Smoked Brisket Sandwiches with Special Sauce
Ingredients
- 1 (3 lb) brisket, trimmed
- Favorite BBQ rub
- 12 Small buns, halved
- Iceberg lettuce, for serving
- Sliced dill pickles, for serving
- Special Sauce
- 2 T Yellow mustard
- 1/4 Cup ketchup
- 1/4 Cup BBQ sauce of choice
- 1/3 Cup mayonnaise
- 2 T Chopped dill pickles
Instructions
- For a 2-3 pound brisket, plan for 3 to 4 hours of cook time, roughly 75-90 minutes per pound. A probe thermometer is critical to use for brisket.
- Coat brisket liberally with preferred rub or a 50/50 salt/pepper mix (the pepper will not be strong after long smoking.)
- Wrap in plastic wrap. Let the wrapped brisket sit for 12 to 24 hours in the refrigerator.
- When ready to cook, set smoker temperature to 180 degrees and preheat with the lid closed for 15 minutes.
- Place brisket fat-side down on the grill grate, insert thermometer probe, and smoke for two hours (four hours if using a larger 6-8 pound brisket).
- Increase temperature to 250 degrees. When the internal meat temperature reaches 160 degrees, remove the brisket from the grill and wrap it in foil.
- Reinsert probe. Place the foiled brisket back on the grill and cook until the internal temperature reaches 204 degrees.
- Remove brisket and place in a prepared cooler to rest for 30 min to five hours. A prepared cooler will have been filled with hot water and allowed to sit closed. Empty the hot water, wrap the aluminum foiled brisket in a blanket/towel and place in the sealed cooler. Place more towels on top before closing for added insulation. Resting is an IMPORTANT step for a brisket to allow for a very tender meat.
- Combine mustard, ketchup, BBQ sauce, mayonnaise and chopped pickles to make the special sauce. Smear sauce on buns.
- Slice brisket after resting and place on buns with iceberg lettuce and extra pickles. Enjoy!
