Historic Kansas City Style Smoked Brisket Sandwich

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Smoky brisket piled high on a soft bun, topped with tangy slaw, inspired by popular Kansas City BBQ traditions and events. This American-inspired grilling recipe, ready in about 380 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, 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

• 3 lbs, trimmed beef brisket
• 2 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 cup apple cider vinegar
• 1/2 cup mayonnaise
• 2 cups shredded green cabbage
• 1 medium, shredded carrot
• 1 tbsp yellow mustard
• 6 hamburger buns
• 2 cups, hickory or oak wood chips for smoking

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, mix 2 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp brown sugar, 1 tsp garlic powder, and 1 tsp onion powder. Rub this spice mix evenly over the entire surface of the 3 lb trimmed beef brisket.
2. Step 2: Prepare your smoker to maintain a steady 225°F and add 2 cups hickory or oak wood chips for smoke.
3. Step 3: Place the brisket fat side up on the smoker rack and smoke for about 6 hours until an internal temperature of 195°F is reached and the meat is tender.
4. Step 4: While the brisket smokes, combine 1/4 cup apple cider vinegar, 1/2 cup mayonnaise, 2 cups shredded green cabbage, 1 shredded medium carrot, and 1 tbsp yellow mustard in a bowl to make tangy slaw; refrigerate until serving.
5. Step 5: Once cooked, let the brisket rest for 30 minutes before slicing thinly against the grain.
6. Step 6: Assemble sandwiches by placing sliced brisket on hamburger buns (6), topping with prepared slaw, and serving warm.