Chopped Brisket Sandwiches - Texas-style Classic
A hearty, buttery-bun sandwich that lets you turn yesterday's smoked brisket (or fresh leftovers) into a lunch-box favorite. The Old No. 2 Brisket Rub from TexasBBQRub gives every bite that signature Lone Star pepper-sweet-smoke flavor.
This recipe uses
Old No.2 Brisket Rub
Robust formula for brisket and pork butts. More spice, larger pieces, less sugar. One 2lb bag seasons ~30 lbs of meat.
Shop Old No.2 Brisket Rub →Ingredients
- Smoked brisket (cold-rested, sliced or shredded) 2 lb (about 1 1/2 lb usable meat)
- TexasBBQRub Old No. 2 Brisket Rub 2 Tbsp
- Worcestershire sauce 1 Tbsp (helps the rub turn pasty)
- Unsalted butter, softened 3 Tbsp
- Hamburger buns (8-inch brioche or potato) 4-6
- Pickle spears, sliced thin 1/4 cup
- White onion, thinly sliced 1/4 cup
- Apple-cider vinegar 1 Tbsp (optional "pickling" splash)
- Black pepper, freshly cracked to taste
- Optional: hot sauce or BBQ sauce as desired
Instructions
- Combine Rub & Moisture: In a small bowl mix the TexasBBQRub Old No. 2 Brisket Rub with Worcestershire sauce until a paste forms.
- Season the Brisket: Toss the cold-rested brisket pieces with the rub-paste, making sure every fragment is coated. The rub should feel slightly tacky; add a few more drops of Worcestershire if needed.
- Reheat (or Finish Cook) the Meat: - Leftovers: Place seasoned brisket in a pre-heated 250 degrees F oven for 5-7 min, just until warm. - Fresh: If you're finishing a fresh-smoked brisket, seed the meat into a 225 degrees F smoker for ~15 min to let the rub set and the internal temperature reach 195 degrees F (USDA safe for beef, see FSIS).
- Butter the Buns: Spread softened butter on both halves of each bun. Toast cut-side down on a hot grill or skillet 1-2 min until golden.
- Assemble the Sandwich: - Lay a generous mound of chopped brisket on the bottom bun. - Sprinkle with fresh onion slices, pickle spears, and a pinch of cracked black pepper. - Drizzle a dash of apple-cider vinegar (or hot sauce) if you like a tangy bite. - Cap with the top bun.
- Rest & Serve: Let the sandwich sit 1 minute so the butter melts into the bun and the juices settle. Serve hot with extra pickles on the side.
Bill's Pitmaster Tips
- Gentle Re-heat - Keep the oven at 250 degrees F (or the smoker at 225 degrees F) when warming leftovers. This prevents the brisket from drying out while still allowing the rub to re-activate.
- Wood Choice - Use a 50/50 mix of oak and hickory for the original smoke, or add a pinch of mesquite for a deeper Texas flavor.
- Butter-Bun Boost - Add a thin slice of sharp cheddar on the bun and let it melt during the final 30 seconds of toasting.
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