Barbecue Beef Brisket Sandwiches

Ingredients

• 4000 gBeef brisket
• 180 mlVinegar mixture
• 60 mlWorcestershire sauce
• 60 mlHoney
• 240 mlMustard
• 120 gSpice mix
• 4 pcsHamburger bun
• 1 gMesquite wood

Instructions

1. 1

   Prepare

   • Set up a smoker to 120 °C (250 °F) and place mesquite chunks in the firebox as needed.
   • Trim the brisket's fat cap to about 6 mm (1/4 inch).
   • Prepare a large foil pouch or a covered roasting pan to hold the meat and liquids during smoking.
2. 2

   First smoke (moist cook)

   • Place the brisket in a large foil pouch or roasting pan.
   • Pour 120 ml of the vinegar mixture, 60 ml Worcestershire sauce and 60 ml honey into the pouch over the meat.
   • Seal the pouch and place it in the smoker, cooking at 120 °C for about 6 hours. Replace wood as needed.
3. 3

   Season and finish smoking

   • Remove the brisket from the pouch. Spread Dijon mustard evenly over the surface.
   • Massage the barbecue rub into the mustard-coated surface until evenly covered.
   • Return the brisket to the smoker and continue cooking at 120 °C for about 10 hours, until very tender.
4. 4

   Slice and serve

   • Separate the brisket along the fat line into halves to make slicing easier.
   • Slice very thinly across the grain, chop roughly, and fill halved hamburger buns with the meat.
   • Put the remaining vinegar mixture into a squirt bottle and serve with the sandwiches.