Brisket Recipe
Slow smoked brisket cut by hand and served on a sandwich.
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Ingredients
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Brisket
Sandwich Assembly
Method
Brisket Preparation
- 1
Prepare the Brisket
Trim excess fat from the brisket, leaving about a 1/4 inch layer for flavor.
- 2
Season the Brisket
In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, and paprika. Rub the spice mixture generously all over the brisket. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Smoking the Brisket
- 3
Prepare the Smoker
Preheat your smoker to 225°F (107°C) and add soaked wood chips to the smoker box or directly on the coals.
- 4
Smoke the Brisket
Place the brisket in the smoker, fat side up. Close the lid and smoke for approximately 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C) for tender brisket.
- 5
Rest the Brisket
Once cooked, remove the brisket from the smoker and wrap it in aluminum foil. Let it rest for at least 30 minutes before slicing.
Sandwich Assembly
- 6
Slice the Brisket
Using a sharp knife, slice the brisket against the grain into thin slices.
- 7
Assemble the Sandwich
On each sandwich bun, layer some sliced brisket, a few pickles, a drizzle of BBQ sauce, and a scoop of coleslaw. Top with the other half of the bun.
