Smoked Chopped Brisket Sandwich Recipe

Prep and Season

Trim excess fat from the brisket, leaving a thin fat cap (about 1/8 inch). Pat the meat dry. Rub the yellow mustard all over the brisket as a binder. Combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar in a bowl; rub evenly over the brisket, pressing to adhere.

Prepare Smoker

Preheat smoker to 225°F (107°C). Soak wood chunks or chips for 30 minutes if using chips, then drain. Add wood to the smoker box or directly on coals to generate steady smoke.

Smoke

Place seasoned brisket on the smoker grate fat side up. Smoke until internal temperature reaches about 195–203°F (90–95°C), roughly 6–8 hours for a 3 lb piece, depending on smoker and consistency. Maintain 225°F and add wood as necessary. Monitor temperature with a probe.

Rest and Chop

When target temp is reached and probe slides in with little resistance, remove brisket and wrap loosely in foil. Rest 45–60 minutes. After resting, use two forks or a coarse chopping knife to coarsely chop the brisket into bite-sized pieces. Reserve juices; mix a few tablespoons back into the chopped brisket to keep moist.

Combine mustard, apple cider vinegar, brown sugar, honey, Worcestershire sauce, hot sauce (if using), salt and pepper in a small saucepan. Warm over medium-low heat, whisking until sugar dissolves and sauce is slightly thickened, 4–6 minutes. Taste and adjust seasoning. Cool to room temperature; refrigerate until ready to serve. Stir before using.

In a large bowl, combine julienned apple, thinly sliced fennel, shredded cabbage and thinly sliced red onion. In a small bowl whisk lemon juice, apple cider vinegar, olive oil, honey, salt and pepper. Pour dressing over the apple-fennel mixture and toss gently to coat. Fold in chopped fennel fronds. Chill for at least 15 minutes to let flavors marry; toss again just before serving.

Lightly butter the cut sides of the potato buns. Toast in a hot skillet or griddle, cut side down, until golden brown, 1–2 minutes.

Warm the chopped brisket gently in a pan with a splash of reserved brisket juices or a few tablespoons of the prepared South Carolina BBQ sauce — just enough to heat and moisten, 2–3 minutes.

To assemble: Spread 1–2 tablespoons of the South Carolina BBQ sauce on the bottom bun. Pile 4–6 ounces (by weight) of chopped brisket onto the bun (adjust to appetite). Spoon an additional 1 tablespoon of sauce over the brisket, then top with a generous handful (about 1/3 cup) of the apple + fennel slaw. Add pickles if using, then crown with the top bun.

Serve immediately with extra BBQ sauce on the side. Makes 6 sandwiches.