Tender, smoky brisket piled high on a soft, buttery bun, dripping with BBQ sauce and loaded with flavor straight outta the pit. That rich bark, juicy pull, and deep smoke ring? Certified pitmaster vibes.
Ingredients:
For the Brisket:
12–14 lb whole packer brisket (point + flat)
Mustard (binder)
Salt, black pepper, garlic powder (Texas-style rub = 1:1:1)
Wood chunks (oak or hickory)
For the Sandwich:
Brioche buns or potato rolls
BBQ sauce (your fave sweet or spicy blend)
Pickles or slaw (optional, but elite)
Instructions:
- Prep the Brisket:
Trim excess fat, leaving a ¼-inch fat cap.
Coat lightly with mustard, then apply rub generously on all sides.
Let sit at room temp for 30–45 mins.
- Smoke It Low & Slow:
Preheat smoker to 225°F (107°C).
Add brisket and smoke fat-side up for 6–8 hours.
Once internal hits ~165°F, wrap in butcher paper or foil.
Continue cooking until probe tender (195–203°F).
Rest for at least 1 hour before slicing. Let the juices settle.
- Build the Beast:
Stack sliced or chopped brisket high on a toasted bun.
Drizzle with warm BBQ sauce.
Optional: add pickles, slaw, or a splash of hot sauce for that kick.
Serve HOT and Messy
No lettuce, no fluff — just brisket, sauce, and buns. This is the real BBQ move. Napkins? Bring a roll.
Enjoy