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1900s-present - Texas barbecue cooks, Jewish deli cooks, and American sandwich shops
The brisket sandwich can come from two American lines: smoked barbecue brisket on a soft bun, or Jewish deli-style brisket on rye. Both turn slow-cooked beef into a handheld meal, with sharp pickles, mustard, slaw, or sauce balancing the richness.
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Difficulty
Easy
Prep time
10 minutes
Cook time
0 minutes
Total time
10 minutes
Servings
4 sandwiches
Region
United States barbecue joints and delis
Era introduced
1900s-present
Introduced by
Texas barbecue cooks, Jewish deli cooks, and American sandwich shops
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A brisket sandwich is less about cooking the brisket from scratch than knowing how to serve it well. Smoked brisket usually wants a soft bun, sauce on the side or lightly brushed on, pickles, onion, and perhaps slaw. Braised brisket can go onto rye with mustard or gravy. Either way, slice across the grain or chop gently so the sandwich is tender rather than stringy.
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