Smoked Brisket Sandwich

5 from 9 votes

Smoked Brisket Sandwich

This smoked brisket sandwich is a go-to when you want something hearty, easy and loaded with flavor. With bold toppings and a toasted bun, it’s a satisfying meal every time.

Prep Time10

Pickling Time30

Total Time40

Course: Lunch, Meals

Cuisine: American

Keyword: smoker

Servings:

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

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