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Barbecue Beef Brisket Sandwiches
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4613417
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- Large mesquite chunks, as needed
- 1 ea. (8–10 lb) beef brisket
- ½ cup vinegar mixture from North Carolina-Style BBQ Ribs, plus more for serving
- ¼ cup Worcestershire sauce
- ¼ cup honey
- 1 cup Dijon mustard
- 1 cup Barbecue Rub
- Hamburger buns for serving
Directions
- Place mesquite into the firebox of a 250°F smoker.
- Trim fat cap to ¼ inch. Place brisket into a large foil pouch and pour in vinegar mixture, Worcestershire sauce, and honey. Place pouch in smoker and cook for 6 hours, changing chunks as needed.
- Remove brisket from pouch, spread mustard evenly on it, and massage Rub into meat. Place brisket back into smoker and cook for 10 hours, changing chunks as needed.
- Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns.
- Place some vinegar mixture into a squirt bottle and serve with sandwiches.