Gunpowder Brisket Sandwich
Rated 5.0 stars by 94 users
Category
BBQ
Servings
10-15 People
Prep Time
30-60 minutes
Cook Time
10-12 hours
Author:
Pit Master Paul
Nothing Better thank a good brisket Sandwich

Ingredients
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Coleslaw
Burger buns
Swiss cheese
Brisket (Whole or Flat)
Beef broth
Directions
Trim excess fat off the brisket
Season the brisket with Gunpowder Steak & Brisket Seasoning first and then add a dusting of Ma Deuce Steak Seasoning
Let the seasoned brisket sit for at least 30 minutes
In the meantime start your smoker and set it to 180-200 degrees (I used a blend of Pecan and Hickory pellets)
When your smoker comes up to temp place the brisket in the center
After about 4-5 hours when you form a bark place the brisket on a long piece of aluminum foil
Wrap the brisket firmly with two layers of aluminum foil (if your brisket is lean add a little beef broth in the wrapping)
Place a meat probe in the fattest point of the brisket
When the brisket reaches 200-205 degrees internal temperature pull it off the smoker and place in a dry cooler
Let the brisket rest 30-60 minutes (I recommend 60 minutes)
Slice your brisket against the grain
I cut the bigger slices in half and put them on a burger bun
Add a piece of Swiss cheese
Put some coleslaw on top of the meat and cheese
Place the top bun on top of the coleslaw and enjoy!