Brisket Sandwich Recipe

Prepare the rub

In a small bowl combine kosher salt, coarsely ground black pepper, paprika, garlic powder, onion powder and brown sugar. Mix thoroughly so spices are evenly distributed.

Trim and oil the brisket

Pat the brisket dry with paper towels. Trim excessive hard fat leaving about 3–5 mm of fat cap. Rub the surface lightly with vegetable oil to help the rub adhere.

Apply the rub

Generously apply the dry rub to all sides of the brisket, pressing it into the meat so it forms an even crust. Reserve any extra rub for later.

Smoke or roast the brisket

Preheat smoker to 110–120°C (225–250°F). Place the brisket fat-side up on the smoker grate. Smoke until internal temperature reaches 93°C (200°F), about 1.5–2 hours per 0.5 kg (for a 2.5 kg brisket plan ~7–8 hours), spritzing with water or beef broth (250 ml) every 1–1.5 hours to maintain surface moisture and help bark development.

Wrap (optional Texas crutch)

If the brisket stalls around 70–75°C and is taking very long, wrap it tightly in foil or butcher paper with most of the spritz liquid to accelerate cooking. Return to smoker until it reaches 93°C (200°F).

Rest the brisket

Remove brisket from smoker and let it rest, wrapped, for at least 1 hour (preferably 1.5–2 hours) in an insulated cooler or warm oven. This relaxes the meat and redistributes juices.

Slice brisket

Unwrap and place on a cutting board. Trim excess fat if needed. Using a sharp slicing knife, slice brisket against the grain into 3–5 mm thick slices for tender bites. Lightly season slices with ½ tsp salt and ¼ tsp black pepper if desired.

Combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, hot sauce, smoked paprika and ¼ tsp salt in a small saucepan. Warm over medium-low heat, whisking until sugar dissolves and sauce slightly thickens, about 5–8 minutes. Taste and adjust seasoning. Keep warm until assembly.

Prepare rolls

Split sandwich rolls and lightly butter cut faces. Toast buttered faces in a skillet over medium heat until golden, about 1–2 minutes per side, or under a broiler for 1–2 minutes. Keep warm.

Layer sandwich

Place 3–4 slices (about 120–160 g) of sliced brisket on the bottom half of each roll. If using sauce, drizzle 1–2 tbs finishing sauce over the brisket. Top with a spoonful (about 2 tbs) of coleslaw and 3–4 pickle slices. Spread ½ tbs mustard on the top roll and close the sandwich.

Serve

Serve brisket sandwiches warm with extra sauce on the side. Leftover brisket can be refrigerated for up to 4 days or frozen for 3 months.