Barbecue Beef Brisket Sandwiches

• 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

Ingredients for 20 servings (4.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Place mesquite into the firebox of a 250°F smoker.

2. 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.

   Stovetop
3. 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. 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. 5

   Place some vinegar mixture into a squirt bottle and serve with sandwiches.