Brisket Sandwich Recipe

Trim & Season

Trim excess hard fat from the brisket leaving a thin layer for flavor. Rub the brisket all over with vegetable oil. Combine kosher salt, coarse black pepper, garlic powder, onion powder and smoked paprika; rub the spice mix evenly over the meat. Let rest at room temperature 30 minutes or refrigerate up to overnight.

Smoke or Roast Slowly

Preheat smoker to 225°F (105°C). Place brisket fat-side up on the smoker grate. Smoke until internal temperature reaches 195–203°F (90–95°C), about 8–10 hours for a 3 lb flat/point mix (times vary by size). If you do not have a smoker, preheat oven to 275°F (135°C), put brisket in a roasting pan with 1 cup beef broth, cover tightly with foil and roast until 195–203°F, about 4–6 hours depending on thickness.

Rest & Slice

When brisket reaches target temperature, remove and tent with foil. Rest 30–45 minutes to let juices redistribute. Using a sharp slicing knife, slice thinly across the grain into 1/8–1/4 inch slices. Keep slices warm in their juices until assembling sandwiches.

Make Brine

In a small saucepan combine white vinegar, water, sugar, kosher salt, mustard seeds, peppercorns and bay leaf. Bring to a simmer until sugar and salt dissolve, about 3–4 minutes; remove from heat and let cool slightly.

Pack Jars & Pickle

Place okra and sliced red/wild onion into a clean jar or shallow container. Pour warm brine over the vegetables so they are fully submerged. Cool to room temperature, then refrigerate at least 4 hours (overnight preferred) before serving. Keeps refrigerated for up to 2 weeks.

Prepare Bread

Spread butter thinly on one side of each slice of black bread. Toast the buttered side in a skillet over medium heat until golden and crisp, about 1–2 minutes per side, or toast in a toaster/oven. Spread 1/2 tsp mustard on the untoasted side of each slice.

Layer Sandwich

On four slices of the toasted black bread, place a layer of thinly sliced brisket (about 3–4 oz per sandwich). Top brisket with 2–3 slices of tomato, 3–4 pieces of pickled okra and a few thin slices of the pickled onion. Sprinkle each sandwich with about 1/2 tablespoon chopped parsley. Close sandwiches with remaining bread slices, mustard side down. Press gently and cut in half if desired.

If you prefer, rewarm brisket slices in a skillet with a splash of their juices for 1–2 minutes before assembling.

Toss baby greens with extra-virgin olive oil, lemon juice, 1/2 tsp salt and a grind of black pepper. Divide among plates and serve alongside the sandwich.

Heat neutral frying oil in a heavy skillet over medium-high heat. Pat halved potatoes dry, season with 1/2 tsp salt and 1/2 tsp pepper. Add potatoes cut-side down in a single layer and fry until golden and tender, 6–10 minutes, flipping once. Drain on paper towels and serve hot alongside the sandwich.