Let’s make the greatest grilled sandwich ever - you know it’s gonna be a brisket sandwich. This is when the hot & fast brisket shines brightest: you don’t have to worry about spending 10-12 hours laboring over your smoker.
You will be adding a lot of other goodies to the sandwich that will outweigh any shortcomings of the brisket.
So, let’s prep the brisket in the simplest way possible. After trimming, rub it down with some yellow mustard which will act as a binder. Then season with SPG, and let it sit at room temperature for 10-15 minutes.
Fire up your cooker and let it come up to temp at 325-350ºF (163-177ºC). You’re good to go!
For the cook, we’re still going as simple as we can. Put the brisket over indirect heat, and cook it until you get that rich, mahogany color. Rotating frequently throughout the cook will help the meat cook not only more evenly, but also faster.
In the meantime, prepare your toppings: grill some veggies that you like on a sandwich, and make or get some onion rings. Make sure to keep them warm till the brisket comes off!
Once you get the right color on the beef, it’s time to wrap in foil. As you do, reapply some of the rub, and add your brisket mop mix. We like 1 part Competition Brisket Mop to 1 part Coors Light. Try not to spill any, and seal tight!
Place the wrapped brisket in a disposable half pan, then back on the cooker for the final stretch. The pan is there to ensure you don’t lose any of the juices - you can use them later!
Target temperature for this cook will be 210ºF (99ºC). This is a bit higher than your usual brisket. That’s to make sure your 4-5 hour brisket is as safe to eat as a 12 hour one.
When done, bring it inside, and rest it for at least 1 hour. Afterwards the only thing that’s left to do is assemble your brisket sandwich - and what a sandwich it will be! With 2-3 slices of brisket, grilled veggies, pickles, onion rings, and finished off with Sweet Smoke BBQ Sauce - this is the mother of all brisket sandwiches.
Feel free to enjoy this one at home, at work, or take a couple on your next fishing or hunting trip. Catch you on the next recipe!
Sandwich recipes / brisket sandwich
Let’s make the greatest grilled sandwich ever - you know it’s gonna be a brisket sandwich!
Rub the brisket down with yellow mustard. Then season with SPG, and let it sit at room temperature for 10-15 minutes.
Preheat cooker to 325-350ºF (163-177ºC).
Put the brisket over indirect heat, and cook to a rich, mahogany color. Rotate frequently throughout (as it speeds up the cook).
In the meantime, grill some veggies and get onion rings for the sandwich. Keep them warm.
Once you get the color on the brisket, wrap in foil. Reapply the rub, and add brisket mop mix (1:1 mix Competition Brisket Mop & Coors Light). Seal tight.
Place wrapped brisket in a half pan, then back on the cooker.
Cook to core temp of 210ºF (99ºC).
When done, bring inside, and rest it for at least 1 hour.
Assemble your brisket sandwich! With 2-3 slices of brisket, grilled veggies, pickles, onion rings, and topped off with Sweet Smoke BBQ Sauce.
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