Pat the brisket dry with paper towels. Trim excess fat to leave about 1/4" fat cap across the top; remove silver skin and large hard pockets of fat so rub can penetrate.

Bind and Season

Lightly coat the entire brisket with yellow mustard (acts as a binder). Mix kosher salt, cracked black pepper, garlic powder, onion powder, and paprika in a bowl. Generously apply the rub to all sides of the brisket, pressing so it adheres. Let rest on a tray in the refrigerator for 1–2 hours (or up to overnight) uncovered for a better bark.

Prepare Smoker

Preheat smoker to 225°F (107°C) using indirect heat. Add chosen wood chips/chunks (oak or hickory recommended) and stabilize temperature. Place a water pan in the smoker to maintain moisture if desired.

Smoke

Place brisket fat-side up on the smoker grate and insert a probe thermometer into the thickest section. Smoke at 225°F (107°C) until internal temperature reaches 165°F (74°C). This typically takes 4–6 hours depending on size and smoker consistency.

Wrap (Texas crutch)

When the brisket reaches about 165°F and has a dark bark, remove it and wrap tightly in heavy-duty aluminum foil or pink butcher paper with 1/4 cup of beef au jus or a splash of beef broth to maintain moisture. Return wrapped brisket to the smoker.

Finish Cooking

Continue cooking the wrapped brisket until internal temperature reaches 200–203°F (93–95°C) and probe slides with little resistance. This can take another 3–6 hours depending on brisket size.

Rest

Remove the brisket from the smoker and let it rest, still wrapped, in a cooler or insulated container for at least 1 hour (up to 2 hours). Resting allows juices to redistribute.

Slice or Pull

Unwrap the brisket. For a buwich, slice brisket thinly across the grain for leaner slices and along the grain or pull the point for shredded pieces. Reserve any collected drippings (au jus) for sauce or dipping.

Finishing sauce (optional)

Combine 1 cup strained beef au jus or brisket drippings with 1/2 cup BBQ sauce, 1 tsp Worcestershire sauce and 1/4 tsp red pepper flakes in a small saucepan. Warm over low heat and whisk to combine. Adjust seasoning and thickness: simmer 3–5 minutes until slightly reduced. Keep warm until assembly.

Buwich assembly

Prepare rolls

Split the rolls horizontally. Lightly butter the cut faces of each roll. Toast buttered faces on a griddle or skillet over medium heat until golden and crisp, about 1–2 minutes per side.

Sauce and spreads

Spread about 1 tablespoon mayonnaise and 1 tablespoon yellow mustard per roll bottom (adjust to taste). If using the warm finishing sauce, lightly brush a thin layer on the bottom bun or set it for dipping.

Build the sandwich

Layer 3–4 oz (roughly 85–115 g) of sliced or pulled brisket onto each roll bottom. Spoon a little finishing sauce over the meat if desired. Add 1 slice of cheese on top of hot brisket so it softens. Top with thinly sliced onions (about 2 tbsp), 2–3 pickle slices, a few pickled jalapeños if using, and a small handful (about 1/4 cup) of shredded lettuce or 1 leaf of leaf lettuce.

Finish

Place the top roll, press gently, and if you like, return assembled sandwiches to a low oven (250°F / 120°C) for 5 minutes to warm through and melt cheese slightly. Serve immediately with extra au jus for dipping on the side.