Brisket Biscuit Recipe

Season brisket

Pat the brisket dry. Evenly spread yellow mustard over all surfaces to act as a binder. In a small bowl combine kosher salt, black pepper, garlic powder and smoked paprika. Rub the spice mix all over the brisket, pressing to adhere.

Prepare smoker

Preheat your smoker to a steady 225°F (107°C). Soak wood chips (hickory or oak) for 30 minutes if using a charcoal smoker, then drain. Add wood to smoker according to manufacturer instructions.

Smoke the brisket

Place the seasoned brisket fat-side up on the smoker grate. Smoke until internal temperature reaches 195–203°F (90–95°C), about 6–8 hours for a 2 lb brisket (smaller pieces can take 4–6 hours). Monitor temperature and add wood/charcoal as needed.

Rest and slice

Remove brisket and wrap in foil or butcher paper. Let rest for 30–45 minutes. Slice thinly against the grain into serving pieces. Keep warm until assembly.

Cook onions low and slow

Heat a large skillet over medium-low heat. Add butter and olive oil. Once butter is melted, add the thinly sliced onions and stir to coat. Sprinkle with brown sugar and salt. Cook, stirring every 4–5 minutes, until onions are deep golden brown and very soft, 25–35 minutes.

Finish onions

When onions are almost done, add black pepper and apple cider vinegar to deglaze and brighten the flavor. Cook another 1–2 minutes, then remove from heat and set aside. Keep warm for assembly.

Combine sauce ingredients

In a medium bowl whisk together mayonnaise, yellow mustard, apple cider vinegar, honey, brown sugar, Worcestershire sauce, hot sauce, smoked paprika, black pepper and salt until smooth and emulsified.

Adjust seasoning

Taste and adjust for balance — add more honey if you want sweeter, more vinegar if you want tang, or a pinch more salt. Chill in the refrigerator for at least 30 minutes to let flavors meld. Serve cold or at room temperature alongside the biscuits.

Bake biscuits

Bake biscuits according to package or recipe instructions until golden brown (usually 12–18 minutes at 400°F / 200°C for standard biscuits). Brush hot biscuits with melted butter.

Assemble brisket biscuit

Split a warm biscuit. Place 2–3 slices of smoked brisket on the bottom half. Top brisket with 2–3 tablespoons of caramelized onions. Spoon 1–2 tablespoons of Carolina gold BBQ sauce over the onions (serve extra sauce on the side). Close with the biscuit top. Garnish with chopped parsley if desired.

Serve

Serve immediately while hot with extra Carolina gold BBQ sauce on the side. Leftover brisket and sauce keep refrigerated for up to 3–4 days.