Paleo Smoked Brisket Sandwich
Indulge in the ultimate flavor-packed experience with this Paleo Smoked Brisket Sandwich, a smoky and satisfying meal perfect for paleo enthusiasts. Tender, slow-smoked beef brisket is coated in a savory homemade spice rub featuring paprika, garlic, and smoked paprika for a deep, rich flavor. Instead of traditional bread, this recipe gets a creative paleo twist with sweet potato rounds that bake to tender, caramelized perfection, serving as deliciously wholesome "buns." Topped with crisp romaine lettuce, zesty red onion, and a tangy paleo mayonnaise spread made with Dijon mustard and apple cider vinegar, this sandwich offers the perfect balance of smoky, sweet, and savory flavors. Ideal for BBQ gatherings or weekend indulgence, this healthy yet hearty sandwich delivers big on taste while staying true to paleo guidelines.
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Recipe Information
Ingredients
- 2 pounds Beef Brisket
- 1 tablespoon Sea Salt
- 1 tablespoon Black Pepper
- 2 teaspoons Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 2 large Sweet Potatoes
- 2 tablespoons Olive Oil
- 4 large Romaine Lettuce Leaves
- 0.5 cup Paleo Mayonnaise
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 0.5 medium Red Onion
Instructions
Prepare the brisket by trimming excess fat, leaving a thin layer for flavor.
Combine sea salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika in a small bowl to create a rub.
Generously season the brisket with the spice rub, ensuring coverage on all sides. Let it rest at room temperature for 30 minutes, allowing the spices to penetrate the meat.
Preheat a smoker to 225°F (107°C). If using a grill, set it up for indirect cooking.
Place the brisket in the smoker, fat side up. Close the lid and smoke for about 6 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender.
While the brisket is smoking, prepare the sweet potato buns. Preheat the oven to 400°F (204°C).
Slice the sweet potatoes into rounds about 1/2 inch thick. Brush with olive oil and place on a baking sheet.
Bake the sweet potato rounds in the oven for 20-25 minutes or until they are tender and slightly crispy on the edges. Set aside to cool.
In a small bowl, whisk together the paleo mayonnaise, apple cider vinegar, and Dijon mustard to prepare the sandwich spread.
Thinly slice the red onion.
Once the brisket is done, let it rest for at least 30 minutes before slicing against the grain into thin slices.
To assemble the sandwich, take one sweet potato round as the base, add a leaf of romaine lettuce, a generous portion of smoked brisket slices, a drizzle of the prepared paleo mayonnaise spread, and a few rings of red onion.
Top with another sweet potato round and serve immediately.
Nutrition Facts
Calories |
3543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 11395 mg | 495% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 20.4 g | ||
| Protein | 275.8 g | 552% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 288 mg | 22% | |
| Iron | 32.4 mg | 180% | |
| Potassium | 3082 mg | 66% | |
*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.
