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Smoked Brisket Sandwiches
TODAY
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Rating:
5.0 (2 rated)
Cook time:
Prep time:
Servings:
8

Smoking the brisket for these sandwiches takes a long time, but they are well worth the wait.

Technique tip: If you don't have a smoker, you can cook the meat in the oven and add a small amount of liquid smoke.

Swap option: Try this recipe with turkey breast instead of brisket.

Ingredients

  • Brisket

    • One 4- to 6-pound brisket
    • Brown sugar
    • Salt
    • Freshly ground black pepper
    • Cumin
    • Chile powder
  • Cabbage and corn slaw

    • 4 cups cabbage, shredded
    • 1 cup diced red onion
    • 1/4 cup shredded carrots
    • 1½ cups fresh corn kernels
    • 2 tablespoons chopped basil
    • 2 tablespoons chopped cilantro
    • 1 tablespoon brown sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 cup mayonnaise
    • 1/4 cup apple cider vinegar
    • 1 tablespoon chipotle hot sauce, preferably Tabasco
  • Horseradish whipped cream

    • 1 cup heavy whipping cream
    • 2½ tablespoons horseradish
    • 2 tablespoons parsley, chopped
    • Salt
    • Freshly ground black pepper
  • To serve

    • 16 slices thick-cut sourdough bread
    • 1/4 cup butter, melted
    • 16 slices cheddar, thick sliced
    • 8 thick slices Jersey tomato

Preparation

For the brisket:

1. Season the brisket evenly with the spices. Cover and chill for 4-12 hours.

2. Preheat smoker to 225°F. Smoke the brisket for about 10 hours.

3. Remove the finished brisket from the smoker and set aside. For the coleslaw: In a medium bowl, combine all the ingredients and mix well. Let sit about 30 minutes.

For the horseradish whipped cream:

In a large bowl, whip the cream until stiff peaks form. Gently fold in the horseradish and parsley. Season with salt and pepper to taste and set aside.

To serve:

1. Preheat grill or grill pan to medium-high heat.

2. Slice the brisket into 1/2- to 3/4-inch thick slices and grill for about 1 minute on each side.

3. Brush sourdough with butter and toast on the grill. Top each with a slice of cheddar, and the brisket and cook over indirect heat for 3 minutes.

4. Place tomato slices on the grill (or in a pan over medium-high heat) and season with salt and pepper. Remove the tomatoes and sandwich halves from the grill.

5. Place slaw and a slice of tomato on half of the sandwich halves, then top with the plain sandwich halves. Serve with horseradish whipped cream.

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