A smoky and tender chopped brisket sandwich served on a buttery brioche bun with rich barbecue sauce, perfect for a satisfying meal.
For the Brisket
🥩 4 pounds beef brisket
🧂 2 tablespoons kosher salt
🖤 1 tablespoon black pepper
🌶️ 1 tablespoon smoked paprika
🥄 1 teaspoon garlic powder
🥄 1 teaspoon onion powder
🌿 1 teaspoon dried oregano
🥄 1 teaspoon brown sugar
For Smoking
🌳 4 cups wood chips (hickory, oak, or mesquite)
💧 1 cup water (for smoker)
For the Sandwich
🍔 6 brioche buns
🔥 1 1/2 cups barbecue sauce
🧈 2 tablespoons butter, melted
• Smoker or grill with indirect heat setup
• Large mixing bowl
• Meat thermometer
• Cutting board
• Sharp knife
• Basting brush
Prep Time
• Active: 20 minutes
• Total: 10 hours 30 minutes
Calories & Macros (per sandwich, approx.)
• Calories: 650
• Protein: 45g
• Carbohydrates: 45g
• Fat: 30g
Prepare the Brisket
• Trim excess fat from the brisket, leaving about 1/4 inch for moisture and flavor.
• In a bowl, mix salt, black pepper, smoked paprika, garlic powder, onion powder, oregano, and brown sugar.
• Rub the spice mixture evenly over the brisket, ensuring full coverage.
• Let the brisket rest at room temperature for 30 minutes while preparing the smoker.
Smoke the Brisket
• Preheat the smoker to 225°F (107°C) using wood chips for added smoke flavor.
• Place the brisket in the smoker fat-side up and close the lid.
• Smoke for about 6 hours, maintaining a steady temperature and replenishing wood chips as needed.
• Wrap the brisket in butcher paper or foil and continue smoking for another 4 hours or until the internal temperature reaches 203°F (95°C).
Rest and Chop
• Remove the brisket from the smoker and let it rest for at least 30 minutes.
• Using a sharp knife, chop the brisket into small, bite-sized pieces.
• Toss the chopped brisket with barbecue sauce until fully coated.
Prepare the Buns
• Brush the brioche buns with melted butter.
• Toast them on a skillet or grill over medium heat until golden brown.
Assemble the Sandwich
• Place a generous portion of chopped brisket onto the bottom half of each toasted bun.
• Drizzle with extra barbecue sauce if desired.
• Top with the remaining half of the bun and serve immediately.
• Wood Choice: Hickory and oak provide a strong, smoky flavor, while fruitwoods like apple or cherry add a milder touch.
• Brisket Resting: Resting allows juices to redistribute, ensuring a moist and tender bite.
• Extra Toppings: Add pickles, coleslaw, or crispy fried onions for extra texture and flavor.
• Storage: Leftover chopped brisket can be stored in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of barbecue sauce to maintain moisture.
This smoky, saucy, and tender chopped brisket sandwich is a barbecue favorite that never disappoints!
