Soy-Free Smoked Brisket Sandwich

Savor the smoky, melt-in-your-mouth goodness of this Soy-Free Smoked Brisket Sandwich, a perfect blend of tender, slow-smoked beef brisket and creamy homemade coleslaw served on a soft hamburger bun. This recipe skips soy-based sauces, instead relying on a flavorful dry rub of smoked paprika, garlic, onion, and brown sugar to enhance the natural richness of the meat. Spritzed with apple cider vinegar during an eight-hour smoking process, the brisket stays moist and infused with deep, woodsy aromas from oak or hickory. Topped with a crunchy, tangy coleslaw sweetened with honey and balanced with fresh lemon juice, plus crisp pickle slices for a burst of acidity, every bite of this sandwich offers a harmonious contrast of textures and flavors. Ready in just 30 minutes of prep time, this recipe is ideal for backyard barbecues or casual family dinners, providing six servings of pure comfort food satisfaction.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:480 mins

Total Time:510 mins

Servings: 6

Ingredients

• 4 lbs beef brisket
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tbsp brown sugar
• 2 tbsp yellow mustard
• 1 cup apple cider vinegar
• 6 pieces hamburger buns
• 3 cups coleslaw mix
• 0.5 cup mayonnaise
• 1 tbsp honey
• 1 tbsp lemon juice
• 12 slices pickles

Directions

Step 1

Trim the excess fat from the brisket, leaving about 1/4 inch of fat to keep the meat moist during smoking.

Step 2

In a small bowl, mix together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar.

Step 3

Rub the brisket with yellow mustard to help the seasoning stick. Then generously apply the spice rub on all sides of the brisket.

Step 4

Preheat your smoker to 225°F (107°C). Use wood chips such as oak or hickory for a deep smoky flavor.

Step 5

Place the brisket in the smoker with the fat side up. Insert a meat thermometer into the thickest part of the meat.

Step 6

Smoke the brisket until it reaches an internal temperature of 195°F (90°C), approximately 8 hours, spritzing with apple cider vinegar every hour to maintain moisture.

Step 7

Once done, wrap the brisket in foil and let it rest for at least 30 minutes to allow the juices to redistribute.

Step 8

While the brisket rests, prepare the coleslaw by combining coleslaw mix with mayonnaise, honey, and lemon juice in a mixing bowl. Stir until well combined.

Step 9

Slice the brisket thinly against the grain.

Step 10

To assemble the sandwich, place brisket slices on the bottom half of a hamburger bun, top with a generous spoonful of coleslaw, and add some pickle slices.

Step 11

Finish with the top bun and serve immediately.

Nutrition Facts

Serving size	(3332.9g)

Amount per serving	% Daily Value*
Calories	6062.3

Total Fat 332.0g	0%
Saturated Fat 104.2g	0%
Polyunsaturated Fat 8.8g
Cholesterol 1823.2mg	0%
Sodium 13660.7mg	0%
Total Carbohydrate 206.7g	0%
Dietary Fiber 106.9g	0%
Total Sugars 51.1g
Protein 629.8g	0%

Vitamin D 145.1IU	0%
Calcium 771.1mg	0%
Iron 67.6mg	0%
Potassium 7004.4mg	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: 47.2%

Protein: 39.8%

Carbs: 13.1%