BBQ Brisket Sandwich

In a small mixing bowl, combine 2 tbsp kosher salt, 1 tbsp coarse black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika, stirring until evenly blended. Pat the 1kg trimmed brisket completely dry with paper towels, then rub the spice mixture over every surface of the meat, pressing gently to help the rub adhere. Let the seasoned brisket rest at room temperature for 30 minutes while you preheat your smoker to 120°C (250°F), loaded with hickory wood chunks for smoke.

Place the seasoned brisket fat-side up on the smoker’s cooking grate, close the lid tightly, and smoke for 4 hours at a consistent 120°C (250°F), maintaining thin, wispy blue hickory smoke. Avoid opening the smoker lid for the first 2 hours to prevent heat and smoke loss, and cook until the brisket’s exterior forms a dark mahogany bark and reaches an internal temperature of 75°C (165°F).

Carefully remove the brisket from the smoker, wrap it tightly in two layers of heavy-duty aluminum foil, and pour 60ml apple cider vinegar into the foil packet before crimping the edges to seal completely. Return the wrapped brisket to the smoker, increase the cooking temperature to 150°C (300°F), and cook for 2 additional hours until the internal temperature reaches 95°C (203°F), and a meat probe slides into the thickest part of the brisket with no resistance, like pushing into soft room-temperature butter.

Transfer the wrapped, cooked brisket to a cutting board and let it rest undisturbed for 45 minutes to allow muscle fibers to relax and redistribute juices. While the brisket rests, brush the cut sides of the 4 split brioche buns with 2 tbsp melted unsalted butter, then toast them cut-side down on a cast iron skillet over medium heat (175°C/350°F) for 2 minutes until the cut surfaces are golden brown and slightly crisp at the edges.

Unwrap the rested brisket, pouring any collected savory juices from the foil packet into a small bowl to mix with 240ml hickory-smoked BBQ sauce. Use a sharp long slicing knife to cut the brisket against the grain into 6mm (1/4 inch) thick slices, then toss the slices gently in the BBQ sauce and juice mixture until evenly coated.

Assemble each sandwich by piling 175g (approximately 6 oz) of sauced brisket onto the bottom half of a toasted brioche bun, topping with 30g (1/4 cup) drained dill pickle slices and 55g (1/3 cup) creamy coleslaw, then placing the top bun over the fillings. Press down gently on each sandwich to secure the fillings, and serve immediately.