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Flavorful Smoked Brisket Sandwiches with Easy Tangy Carolina BBQ Slaw

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These smoked brisket sandwiches paired with a tangy Carolina BBQ slaw offer a perfect balance of smoky richness and zesty freshness, ideal for quick assembly and crowd-pleasing flavor.

Ingredients

Scale
  • 5 lbs beef brisket, trimmed of excess fat
  • 2 tbsp kosher salt
  • 2 tbsp coarsely ground black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Wood chips for smoking (hickory or oak recommended)
  • 4 cups green cabbage, finely shredded
  • 1 cup red cabbage, finely shredded
  • 1 large carrot, shredded
  • ½ cup apple cider vinegar
  • ¼ cup granulated sugar
  • 2 tbsp yellow mustard
  • 1 tsp celery seeds (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp mayonnaise (optional)
  • 8 sturdy sandwich buns or rolls (brioche or Kaiser buns)
  • Pickles or sliced jalapeños (optional)
  • BBQ sauce (optional)

Instructions

  1. Prepare the brisket rub by mixing kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
  2. Trim excess fat from the brisket, leaving about ¼ inch fat cap for moisture. Pat dry with paper towels.
  3. Rub the seasoning evenly over all sides of the brisket. Let it rest at room temperature for about 30 minutes.
  4. Preheat your smoker to 225°F (107°C). Add wood chips to generate smoke and maintain steady temperature.
  5. Place brisket fat side up on the smoker grate. Smoke until internal temperature reaches about 195°F (90°C), approximately 6-8 hours depending on size.
  6. Remove brisket from smoker, wrap loosely in foil or butcher paper, and let rest for at least 30 minutes.
  7. While the brisket rests, combine shredded green and red cabbage with shredded carrot in a large bowl. In a separate bowl, whisk apple cider vinegar, sugar, yellow mustard, celery seeds, salt, pepper, and mayonnaise (if using). Pour dressing over slaw and toss to coat evenly. Adjust seasoning to taste.
  8. Slice the brisket thinly against the grain using a sharp knife.
  9. Toast sandwich buns if desired. Layer sliced brisket generously on the bottom bun, spoon a heap of tangy Carolina BBQ slaw on top, add pickles or jalapeños if desired, and close the sandwich. Serve immediately.

Notes

If short on time, smoke the brisket a day ahead and refrigerate. Reheat gently in a low oven wrapped in foil before slicing and assembling. The slaw tastes better if made ahead and allowed to meld flavors. For gluten-free, use gluten-free buns or lettuce wraps. For dairy-free, omit mayonnaise or use a dairy-free version. Slice brisket thinly against the grain for tenderness. Maintain steady smoker temperature to avoid drying out meat.

Nutrition

Keywords: smoked brisket, brisket sandwich, Carolina BBQ slaw, smoked meat, BBQ sandwich, tangy slaw, comfort food, smoked brisket recipe

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