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Welcome to the world of succulent and smoky flavors embodied in the classic Smoked Brisket Sandwich. A dish cherished by BBQ aficionados, this sandwich brings together the rich, savory brisket perfectly complemented by fresh accompaniments. In this recipe, you will learn how to master the art of smoking brisket and preparing delightful sandwiches for a memorable culinary experience.
Total estimated time: 8 – 10 hours (including smoking time)
Begin by trimming excess fat from the brisket, leaving a thin fat cap for flavor. Combine kosher salt, black pepper, and garlic powder, then generously rub onto the brisket, ensuring even coverage. Let the brisket sit at room temperature while you prepare the smoker.
Preheat your smoker to 110°C (225°F) using indirect heat. Place the wood chips on the heat source. Once smoke is visible, place the brisket on the grill, fat side up. Smoke for approximately 6-8 hours, or until the internal temperature reaches 90°C (195°F). Use a meat thermometer to verify.
Once done, wrap the brisket in aluminum foil. Let it rest for at least 30 minutes. This allows the juices to redistribute, yielding a more tender brisket.
Slice the rested brisket thinly against the grain. Open each sandwich roll, optionally spread a layer of mustard on the bread. Layer with sliced brisket and a generous spoonful of coleslaw on top. Drizzle with barbecue sauce.
Congratulations, you’ve just crafted a delicious Smoked Brisket Sandwich that showcases the heart of BBQ tradition. The combination of smoky brisket with the freshness of coleslaw in a soft roll is tough to beat. Embrace the artistry of smoking, experimenting with different wood flavors, and delight your friends and family with this savory classic. Enjoy your culinary creation!
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