📝 About This Recipe
This isn't just a sandwich; it’s a tribute to the low-and-slow traditions of Central Texas barbecue, reimagined for the ultimate fast-food handheld experience. Succulent, melt-in-your-mouth beef brisket is piled high on a toasted brioche bun, balanced by the sharp tang of pickled red onions and a signature smoky-sweet glaze. Every bite delivers a symphony of oak-smoke depth, peppery crust, and buttery richness that defines world-class BBQ.
🥗 Ingredients
The Beef
- 10-12 pounds Whole Packer Beef Brisket (trimmed of excess hard fat, leaving 1/4 inch of fat cap)
- 1/4 cups Yellow Mustard (used as a binder for the rub)
Texas Style Dry Rub
- 1/2 cups Coarse Black Pepper (16-mesh size preferred for crust)
- 1/2 cups Kosher Salt (Diamond Crystal brand recommended)
- 1 tablespoon Garlic Powder
The Sandwich Assembly
- 10 pieces Brioche Buns (split and buttered)
- 1 cup Pickled Red Onions (thinly sliced)
- 1 jar Dill Pickle Chips (extra crunchy)
- 1.5 cups Smoky BBQ Sauce (tomato and vinegar based)
- 4 tablespoons Unsalted Butter (melted for toasting buns)
👨🍳 Instructions
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1
Trim the brisket while cold, removing the hard 'deckle' fat and squaring off the thin edges to ensure even cooking. Leave about 1/4 inch of the fat cap on top to baste the meat as it renders.
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2
Apply a thin, even layer of yellow mustard over the entire surface of the meat. This acts as a binder and will not affect the final flavor.
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3
Mix the salt, pepper, and garlic powder in a shaker. Generously coat the brisket on all sides, pressing the rub in gently. Let it sit at room temperature for 45 minutes while you prep the smoker.
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4
Preheat your smoker to 225°F (107°C) using oak or hickory wood. Aim for a clean, blue smoke rather than thick white clouds.
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5
Place the brisket in the smoker, fat side up (or facing the heat source). Insert a meat probe into the thickest part of the flat.
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6
Smoke undisturbed until the internal temperature reaches approximately 165°F (74°C) and a dark, mahogany 'bark' or crust has formed on the exterior.
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7
Wrap the brisket tightly in pink butcher paper (or heavy-duty foil). This helps get through the 'stall' while maintaining the integrity of the bark.
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8
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C). The probe should slide into the meat like it's going into softened butter.
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9
Crucial Step: Remove the brisket and let it rest in an insulated cooler (wrapped in towels) for at least 2 hours. This allows the juices to redistribute throughout the meat.
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10
While the meat rests, brush the split brioche buns with melted butter and toast them on a hot griddle until golden brown and crispy.
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11
Unwrap the brisket and slice it against the grain into 1/4-inch thick slices. Be careful to identify the point and the flat, as the grain runs in different directions.
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12
To assemble, spread a tablespoon of BBQ sauce on the bottom bun. Pile 5-6 ounces of sliced brisket on top, followed by a drizzle of extra sauce.
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13
Top the meat with several pickle chips and a generous helping of pickled red onions to cut through the richness.
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14
Place the top bun on and press down slightly to allow the juices to soak into the bread. Serve immediately while warm.
💡 Chef's Tips
Always slice against the grain; if you slice with the grain, the meat will be chewy rather than tender. Don't skip the rest period—resting for 2 hours is the secret difference between a dry sandwich and a juicy one. Use pink butcher paper instead of foil if you want a crispier bark, as paper allows some steam to escape. If you don't have a smoker, you can use a charcoal grill with indirect heat and wood chunks for a similar effect. Make sure your black pepper is coarse; fine table pepper will make the rub too salty and won't create the signature crust.
🍽️ Serving Suggestions
Serve with a side of creamy, vinegar-based coleslaw to provide a cooling crunch. Pair with thick-cut sweet potato fries dusted with smoked paprika. Enjoy with a cold, crisp Texas-style lager or a sweet iced tea with lemon. Add a side of jalapeño cheddar cornbread for a truly authentic BBQ platter feel. Offer extra 'au jus' from the butcher paper on the side for dipping the sandwich.