Brisket Sandwich Recipe

Prepare the Dry Rub

In a bowl, mix together brown sugar, paprika, black pepper, salt, garlic powder, onion powder, cayenne pepper, and smoked paprika until well combined.

Rub the Brisket

Pat the brisket dry with paper towels. Generously apply the dry rub all over the brisket, ensuring it is evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Smoke the Brisket

Preheat your smoker to 225°F (107°C). Place the brisket in the smoker and cook for about 10-12 hours, or until the internal temperature reaches 195°F (90°C). Remove from the smoker and let it rest for at least 30 minutes before slicing.

Slice the Brisket

Once rested, thinly slice the brisket against the grain to ensure tenderness.

Slice the Onions

Thinly slice the red onion and place it in a clean jar.

Prepare the Pickling Solution

In a saucepan, combine apple cider vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.

Pickle the Onions

Pour the hot pickling solution over the sliced onions in the jar. Let it cool to room temperature, then refrigerate for at least 1 hour before using.

Toast the Ciabatta

Preheat your oven to 400°F (200°C). Slice the ciabatta rolls in half and place them on a baking sheet. Toast in the oven for about 5-7 minutes until golden brown.

Assemble the Sandwich

Spread a generous amount of G.G. Dunkel BBQ sauce on the bottom half of each ciabatta roll. Layer the sliced brisket on top, followed by pickles and pickled red onions. Top with the other half of the ciabatta roll.

Serve

Cut the sandwiches in half and serve immediately with extra BBQ sauce on the side.