Go Back
–+ servings
Brisket Sandwich with a Texas flag toothpick stuck into the bun, on top of a blue decorative plate
Print Pin
5 from 4 votes

Brisket Sandwich Recipe

Wow the family with these Texas-style smoked brisket sandwiches with a full tutorial and tips for making the best chopped brisket!
Course Barbecue, Beef, Brisket Recipes, Brisket School, Texas Recipes
Prep Time 20 minutes
Cook Time 13 minutes
Brisket Cooking Time 14 hours
Total Time 14 hours 33 minutes
Servings 8
Author Sarah Penrod

Equipment

  • Wood for smoking: post oak is traditional, but hickory or pecan also work great
  • Peach butcher paper for the wrap
  • Apple cider vinegar in a spray bottle

Ingredients

  • 1 whole packer brisket 12–14 lbs, includes point and flat
  • 1/4 cup kosher salt
  • 1/4 cup coarse ground black pepper
  • Optional: 1–2 tbsp garlic powder some Texans approve, some gasp
  • 8 sturdy buns good choices include brioche, potato, Hawaiian rolls or 16 pieces of Texas Toast (thick-cut bread)
  • 1-2 sticks softened butter
  • Seasoning salt or garlic salt
  • 1 bottle of your favorite barbecue sauce
  • 2-4 tablespoons apple cider vinegar
  • Any toppings you like such as pickled jalapeno red onion, prepared coleslaw

Instructions

Trim the Brisket

  • Trim excess fat, leaving about 1/4 inch fat cap.
  • Square off the sides slightly for even cooking.
  • Remove any silver skin or hard fat that won’t render.
  • Check out out Brisket Beans Recipe for a delicious way to use up all those brisket scraps!!

Season the Brisket

  • Coat the brisket with kosher salt and pepper (and garlic powder if using) and generously season all sides. This simple rub is what gives Texas brisket its signature flavor.

Fire Up the Smoker

  • Preheat your smoker or pellet grill to 225°F.
  • Use post oak if you want to go full Central Texas authenticity.
  • Place the brisket on the smoker fat-side up for traditional smokers, or fat side down for pellet grills.

Smoke Low and Slow

  • Smoke for 4 hours without opening the chamber, then begin spritzing with apple cider vinegar ever 45 minutes until the brisket hits about 170°F internal temp and has a deep mahogany bark.
  • At this point, wrap tightly in butcher paper (traditional) or foil (if you want it quicker/juicier) to power through the stall. This is called the Texas crutch and it cuts down on the time it takes to hit final temp.

Continue Cooking

  • Return to the smoker and continue until the internal temperature reaches 206°F.
  • Poke test: The probe should slide in like softened butter in both the point and flat.

Rest the Brisket

  • Let the wrapped brisket rest in a cooler or oven (turned off) for 1–2 hours. This lets the juices redistribute and keeps it juicy.

Slice the Brisket for Sandwiches

  • Separate the point from the flat.
  • Slice the flat against the grain into 1/4-inch slices.
  • Cut the point into thick slabs and then chop it up for sandwiches. Transfer to a large bowl.

Chopped Meat From The Point

  • The best brisket sandwiches are made from the point which is juicer. Here is how to dazzle up that chopped brisket even further and make the best sandwiches!
  • Add 2-4 tablespoons of apple cider vinegar into the chopped meat of the point and add in about 1/4 cup barbecue sauce, mix well

Assembling The Sandwiches

  • Toast the buns and assemble
  • Smear each bun with butter and top with a little seasoning salt or garlic salt. Fry in a hot skillet until toasted.
  • Assemble the brisket sandwiches by crown each bun with a generous serving of chopped brisket
  • Top with any other favorites you like on your sandwich and drizzle with barbecue sauce if desired.
  • Serve white bread, pickles, onions, and a big ol’ grin!