There’s nothing quite like the rich, smoky flavor of tender brisket piled high on a soft bun, and today I’m walking you through how to make the ultimate Smoked Brisket Sandwiches. This recipe is perfect for a weekend cookout, game-day feast, or anytime you want to impress your family with a mouthwatering homemade meal. Don’t worry—even if you’re new to smoking meat, I’ll guide you every step of the way!
Why You Will Love This Recipe
These Smoked Brisket Sandwiches are all about big flavors with minimal fuss. The juicy, melt-in-your-mouth brisket pairs perfectly with tangy barbecue sauce and crisp toppings, while the smoky aroma from your grill will have everyone asking for seconds. Plus, once the brisket is in the smoker, most of the work is hands-off—ideal for relaxed entertaining!
Ingredients:
- For the Brisket: 1 whole beef brisket (10-12 pounds, untrimmed)
- For the Rub: 1/4 cup coarse kosher salt, 1/4 cup black pepper, 2 tbsp garlic powder, 1 tbsp smoked paprika
- For Serving: 8 soft brioche buns, 1 cup barbecue sauce, 1 cup pickled onions or jalapeños, 2 cups coleslaw (optional)
Ingredient Prep Guide
Brisket: Trim excess fat to 1/4-inch thickness—this keeps the meat moist without making it greasy. Look for a brisket with even marbling for the best tenderness. Rub: Mix the salt, pepper, garlic powder, and paprika thoroughly. Apply it generously to ensure a flavorful crust. Buns: Lightly toast them before assembling to prevent sogginess. Pro Tip: Prep your toppings ahead so everything’s ready when the brisket finishes resting!
Equipment & Tools
- Smoker (or charcoal grill with indirect heat setup)
- Hardwood chunks (hickory or oak work best)
- Meat thermometer
- Butcher paper or aluminum foil
- Sharp slicing knife
Step-by-Step Instructions
Step 1: Prep the smoker to 225-250°F using indirect heat. Add a few soaked wood chunks to the coals for steady smoke.
Step 2: Pat the brisket dry with paper towels, then apply the rub evenly on all sides. Let it sit at room temperature for 30 minutes.
Step 3: Place the brisket fat-side up on the smoker. Close the lid and smoke for 4-5 hours. Spritz with apple cider vinegar every hour if the surface looks dry.
Step 4: Once the internal temperature reaches 165°F, wrap the brisket tightly in butcher paper. Return it to the smoker until it hits 203°F (about 5-6 more hours).
Step 5: Rest the brisket in a cooler or oven (turned off) for 1-2 hours. Slice against the grain into thin strips.
Step 6: Assemble sandwiches with brisket, barbecue sauce, pickled onions, and coleslaw. Serve immediately!
Key Details
Total Time: 14-16 hours (Prep: 30 mins | Cook: 12-14 hrs)
🍽️ Servings: 8-10 people
⚙️ Equipment: Smoker, meat thermometer, butcher paper
Serving Suggestions
Pair these smoky sandwiches with creamy potato salad, baked beans, or corn on the cob. For a casual gathering, set up a topping bar with extra sauces, pickles, and sliced cheese. Serve them on parchment paper-lined trays for easy cleanup!
Pro Tips
Patience is key: Brisket can take longer to cook than expected. Start early and avoid opening the smoker too often—every peek drops the temperature. Resting matters: Letting the meat rest ensures the juices redistribute, keeping every bite moist. Slice smart: Always cut against the grain (look for the lines in the meat and slice perpendicular) for tender results.
Storage and Reheating Instructions
Store leftover brisket in an airtight container in the fridge for up to 3 days, or freeze for 3 months. Reheat slices in a covered oven dish with a splash of beef broth at 300°F for 10-15 minutes. For sandwiches, steam the meat briefly in a skillet with a lid to restore its juiciness.
Troubleshooting
Dry brisket: This usually happens if it’s undercooked or sliced too thick. Make sure it reaches 203°F internally. Tough texture: Brisket needs time to break down collagen. If it’s still firm after cooking, wrap and return to the smoker. Bland flavor: Boost the rub next time with a touch of brown sugar or chili powder.
Frequently Asked Questions
How long does it take to smoke a brisket?
Plan for 1.5 hours per pound at 225°F. A 10-pound brisket typically takes 12-15 hours total, including resting time.
Should I cook brisket fat-side up or down?
Fat-side up lets the juices drip through the meat as it cooks. If using a pellet smoker with a heat source below, fat-side down can protect the meat from drying.
Can I use a different wood for smoking?
Yes! Apple or cherry wood adds a sweeter flavor, while mesquite gives a stronger smokiness. Avoid resinous woods like pine.
Can I make the brisket ahead of time?
Absolutely! Smoke the brisket the day before, refrigerate it whole, and reheat gently before slicing. It’ll taste even better as the flavors meld.
Smoked Brisket Sandwiches
Ingredients
- 1 whole beef brisket 10-12 pounds, untrimmed
- 1/4 cup coarse kosher salt
- 1/4 cup black pepper
- 2 tbsp garlic powder
- 1 tbsp smoked paprika
- 8 soft brioche buns
- 1 cup barbecue sauce
- 1 cup pickled onions or jalapeños
- 2 cups coleslaw optional
Instructions
- Prep the smoker to 225-250°F using indirect heat. Add a few soaked wood chunks to the coals for steady smoke.
- Pat the brisket dry with paper towels, then apply the rub evenly on all sides. Let it sit at room temperature for 30 minutes.
- Place the brisket fat-side up on the smoker. Close the lid and smoke for 4-5 hours. Spritz with apple cider vinegar every hour if the surface looks dry.
- Once the internal temperature reaches 165°F, wrap the brisket tightly in butcher paper. Return it to the smoker until it hits 203°F (about 5-6 more hours).
- Rest the brisket in a cooler or oven (turned off) for 1-2 hours. Slice against the grain into thin strips.
- Assemble sandwiches with brisket, barbecue sauce, pickled onions, and coleslaw. Serve immediately!