The Ultimate Smoked Brisket Sandwich

By Daniel Seidman

Votes: 136

VS

smoked bruschetta

By Spencer Duffin

Votes: 119

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About Daniel Seidman

Hi, I'm Daniel! I'm relatively new to the Traeger world but am loving every minute of it. Whether it's smoking a brisket overnight or reverse searing a tomahawk, I'm always looking for an excuse to get outside and fire up the Traeger.

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About Spencer Duffin

I'm 19, and originally from Utah. I love to hike, play and watch sports, and recently have gotten into photography. Currently I am working with a small business and plan to start school up again in the fall at UVU to pursue business.

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The Ultimate Smoked Brisket Sandwich

By Daniel Seidman

Tender brisket smoked low and slow, sliced thin and then piled high on a toasted brioche bun. I topped my sandwiches with pickled beets but you could use anything you like!

Serves: 10

Recipe Ingredients

To make the brisket

  • 1 lbs Whole Packer Brisket (12-14lb)
  • 1/2 cup Freshly Cracked Black Pepper
  • 1/2 cup Kosher Salt
  • 1/4 cup Apple Cider Vinegar

To Build Sandwiches

  • 10 lbs Cooked Brisket
  • 10 piece Brioche Buns
  • 5 tbsp Mustard
  • 5 tbsp Butter

Recipe Instructions

To make the brisket Instructions:

  1. Start by seasoning the brisket on all sides with salt and pepper. Do your best to fully coat it in a good amount of seasoning. Cover the brisket and allow to rest in the fridge for up to 12 hours prior to cooking.
  2. When ready to cook, start the Traeger on Smoke until the fire is established (approximately 5 minutes). Turn the temperature to 180°F to pre-heat with the lid closed for 10-15 minutes.
  3. Place the Brisket on the Traeger, fat side down and close the lid. Allow it to smoke untouched with the lid closed for about 6 hours. After 6 hours, increase the heat to 225°F and using a spray bottle, spray the brisket with the apple cider vinegar and then shut the lid. Spray the brisket every 2 hours until it reaches an internal temperature of about 165°F.
  4. Once the brisket hits 165°F, using several pairs of large tongs or spatulas, carefully remove the brisket and tightly wrap it in either butcher paper or heavy duty aluminum foil. Give the brisket one final spray in vinegar before wrapping. Place the wrapped brisket back on the grill and allow it to continue cooking until it hits an internal temperature of about 195°F.
  5. Probe the brisket with a thermometer and when it feels like soft butter, it's time to take it off the grill. Place the wrapped brisket in a towel lined cooler and allow it to rest for at least 2 hours before slicing.

To Build Sandwiches Instructions:

  1. Allow the brisket to slightly cool before slicing, this will make it easier to get thin slices. Once slightly cooled thinly slice the brisket against the grain.
  2. To build sandwiches, slice the brioche buns in half and spread the cut halves with butter. Toast the buns cut side down on a grill or skillet until golden brown.
  3. Spread mustard on bottom half of the brioche, and then pile high with brisket, I used about 5 slices but you could use more or less if you want. Top with your favorite toppings, like pickles, lettuce, or tomato!
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smoked bruschetta

By Spencer Duffin

This recipe makes for a great appetizer, side dish, or snack. It is easy and fast enough to make that I like to make them while grilling and have them available while the rest of the meat finishes cooking.

Serves: 6

Recipe Ingredients

  • 1 piece Baguette
  • .5 lbs thinly sliced prosciutto
  • 1 cup smoked gouda
  • .5 cup basil
  • .5 cup Mozzerela
  • 1 cup micro greens
  • .25 cup Balsamic Vinegar
  • 3 piece tomatoes

Recipe Instructions

  1. slice baguette at a 45 degree angle to maximize surface area, and butter the slices.
  2. Place the baguette slices on the Trager at 350 degrees for 10 mins or until toasted.
  3. Place prosciutto on the Trager at 350 degrees until fully cooked, prosciutto will shrink and curl.
  4. To assemble begin with your toasted baguette, place half a slice of the smoked gouda on the baguette then two julienned tomatoes followed by half a slice of prosciutto and topped off with basil and balsamic vinegar. An alternative to the above combination is to combine the baguette with mozzarella, tomatoes, prosciutto, and topped with micro greens and balsamic vinegar.
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