Smoked BBQ Brisket Sandwich

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

Smoked BBQ Brisket Sandwich

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.

Course Main Course

Cuisine American

Keyword bbq brisket sandwich, smoke brisket without a smoker, smoked beef brisket, smoked brisket

Prep Time 30

Cook Time 10

Additional Time 8

Total Time 18 30

Servings

Calories 474kcal

Author Laura Bashar | Family Spice

Ingredients

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

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Instructions

In a bowl, mix together paprika, 2 tablespoon brown sugar, salt, 2 tablespoon black pepper, chile powder, cayenne pepper, onion powder, 1 teaspoon garlic powder and mustard powder.
Rinse and pat dry brisket. Trim fat cap on brisket, leaving ¼-inch layer of fat. Remove any silver skin completely.
Coat entire brisket lightly with olive oil. Apply rub over the entire brisket. Place brisket on a baking sheet and keep in the refrigerator overnight, uncovered.
If using a charcoal grill, fill chimney full with natural mesquite lump charcoal and add to one side of the grill.
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.
Next to the briquettes, in the other half of your grill place a drip pan or aluminum pan. Fill with ½-inch of water.
Place grill rack over the charcoal and water pan.
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.
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 teaspoon black pepper.
Cook until internal temperature of the brisket is 190ºF, about 8-9 hours. Add more charcoal as needed to maintain 250ºF grill temperature.
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 ½ to 2 hours more.
Brisket should be moist and tender. Transfer to cutting board and let rest at least 30 minutes. Slice brisket against the grain, about ¼-inch thick and serve immediately.

Notes

You can also cut brisket in half and smoke the cuts of meat on your grill to cut cooking time, 1 ½-2 hours per pound of meat.

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

Don't own a grill? You can also cook it in the oven.

For smokey flavor add ½-1 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 250ºF until brisket reaches a temperature of 195º-205ºF, about 8-10 hours.

TO STORE: Store any leftover brisket in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. We freeze leftovers vacuum packed, but you can also use freezer safe resealable bags. Just be sure to remove as much of the extra air as possible. It should keep in the freezer for up to 4 months.

TO REHEAT. If frozen, first thaw a brisket completely in the refrigerator. You can pan fry slices in a pan over the stove, or wrap it in foil and bake in the oven at 325F until warmed completely.

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