*This post is sponsored by Pepperidge Farm, but the content and opinions expressed here are my own.
This slow smoked beef brisket sandwich is packed between soft Pepperidge Farm® Hamburger Buns and loaded with savory toppings for the ultimate summer dinner. The snow blower is packed away and the lawn mower has resumed its position in the garage, which means with all the yard work to be done, it is also officially outdoor cooking season.
We certainly can’t get through this season without the ease and quick cooking of our grill. It’s a staple in any backyard. But when we want to satisfy our slow smoked barbecue craving, our 55 gallon drum smoker that Bill built is there for us too.The quintessential way to to use this smoker and kick off the summer is with the tastiest and most succulent piece of smoked meat. A beef brisket.Cooked low and slow, it is surprisingly easy to get a whole cut that is remarkably tender and delicious. BBQ brisket basically makes itself while we get to hang out, work in the yard, and enjoy the summer day. It’s well worth the wait and the perfect way to start your evening. Once sliced and a few bites are stolen, we enjoy it by building the ultimate brisket sandwich. All we need to compliment our brisket is a few toppings and a soft and satisfying bun. Every great burger deserves a bun baked with pride so we use Pepperidge Farm® Hamburger Buns from our local grocery store.Pepperidge Farm® Bakery Classics stand for quality, with premium ingredients, perfectly orchestrated with a baker’s touch. These hamburger buns are versatile for any summer recipe and my favorite part is that they come in a variety of flavors to suit the ingredients that are packed in the middle. There is something to satisfy every taste preference.For our brisket sandwich, soft whole wheat buns do the trick. We like to toast them and then smother them in a homemade blue cheese butter that melts its way all over the bun.With some peppery arugula piled on first, we then load up this bun with the juicy fall-apart slices of brisket. And to top it off, my quick pickled onions are added to make the best brisket sandwich you could imagine.Fresh cut grass, a cool drink on the deck and this smoked brisket sandwich is a knock your socks off, mouthwatering kind of summer dinner.Do you have a delicious burger recipe to share? Now is the time! Take a picture of your burger or hot dog served on a Pepperidge Farm® bun and post it to Instagram or Twitter. Use the hashtag #RespectTheBunPromotion for a chance to win big! For more recipe inspiration to get you ready for this outdoor cooking season, visit here.
- Pepperidge Farm® Whole Wheat Hamburger Buns
- 6-7 pound beef brisket
- your favorite spice rub
- quick pickled red wine onions (recipe on the blog), drained
- fresh arugula
- FOR THE BUTTER:
- ¼ unsalted butter, room temperature
- ¼ cup blue cheese crumbles
- 1 minced garlic clove
- 1 tbsp parsley, finely chopped
- ¼ tsp pepper
- In a small bowl combine butter, blue cheese, parsley, and garlic. Set aside in refrigerator until ready to serve.
- Preheat the smoker to 225°-250°F.
- Place the brisket on the grate with the fat side up. Cover and let sit in the smoke for 4 hours.
- At this point the brisket has had enough smoke so generously wrap it in aluminum foil.
- Place back on the grate, insert a probe and wait for the internal temperature to reach 185.
- Remove from the smoker and let rest for 30 minutes.
- Open the foil, transfer to a cutting board and slice the brisket against the grain.
- Toast the bun and generously butter the inside portion of both sides of the sandwich buns with the blue cheese butter.
- Top bottom bun with a handful of arugula, 3-5 slices of brisket, and a heaping spoonful of pickled onions.
- Top with bun and enjoy.
Cooking times vary. Brisket should reach an internal temperature of 185 degrees F on an instant- read meat thermometer, about 6-8 hours.