Looking for the ultimate American comfort food with bold Southern flavors? These Smoked Brisket Sandwiches with Tangy BBQ Slaw are exactly what your cravings ordered. Slow-smoked beef, piled high on a soft bun, topped with a zesty, crunchy slaw — this is the kind of meal that makes silence fall around the table (until someone asks for seconds).
Whether you’re planning a backyard cookout or just want to feel like you’re at a Texas BBQ joint, this recipe delivers juicy, flavorful meat and perfect balance in every bite.
Why You’ll Love These Brisket Sandwiches
- Smoky & tender beef that melts in your mouth
- Make-ahead friendly — perfect for leftovers or party prep
- Balanced with tangy slaw for crunch and freshness
- Authentic BBQ vibes without needing a full pit crew
Ingredients
For the Smoked Brisket:
- 4 lbs beef brisket (flat cut)
- 2 tbsp yellow mustard (as a binder)
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- Wood chips (hickory or oak) for smoking
For the Tangy BBQ Slaw:
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large carrot, grated
- ½ red onion, thinly sliced
- ½ cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- Salt & pepper, to taste
For Assembly:
- 6 brioche buns (or hamburger buns)
- Pickles (optional)
- Extra BBQ sauce for drizzling (optional)
How to Make Smoked Brisket Sandwiches
Step 1: Prep the Brisket
Rub the brisket with yellow mustard. This helps the seasoning stick and adds a subtle tang. In a small bowl, mix salt, pepper, paprika, garlic powder, and onion powder. Rub this mixture all over the brisket generously.
Step 2: Fire Up the Smoker
Preheat your smoker to 225°F (107°C). Add soaked wood chips to the firebox or smoker tray. Place the brisket fat-side up and smoke for about 6–7 hours, or until the internal temp reaches 195–203°F (90–95°C). Wrap the brisket in foil once it hits 165°F to lock in moisture.
Pro Tip: No smoker? Use your oven at the same temp. You’ll lose the smoke, but still get that fall-apart texture!
Step 3: Let it Rest
Once cooked, let the brisket rest (wrapped) for at least 30 minutes. This helps retain juices and makes slicing easier.
Step 4: Make the Slaw
While the brisket rests, combine cabbage, carrot, and red onion in a large bowl. In a smaller bowl, whisk mayo, vinegar, mustard, honey, salt, and pepper. Pour over veggies and toss to coat. Chill until ready to serve.
Step 5: Assemble Sandwiches
Slice the brisket thinly across the grain. Toast the buns lightly. Layer brisket on the bottom half of the bun, drizzle with BBQ sauce if desired, top with a scoop of slaw, and close with the top bun.
Serving Ideas
Sides that pair beautifully with these sandwiches:
- Crispy sweet potato fries
- Grilled corn on the cob
- Pickled jalapeños
- Baked beans or coleslaw on the side
Storage & Make-Ahead Tips
- Brisket can be made 1–2 days ahead and reheated gently in foil.
- Slaw keeps well in the fridge for up to 3 days — just stir before serving.
- Brisket also freezes well for future meals!
Keyword Focus
Primary: Smoked brisket sandwiches
Long-tail: How to make brisket sandwiches with slaw, backyard BBQ brisket recipe, American BBQ sandwiches
Final Thoughts
This recipe isn’t your average sandwich — it’s a full-on BBQ experience tucked into a bun. Perfect for long weekends, game day feasts, or anytime you want to treat yourself or guests to authentic American barbecue flavor.
Get smoky, get saucy, and enjoy every bite!