Chopped Brisket Sandwich


  1. 1 (10) lb. Brisket
  2. 1 tbsp. Salt
  3. 1 tbsp. Black Pepper
  4. 1 tbsp. Garlic Powder
  5. 1 tbsp. Onion Powder
  6. 1 tbsp. Chipotle Chili Powder
  7. 1 tbsp. White Sugar
  8. 1 tbsp. Brown Sugar
  9. Optional Store-Bought Recommendation Brisket Rub: Dirty Dalmatian Bark Builder Beef Rub.
  10. 4 tbsp. Apple Juice
  11. Hamburger Buns

Equipment Used:

Bradley Smoker Settings:

Wood: Hunter’s Blend

Temperature: 226 F

Smoke Timer:  360 minutes or 6 hours

Timer: 600 minutes or 10 hours


  • Rinse and dry the brisket.
  • Trim the fat cap, leaving about ¼ inch of fat and trim away any excess fat on the brisket. Make sure to remove the silver looking skin from the underside of the meat.
  • Set your Bradley Smoker to the listed settings above.
  • While the smoker is heating up apply the BBQ rub. In a bowl mix the following: Salt, Black Pepper, Garlic Powder, Onion Powder, Chipotle Chili Powder, White Sugar, Brown Sugar. Be sure to put a heavy coat of rub on the brisket.
  • Time to put the brisket into the smoker. Be sure to insert the meat probe into the thickest part of the meat.
  • Smoke at 226 degrees F. until the internal temperature of the brisket reaches 160 degrees F. Depending on the size of the brisket it can take anywhere from 6-8 hours.
  • Time to remove the brisket from the smoker and wrap in foil. Add 3-4 tbsp. of apple juice into the foil and cover tightly. Place the brisket back into the smoker.
  • Cook the brisket until the internal temperature reaches 190 degrees F., usually an additional 2 hours.
  • Remove the brisket from the smoker and place onto a cutting board. Be sure to leave the brisket wrapped in the foil for about 25-35 minutes.
  • Slice the brisket against the grain into slices. Enjoy!

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