Mesquite Smoked Beef Brisket Sandwiches

Introduction

This recipe cooks an 8- to 10-pound brisket in two stages: first in a foil pouch with vinegar mixture, Worcestershire sauce, and honey, then uncovered with Dijon mustard and barbecue rub for bark. The long 16-hour smoke gives you brisket that slices thin, chops easily, and fits naturally into a sandwich setup for a crowd.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 16 hours
• Total Time: 16 hours 30 minutes
• Servings: 12

Ingredients

• Large mesquite chunks, as needed
• 1 ea. (8-10 lb) beef brisket
• ½ cup vinegar mixture from North Carolina-Style BBQ Ribs, plus more for serving
• ¼ cup Worcestershire sauce
• ¼ cup honey
• 1 cup Dijon mustard
• 1 cup Barbecue Rub
• Hamburger buns for serving

Instructions

1. Place mesquite into the firebox of a 250°F smoker.
2. Trim fat cap to ¼ inch. Place brisket into a large foil pouch and pour in vinegar mixture, Worcestershire sauce, and honey. Place pouch in smoker and cook for 6 hours, changing chunks as needed.
3. Remove brisket from pouch, spread mustard evenly on it, and massage Rub into meat. Place brisket back into smoker and cook for 10 hours, changing chunks as needed.
4. Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns.
5. Place some vinegar mixture into a squirt bottle and serve with sandwiches.

Variations

• Swap the mesquite chunks for oak if you want a milder smoke profile that lets the mustard and rub stand out more.
• Use yellow mustard instead of Dijon mustard for a sharper, simpler tang and a slightly looser coating on the brisket.
• Serve the chopped brisket on potato rolls instead of hamburger buns if you want a softer, sweeter sandwich.
• Skip the rough chop in step 4 and keep the brisket in thin slices if you want more defined bark and a less compact sandwich filling.
• Increase the extra vinegar mixture at serving if you want a tangier, wetter sandwich in the North Carolina style.

Tips for Success

• Keep the fat cap at ¼ inch as directed; thicker fat blocks seasoning and smoke, and thinner trimming can leave the flat dry.
• Seal the foil pouch tightly in step 2 so the vinegar mixture, Worcestershire sauce, and honey stay around the brisket instead of leaking into the smoker.
• Change mesquite chunks when the smoke drops off, but aim for steady light smoke rather than heavy white smoke, which can make the bark taste harsh.
• Spread the Dijon mustard evenly before adding the rub so the seasoning adheres in a consistent layer.
• Slice across the grain while the brisket is still warm enough to cut cleanly; once sliced, a rough chop makes the meat easier to pile into buns.

Storage and Reheating

Store the brisket separate from the hamburger buns in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the meat in a freezer-safe container or zip-top bag for up to 3 months.

Reheat the brisket covered in a baking dish at 300°F with a small splash of vinegar mixture or water until hot, about 20 to 25 minutes. You can also reheat smaller portions in a skillet over low heat or in the microwave in short bursts, covered, so the meat does not dry out. Warm the buns separately.

FAQ

Can you make the brisket a day ahead?

Yes. Smoke it fully, chill the meat whole or chopped, then reheat gently with a little vinegar mixture before serving.

Do you have to use mesquite?

No. Mesquite gives a stronger smoke, but oak or hickory work if you want a more moderate flavor.

Why does the brisket cook in a foil pouch first?

The pouch traps moisture from the vinegar mixture, Worcestershire sauce, and honey, which helps tenderize the brisket during the first stage of the smoke.

Can you make this gluten-free?

Yes, if you use gluten-free buns and make sure the barbecue rub and Worcestershire sauce you buy are gluten-free.