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BBQ Brisket Sandwich with Special Sauce

30

8

Hickory

Good things come to those who wait. Two words: brisket sandwich. Give it a try, you'll thank us later.

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Brisket

  • 1 (6-8 lb) brisket, trimmed

  • Traeger Prime Rib Rub or Traeger Beef Rub

Special Sauce

  • 1/4 Cup yellow mustard

  • 1/2 Cup ketchup

  • 1/2 Cup Traeger BBQ sauce of choice

  • 3/4 Cup Mayonnaise

  • 1/4 Cup chopped pickles

For Serving

  • 10 Large brioche buns, halved

  • Shredded iceberg lettuce, for serving

  • sliced pickles, for serving

  • 1

    Season the brisket generously with Traeger Beef Rub. Wrap the brisket in plastic wrap and refrigerate for 12-24 hours.

    • 1 (6-8 lb) brisket, trimmed

    • To Taste Traeger Prime Rib Rub or Traeger Beef Rub

  • 2

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    180 ˚F

  • 3

    Place the brisket directly on the grill grates, fat-side down. Insert the probe into the thickest park of the brisket. Close the lid and smoke for 4 hours.

    180 ˚F

  • 4

    Increase the Traeger temperature to 250℉ and continue cooking until the internal temperature reaches 160℉. Remove the brisket from the grill and wrap it in foil.

    250 ˚F

    160 ˚F

  • 5

    Place the wrapped brisket back on the grill and reinsert the probe. Close the lid cook until the internal temperature reaches 204℉.

    250 ˚F

    204 ˚F

  • 6

    Remove the brisket from the grill and let rest in the foil for at least 30 minutes.
  • 7

    Make the special sauce: In a small bowl, stir together the mustard, ketchup, Traeger BBQ sauce, mayonnaise, and chopped pickles.

    • 1/4 Cup yellow mustard

    • 1/2 Cup ketchup

    • 1/2 Cup Traeger BBQ sauce of choice

    • 3/4 Cup Mayonnaise

    • 1/4 Cup chopped pickles

  • 8

    Unwrap the brisket and slice against the grain.
  • 9

    To serve, spread the special sauce over the cut sides of the brioche buns, then top with the brisket, shredded lettuce, and sliced pickles. Enjoy!

    • 10 Large brioche buns, halved

    • Shredded iceberg lettuce, for serving

    • sliced pickles, for serving

Cooking Notes

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