Smoked Brisket Sandwich
Indulge in the ultimate BBQ comfort food with this Smoked Brisket Sandwich recipe, a perfect blend of smoky, tender meat and tangy, creamy coleslaw piled high on a soft burger bun. Featuring juicy, slow-smoked beef brisket infused with oak or hickory wood and rubbed with a flavorful blend of spices like paprika, garlic, and brown sugar, this sandwich is a true labor of love. The brisket is paired with a vibrant, homemade coleslaw, made fresh with apple cider vinegar and a hint of sweetness, offering a delightful crunch in every bite. Topped with your favorite barbecue sauce for that extra smoky-sweet kick, this hearty sandwich makes an incredible meal for backyard gatherings, game day feasts, or anytime you want to savor slow-cooked BBQ goodness. With minimal prep time and mouthwatering results, this Smoked Brisket Sandwich is a must-try for barbecue enthusiasts and sandwich lovers alike!
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Recipe Information
Ingredients
- 2 pounds Beef brisket
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 tablespoon Brown sugar
- 2 cups Wood chips (oak or hickory)
- 6 Burger buns
- 1 cup Barbecue sauce
- 2 cups Coleslaw mix
- 0.5 cup Mayonnaise
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Sugar
Instructions
Start by preparing the rub for the brisket. In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar.
Rub the spice mixture evenly over both sides of the brisket, ensuring it's well-coated. Cover with plastic wrap and refrigerate for at least an hour or overnight for best results.
Preheat your smoker to 225°F (107°C). Place the wood chips in the smoker according to the manufacturer's instructions.
Place the brisket on the smoker, fat side up, and smoke for about 6-8 hours, or until the internal temperature of the meat reaches 195°F (90°C). Replenish wood chips as needed.
Once the brisket is fully cooked, remove it from the smoker and let it rest for at least 30 minutes before slicing.
While the brisket is resting, prepare the coleslaw. In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, and sugar. Mix well and refrigerate until ready to use.
Once rested, thinly slice the brisket against the grain.
To assemble the sandwiches, place a generous portion of sliced brisket on the bottom half of each burger bun. Top with a spoonful of barbecue sauce and a scoop of coleslaw.
Place the top half of the bun over the coleslaw, press gently, and serve immediately.
Nutrition Facts
Calories |
4268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 11196 mg | 487% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 123.1 g | ||
| Protein | 292.5 g | 585% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 585 mg | 45% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 4185 mg | 89% | |
*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.
