Soy-Free Smoked Brisket Sandwich
Savor the smoky, tender goodness of a Soy-Free Smoked Brisket Sandwich, the perfect fusion of rich, slow-cooked beef and refreshing homemade coleslaw, all nestled within a soft hamburger bun. This recipe skips soy-based sauces, letting the natural flavors of the brisket shine, enhanced by a robust spice rub of smoked paprika, garlic, onion powder, and a hint of brown sugar. The brisket is slow-smoked to perfection for eight hours, spritzed with apple cider vinegar for a moist, flavorful finish. Paired with a creamy, honey-sweetened coleslaw and tangy pickle slices, this sandwich offers a balanced feast of smoky, sweet, and tangy notes. Ideal for backyard BBQs or a hearty dinner, this soy-free delight is a must-try for smoked brisket lovers and sandwich enthusiasts alike!
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Recipe Information
Ingredients
- 4 lbs beef brisket
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp brown sugar
- 2 tbsp yellow mustard
- 1 cup apple cider vinegar
- 6 pieces hamburger buns
- 3 cups coleslaw mix
- 0.5 cup mayonnaise
- 1 tbsp honey
- 1 tbsp lemon juice
- 12 slices pickles
Instructions
Trim the excess fat from the brisket, leaving about 1/4 inch of fat to keep the meat moist during smoking.
In a small bowl, mix together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.
Rub the brisket with yellow mustard to help the seasoning stick. Then generously apply the spice rub on all sides of the brisket.
Preheat your smoker to 225°F (107°C). Use wood chips such as oak or hickory for a deep smoky flavor.
Place the brisket in the smoker with the fat side up. Insert a meat thermometer into the thickest part of the meat.
Smoke the brisket until it reaches an internal temperature of 195°F (90°C), approximately 8 hours, spritzing with apple cider vinegar every hour to maintain moisture.
Once done, wrap the brisket in foil and let it rest for at least 30 minutes to allow the juices to redistribute.
While the brisket rests, prepare the coleslaw by combining coleslaw mix with mayonnaise, honey, and lemon juice in a mixing bowl. Stir until well combined.
Slice the brisket thinly against the grain.
To assemble the sandwich, place brisket slices on the bottom half of a hamburger bun, top with a generous spoonful of coleslaw, and add some pickle slices.
Finish with the top bun and serve immediately.
Nutrition Facts
Calories |
6062 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.0 g | 426% | |
| Saturated Fat | 104.2 g | 521% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 1823 mg | 608% | |
| Sodium | 13661 mg | 594% | |
| Total Carbohydrate | 206.7 g | 75% | |
| Dietary Fiber | 106.9 g | 382% | |
| Total Sugars | 51.1 g | ||
| Protein | 629.8 g | 1260% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 771 mg | 59% | |
| Iron | 67.6 mg | 376% | |
| Potassium | 7004 mg | 149% | |
*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.
