Smoked 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.
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.
Notes
* Corned beef is brisket that has been preserved in salt and flavorings. You don't want to to use this! Use a raw brisket.
Nutrition
Calories: 50kcalCarbohydrates: 0.3gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 2678mgPotassium: 389mgCalcium: 43mgIron: 1mg
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