Big Daddy’s Brisket Sammich

Brisket is one of our favorite barbecue foods to eat; put it on a sandwich and it takes it to the next level. Sliced or chopped, this brisket sandwich has quickly become one of our favorites!

• 8LB Brisket Flat
• 6 Brioche Rolls
• 1/8 Cup of Killer Hogs TX
• 4 TBSP of Mustard
• ¼ Cup Pickled Red Onions
• ¼ Cup Pickle Chips
• 2 TBSP of Bacon Aioli

We set our pellet smoker on the lowest setting, which for ours was 185-195 degrees. We trimmed a little bit of the fat and silver skin off the brisket. Coat it with the mustard and then season with the Killer Hogs TX. We placed it on the smoker for about 6.5 hours unwrapped. We then wrapped the brisket in butcher paper and placed it back on the smoker. At this point I turned the smoker up to 225 degrees. I pulled the brisket when it was probe tender, which was 203 degrees. We cut the brisket into pencil thick slices and built our sandwich. We started with a base of the aioli, added a few pickles then a layer of brisket and pickled red onions. Drizzled a little aioli on top, capped off with the top bun. Cut in half to enjoy or just dig in!

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