Gluten-Free Smoked Brisket Sandwich
Elevate your sandwich game with this mouthwatering Gluten-Free Smoked Brisket Sandwich, perfect for barbecue lovers who want to enjoy a hearty, gluten-free meal. Tender, smoky beef brisket is the star of this recipe, carefully seasoned with a bold dry rub featuring smoked paprika, brown sugar, and garlic powder, then slow-cooked to perfection on the smoker. Layer the juicy brisket onto slices of toasted gluten-free bread, enhanced with gluten-free barbecue sauce, smoked cheddar cheese, and crunchy gluten-free coleslaw for added flavor and texture. The recipe combines a gluten-free twist with classic barbecue flavors, offering a deliciously satisfying option for gluten-sensitive guests or anyone craving a gourmet sandwich experience. Whether for a backyard cookout or a casual weeknight dinner, this gluten-free brisket masterpiece is destined to impress!
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Recipe Information
Ingredients
- 3 pounds beef brisket
- 8 slices gluten-free sandwich bread
- 1 cup gluten-free beef broth
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 cup gluten-free barbecue sauce
- 2 tablespoons olive oil
- 4 slices smoked cheddar cheese (optional)
- 2 cups gluten-free coleslaw (optional)
Instructions
Start by trimming any excess fat from the brisket to ensure even cooking and a more pleasant sandwich texture.
In a small bowl, mix the smoked paprika, garlic powder, onion powder, black pepper, salt, and brown sugar to create the dry rub for the brisket.
Rub the dry mixture evenly over the brisket, ensuring that all surfaces are coated. Let the meat sit at room temperature for 1 hour or refrigerate it overnight for more intense flavor.
Set up your smoker to 225°F (about 107°C). Add wood chips of your choice for flavor; hickory or mesquite works well with beef.
Place the brisket on the smoker, fat side up, and cook it for about 4-5 hours, or until it reaches an internal temperature of 180°F (82°C).
Combine the gluten-free beef broth and apple cider vinegar in a spray bottle. Periodically spritz the brisket with the mixture to maintain moisture.
Remove the brisket from the smoker and wrap it in aluminum foil or butcher paper. Return it to the smoker and continue cooking until the brisket reaches 200°F (93°C) internally.
Once done, allow the brisket to rest for at least 30 minutes in its foil or butcher wrap to reabsorb its juices.
Slice the brisket thinly against the grain to prepare it for sandwiches.
Toast the gluten-free bread slices lightly with olive oil in a pan or oven to enhance flavor and texture.
Assemble the sandwiches by layering slices of smoked brisket onto the gluten-free bread, adding a slice of smoked cheddar cheese, a generous drizzle of gluten-free barbecue sauce, and a portion of gluten-free coleslaw if desired.
Serve the sandwiches warm and enjoy!
Nutrition Facts
Calories |
5955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.9 g | 387% | |
| Saturated Fat | 104.9 g | 524% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 1423 mg | 474% | |
| Sodium | 13601 mg | 591% | |
| Total Carbohydrate | 357.9 g | 130% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 157.4 g | ||
| Protein | 452.8 g | 906% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1306 mg | 100% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 5391 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
