Entrée: United States – Barbecue Brisket Sandwich

Serving Size: 12

Approximate Time

Prep 30 min

Cook 9 hrs

Additional 2 hrs

Total 11 hrs 30 min

Ingredients

1 whole packer beef brisket (10–12 lb / 4.5–5.4 kg), excess hard fat trimmed to about 1 / 4 inch
Hardwood chunks or pellets (oak, post oak, or hickory), for smoking (optional)
2 tbsp kosher salt
2 tbsp coarse black pepper
2 tbsp smoked paprika
2 tbsp light brown sugar
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (optional)
2 cups low-sodium beef broth or apple juice (480 ml), for spritzing and wrapping
12 brioche or potato sandwich buns
1 1 / 2–2 cups BBQ sauce (360–480 ml), store-bought or homemade
Dill pickle chips, for serving
Thinly sliced white onion, for serving
Coleslaw, for serving (optional)
For homemade BBQ sauce:
1 cup ketchup (240 ml)
1 / 4 cup apple cider vinegar (60 ml)
1 / 4 cup packed brown sugar (50 g)
1 tbsp Worcestershire sauce (15 ml)
1 tsp Dijon mustard
1 tsp smoked paprika
1 / 2 tsp garlic powder
1 / 2 tsp onion powder
1 / 4 tsp black pepper
Pinch cayenne (optional)

Instructions

Mix the dry rub: In a bowl combine salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne (if using).
Season the brisket: Pat brisket dry. Lightly score any thick hard fat; leave about 1/4 inch cap. Rub the spice mixture generously over all sides, pressing to adhere. For best flavor, cover and refrigerate 1–12 hours.
Smoking method: Preheat smoker to 225°F/107°C with clean-burning oak/post oak or hickory. Place brisket on the grate fat-side down if heat comes from below (up if heat from above). Insert a probe into the thickest part of the flat.
Smoke to the stall: Smoke until the bark is set and internal temp reaches about 165°F/74°C, 6–8 hours depending on size and cooker. Beginning at hour 3, spritz the surface lightly every 60–90 minutes with broth or apple juice to keep the bark from drying.
Wrap (Texas crutch): Place brisket on unwaxed butcher paper or double-layer heavy foil. Add a small splash (2–4 tbsp) of broth. Wrap tightly. Return to the smoker and raise temp to 250°F/121°C.
Finish cooking: Continue until internal temp is 195–203°F (90–95°C) and a probe slides into the flat with little resistance (like room-temp butter), 3–5 hours more. Focus on tenderness over a specific number.
Rest: Vent steam for 5 minutes, then rewrap in clean paper/foil and rest 1–2 hours in an insulated cooler or a 150°F/65°C oven. Resting is critical for juicy slices.
Make the BBQ sauce (if homemade): In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire, Dijon, smoked paprika, garlic powder, onion powder, black pepper, and cayenne. Simmer over medium-low, stirring, for 8–10 minutes until glossy. Adjust salt/sweet/tang to taste. Keep warm.
Slice and/or chop: Separate point from flat along the natural seam. Slice the flat across the grain into 1/4-inch slices. Chop some of the fattier point meat for chopped sandwiches, if desired. Skim fat from collected juices and stir some into the sauce for extra richness.
Toast the buns: Lightly butter or oil cut sides of buns and toast on a skillet or grill until golden.
Assemble sandwiches: Pile sliced or chopped brisket onto buns. Spoon on BBQ sauce to taste. Add pickle chips, sliced white onion, and coleslaw if using. Top with the bun.
Oven method (alternative): Heat oven to 275°F/135°C. Place rubbed brisket on a rack set over a roasting pan with 1 cup broth or water in the pan. Roast uncovered until 160–170°F/71–77°C, 4–5 hours. Wrap tightly with foil (add a splash of liquid) and continue until 195–203°F/90–95°C, 3–4 hours. For a firmer bark, unwrap and broil 3–5 minutes, watching closely. Rest 1–2 hours before slicing.
Serving tips: Offer extra sauce on the side. Serve with chips, fries, or beans. This yields about 12 sandwiches depending on portion size.
Storage and reheat: Cool leftovers, then refrigerate up to 4 days or freeze up to 3 months. Reheat gently covered with a splash of broth at 300°F/150°C until warmed through.