Low & Slow Brisket Sandwich

Low & Slow Brisket Sandwich

With Peach BBQ Sauce
By: Morgan Ione
What to know
Suggested Briq
Grill temperature
300°
Skill level
Intermediate
Prep time
25 mins
Total time
310 mins
Feeds
4-6
Ingredients
2 tbsp
light brown sugar
2 tbsp
kosher salt
2 tsp
paprika
2 tsp
coarsely cracked black pepper
3 - 4 lbs
beef brisket
Peach BBQ Sauce
2
fresh peaches
1
bottle BBQ sauce of choice
1
loaf sliced country white bread
For the Brisket:
Overview
For this recipe, you will need the following special tools: 2 foil pans (big enough to fit your brisket), aluminum foil, hickory wood chips, grill tongs, temperature probes and a saucing brush.
Step 1
Combine the spices in a bowl. Rub the brisket all over with the rub until well coated and place in one of the aluminum pans.
Step 2
Fill one aluminum pan halfway with hickory chips. Add warm water to cover the chips and soak for a few minutes, then drain the water. Cover the pan with foil, poke some holes in the foil, and place on the grill. Load a Low & Slow Briq into the Spark and preheat the grill to 300°F.
Step 3
Insert your Spark temperature probes into the thickest part of the brisket and place the pan on the grill. Close the lid and set your probe temp to 195°F.
Step 4
When the brisket reaches cooking temp, after 3-4 hours, remove from the grill and cover the pan with aluminum foil. Let the brisket rest for 1 hour.
Step 5
While the brisket rests, get your BBQ sauce ready: Add your favorite BBQ sauce to a medium saucepan. Cut the peaches into small chunks and add to the sauce. Simmer until peaches are soft and start to break down.
Step 6
Slice the brisket against the grain of the meat. Serve between two pieces of bread and slather generously with the peach BBQ sauce. This pairs well with beer and potato chips!
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