Smoked Beef Brisket Sandwiches with Mustard Vinegar Sauce

Introduction

At 250°F, the brisket spends 6 hours in a foil pouch with vinegar mixture, Worcestershire sauce, and honey, then 10 more hours in the smoker under Dijon mustard and Barbecue Rub. You get smoky, tangy chopped brisket that suits a weekend cook, a party platter, or make-ahead sandwich filling.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 16 hours
• Total Time: 16 hours 30 minutes
• Servings: 12

Ingredients

Large mesquite chunks, as needed

1 ea. (8-10 lb) beef brisket

½ cup vinegar mixture from North Carolina-Style BBQ Ribs, plus more for serving

¼ cup Worcestershire sauce

¼ cup honey

1 cup Dijon mustard

1 cup Barbecue Rub

Hamburger buns for serving

Instructions

Place mesquite into the firebox of a 250°F smoker.

Trim fat cap to ¼ inch. Place brisket into a large foil pouch and pour in vinegar mixture, Worcestershire sauce, and honey. Place pouch in smoker and cook for 6 hours, changing chunks as needed.

Remove brisket from pouch, spread mustard evenly on it, and massage Rub into meat. Place brisket back into smoker and cook for 10 hours, changing chunks as needed.

Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns.

Place some vinegar mixture into a squirt bottle and serve with sandwiches.

Variations

• Swap the mesquite chunks for oak if you want a lighter smoke profile; the brisket flavor comes forward more and the vinegar sauce tastes sharper.
• Replace the Dijon mustard with yellow mustard for a thinner coating and a slightly brighter, less sharp mustard note in the bark.
• Keep the brisket sliced instead of chopping it roughly if you want more defined pieces and a cleaner bite in the sandwich.
• Use potato rolls instead of standard hamburger buns for a softer sandwich that compresses around the chopped brisket.

Tips for Success

• Trim the fat cap close to ¼ inch so the mustard and rub can contact the meat instead of sitting on a thick layer of fat.
• Seal the foil pouch tightly in the first cook so the vinegar mixture, Worcestershire sauce, and honey stay around the brisket.
• Hold the smoker as close to 250°F as you can for the full cook; higher heat can dry the outside before the center turns tender.
• Spread the Dijon mustard evenly before adding the Barbecue Rub so the bark forms in a consistent layer.
• Slice across the grain before chopping; if you cut with the grain, the sandwich texture turns stringy.

Storage and Reheating

Store the cooled brisket separate from the buns and extra vinegar mixture. Use airtight containers in the refrigerator for up to 4 days, or freeze the brisket for up to 3 months; wrap buns well and freeze for up to 1 month.

Reheat the brisket covered, with a small splash of vinegar mixture or water to keep it loose. Use a 300°F oven for 15 to 20 minutes, or warm it in a skillet over medium-low heat for 5 to 8 minutes; the microwave works in short covered bursts, but it can tighten the meat.

FAQ

Can you use a different wood if you do not want mesquite?

Yes. Oak or hickory both work well, with oak giving a milder smoke and hickory landing a little stronger but still balanced.

Can you make the brisket ahead and assemble the sandwiches later?

Yes. Cook, slice, and chop the brisket, then refrigerate it and reheat just before serving; keep the buns separate so they do not steam and soften.

Do you need to slice and then chop the brisket?

Yes, that sequence matters. Slicing across the grain first shortens the meat fibers, and the rough chop gives you the loose sandwich texture.

Can you make these sandwiches gluten-free?

Yes, if you use gluten-free buns and check the labels on the Worcestershire sauce and Barbecue Rub. Those two packaged ingredients are the parts most likely to vary.