Smoked Brisket W/ Bbq & Swiss Recipe

Trim and bind

Trim excess fat from the brisket, leaving about 1/4 inch fat cap. Pat brisket dry with paper towels. Rub yellow mustard evenly over all surfaces of the brisket to help the rub adhere.

Apply dry rub

In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder and smoked paprika. Rub the spice mix generously and evenly over the entire brisket, pressing the rub into the meat.

Prepare smoker

Preheat your smoker to 225°F (110°C). If using wood chips, drain and place apple wood chips on coals or in smoker box per manufacturer instructions. Place a pan with beef broth or water in the smoker to maintain moisture.

Smoke the brisket

Place the brisket fat side up on the smoker rack. Smoke at 225°F until internal temperature reaches about 160°F (71°C). This typically takes 4–6 hours depending on brisket thickness. Every 45–60 minutes, spritz the brisket lightly with the beef broth or water to keep the surface moist.

Texas crutch (optional)

When the brisket hits around 160–170°F and the bark is set, wrap the brisket tightly in heavy-duty foil or butcher paper. Return to the smoker and continue cooking until the internal temperature reaches 200–203°F (93–95°C) and the meat is probe-tender (a thermometer or skewer should slide in with little resistance). This will likely take another 3–5 hours.

Rest

Remove the brisket from the smoker and let it rest in the foil or butcher paper for at least 1 hour in an insulated cooler or warm place. Resting allows juices to redistribute and makes slicing easier.

Slice

Unwrap the rested brisket and separate point from flat if desired. Slice the brisket against the grain into 1/8–1/4 inch thick slices for sandwiches. Keep sliced brisket warm in a low oven (about 170°F/75°C) covered with foil or in a covered pan.

Combine all sauce ingredients (ketchup, brown sugar, apple cider vinegar, Worcestershire, Dijon, smoked paprika, minced garlic, hot sauce, salt, and black pepper) in a small saucepan and whisk until smooth.

Bring the sauce to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 8–12 minutes until slightly thickened and glossy. Taste and adjust seasoning (more sugar for sweetness, more vinegar for tang). Remove from heat and keep warm. Reserve about 1/2 cup of sauce for serving on the side and 1/2 cup to toss with sliced brisket if desired.

Toast rolls

Preheat oven to 375°F (190°C) or use a skillet. Split the rolls and lightly butter cut sides. Place buttered rolls on a baking sheet cut-side up and toast in the oven for 6–8 minutes until golden and slightly crisp, or toast in a skillet over medium heat until lightly browned.

Dress brisket

If you like your brisket saucy, gently toss sliced brisket with about 1/2 cup of the warm BBQ sauce. Alternatively, leave sauce on the side for diners to add. Keep remaining sauce warm for serving.

Assemble sandwiches

Place a generous portion (about 4–6 oz) of sliced brisket on the bottom half of each roll. Top the brisket with one slice of Swiss cheese (or two for extra melt). If you want the cheese melted, place assembled open sandwiches under a broiler or in a hot oven for 1–2 minutes until cheese softens and melts slightly. Add pickles and/or a small scoop (roughly 1/4 cup) of coleslaw if using. Spoon additional BBQ sauce over the filling if desired. Cap with the top bun and garnish with chopped parsley if using.

Serve

Serve sandwiches immediately with extra BBQ sauce on the side and optional pickles or coleslaw. Leftover brisket keeps well refrigerated for up to 4 days and reheats gently in a covered pan with a splash of beef broth or extra sauce to prevent drying.