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BBQ Brisket Sandwich by @thesmokingho

Brisket Sandwich Recipe

by: Jimmy Ho (@thesmokingho)


  1. Trim the brisket- leaving a quarter inch fat cap

  2. Season with salt & pepper- 1:2 ratio

  3. Smoke it between 225-275- it’s about a pound per hour

  4. When the internal temperature hits 170, wrap it in foil or butcher paper

  5. The brisket is done around 203. If you probe it, it should slide through like butter. 6. Let it rest. Slice into when the internal temp is 145.




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