Smoked Brisket Sandwich with Slaw & Provolone

Andy Anderson !


So, what do you do with 10 pounds of brisket? Well, you could portion it off, and freeze it… Brisket freezes quite well.

Or you could have a party, and make some awesome smoked brisket sandwiches. I choose the latter. So, Yummy.

If you have the brisket, these sandwiches are simple to assemble, and tasty as all get-out.

So, you ready… Let’s get into the kitchen.

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15 Min
10 Min
Stove Top



1/2 lb
smoked brisket, sliced
2 Tbsp
bq sauce (i’m going with sweet baby rays)
1/4 c
fresh coleslaw
2 large
rustic buns
1 Tbsp
2 Tbsp
1/2 tsp
lemon juice, freshly squeezed
4 slice
provolone cheese
1 small
tomato, sliced
2 medium
dill pickle spears
french fried onions, for garnish


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2Gather your ingredients.

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3Chef’s Note: Everyone, once in a lifetime, should smoke a nice packer-cut brisket. Trust me, it’s a 15-hour labor of love that you’ll fondly remember for the rest of your lives… Or not. I usually start the process around 10p, put a blanket in an outdoor sun chair, get a good book, and get ‘er done.
If that’s not your cup of tea, you can always purchase some brisket from your local butcher. Just make sure that it doesn’t come in a package swimming in some arcane BBQ sauce. I just want brisket… I’ll decide what sauce to go with it.

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4Chef’s Note: The coleslaw is an important part of this recipe, and it’s fairly easy to make. You want a slaw with simple flavors. I want to taste the slaw, but I also want to taste the brisket.
Here’s an example of the type of coleslaw that works well with this recipe: Andy’s Amazing Coleslaw

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5Take the sliced brisket and brush the BBQ sauce on both sides.

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6Add the brisket to a pan over a low warming heat.

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7Cover, and allow it to warm for 10 minutes.

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8Chef’s Note: I don’t want to cook the brisket; just heat it up. Plus I don’t want it drowned in BBQ sauce, I just want a hint of flavor. If people want more sauce they can add it at the table.

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9While the brisket is warming, slice the buns in half, and toast.

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10Add the mayo, horseradish, and lemon juice, to a small bowl, and then whisk them together to make a spread for the buns.

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11Brush the tops and bottoms of the buns with the spread.

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12Add the coleslaw.

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13Add the brisket.

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14Add the tomatoes.

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15Top with two slices of the provolone cheese.

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16Place under a broiler. When the cheese begins to bubble and brown in spots, remove.

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17Garnish with the French-fried onions.

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19Serve with some chips or fries, and don’t forget a good dill pickle wedge. Enjoy

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20Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: Southern