Chopped Brisket Sandwich
Brisket, the king of barbecue. Smoked low and slow until tender and delicious. This cut of beef knows no equal. But let’s get crazy this week and take it further. Cube up that brisket point, toss it in a homemade beer BBQ sauce and slap it on a sando. Yes, this is a Chopped Brisket Sandwich recipe! Now we have one hand free to drink beer while eating brisket! Table of Contents BURNT ENDS SANDWICHMEAT SELECTION for Brisket SandwichBUILD-A-SAUCE FOR CHOPPED BRISKET SANDWICHCHOPPED BRISKET SANDWICH GETS SMOKED​WHY YOU’LL LOVE THIS RECIPEBrisket Sandwich INGREDIENTSHOW TO MAKE A BRISKET SANDWICH​MAKE THE BEER BBQ SAUCEMAKING THE BRISKETTIPSMore From The SmokerHOW TO STORE LEFTOVERS AND REHEAT​WHAT TO SERVE WITH BBQ BRISKET SANDWICHESRECIPE FAQsChopped Brisket Sandwich Recipe BURNT ENDS SANDWICH MEAT SELECTION for Brisket Sandwich BUILD-A-SAUCE FOR CHOPPED BRISKET SANDWICH CHOPPED BRISKET SANDWICH GETS SMOKED ​WHY YOU’LL LOVE THIS RECIPE Brisket Sandwich INGREDIENTS HOW TO MAKE A BRISKET SANDWICH ​MAKE THE BEER BBQ SAUCEMAKING THE BRISKET ​MAKE THE BEER BBQ SAUCE MAKING THE BRISKET TIPS More From The Smoker HOW TO STORE LEFTOVERS AND REHEAT ​WHAT TO SERVE WITH BBQ BRISKET SANDWICHES RECIPE FAQs Chopped Brisket Sandwich Recipe BURNT ENDS SANDWICH As for this BBQ Brisket Sandwich recipe, we are going to start by using one of its two cuts. Now, a full-packer brisket is comprised of two muscles: the superior and inferior pectorals (also known as the point and the flat). Yes, it’s a cow boob. For these barbecue brisket sandwiches, the fattier point is ideal. The flat can be purchased separately, but the point cannot be easily found by itself. This leaves us with two options: cook a whole brisket or separate the two muscles. Cooking a whole brisket is a larger time investment and the better option if you’re cooking for a large group. However, separate gives you more flexibility in how you cook each part. Separating a brisket sounds like an arduous task, but the brisket does most of the work. Most butchery follows the natural seams between muscles in the animal. The brisket is no different since there’s a large fat seam that runs between the brisket point and the flat. Use a sharp knife and separate the two along this natural divide. Cut the fatty white stuff, but stay away from the red meat stuff. A little clan up trimming at the end, and now you have two BBQ cuts. For more brisket, check out my Texas Smoked Brisket Recipe, Brisket Burnt Ends, HOT AND FAST SMOKED BRISKET RECIPE, and Smoked Brisket Queso. MEAT SELECTION for Brisket Sandwich There are so many ways to make brisket. Some want an easy smoked brisket while others might want a more classic Texas Style Brisket. With so many options, we all learn that brisket takes a while to cook and a lifetime to perfect. BUILD-A-SAUCE FOR CHOPPED BRISKET SANDWICH Barbecue sauce is a funny thing. It’s good, it’s really good. It’s so good, in fact, that BBQ restaurants will use it to cover up poorly cooked barbecue. My rule of thumb is no barbecue sauce when trying a new joint for the first time. The meat needs to stand up on its own. But I digress. Since burnt ends are nothing without a crazy good barbecue sauce. To those ends, we’re cooking up a Guinness beer barbecue sauce. A good sauce, at its core, isn’t that complicated. I usually go for a ketchup/vinegar combo sauce, so that’s what we’re doing today. Reduce down beer as a base and seasoning to compliment. We’re in business. For a variety of BBQ sauce recipes, check out my Huli Huli Ribs with Sriracha BBQ Sauce, Chipotle BBQ Pulled Pork Sandwich, and Grilled Butterflied Chicken Drumsticks with Alabama White Sauce. CHOPPED BRISKET SANDWICH GETS SMOKED If you’ve cooked a brisket before, cooking a brisket point is exactly the same. Smoke until you hit the stall, 160 to 170 degrees internal, wrap and cook until probe tender. The brisket point is just slightly smaller and, therefore, a slightly faster cook. I could even argue that it’s an easier cook than the whole brisket since with a whole brisket, the point and the flat cook differently. One