Texas Brisket Sandwich

Ingredients

• 3 tablespoons kosher salt
• 2 tablespoons coarse black pepper
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon light brown sugar
• 4 pounds beef brisket flat, untrimmed
• 4 cups oak or hickory wood chips
• 1 cup beef broth
• 8 slices soft white sandwich rolls or sliced white bread
• ½ cup dill pickle chips
• ½ medium yellow onion, thinly sliced

Instructions

1. 1

   Set up your smoker to maintain a steady temperature of 225°F. If using a charcoal smoker, arrange coals for indirect heat. If using an offset firebox smoker, light the firebox and allow it to stabilize. Soak 4 cups of oak or hickory wood chips in water for at least 30 minutes — soaked wood produces thicker, cleaner smoke.

2. 2

   Remove the beef brisket flat from the refrigerator and let it sit at room temperature for 45 minutes. This ensures it cooks evenly throughout. While waiting, mix together 3 tablespoons kosher salt, 2 tablespoons coarse black pepper, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 tablespoon light brown sugar in a small bowl.

3. 3

   Pat the brisket completely dry on all sides with paper towels — dry meat is essential for building a flavorful bark (the crust). Generously coat the entire brisket with the dry rub, pressing it gently into the meat so it adheres. Don't be shy — use all of it.

4. 4

   Place the brisket fat-side up on the smoker grate, positioning it as far from the heat source as possible. Add a handful of drained, soaked wood chips to the coals or firebox. Close the smoker and maintain 225°F. Smoke for the first 3 hours without opening the lid — every peek drops the temperature and adds 15 minutes to cooking time.

5. 5

   After 3 hours, check the brisket's bark. It should have a deep reddish-brown crust. If it's still pale, continue smoking uncovered for another hour. Once the bark looks good, wrap the brisket tightly in aluminum foil and return it to the smoker.

6. 6

   Pour 1 cup of beef broth into the foil packet around (not over) the wrapped brisket. Add another handful of soaked wood chips to the coals. Continue smoking at 225°F until the thickest part of the brisket reaches 203°F when you insert an instant-read thermometer into the center. This typically takes another 4-6 hours. The meat should feel tender — if you encounter resistance, it needs more time.

7. 7

   Once the brisket reaches 203°F, remove it from the smoker and let it rest in the foil for 30 minutes. During this rest, carryover cooking continues and the juices redistribute throughout the meat, ensuring slices stay moist.

8. 8

   Carefully unwrap the brisket and transfer it to a cutting board. Reserve any juices in the foil. Using a sharp carving knife, slice the brisket against the grain into 1/4-inch slices — cut across the shortest fibers you see. Discard any excess fat, but keep slices that are marbled with fat.

9. 9

   Toss the sliced brisket gently with 2-3 tablespoons of the reserved smoking liquid to keep it moist. Taste and season with a pinch of kosher salt and black pepper if needed.

10. 10

    Toast 8 slices of soft white bread or sandwich rolls lightly on a skillet over medium heat, about 1 minute per side, until just warm and slightly crispy at the edges. This prevents the bread from becoming soggy.

11. 11

    Layer 3-4 slices of warm brisket on each slice of toast. Top with 2 tablespoons of dill pickle chips and a small handful of the sliced yellow onion. Serve immediately with extra pickles and onions on the side if desired.

Tools you’ll need

• smoker (charcoal or offset firebox)
• instant-read thermometer
• sharp carving knife
• cutting board
• aluminum foil
• small mixing bowl
• paper towels
• 12-inch skillet

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