Smoked Brisket Sandwich

This smoked brisket sandwich layers brisket, pickled onions, jalapenos, and more on a toasted bun for a bold, satisfying meal with great flavor and crunch.

If you like this recipe, you might also like to try a classic Reuben sandwich or the Rachel version, or perhaps whip up some chopped cheese sandwiches.

Why You’ll Love It

Great use of leftovers: A smart and delicious way to repurpose leftover brisket.
Bold flavors: The combo of smoky, tangy and spicy hits every note.
Quick to prepare: Comes together fast with just a few simple steps.
Customizable: Add your favorite toppings or sauces to make it your own.

Smoked Brisket Sandwiches Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

French bread sandwich buns: Soft rolls that hold up well to juicy brisket and all the toppings.
Brisket: Tender, smoky leftover meat that serves as the heart of the sandwich. Try my smoked brisket recipe!
Jalapenos: Thin slices that add a bold, spicy kick to each bite.
Sandwich pickles: Crunchy and tangy, perfect for balancing the rich brisket.
Fried onions: Crispy and savory, adding texture and extra flavor.
Barbecue sauce: A smoky, sweet sauce that ties all the ingredients together.
Coleslaw: Creamy slaw that adds freshness and a cool crunch.
Red onion: Thinly sliced for quick pickling, bringing sharpness and bite.
Garlic: To infuse the pickled onions with depth and aroma.
Peppercorns: Whole peppercorns for subtle spice in the pickled mixture.
White vinegar: Used to pickle the onions, adding tang and brightness.

How to Make Smoked Brisket Sandwiches

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the pickled onions: Combine sliced red onion, garlic, peppercorns and vinegar in a mason jar. Chill for at least 30 minutes.
Prep the buns: Slice rolls and brush with barbecue sauce if liked.
Warm the meat and buns: Add brisket slices to buns and heat in the oven until warmed through.
Assemble the sandwiches: Add pickled onions, pickles, fried onions and jalapenos.
Serve: Plate with a side of barbecue sauce and coleslaw.

Substitutions and Variations

Try a different bread: Use brioche buns, pretzel rolls or ciabatta.
Swap the protein: Pulled pork or smoked turkey also work well.
Adjust the heat: Leave out jalapenos or use banana peppers for a milder option.

Serving Suggestions

With side dishes: BBQ sauce and coleslaw pair beautifully with this smoked meat sandwich. I imagine that French fries, onion rings, corn on the cob, or rice and beans would pair nicely too. More ideas include mac ‘n cheese, roasted Brussels sprouts, smoked asparagus, maple bacon wrapped green beans, or steamed veggies.
With a salad: Potato salad is always good. I love this chicken pasta salad too and I just omit the chicken for a side version of the salad.

How to Store BBQ Brisket Sandwiches

Store: Keep leftovers in an airtight container in the refrigerator and eat within 2 days. It’s best to only assemble as many brisket sandwiches as you’re going to need, as they go soggy once assembled. You can keep the meat and toppings separate and also the pickled onions if you have any left. They’ll probably keep for 3 to 4 days.
Freeze: I don’t recommend freezing these sandwiches.