Barbecue Beef Brisket Sandwiches
Photo: jeffreyw, CC BY 2.0
This is a sixteen-hour smoked brisket, chopped and piled into plain hamburger buns. The meat first cooks in a foil pouch with vinegar, Worcestershire and honey, which keeps it moist, then finishes unwrapped under a coat of Dijon mustard and barbecue rub for a deep bark. Mesquite supplies the smoke. A squirt bottle of the tangy North Carolina vinegar mixture on the side cuts through the rich beef.
Instructions
Put mesquite chunks in the firebox of a smoker heated to 250°F. Keep the smoker at that temperature through the whole cook.
Trim the fat cap on the brisket down to ¼ inch. Set the brisket in a large foil pouch and pour in the vinegar mixture, Worcestershire sauce and honey.
Put the pouch in the smoker and cook for 6 hours. Replace the mesquite chunks whenever they burn down so the smoke stays steady.
Take the brisket out of the pouch and spread the mustard evenly over the surface. Massage the barbecue rub into the meat until it is well coated.
Return the brisket to the smoker, without the pouch, and cook for another 10 hours, changing the mesquite chunks as needed.
Separate the two halves of the brisket along the line of fat between them. Slice each piece across the grain as thinly as you can, then chop the slices roughly.
Pile the chopped brisket into halved hamburger buns. Fill a squirt bottle with extra vinegar mixture and serve it alongside so each person can add as much as they like.
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