Ingredients:
For the Brisket (if making from scratch):
4–6 lb beef brisket
2 tbsp coarse salt
2 tbsp black pepper
1 tbsp garlic powder
1 tbsp smoked paprika (optional)
Wood chips (oak or hickory) if smoking
To Serve:
Hoagie rolls or sandwich buns
Sliced onions (optional)
Pickles (optional)
Butter for toasting buns
BBQ Sauce:
½ cup ketchup
¼ cup apple cider vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp mustard
½ tsp garlic powder
Dash of hot sauce (optional)
Simmer together for 10 mins or use your favorite store-bought sauce
Instructions:
Prep the Brisket:
Pat the brisket dry and coat generously with salt, pepper, garlic powder, and paprika.
Smoke low and slow at 225°F (107°C) for about 8–10 hours until internal temp hits ~200°F and it's tender.
Let it rest for 30 minutes, then slice against the grain.
Toast the Buns:
Butter and toast the inside of the hoagie buns on a skillet or grill until golden brown.
Assemble the Sandwich:
Layer several slices of brisket on the bottom bun.
Drizzle BBQ sauce generously over the meat.
Add optional toppings: pickles, raw or grilled onions.
Top with the bun and serve hot.
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