiches hot with extra pickles and any leftover slaw on the side. Offer BBQ sauce on the side if desired. Leftover brisket stores covered in the refrigerator for 3–4 days.
