Texas Brisket Sandwich (Print version)
Smoky sliced brisket piled onto toasted buns with pickles, onions, and barbecue sauce for a bold Texas-style sandwich.
# Ingredients:
For the brisket
01 -
1 brisket flat, 4-5 lb (1.8-2.3 kg), trimmed with 1/4 inch fat cap
02 -
2 tablespoons kosher salt
03 -
2 tablespoons coarse black pepper
04 -
1 tablespoon garlic powder
05 -
1 tablespoon smoked paprika
06 -
1/2 teaspoon cayenne pepper, optional
07 -
1/2 cup (120 ml) beef broth, for reheating or moistening
For the sandwiches
08 -
8 brioche or potato sandwich buns, split
09 -
1/2 cup (120 ml) barbecue sauce, plus more for serving
10 -
1 cup dill pickle chips
11 -
1 small white onion, thinly sliced
12 -
2 cups creamy or vinegar coleslaw, optional
13 -
2 tablespoons unsalted butter or beef tallow, for toasting buns
# Instructions:
01 -
Trim hard fat and silver skin from the brisket. Leave about 1/4 inch of fat on the top side so it bastes the meat as it smokes.
02 -
Mix salt, pepper, garlic powder, smoked paprika, and cayenne. Coat the brisket evenly on all sides and let it sit at room temperature for 30 minutes while the smoker heats.
03 -
Set a smoker to 250°F using oak or hickory wood. Place the brisket fat-side up on the grate and close the lid.
04 -
Smoke until the bark is dark and set and the internal temperature reaches about 165°F, usually 4-5 hours for this size brisket.
05 -
Wrap the brisket tightly in butcher paper or foil. Return it to the smoker and cook until the thickest part reaches 200-203°F and feels tender when probed, about 3-5 more hours.
06 -
Keep the brisket wrapped and rest it in a warm cooler or turned-off oven for at least 1 hour and up to 3 hours.
07 -
Slice across the grain into thick slices, or chop some barky pieces with a few spoonfuls of barbecue sauce. Add a splash of warm beef broth if the slices need moisture.
08 -
Toast the buns with butter or beef tallow. Pile brisket onto each bun, add pickles, onion, slaw if using, and a light drizzle of barbecue sauce. Serve warm.
# Good to know:
01 -
Resting is not optional. It keeps the brisket juicy enough for slicing.
02 -
Cook time varies with brisket thickness, smoker airflow, and weather.
03 -
Use leftover brisket within 4 days when stored airtight in the refrigerator.