Brisket Sandwich
Love brisket but intimidated to make it at home? This recipe will break down all the how-to’s so you can make a juicy, tender Smoked Brisket Sandwich and impress everyone at the next cookout.
When it comes to iconic Texan barbecue, few dishes rival the mouthwatering allure of a perfectly crafted Smoked Brisket Sandwich.
Smoked brisket at home may seem tricky, but if we can do it, you can do it. All you need is a smoker (we used a charcoal smoker), a meat thermometer, time, and patience.
Combining the rich flavors of smoked brisket, a carefully curated rub, and a selection of complementary ingredients, this sandwich captures the essence of Texas barbecue.
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Want to try other delicious sandwiches from across the United States? Check out Oklahoma’s Chicken Fried Steak Sandwich, our personal favorite The Vermonter, and a West Virginia’s Pepperoni Roll.
What Goes Good With Brisket Sandwiches?
Elevate your brisket experience by serving it with classic barbecue sides such as coleslaw, pickles, and baked beans. The crispness of coleslaw and the tanginess of pickles balance the rich, smokiness of the brisket.
Can You Explain What ‘the Stall’ Is With Smoked Brisket?
The stall refers to a plateau in the cooking process where the brisket’s internal temperature plateaus. This is a natural occurrence as collagen breaks down, contributing to tenderness. Patience is key during the stall; simply maintain a consistent temperature and let the magic happen.
What Kind Of Roll For Brisket Sandwich?
Traditionally this is served with plain white bread, however if you’re different maybe Opt for a soft, slightly sweet roll, like brioche or Hawaiian rolls, to complement the robust taste of the smoked brisket. The roll should be sturdy enough to hold the juicy meat without overpowering it.
Should I Cook The Fat Cap And Flat Separately?
For optimal taste and moisture, it’s recommended to cook the brisket with the fat cap intact. The fat renders during smoking, infusing the meat with deliciousness. Slicing the fat cap post-cooking allows you to control the fat-to-meat ratio in each sandwich.
How Do You Get The Silverskin Off Of Brisket?
Use a sharp knife to carefully remove the silverskin from the brisket’s surface. This ensures that the rub penetrates the meat, enhancing the overall flavor. Take your time and follow the natural contours of the meat for the best results.
How Long Does It Take To Smoke Brisket?
Smoking brisket is a labor of love, typically taking 1.5 to 2 hours per pound at 225°F. Factors like the size of the brisket and the consistency of your smoker’s temperature can impact cooking time. A reliable meat thermometer is your best ally to gauge doneness.
How Do You Serve Smoked Brisket?
Slice the smoked brisket against the grain into thin, juicy pieces. Serve it with plain white bread with your favorite barbecue sauce or let guests customize their sandwiches with a selection of condiments and sides, mainly white onions and pickles.
What Not To Do With Brisket?
Avoid common mistakes like rushing the cooking process, neglecting to rest the brisket, or using too much wood for smoking. These pitfalls can compromise the flavor and texture of your prized brisket.
What Do Texans Serve With Brisket?
Texans often accompany brisket with classic barbecue sides like macaroni and cheese, potato salad, and jalapeño cornbread. Although you will always find raw white onions, as well as pickles on the side of smoked brisket.
What’s The Difference Between A Pulled Pork Sandwich And A Brisket Sandwich?
While both are barbecue classics, a pulled pork sandwich features slow-cooked, shredded pork, while a brisket sandwich showcases the rich and smoky flavors of slow-cooked beef brisket slices.
How Do You Cut A Brisket For A Sandwich?
Use a sharp knife to cut thin slices against the grain. This technique maximizes tenderness, ensuring each bite of your sandwich is a flavorful delight.
What Do You Wrap Smoked Brisket In?
Consider wrapping your brisket in pink butcher paper during the smoking process. This allows the meat to breathe while retaining moisture, creating that sought-after bark.
What Should Be The Internal Temp Of Smoked Brisket?
Aim for an internal temperature of 195-205°F for optimal tenderness. Use a reliable meat thermometer to ensure accuracy.
What Kind Of Bbq Sauce Do Texans Use With Their Brisket?
Texans often prefer a simple, tomato-based barbecue sauce with a balance of sweetness and tanginess. However, the beauty of Texas barbecue lies in the diverse regional preferences, so feel free to explore different sauces that suit your taste.
Crafting the perfect Texas-style Smoked Brisket Sandwich is a culinary journey that combines time-honored techniques with personal flair.
Whether you’re a barbecue enthusiast or a curious foodie, these insights and tips will help you create a sandwich that pays homage to the rich tradition of Texas barbecue.
Elevate your barbecue game with each slice of tender, smoky goodness, and savor the flavors that define Texan culinary excellence.
Smoked Brisket Sandwich
Equipment
- wood chips
- charcoal smoker
- meat thermometor
Ingredients
- 1 12 lb beef brisket whole packer* point and flat together
- 3 cups beef broth
- 6 tsp coarse Kosher salt, plus more ~ ½ tsp per pound
- ½ cup coarsely ground black pepper
For Serving
- 1 white onion finely sliced
- 1 cup dill pickles
- 1 cup tomato based barbecue sauce
- 8 – 10 pieces white bread
Recipe Instructions
- Trim off most of the fat cap, leaving about ¼ inch. Trim off any more fat and silverskin around the rest of the brisket. (Silverskin is a thin, tough membrane that will not cook off like that during smoking. It will be a slightly silver/blue color- remove this).
- (Optional). Remove the point. Some don't do this, but separating the point and the flat ensure even cooking so the flat doesn't get overcooked.
- Season. The day before smoking, salt the brisket with the 6 tsp of salt, rubbing on all sides. Put on a sheet pan in your fridge uncovered overnight.
- Fire up. The next day, pre-heat your charcoal smoker until temp reaches 235 ℉. Temp will drop to about 225℉ when you put the brisket in and that's ok. Add wood over charcoal.
- Season again. While your coals are heating up, rub your coarsely ground black pepper and a couple more teaspoons of salt onto the brisket (the meat will have absorbed the salt overnight). Optional: before rubbing with salt and pepper, notice the direction of the grain of the flat and point. You will want to carve perpendicular to this. It will be hard to see the grain under the bark, so you can mark the grain with a slice in the surface.
- Smoke. Put the meat in the smoker. Add water to the water pan or put an aluminum container with water inside it. Over the next two hours or so, add heated charcoal as needed to keep the temp around 225 ℉. Add water to pan if it dries out. Every hour, spitz the meat with broth.
- When the meat's internal temp reaches 150℉ – 170℉ it will enter the stall. Once in the stall, the temp will take forever to rise (it can last up to several hours). When it stops rising, tightly wrap in butcher paper and put it back in the smoker (or more to an indoor oven at 225 ℉.
- When the meat hits 195 ℉, remove from the smoker or oven. Let rest for 30 min – 1 hour.
- Slice. When slicing, remember the point and the flat are two different muscles and their grains go different directions. If you made slits earlier, use those for reference. Make sure you cut against the grain.
- Serve. Serve sliced brisket with onion, pickle, and red sauce. Use white bread to make sandwiches if desired.
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