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If you’ve got leftover brisket, this is the sandwich to make. A smoked brisket sandwich is everything you want in a hearty meal: tender meat, bold toppings and just the right hit of tang and spice. It layers smoky slices of brisket with pickled red onions, jalapenos and crispy fried onions, all packed into toasted buns with barbecue sauce. Perfect for an easy dinner, a casual get-together or a satisfying weekend lunch, this sandwich delivers on both flavor and texture.

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.
Top Tips
Toast the buns: A light toast adds texture and keeps them from getting soggy.
Make ahead: Pickled onions can be made several days in advance.
Double the batch: Great for feeding a crowd or prepping lunches for the week.
Brisket Sandwich FAQs
You can reheat it in the oven or heat in a skillet over medium heat.
3 to 4 ounces per sandwich is a good amount per sandwich when served along with side dishes.
Somewhere between 30 to 60 minutes per pound of brisket is a good rule of thumb. This means a 16-pound brisket will take around 11 hours at 275°F, so start it early in the morning!
Smoked Brisket Sandwich Recipe
Smoked Brisket Sandwich
Ingredients
- 5 sandwich buns, baguette bread
- 1 Pounds brisket, leftover, sliced
- 2 jalapenos, thinly sliced
- ¼ Cup pickles, sandwich-style
- ½ Cup fried onions
For the Pickled Red Onions
- 1 red onion , sliced thinly
- 1 Tablespoon peppercorns
- 4 Cloves garlic
- 1 Cup white vinegar
To Serve
- ¼ Cup BBQ sauce
- 1 Cup coleslaw
Instructions
Make Pickled Red Onions
- Thinly slice red onion and cut garlic cloves in half. Add red onion slices, garlic, and peppercorn to a small container or mason jar. Fill the jar with white vinegar and put the lid on.
- Refrigerate for at least 30 minutes.
Warm the Bread
- Set oven to “warm” or 200°F.
- Slice your bread if not pre-sliced. Brush inside the rolls/buns lightly with BBQ sauce. This is optional and you can just add BBQ sauce later if preferred.
Assemble the Brisket Sandwiches
- Add 2 to 3 slices of brisket meat to the centre of each roll. Place into the oven for 10 minutes to lightly warm and toast.
- Remove rolls from the oven. Top with pickled red onions, pickles, fried onions, and jalapeno slices.
- Serve with a side of BBQ sauce and coleslaw.
Notes
Make ahead: Pickled onions can be made several days in advance.
Double the batch: Great for feeding a crowd or prepping lunches for the week.
Nutrition
When you need a meal that is satisfying, bold and just a little messy, this smoked brisket sandwich using leftover brisket is sure to hit the spot. It combines tender brisket, tangy, spicy toppings, homemade pickled red onions, and sweet, rich BBQ sauce for something that feels special but is surprisingly easy to pull together. Whether you’re using up leftovers or cooking brisket just to make this sandwich recipe, it’s well worth it.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
My hubby loves to grill and brisket is one of his faves. I am gleaming with pride when I served him this and got his stamp of approval!
Talk about smoked goodness. This recipe is a gem!!
I made this sandwich and omg!! This is my new go-to sandwich!! Sooo flavorful!
I’m so thrilled with how this recipe turned out. It’s definitely going to become a go-to in our meal planning!
This sounds SO DARN good!! My husband is obsessed with brisket!
These brisket sandwiches have ALL the good stuff in them! Those homemade pickled red onions are so delicious.
Brisket may just be one of my all time favorite dishes. I can’t wait to try this.
Can I come to have this with you?! It looks so goood
My husband would love this sandwich!