The Ultimate Smoked Brisket Sandwich

By Daniel Seidman

Votes: 243

VS

Smoked rack of pork with port wine reduction

By Chris Starr

Votes: 190

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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 Chris Starr

Montana native with a Traeger passion. I live and breathe the Brand and love to cook. My wife and I use our Traeger(s) on a daily basis, sometimes multiple times a day! Being part of a brand that is disrupting the market like this is epic. Brand ambassador through and through, brand above all!!

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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 rack of pork with port wine reduction

By Chris Starr

This rack of pork is a win for any special occasion. The port wine reduction adds a sweetness that pair perfectly with the smokiness of the pork. Accompany this meal will creamy polenta and grilled asparagus for a complete success. You will have everyone gnawing on the bones the flavor is sooo good!

Serves: 8

Recipe Ingredients

Rockstarr Pork rub

  • 4 tbsp Smoked paprika
  • 3 tbsp Light brown sugar
  • 2 tbsp Chili Powder
  • 2 tbsp Black pepper
  • 1 tbsp Jacobson smoked cherrywood salt
  • 2 tbsp Fresh rosemary
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 2 tsp Ground chipotle

Port wine reduction

  • 1 1/2 cup Port
  • 1 cup Sweet vermouth
  • 1/4 cup Sugar
  • 1/4 cup Blood orange freshly squeezed
  • 2 sprig Fresh rosemary

Recipe Instructions

  1. Combine all ingredients for the rub in a bowl. Generously coat the rack of pork. When ready start your Traeger on smoke and place the pork on the grill. Smoke for 2 hours. Then increase the temperature to 350° and cook until internal temp has reached 140° F.
  2. Prepare the port wine reduction by adding all ingredients into a pan on medium high heat. Once a boil has been reached lower temperature to medium. Allow to reduce for 30-45 minutes. Until the reduction coats the spoon. Remove rosemary sprigs before serving.
  3. Grill asparagus for 15 minutes on grill at 350° while allowing the rack of pork to rest for 15 minutes before serving.
  4. A creamy asiago and roasted garlic polenta is a guaranteed win with this dish! Enjoy!
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