Smoked Brisket Sandwich with Pickles & Pickled Red Onions

/ Beef, Sandwiches / By

Smoked Brisket Sandwich with Pickles & Pickled Red Onions

The smoked barbecue brisket sandwich with pickles and red pickled onions is a modern take on several deep-rooted food traditions, primarily tied to Texas-style barbecue and Jewish deli culture, with influences from Southern and Central European preservation techniques.

  1. Brisket’s Roots in Texas Barbecue
  • Barbecue brisketgained fame in Central Texas, where Czech and German immigrants settled in the 19th century. These immigrants brought smoking and curing techniques, which merged with the local cattle culture.
  • By the mid-20th century, places like Kreuz Marketand Franklin Barbecue(Austin) were turning smoked brisket into an iconic Texas dish.
  1. The Sandwich Format
  • Turning smoked brisket into a sandwich is a relatively recent evolution, likely post-1950s, coinciding with the rise of casual dining and barbecue joints wanting to offer a portable, hearty meal.
  • Sandwiching brisket between bread made it more accessible and lunch-friendly.
  1. Pickles and Pickled Red Onions
  • Pickleshave long been a staple of Jewish delis and Southern barbecue alike, adding a crisp, acidic balance to fatty meats.
  • Red pickled onionsare a newer twist, possibly popularized by chefs and pitmasters aiming for a tangy, vibrant contrast—both visually and in flavor. These onions are often associated with Mexican and Yucatán cuisine, and their incorporation is part of a broader trend of global fusion in American barbecue.

In Short:

The smoked brisket sandwich with pickles and pickled red onions is a product of:

  • Texas barbecue tradition(brisket, smoke)
  • Southern and Jewish deli preservation culture(pickles)
  • Modern culinary fusion and presentation trends(pickled red onions)

It reflects how American barbecue constantly evolves by absorbing diverse cultural elements.

Ingredients

For the Brisket:

  • 4–5 lb beef brisket (flat or point)
  • 2 tbsp yellow mustard (binder)
  • ¼ cup BBQ rub (store-bought or mix: salt, pepper, paprika, garlic powder, onion powder, cayenne)
  • Wood chips/chunks (oak, hickory, or mesquite)

For Pickled Red Onions:

  • 1 large red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt
  • Optional: garlic clove, peppercorns, bay leaf

For Sandwich Assembly:

  • Brioche or potato rolls
  • Dill pickle slices or bread & butter pickles
  • BBQ sauce (your favorite)
  • Optional: coleslaw for extra crunch

Instructions

  1. Smoke the Brisket:
  2. Trim excess fat from the brisket, leaving about ¼ inch fat cap.
  3. Rub brisket with mustard, then coat evenly with BBQ rub.
  4. Preheat smoker to 225°F. Add wood chunks/chips.
  5. Place brisket fat-side up in smoker. Smoke until internal temp reaches ~165°F (about 6 hours).
  6. Wrap brisket in butcher paper or foil and return to smoker.
  7. Continue until internal temp hits ~200°F–203°F (probe tender). Rest for 1 hour wrapped.
  8. Make Pickled Red Onions:
  9. Combine vinegar, water, sugar, and salt in a saucepan. Heat until dissolved.
  10. Place sliced onions in a jar with optional garlic or spices.
  11. Pour hot liquid over onions. Let cool, then refrigerate at least 1 hour (better overnight).
  12. Assemble the Sandwich:
  13. Toast buns lightly.
  14. Slice or chop brisket against the grain.
  15. Add brisket to bun, drizzle with BBQ sauce.
  16. Top with pickles and pickled onions (plus slaw if desired).
  17. Crown with top bun and serve hot.
  18. Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good sandwich and beef pages. 

Smoked Brisket Sandwich with Pickles & Pickled Red Onions