Triple-Smoked Texas BBQ Pitmaster’s Sandwich

Allergens

Gluten, Soy, Dairy (Mayo), Eggs

Ingredients

• 1 lb beef brisket
• 2 cups wood chips (for smoking)
• 1 cup barbecue sauce
• 4 large hamburger buns
• Salt and pepper, to taste For the Coleslaw:
• 3 cups shredded green cabbage
• 1 1/2 cups mayonnaise
• 1/2 cup cider vinegar
• 1 tablespoon sugar
• 1 teaspoon celery seed
• Salt and pepper, to taste For the Quick Pickles:
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 cup sugar
• 1 teaspoon kosher salt
• 1 small cucumber, thinly sliced
• 1 small red onion, thinly sliced

Instructions

1. Soak wood chips in water for at least 30 minutes.
2. Preheat the smoker to 250°F (120°C) and smoke the brisket for 4 6 hours or until it reaches an internal temperature of 190°F (88°C).
3. Remove the brisket from the smoker and let it rest for 15 minutes before slicing against the grain.
4. Season the sliced brisket with salt and pepper, then grill over medium heat for 2 3 minutes per side or until heated through. Brush with barbecue sauce and cook for another minute.
5. To prepare the coleslaw, combine all ingredients in a large bowl and mix well. Refrigerate for at least 1 hour before serving.
6. For quick pickles, bring vinegar, water, sugar, and salt to a boil in a small saucepan. Remove from heat and pour over cucumber and red onion slices in a heatproof bowl. Let sit for at least 30 minutes.
7. Assemble the sandwiches with brisket, coleslaw, quick pickles, and enjoy!

Chef’s Insight

Don't be afraid to experiment with different types of wood chips and barbecue sauces to create your perfect smoky flavor profile.

Notes

For a spicy kick, add a few dashes of your favorite hot sauce to the coleslaw.