Summer days are meant for backyard barbecues and nothing feeds a hungry crowd better than slow cooked, smoked brisket sandwiches!
There is something to be said for food that comes off a grill or smoker. It is the pure essence of what summer living is all about when you have a group of friends over, the barbecue has been smoking a brisket for hours and backyard games are underway for the kiddos while parents converse over a refreshing glass of wine.
I have fond memories of backyard barbecues growing up in Wisconsin because it was a sign that winter was finally behind us and we could throw open the doors, clean off the deck and head outdoors for some fresh air and good food.
Ever since we started making recipes on our smoker about a year ago, I beg for us to do a smoked brisket at least once a month. The hunk of smoked beef contains so much flavor and aromas that it’s literally mouthwatering. The only caveat with smoking meat like a brisket is plenty of patience. In order for the meat to come out tender and flavorful, it needs to cook low and slow. This process can take anywhere from 6-12 hours depending on the size of the brisket, but the results are well worth it. Plus, it gives you a good opportunity to mingle with your favorite people!
You can’t go wrong just simply slicing up the brisket and serving it up on a plate with all the fixings, but we sometimes like to change it up by making smoked brisket sandwiches. The delicious tender pieces of meat slathered in a rich, smokey BBQ sauce and topped with a simple cabbage slaw is enough to make anyone beg for more.
Smoked Brisket Sandwiches
- 1 - 6 pound brisket flat, trimmed
- your favorite barbecue rub
- Season the brisket on both sides with your favorite barbecue rub. Wrap the meat in plastic wrap and refrigerate until ready to cook (preferably 6-8 hours).
- When ready to smoke, arrange the brisket fat-side up on the grill grates at 225°. Smoke the brisket until it reaches the desired temperature of 165°, approximately 10 hours.
- Remove the brisket and wrap in butcher paper. Place it back on the grill grates and continue smoking the meat until is reaches 195°. This could take anywhere from 2-5 hours.
- Once the meat reaches 195°, remove from the smoker and place it in a confined space, either an oven or a cooler. Let rest for at least 1 hour 30 minutes to 2 hours.
- Place smoked brisket on a cutting board and slice across the grain into 1/4” slices.
Optional — Sandwich Fixings Ingredients
- Sourdough Rolls
- Barbecue Sauce
- Cabbage Slaw
Place brisket on the sandwich bread, slather with the barbecue sauce and top with cabbage slaw.
A tangy coleslaw or baked beans are a great accompaniment.
No matter if you are the King of the BBQ or just getting started, this smoked brisket recipe will make you look like an award-winning champion. Just be prepared for your family and friends to constantly be asking you when the next cookout is!
Written By: Kristin Mansky of Modish & Main