being fattier and thicker, one being leaner and thinner. Just remember to crack a beer and enjoy the day! ​WHY YOU’LL LOVE THIS RECIPE A brisket sandwich recipe is the perfect easy recipe for any meat lover. With a few simple steps, you can create tender beef brisket smoked to perfection with Mesquite Peppercorn Lager Rub for that ideal balance of heat and spice. The magic happens with the tangy BBQ sauce, simmered with Guinness Beer, for a tangy sweetness that ties the whole sandwich together. Versatile, delicious, and perfect for family gatherings or special occasions – it’s the only way you’ll want to enjoy brisket from now on. Brisket Sandwich INGREDIENTS Brisket – Its tender, slow-cooked goodness forms the heart of your sandwich. Mesquite Peppercorn Lager Rub – It’s the secret weapon for infusing your brisket with tons of flavor that’s downright irresistible. Beef Tallow – Ensures your brisket stays moist and succulent. Guinness Beer – Its malty richness imparts a depth of flavor that pairs perfectly with slow-cooked beef. Brisket – Its tender, slow-cooked goodness forms the heart of your sandwich. Mesquite Peppercorn Lager Rub – It’s the secret weapon for infusing your brisket with tons of flavor that’s downright irresistible. Beef Tallow – Ensures your brisket stays moist and succulent. Guinness Beer – Its malty richness imparts a depth of flavor that pairs perfectly with slow-cooked beef. Add flavor to everything you’re cooking shop over the fire spice lines The BBQ Sauce: Salt and Pepper Garlic and Onion – These aromatic powerhouses bring layers of savory goodness. They’re the aromatic backbone of your sauce. Chili Powder and Cayenne – These ingredients add a kick, turning your sauce into a flavor fiesta. Worcestershire Sauce – The umami magic. It adds depth and a savory punch that elevates the entire sauce. Ketchup – Sweetness and tanginess come into play here. It’s the base that ties everything together. Apple Cider Vinegar – A touch of acidity for balance. It brightens up the sauce and keeps things lively. Brown Sugar – A hint of sweetness that plays off the savory elements, creating a harmonious flavor profile. Guinness Beer – Yes, again! This time, it adds a subtle malty note to the sauce, complementing the richness of the brisket. Salt and Pepper Garlic and Onion – These aromatic powerhouses bring layers of savory goodness. They’re the aromatic backbone of your sauce. Chili Powder and Cayenne – These ingredients add a kick, turning your sauce into a flavor fiesta. Worcestershire Sauce – The umami magic. It adds depth and a savory punch that elevates the entire sauce. Ketchup – Sweetness and tanginess come into play here. It’s the base that ties everything together. Apple Cider Vinegar – A touch of acidity for balance. It brightens up the sauce and keeps things lively. Brown Sugar – A hint of sweetness that plays off the savory elements, creating a harmonious flavor profile. Guinness Beer – Yes, again! This time, it adds a subtle malty note to the sauce, complementing the richness of the brisket. HOW TO MAKE A BRISKET SANDWICH ​MAKE THE BEER BBQ SAUCE First up, whip up that BBQ sauce. It’s super easy, and you can even do it the day before. Just toss the beer into a sauce pot over medium heat. Let it simmer until it’s down to half its size. Then, throw in the ketchup, apple cider vinegar, brown sugar, and your favorite seasonings. Let it cook until it’s nice and thick. Now, here’s the trick – store it in a squeeze bottle for easy access and use. MAKING THE BRISKET ​Now, about that brisket. You can go big and cook it whole, or if you’re feeling like sharing, divide it in half – the flat and the point. We’re rolling with the fatty, juicy brisket point for this one. Get that smoker cranked up to 250F, and don’t forget a water pan with a mix of water and beer for some extra flavor vibes. Season the brisket point with the Mesquite Peppercorn Lager Rub and throw it on the smoker, just like our SMOKED BRISKET. Let that bad boy smoke until the internal temperature hits around 170F. Then, wrap it up in butcher paper and aluminum foil, and