Texas Style Brisket Sandwich Combo W/ 2 Sides Recipe

Prepare the rub and brisket

Combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar in a bowl. Pat brisket dry with paper towels. Spread mustard thinly over both sides of the brisket to help rub adhere. Generously apply the dry rub on all surfaces, pressing to adhere. Let sit at room temperature 30 minutes or refrigerate up to overnight for deeper flavor.

Set up smoker or oven

Preheat smoker to 225°F (107°C) using hardwood like hickory or oak. If using a gas/charcoal grill, set up for indirect heat and add soaked wood chips to create smoke. If using oven, preheat to 250°F (121°C) and prepare a roasting pan with a rack.

Smoke low and slow

Place brisket fat-side up on the smoker rack. Insert a probe thermometer into the thickest part. Maintain smoker temperature 225°F. Smoke until internal temperature reaches about 165°F (74°C), roughly 4–6 hours depending on size. During smoking, spritz brisket every hour with a mixture of beef broth and apple cider vinegar to maintain moisture.

Texas crutch (optional) and finish

When brisket hits ~165°F and a nice dark bark has formed, wrap tightly in aluminum foil or butcher paper with 1/2 cup beef broth and 1 tablespoon apple cider vinegar (Texas crutch). Return to smoker/oven and continue cooking until internal temperature reaches 200–203°F (93–95°C) — usually another 3–5 hours. Total cook time for a 4 lb brisket: ~8–11 hours.

Rest

Remove wrapped brisket and let rest in a cooler or warm place for at least 1 hour (up to 2 hours) to allow juices to redistribute.

Slice

Unwrap and drain any accumulated juices into a small pan for serving. Slice brisket against the grain into thin slices for sandwiches. Reserve some chopped point for a juicier texture if present.

While brisket rests, combine ketchup, apple cider vinegar, brown sugar, Worcestershire, hot sauce, smoked paprika, black pepper and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Simmer 6–8 minutes until slightly thickened. Taste and adjust salt, vinegar or sugar. Keep warm. Toss a few sliced pieces of sliced brisket in a small amount of sauce if you prefer a saucier sandwich.

Warm rolls: Butter the cut sides of rolls and toast face-down on a griddle or in a skillet over medium heat until golden and crisp, about 1–2 minutes.

Assemble sandwiches: Spread yellow mustard on the bottom roll if using. Pile 4–6 ounces of sliced brisket per sandwich on the bottom roll. Spoon a little finishing sauce over the brisket (or serve sauce on the side). Top with pickles and place top roll. Serve immediately.

Combo portioning: This recipe makes about 6 sandwiches (servings). For a combo plate, serve 1 sandwich with two sides (see sides) and extra sauce on the side.

Make dressing: In a bowl combine mayonnaise, apple cider vinegar, sugar, salt and black pepper; whisk until smooth.

Combine slaw: In a large bowl toss shredded cabbage and grated carrot with dressing until evenly coated. Taste and adjust seasoning. Chill at least 30 minutes to meld flavors before serving.

Cook bacon and aromatics: In a medium skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Remove some bacon fat if excessive, leaving about 1–2 tablespoons. Add chopped onion and sauté until translucent, 4–5 minutes.

Combine and simmer: Add drained beans, ketchup, brown sugar, molasses, yellow mustard, apple cider vinegar and black pepper to the skillet with bacon and onions. Stir to combine and simmer gently for 10–15 minutes until flavors meld and sauce thickens slightly. Taste and adjust sweet/savory balance.

Finish: Transfer to a serving dish and top with reserved crisp bacon. Keep warm until serving.