12 Hour Brisket Sandwich Recipe

Trim and season

Trim excess fat from the brisket leaving a thin (1/8–1/4 inch) fat cap. Pat brisket dry. Brush both sides with yellow mustard to help the rub adhere. Mix kosher salt, coarse black pepper, paprika, garlic powder and onion powder and rub evenly over the entire brisket. Let rest uncovered in refrigerator for at least 1 hour or up to overnight.

Prepare smoker/oven

Preheat smoker to 225°F (107°C) using hickory or oak. If using an oven, preheat to 275°F (135°C) and plan to braise in a covered pan. Soak wood chips if using a pellet grill or similar.

Smoke or slow-cook

Place brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part. Smoke for 6–8 hours until internal temp reaches about 160–165°F and a nicely dark bark forms. If oven-braising instead, place brisket in a roasting pan with beef broth, cover tightly with foil and roast until internal temp about 160–165°F.

Wrap and continue cooking (Texas crutch)

Remove brisket and place on heavy-duty foil. Add 1/2 cup beef broth, then wrap tightly. Return to smoker or oven and continue cooking until internal temperature reaches 195–203°F and probe slides in with little resistance, about another 4–6 hours depending on size. Total cook time ~10–12 hours.

Rest and slice

Transfer wrapped brisket to a cooler or baking sheet and let rest for at least 1 hour (up to 2 hours). Reserve juices from the foil. Unwrap and slice brisket thinly across the grain. If desired, chop some sliced brisket coarsely for sandwich filling and mix with reserved juices to keep moist.

Combine white vinegar, water, sugar, and kosher salt in a small saucepan and bring to a simmer until sugar dissolves. Remove from heat and add smashed garlic and peppercorns. Place sliced peppers in a jar and pour hot brine over them, pressing to submerge. Let cool to room temperature, then seal and refrigerate for at least 1 hour (best overnight). Keeps refrigerated for up to 2 weeks.

In a large bowl combine shredded green cabbage, red cabbage and grated carrot. In a small bowl whisk apple cider vinegar, mayonnaise, honey, Dijon mustard, salt and pepper until smooth. Pour dressing over cabbage mixture and toss to combine. Let sit 10–20 minutes to meld flavors. Taste and adjust seasoning.

In a bowl whisk together mayonnaise, smoked paprika, lemon juice, Worcestershire sauce, minced garlic, salt and pepper until smooth. Taste and adjust acidity or seasoning. For a deeper smoke flavor, fold in 1 teaspoon of reserved brisket bark crumbs or a few drops of liquid smoke (optional). Chill until assembly.

Lightly butter the cut sides of the rolls and toast on a griddle or in a skillet until golden and slightly crisp.

Spread a generous layer (about 1–2 tablespoons) of smoked aioli on both bottom and top halves of each roll.

Pile warm sliced or chopped brisket on the bottom half of each toasted roll (about 4–6 ounces brisket per sandwich). Spoon a little reserved brisket juice over the meat to keep it moist.

Top brisket with a couple of tablespoons of cabbage slaw and several rings of pickled peppers to taste.

Close sandwich with the top roll, press gently, and serve immediately with extra aioli and pickles on the side.