keep going until it hits a juicy 205F and is poking tender. Once it’s done, cover it in beef tallow and let the wrapped brisket chill in a cooler for a couple of hours until it’s down to 160F. Now, the fun part. Chop that tender brisket into bite-sized cubes, toss them in that homemade barbecue sauce we made earlier, slap it on a bun, throw on some pickled onions or whatever floats your topping boat, and dig in! Cheers! TIPS Use a meat thermometer to ensure the internal temperature of the brisket reaches at least 170F when inserted into the thickest part of the meat. Let your beef brisket come to room temperature before the cooking process to ensure even cooking. Use burger buns or brioche buns for your rich barbecue brisket sandwiches! Use a meat thermometer to ensure the internal temperature of the brisket reaches at least 170F when inserted into the thickest part of the meat. Let your beef brisket come to room temperature before the cooking process to ensure even cooking. Use burger buns or brioche buns for your rich barbecue brisket sandwiches! More From The Smoker HOW TO STORE LEFTOVERS AND REHEAT Store leftover beef brisket in an airtight container in the fridge for 3-4 days. You can also freeze for up to 2 months. Before reheating, make sure you bring your brisket to room temperature. Then, reheat using the following instructions: Preheat your oven to 225-250F. A low and slow heat ensures your brisket warms up without drying out. Place the leftover brisket in a piece of aluminum foil. You can add a splash of broth, apple juice, or water to the foil to help maintain moisture during reheating. Pop the foil-wrapped brisket into the preheated oven. Let it warm up for about 30-45 minutes for a few slices or longer if you have a larger portion. Preheat your oven to 225-250F. A low and slow heat ensures your brisket warms up without drying out. Place the leftover brisket in a piece of aluminum foil. You can add a splash of broth, apple juice, or water to the foil to help maintain moisture during reheating. Pop the foil-wrapped brisket into the preheated oven. Let it warm up for about 30-45 minutes for a few slices or longer if you have a larger portion. For a more convenient option, feel free to pop your brisket in the microwave with a damp paper towel on top. Heat for 1-2 minutes. Don’t feel like eating leftover brisket sandwiches? Make BBQ BRISKET NACHOS or LEFTOVER BRISKET BREAKFAST SKILLET instead with the leftover brisket! ​WHAT TO SERVE WITH BBQ BRISKET SANDWICHES Serve up these delicious BBQ Beef Brisket Sandwiches with some potato salad, crunchy potato chips, crunchy coleslaw, or a simple green salad for a delicious meal. RECIPE FAQs Where can I buy beef brisket? You can most likely find brisket at your local grocery store but if not, a local butcher or online will be your best bet. Can I use a different rub for the brisket? Absolutely! While the Mesquite Peppercorn Lager Rub is fantastic, feel free to experiment with your favorite rubs. The key is finding one that complements the smoky flavor you desire. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. ▢ 18 Lb Brisket▢ Mesquite Peppercorn Lager Rub▢ Beef Tallow▢ 1 Guinness Beer ▢ 18 Lb Brisket ▢ Mesquite Peppercorn Lager Rub ▢ Beef Tallow ▢ 1 Guinness Beer Sauce ▢ 1 tsp salt▢ 1 tsp pepper▢ 1 tsp garlic▢ 1 tsp onion▢ 1/2 tsp chili powder▢ 1/2 tsp cyanne▢ 1 tsp w sauce▢ 1.5 cups ketchup▢ 2 tbsp apple cider vinegar▢ 1/3 cup brown sugar▢ 1 Guinness Beer ▢ 1 tsp salt ▢ 1 tsp pepper ▢ 1 tsp garlic ▢ 1 tsp onion ▢ 1/2 tsp chili powder ▢ 1/2 tsp cyanne ▢ 1 tsp w sauce ▢ 1.5 cups ketchup ▢ 2 tbsp apple cider vinegar ▢ 1/3 cup brown sugar ▢ 1 Guinness Beer Beer BBQ Sauce Prepare bbq sauce, this can be made a day ahead and kept in the fridge.Pour beer into a small sauce pot over medium heat. Simmer until reduced by half.Mix in ketchup, apple cider vinegar, brown sugar, and seasonings. Cook until thickened. Store in a squeeze bottle for maximum servability. Prepare bbq sauce, this can be made a day ahead and kept in the fridge. Prepare bbq sauce, this can be made a day ahead and kept in the