Grilled Mesquite-Smoked Brisket Sandwich with Spicy Pickled Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Tender grilled brisket infused with mesquite smoke, layered on a soft bun with spicy pickled onions for a Texas-inspired sandwich experience. This american-inspired sandwiches & wraps ready in about 285 minutes pairs beef brisket, trimmed, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef brisket, trimmed
• 1 cup, soaked in water for 30 minutes mesquite wood chips
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• 2 tbsp yellow mustard
• 1 tbsp vegetable oil
• 1 large, thinly sliced red onion
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1/2 tsp red pepper flakes
• 4 soft sandwich buns
• 2 tbsp, softened butter

Instructions

1. Step 1: Mix 1 tbsp salt, 1 tbsp black pepper, and 1 tsp garlic powder in a small bowl. Rub the mixture all over 2 lbs trimmed beef brisket, then coat with 2 tbsp yellow mustard. Let rest at room temperature for 30 minutes.
2. Step 2: Prepare your grill for indirect heat at medium-low (250-275°F) and add 1 cup soaked mesquite wood chips to the smoker box or directly on coals for smoke.
3. Step 3: Place the brisket on the grill away from direct flame, close lid, and smoke for about 3-4 hours until the internal temperature reaches 195°F, turning every hour and maintaining smoke.
4. Step 4: While brisket cooks, make pickled onions by combining 1/2 cup apple cider vinegar, 1 tbsp sugar, 1/2 tsp red pepper flakes, and 1 tbsp vegetable oil in a bowl. Stir until sugar dissolves, then add 1 large thinly sliced red onion. Let sit at room temp for at least 30 minutes.
5. Step 5: Once brisket is done, remove from grill and let rest for 20 minutes before slicing thinly against the grain.
6. Step 6: Butter and toast 4 sandwich buns on the grill for 1-2 minutes until golden.
7. Step 7: Assemble sandwiches by layering sliced brisket and generous spoonfuls of spicy pickled onions onto toasted buns, serving immediately for a smoky, spicy bite.