Brisket Sandwich Recipe

Trim and bind

Trim excess fat from the brisket to about 1/4-inch thickness. Pat the meat dry with paper towels. Spread the mustard evenly over all surfaces to help the rub adhere.

Apply rub

Combine kosher salt, coarse black pepper, garlic powder, onion powder, and paprika in a small bowl. Rub the spice mixture evenly over the entire brisket, pressing lightly so it adheres.

Preheat smoker or grill

Preheat your smoker to 225°F (107°C). If using a charcoal or gas grill, set up for indirect heat and maintain 225°F. Add soaked wood chips to the smoker box or coals to create a steady smoke.

Smoke the brisket

Place the brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part. Smoke until the internal temperature reaches about 165°F (74°C), roughly 4–6 hours depending on size and smoker—monitor temperature rather than time.

Wrap and finish

When the brisket hits ~165°F and has a dark bark, remove it and wrap tightly in foil or butcher paper with 1 cup beef broth (or drippings) and 2 tablespoons apple cider vinegar to maintain moisture. Return to the smoker and continue cooking until the internal temperature reaches 200–203°F (93–95°C) and probe feels like butter, another 2–4 hours.

Rest the brisket

Remove the wrapped brisket from the smoker and let it rest for at least 1 hour in a cooler or an oven set to 'warm' wrapped in towels. Resting allows juices to redistribute and makes slicing easier.

Slice or pull

Unwrap and reserve juices. Slice the brisket thinly against the grain for sandwiches (or shred/chop if preferred). Keep warm in a covered pan with a few spoonfuls of reserved juices to prevent drying.

Prepare the finishing sauce by combining 1 cup beef broth or reserved drippings, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 tablespoon Worcestershire sauce, and 1 teaspoon hot sauce (if using) in a small saucepan. Bring to a simmer over medium-low heat and reduce 5–8 minutes until slightly thickened. Taste and adjust acidity or sweetness. Spoon some sauce over sliced brisket to moisten before assembling sandwiches; reserve remaining sauce for serving.

Toast rolls

Preheat a skillet or griddle over medium heat. Spread softened butter on cut sides of rolls. Toast cut-side down until golden and crisp, about 1–2 minutes.

Assemble sandwiches

Place a generous portion (about 6–8 oz) of sliced brisket on the bottom half of each roll. Drizzle 1–2 tablespoons of the finishing sauce over the meat. Top with sliced pickles and thinly sliced red onion. If using cole slaw, add a small scoop on top of the meat or on the side. Close sandwiches with the top roll.

Serve

Serve the brisket sandwiches immediately with extra sauce on the side and pickles or slaw. Leftover brisket keeps well refrigerated for 3–4 days and reheats gently with a splash of beef broth.