Chopped Brisket Sandwiches

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Mastering Low-and-Slow Brisket on the Big Joe® Grill – Series III

Smoking brisket to perfection requires patience, technique, and the right grill. The Big Joe® Grill – Series III delivers consistent heat and superior smoke control, making it an ideal choice for low-and-slow cooking. Whether you’re a backyard pitmaster or a seasoned pro, this grill locks in flavor while producing tender, juicy brisket every time. Using oak wood chunks enhances the rich, smoky flavor, ensuring your chopped brisket sandwiches are full of depth and character.

How to Choose the Right Brisket for Chopped Sandwiches

Picking the right cut of brisket is key to creating tender, flavorful chopped brisket sandwiches. Brisket comes in two main sections: the flat and the point. The flat is leaner and slices beautifully, while the point has more marbling and delivers rich, juicy flavor. Here are some tips for selecting the perfect brisket for your sandwiches:

  • Look for good marbling: More fat means more flavor and moisture.
  • Consider the size: A whole packer brisket (flat + point) is ideal for feeding a crowd.
  • Check for uniform thickness: Even thickness ensures consistent cooking.
  • Choose fresh or high-quality smoked brisket: Quality directly affects tenderness.
  • Selecting the right brisket makes all the difference, setting the foundation for sandwiches that are smoky, juicy, and unforgettable.

Chopped Brisket Sandwiches

Serves: 10 people
Cook Time: 6+ hours
Skill:
Beginner:
Method:
Grilled
Food:
Beef

Ingredients

  • Brisket

  • Sauce

  • Sandwiches

Take game day to the next level with smoky chopped brisket sandwiches on the Big Joe® Grill – Series III. Smoked low and slow over oak, this brisket delivers unmatched tenderness and flavor. Stacked on golden sourdough with melted cheddar and horseradish sauce, it’s the kind of sandwich that feeds a crowd and makes a statement. Perfect for football parties, backyard cookouts, or any time you’re hungry for greatness

Instructions

  1. 01

    Trim and season the brisket with a liberal amount of kosher salt and pepper. Set up the Kamado Joe for indirect heat at 225°F, using chunks of oak wood for smoke. Place the brisket on the smoker and cook until it reaches the stall (160–170°F internal), which will take roughly 10–12 hours.

  2. 02

    Once it hits the stall, create an aluminum foil boat and continue smoking the brisket until it reaches an internal temperature of 203°F, about 3–4 more hours. Remove from the smoker, wrap in three layers of aluminum foil, and hold in a cooler with beach blankets for four hours. When ready, chop the brisket and top it with the juices from the foil boat.

  3. 03

    While the brisket rests, mix together the sauce ingredients. The sauce can be made ahead and stored in the refrigerator.

  4. 04

    To assemble the sandwiches, warm a pan over medium-low heat and melt butter. Toast the sourdough slices until golden brown on both sides, a few minutes per side. Layer with cheddar cheese, chopped brisket, and horseradish sauce. Cook until the cheese melts and everything is warmed through.

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