Brisket Sandwich Recipe

Prepare brisket for smoking (if not already smoked)

Trim excess fat leaving a thin cap (~1/8"), apply the beef rub evenly over the entire brisket. Let rest refrigerated for 1–2 hours or up to overnight.

Smoke brisket

Preheat smoker to 225°F (107°C). Add applewood or hickory chips to the smoker. Place brisket fat cap up on the grate and smoke until internal temperature reaches 195–203°F (90–95°C), about 8–12 hours depending on size. Maintain steady temperature and add wood as needed.

Rest and slice

Remove brisket from smoker, wrap loosely in foil, and let rest in an insulated cooler or warm place for 1 hour. Hand-slice the brisket against the grain into 1/8"–1/4" thick slices when ready to assemble.

Warm au jus

Warm 1 cup of beef au jus or pan drippings over low heat until just simmering; keep warm for dipping and moistening the meat.

Toast rolls

Split sandwich rolls and evenly spread softened butter on cut sides. Heat a skillet or griddle over medium heat and toast the buttered sides until golden brown and crisp, about 1–2 minutes per side. Remove and keep warm.

Portion brisket

Divide sliced brisket into 8 equal portions (approx. 4 oz / 113 g each). Briefly rewarm slices in the warm au jus for 30–60 seconds if needed to bring back juiciness.

Assemble sandwiches

Place a generous portion of warm sliced brisket onto the bottom half of each toasted roll. Spoon a small amount (about 1–2 tbsp) of warmed au jus over the meat to keep it moist. Add pickles and a small drizzle of yellow mustard or hot sauce if using. Season with a pinch of kosher salt and freshly cracked black pepper. Cap with top bun.

Serve each brisket sandwich immediately while hot with remaining au jus on the side for dipping. Offer extra pickles, mustard, and hot sauce at the table.

Leftovers: store sliced brisket and au jus separately in airtight containers in the refrigerator for up to 3–4 days. Rewarm gently in a covered pan with a little au jus to retain moisture.