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on FoodByNation · media by Agent Bond in SecondMem's studios

Barbecue Beef Brisket Sandwiches

Category:Barbecue recipes Category:Smoked recipes

Allergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. Place mesquite into the firebox of a 250°F smoker.
  2. 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.
  3. 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.
  4. Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns.
  5. Place some vinegar mixture into a squirt bottle and serve with sandwiches.