How do I know when my brisket is done?

The brisket is done when the internal temperature reaches 203°F and a probe thermometer slides into the meat with very little resistance, similar to pressing into soft butter. This indicates the tough collagen has properly broken down into gelatin.

Can I make this recipe ahead for a party?

Absolutely! In fact, brisket often tastes better the day after cooking. Complete the cooking process, let it rest, then refrigerate overnight. Slice it cold (which is easier) and gently reheat the slices in the collected juices before serving.

What's the best way to slice brisket for sandwiches?

Always slice brisket against the grain (perpendicular to the visible muscle fibers) and aim for thin slices about 1/8 inch thick. This shortens the muscle fibers, ensuring tenderness regardless of how well-cooked your brisket is.

My brisket seems dry, what happened?

Dry brisket usually results from either undercooking (not reaching the temperature where collagen breaks down) or overcooking without proper moisture. Try slicing it thinner and dipping in the accumulated juices, or next time, ensure proper wrapping during cooking.

Can I use corned beef brisket for this recipe?

This recipe is designed for regular beef brisket, not corned beef which is cured with salt and spices. While you could adapt it, you'd need to rinse the corned beef thoroughly and use a different spice approach to avoid excessive saltiness.

The Perfect Brisket Sandwich Recipe

Description

This mouthwatering brisket sandwich features perfectly seasoned, fall-apart tender beef topped with a creamy special sauce on toasted artisan rolls. Whether smoked, slow-cooked, or oven-roasted, this foolproof recipe delivers restaurant-quality results with a smoky exterior and juicy interior that will impress family and friends. The ultimate way to enjoy brisket between bread!

Ingredients

For the Brisket:

Beef Brisket – 4-5 pounds
Kosher Salt – 2 tablespoons
Freshly Ground Black Pepper – 2 tablespoons
Garlic Powder – 1 tablespoon
Onion Powder – 1 tablespoon
Smoked Paprika – 1 tablespoon
Brown Sugar – 1 tablespoon
Beef Broth – 1 cup

For the Special Sauce:

Mayonnaise – 1/2 cup
Dijon Mustard – 2 tablespoons
Honey – 1 tablespoon
Apple Cider Vinegar – 1 tablespoon
Prepared Horseradish – 1 teaspoon
Fresh Black Pepper – 1/2 teaspoon

For Assembly:

Artisan Sandwich Rolls – 4-6
Pickled Red Onions – 1/2 cup
Crisp Lettuce – 4-6 leaves
Sliced Tomatoes – 1 medium
Sliced Cheese (optional) – 4-6 slices

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Instructions

Prepare the Brisket:

Trim the brisket, leaving about 1/4 inch of the fat cap intact.
Combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar in a small bowl to create your dry rub.
Apply the rub generously to all sides of the brisket, pressing firmly into the meat. Wrap in plastic and refrigerate overnight for best results (or at room temperature for 1 hour if short on time).

Cook the Brisket:

Preheat smoker to 225°F with your preferred wood chunks.
Place brisket fat side up on smoker grates and insert a probe thermometer.
Maintain temperature between 225-250°F throughout cooking.
Spritz with apple cider vinegar/water mixture hourly after the first 3 hours.
Cook until internal temperature reaches 165°F (typically 6-8 hours).
Wrap tightly in butcher paper or foil with 1/4 cup beef broth added.
Continue cooking until internal temperature reaches 203°F and probe slides in easily (2-4 more hours).

Rest & Prepare:

Rest the cooked brisket for at least 1 hour (preferably 2) while wrapped.
Make the sauce by combining all sauce ingredients in a small bowl. Refrigerate for 30 minutes.
Slice brisket against the grain into thin 1/8-inch slices.
Toast sandwich rolls until just golden at the edges.

Assemble:

Spread special sauce generously on both top and bottom halves of each roll.
Layer 4-6 ounces of sliced brisket on bottom half.
Top with pickled red onions, lettuce, tomato, and cheese if using.
Close the sandwich and press gently before cutting in half to serve.

Notes

Choose the right cut: The point end (fattier) works best for sandwiches rather than the leaner flat end.
Temperature trumps time: Cook to temperature (203°F), not time, for perfect tenderness.
For juicier meat: Refrigerate the whole brisket overnight after initial rest, then slice and gently reheat in its juices the next day.
Prevent dry brisket: If your brisket seems dry, slice it thinner and dip slices in accumulated cooking juices.
Spicier variation: Add 1/2 teaspoon cayenne to the rub and 1 teaspoon hot sauce to the special sauce.
Storage: Refrigerate sliced brisket in its juices for up to 4 days or freeze for up to 3 months.

Prep Time: 30 minutes
Rest Time: 1-2 hours
Cook Time: 8-10 hours
Category: Lunch
Method: Smoking
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 640 kcal
Sugar: 8g
Sodium: 980mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Carbohydrates: 38g
Fiber: 2g
Protein: 48g
Cholesterol: 125mg