Yield: serves 10-12

Smoked BBQ Brisket Sandwich

Side view of an overstuffed bbq brisket sandwich with pickles, coleslaw and beer

Tender smoked beef brisket cooked low and slow is a lot easier to prepare than you think and it makes the best BBQ brisket sandwiches.

Prep Time 30 minutes
Cook Time 10 hours
Additional Time 8 hours
Total Time 18 hours 30 minutes

Ingredients

  • 3 TBS paprika
  • 3 TBS light brown sugar, packed
  • 2 TBS kosher salt
  • 2 TBS ground black pepper
  • 2 TBS chile powder
  • 1 TBS cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 7 lb whole packer beef brisket
  • 2 TBS extra virgin olive oil
  • 10 oz beer
  • 1 cup cider vinegar
  • 1 TBS garlic powder
  • 1 tsp ground black pepper

Instructions

  1. In a bowl, mix together paprika, 2 TBS brown sugar, salt, 2 TBS black pepper, chile powder, cayenne pepper, onion powder, 1 tsp garlic powder and mustard powder.
  2. Rinse and pat dry brisket.
  3. Trim fat cap on brisket, leaving 1/4-inch layer of fat. Remove any silver skin completely.
  4. Coat entire brisket lightly with olive oil.
  5. Apply rub over the entire brisket. Place brisket on a baking sheet and keep in the refrigerator overnight, uncovered.
  6. If using a charcoal grill, fill chimney full with natural mesquite lump charcoal and add to one side of the grill.
  7. Mix in half a chimney full of lit, hot briquettes with the non-lit briquettes. Add 3-4 chunks of hickory wood for smokey flavor.
  8. Next to the briquettes, in the other half of your grill place a drip pan or aluminum pan. Fill with 1/2-inch of water.
  9. Place grill rack over the charcoal and water pan.
  10. Using a thermometer, maintain grill heat at 250ºF. Place prepared brisket on the grill rack, over the water pan for indirect heat, fatty side up. Cover and begin cooking low and slow.
  11. To keep your brisket moist, you will baste it every hour with this mop. Combine beer, cider vinegar, 1 TBS brown sugar, 1 TBS garlic powder and 1 tsp black pepper.
  12. Cook until internal temperature of the brisket is 190ºF, about 8-9 hours. Add more charcoal as needed to maintain 250ºF grill temperature.
  13. When brisket reaches 190ºF internal temperature, remove from grill and wrap tightly with heavy duty aluminum foil. Return foil-wrapped brisket to the grill and continue cooking for 1 1/2 to 2 hours more.
  14. Brisket should be moist and tender. Transfer to cutting board and let rest at least 30 minutes. Slice brisket against the grain, about 1/4-inch thick and serve immediately.

Notes

Serving Suggestions: Serve with rolls for a sandwich or with mashed potatoes and cole slaw.

Cooking Tips: Don't own a grill? You can also cook it in the oven. For smokey flavor add 1/2-1 teaspoon of hickory or mesquite powder to your rub. Cut brisket in two equal halves. Sear both sides of each brisket in a hot pan with 1 tablespoons of extra virgin olive oil. Wrap each seared brisket separately in foil, place on a baking sheet and cook in the oven at 50ºF until brisket reaches a temperature of 195º-205ºF, about 8-10 hours. You can also cut brisket in half and smoke the cuts of meat on your grill to cut cooking time, 1 1/2-2 hours per pound of meat.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 825Total Fat: 51gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 280mgSodium: 1190mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 77g
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