Recipe courtesy of Waddell's Neighborhood Pub & Grille

Smokehouse Brisket Sandwich

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  • Level: Intermediate
  • Total: 5 hr 5 min
  • Active: 50 min
  • Yield: 1 hoagie
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1 small onion, sliced julienne

2 ounces olive or vegetable oil or bacon fat

1 diced fresh jalapeño

10 to 12 ounces chopped or pulled Smokehouse Brisket, recipe follows

1/4 cup Rube's BBQ sauce, recipe follows

2 slices smoked Gouda

1 toasted hoagie roll 

Smokehouse Brisket Rub:

1/2 cup mesquite powder

1/2 cup brown sugar 

1/3 cup smoked paprika 

1/3 cup kosher salt 

1/4 cup au jus powder mix 

1/4 cup granulated sugar 

2 tablespoons chili powder 

2 tablespoons ground cumin 

2 tablespoons garlic powder 

2 tablespoons mustard powder 

2 tablespoons onion powder 

2 tablespoons ground black pepper 


One 8- to 12-pound brisket

1/2 cup liquid hickory smoke 

Rube's BBQ Sauce:

20 ounces dark coffee

1 cup plus 2 tablespoons dark brown sugar 

5 ounces molasses 

1 tablespoon Worcestershire sauce

2 tablespoons apple cider vinegar 

2 tablespoons honey 

1 tablespoons hot sauce

2 quarts ketchup 

1/4 cup liquid hickory smoke

2 tablespoons yellow mustard 

2 tablespoons garlic powder 

2 tablespoons onion powder 

2 teaspoons cayenne pepper 

1 teaspoon chili powder 

2 teaspoons mustard flour 

2 teaspoons ground black pepper 


  1. Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll.


  1. For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated.
  2. For the brisket: Preheat oven to 350 degrees F.
  3. Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours.

Rube's BBQ Sauce:

Yield: 1 gallon
  1. To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.
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