Paleo Smoked Brisket Sandwich

Elevate your sandwich game with this mouthwatering Paleo Smoked Brisket Sandwich! Tender, smoky slices of beef brisket seasoned with a robust spice rub are paired with crisp romaine lettuce, tangy paleo mayo spread, and crunchy red onion, all nestled between perfectly roasted sweet potato rounds that serve as grain-free "buns." This recipe is gluten-free, dairy-free, and paleo-friendly, making it an irresistible option for health-conscious eaters who refuse to compromise on flavor. With its melt-in-your-mouth meat and creative sweet potato twist, this sandwich is perfect for meal prep, weekend gatherings, or anytime you crave a comforting, yet guilt-free indulgence. Smoky, savory, and satisfying—this is paleo done right!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:360 mins

Total Time:390 mins

Servings: 4

Ingredients

• 2 pounds Beef Brisket
• 1 tablespoon Sea Salt
• 1 tablespoon Black Pepper
• 2 teaspoons Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Smoked Paprika
• 2 large Sweet Potatoes
• 2 tablespoons Olive Oil
• 4 large Romaine Lettuce Leaves
• 0.5 cup Paleo Mayonnaise
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon Dijon Mustard
• 0.5 medium Red Onion

Directions

Step 1

Prepare the brisket by trimming excess fat, leaving a thin layer for flavor.

Step 2

Combine sea salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika in a small bowl to create a rub.

Step 3

Generously season the brisket with the spice rub, ensuring coverage on all sides. Let it rest at room temperature for 30 minutes, allowing the spices to penetrate the meat.

Step 4

Preheat a smoker to 225°F (107°C). If using a grill, set it up for indirect cooking.

Step 5

Place the brisket in the smoker, fat side up. Close the lid and smoke for about 6 hours, or until the internal temperature reaches 195°F (90°C) and the meat is tender.

Step 6

While the brisket is smoking, prepare the sweet potato buns. Preheat the oven to 400°F (204°C).

Step 7

Slice the sweet potatoes into rounds about 1/2 inch thick. Brush with olive oil and place on a baking sheet.

Step 8

Bake the sweet potato rounds in the oven for 20-25 minutes or until they are tender and slightly crispy on the edges. Set aside to cool.

Step 9

In a small bowl, whisk together the paleo mayonnaise, apple cider vinegar, and Dijon mustard to prepare the sandwich spread.

Step 10

Thinly slice the red onion.

Step 11

Once the brisket is done, let it rest for at least 30 minutes before slicing against the grain into thin slices.

Step 12

To assemble the sandwich, take one sweet potato round as the base, add a leaf of romaine lettuce, a generous portion of smoked brisket slices, a drizzle of the prepared paleo mayonnaise spread, and a few rings of red onion.

Step 13

Top with another sweet potato round and serve immediately.

Nutrition Facts

Serving size	(1572.2g)

Amount per serving	% Daily Value*
Calories	3543.3

Total Fat 225.7g	0%
Saturated Fat 58.3g	0%
Polyunsaturated Fat 6.9g
Cholesterol 892.1mg	0%
Sodium 11394.7mg	0%
Total Carbohydrate 92.9g	0%
Dietary Fiber 17.5g	0%
Total Sugars 20.4g
Protein 275.8g	0%

Vitamin D 72.6IU	0%
Calcium 288.2mg	0%
Iron 32.4mg	0%
Potassium 3082.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 31.5%

Carbs: 10.6%