Memorial-Inspired Smoked Brisket Sandwich with Pickled Onions

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Slow-smoked brisket piled high on a toasted bun with tangy pickled red onions and a smoky barbecue sauce, perfect for a Texas-style sandwich. This American-inspired sandwich and wrap recipe, ready in about 620 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
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp smoked paprika
• 2 cups wood chips for smoking
• 1 large, thinly sliced red onion
• 1 cup apple cider vinegar
• 2 tbsp granulated sugar
• 1 cup water
• 1 cup barbecue sauce
• 6, toasted burger buns
• 2 tbsp, melted butter

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Instructions

1. Step 1: In a small bowl, combine 1 tbsp kosher salt, 1 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp smoked paprika. Rub this spice mixture evenly over all sides of the 3 lbs trimmed beef brisket.
2. Step 2: Prepare your smoker to 225°F using your choice of wood chips, adding 2 cups wood chips for a balanced smoke flavor. Place the brisket fat side up on the smoker grate.
3. Step 3: Smoke the brisket for approximately 8-10 hours or until the internal temperature reaches 195°F, maintaining consistent smoker temperature throughout.
4. Step 4: While the brisket smokes, make pickled onions: In a saucepan, combine 1 cup apple cider vinegar, 1 cup water, and 2 tbsp granulated sugar. Bring to a boil until sugar dissolves. Place 1 large thinly sliced red onion in a jar and pour hot brine over it. Let cool to room temperature, then refrigerate for at least 2 hours.
5. Step 5: When the brisket is done, let it rest covered loosely with foil for 30 minutes. Slice thinly against the grain.
6. Step 6: Brush 6 burger buns with 2 tbsp melted butter and toast them lightly on a skillet or grill for 1-2 minutes until golden.
7. Step 7: Assemble sandwiches by layering sliced brisket, a generous spoonful of 1 cup barbecue sauce, and pickled onions on each toasted bun. Serve immediately.