Jul 14 2026
Restaurants›The Roof›Brisket "dip" Recipe

Brisket "dip" Recipe

Inspired by The Roof
Time7h
Serves4

smoked beef brisket with Swiss cheese on a toasted baguette with au jus, pickles, onions and horseradish cream sauce on the side

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Ingredients

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Brisket and Sandwich Components

Horseradish Cream Sauce

Method

Brisket Preparation

  1. 1

    Smoke the Brisket

    Prepare your smoker to 225°F (107°C). Season the brisket with salt and pepper. Smoke the brisket until it reaches an internal temperature of 190°F (88°C), about 6-8 hours, depending on the size. Once done, let it rest for at least 30 minutes before slicing.

Sandwich Assembly

  1. 2

    Prepare the Baguette

    Slice the baguette in half lengthwise. Toast the halves in a preheated oven at 400°F (200°C) for about 5-7 minutes, until golden brown.

  2. 3

    Assemble the Sandwich

    Layer slices of smoked brisket on the bottom half of the toasted baguette. Top with Swiss cheese, then place the top half of the baguette on.

Au Jus and Side Preparation

  1. 4

    Prepare the Au Jus

    Heat the au jus in a saucepan over medium heat until simmering.

  2. 5

    Slice the Onion

    Thinly slice the medium onion and set aside.

  3. 6

    Prepare the Pickles

    Slice pickles into spears or rounds, as desired.

Horseradish Cream Sauce Preparation

  1. 7

    Mix the Sauce

    In a bowl, combine sour cream, prepared horseradish, lemon juice, salt, and black pepper. Mix until well combined.

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