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BBQ Pulled Pork Sandwiches: A Flavorful Delight

10-12 hours Cook
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Barbecue brisket, often considered a hallmark of American barbecue, is a mouthwatering masterpiece that takes patience, skill, and a passion for smoky, tender meat. This dish has deep roots in American culinary history, particularly in Texas, where pitmasters have been perfecting the art of brisket smoking for generations. Today, we’re diving into the world of barbecue brisket, and I’ll guide you through the process step by step. Get ready to embark on a flavorful journey that will tantalize your taste buds and impress your friends and family at your next backyard cookout.

Historical Context

The history of barbecue brisket can be traced back to the early 19th century, when European settlers, particularly Germans and Czechs, began settling in Texas. They brought with them their love for smoking meats, which gradually merged with the culinary traditions of the American South. The result was the birth of Texas-style barbecue, where brisket became a star attraction.

In the 20th century, barbecue joints sprang up across Texas, each claiming to have the best brisket in town. These pitmasters developed their unique techniques and secret rubs, guarding their recipes closely. Barbecue competitions also began to emerge, solidifying brisket’s place as a beloved American dish.


1. Trim and Season the Brisket

Start by inspecting your brisket. Trim any excessive fat, leaving about a quarter-inch layer. This fat will render down during smoking, infusing your brisket with flavor and moisture.

In a bowl, mix the kosher salt and coarse black pepper. Season the brisket generously on all sides with this mixture. If you prefer a rub, combine the optional rub ingredients and apply it evenly to the brisket. Place the seasoned brisket in the refrigerator and let it rest for at least one hour or, even better, overnight. This allows the flavors to penetrate the meat.

2. Prepare the Smoker

Fire up your charcoal or wood smoker, aiming for a steady temperature of around 225-250°F (107-121°C). Add hardwood chunks or chips to the coals for that essential smoky flavor. Oak and hickory are excellent choices for brisket.

3. Smoke the Brisket

Place the seasoned brisket on the smoker grates, fat side up. Maintain a consistent temperature, and periodically add more wood chunks or chips to keep the smoke flowing. Brisket’s low and slow cooking style is all about patience, so resist the temptation to open the smoker too often.

Smoke the brisket for about 10-12 hours or until it reaches an internal temperature of 195-205°F (91-96°C). Use a meat thermometer to monitor the progress. When the brisket reaches the desired temperature, it should be tender and have a beautiful, mahogany-colored bark.

4. Rest and Carve

Remove the smoked brisket from the smoker and wrap it tightly in aluminum foil. Let it rest for at least an hour; this crucial step allows the juices to redistribute throughout the meat, ensuring a moist and tender result.

After the rest, carefully unwrap the foil and transfer the brisket to a cutting board. Using a sharp carving knife, slice it against the grain to ensure maximum tenderness. Serve your slices with or without barbecue sauce, depending on your preference.

5. Optional Barbecue Sauce

If you want to add an extra layer of flavor, prepare the barbecue sauce by combining ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, chili powder, garlic powder, and onion powder in a saucepan. Simmer over low heat for about 15 minutes, stirring occasionally. Serve the sauce alongside your brisket slices for dipping or drizzling.


Congratulations, you’ve now mastered the art of smoking a mouthwatering barbecue brisket, a dish deeply rooted in American culinary heritage. From its humble beginnings in Texas to gracing the plates of barbecue enthusiasts worldwide, this savory delight continues to captivate our taste buds.

Remember, the key to a perfect brisket lies in the patience and attention you give to every step. The long hours of smoking, the tantalizing aroma, and the succulent, smoky meat make it all worthwhile. Whether you’re enjoying it as a centerpiece for a backyard cookout or at a barbecue competition, your barbecue brisket will be a showstopper, delighting friends and family with every bite.


prep time
15 minutes
cooking time
10-12 hours
6-8 hours Servings: 6
total time
10-12 hours


  • harcoal or wood smoker

  • Hardwood chunks or chips (hickory or oak work well)

  • Meat thermometer

  • Aluminum foil

  • Basting brush

  • Fireproof gloves

  • Sharp carving knife


  • 1 whole beef brisket, about 10-12 pounds, untrimmed

  • 1/4 cup kosher salt

  • 1/4 cup coarse ground black pepper

  • Optional Rub:

  • 2 tablespoons paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon chili powder

  • 1 tablespoon brown sugar

  • Optional Barbecue Sauce:

  • 1 1/2 cups ketchup

  • 1/2 cup apple cider vinegar

  • 1/4 cup brown sugar

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon chili powder

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder


Prep the pork with dry rub.
Slow cook or smoke.
Shred pork, mix with sauce.
Assemble sandwiches and serve.
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