fridge. Pour beer into a small sauce pot over medium heat. Simmer until reduced by half. Pour beer into a small sauce pot over medium heat. Simmer until reduced by half. Mix in ketchup, apple cider vinegar, brown sugar, and seasonings. Cook until thickened. Store in a squeeze bottle for maximum servability. Mix in ketchup, apple cider vinegar, brown sugar, and seasonings. Cook until thickened. Store in a squeeze bottle for maximum servability. Brisket Brisket can be cooked whole or divided for this cook. If cooked whole, the cook time will be longer and, of course, you’ll have more brisket. These instructions will highlight dividing the brisket.Divide the brisket in half, separating the flat and the point. There is a natural seam of fat that separates the two. Use a sharp knife and work slowly. We’re using the fattier, thicker brisket point for this cook.Pre Heat smoker to 250 degrees. Place a water pan in the smoker with a mix of water and beer.Season brisket point with OTFC Mesquite Peppercorn Lager Rub and place on the smoker.Smoke brisket until internal tempo is about 170 degrees. Wrap in butcher paper and boat bottom with aluminum foil. Continue cooking until brisket is 205 degrees internal and probe tender.Cover brisket with beef tallow and rest in a cooler for 2 hours. Or until internal temp comes down to 160 degrees.Chop the brisket point into small bite size cubes. Toss in bbq sauce, place on a bun with pickled onions or your fav topping. Enjoy! Brisket can be cooked whole or divided for this cook. If cooked whole, the cook time will be longer and, of course, you’ll have more brisket. These instructions will highlight dividing the brisket. Brisket can be cooked whole or divided for this cook. If cooked whole, the cook time will be longer and, of course, you’ll have more brisket. These instructions will highlight dividing the brisket. Divide the brisket in half, separating the flat and the point. There is a natural seam of fat that separates the two. Use a sharp knife and work slowly. We’re using the fattier, thicker brisket point for this cook. Divide the brisket in half, separating the flat and the point. There is a natural seam of fat that separates the two. Use a sharp knife and work slowly. We’re using the fattier, thicker brisket point for this cook. Pre Heat smoker to 250 degrees. Place a water pan in the smoker with a mix of water and beer. Pre Heat smoker to 250 degrees. Place a water pan in the smoker with a mix of water and beer. Season brisket point with OTFC Mesquite Peppercorn Lager Rub and place on the smoker. Season brisket point with OTFC Mesquite Peppercorn Lager Rub and place on the smoker. Smoke brisket until internal tempo is about 170 degrees. Wrap in butcher paper and boat bottom with aluminum foil. Continue cooking until brisket is 205 degrees internal and probe tender. Smoke brisket until internal tempo is about 170 degrees. Wrap in butcher paper and boat bottom with aluminum foil. Continue cooking until brisket is 205 degrees internal and probe tender. Cover brisket with beef tallow and rest in a cooler for 2 hours. Or until internal temp comes down to 160 degrees. Cover brisket with beef tallow and rest in a cooler for 2 hours. Or until internal temp comes down to 160 degrees. Chop the brisket point into small bite size cubes. Toss in bbq sauce, place on a bun with pickled onions or your fav topping. Enjoy! Chop the brisket point into small bite size cubes. Toss in bbq sauce, place on a bun with pickled onions or your fav topping. Enjoy! Serving: 1Sandwich | Calories: 1903kcal | Carbohydrates: 25g | Protein: 242g | Fat: 86g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 40g | Cholesterol: 723mg | Sodium: 1747mg | Potassium: 4019mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 23mg Jeremy Whitelaw Jeremy is a small business owner by day; a private chef to a wife and two kiddos by night and creator behind The Kitchen Whitelaw. Specializing in new American cooking, diner fare, country club cuisine, the classics you know and love. Exploring new recipes, creating new dishes, and teaching new techniques.