*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.
Smoked Brisket Burger with Pickled Onions and Blue Cheese Butter
This slow smoked beef brisket sandwich is packed between soft Pepperidge Farm® Hamburger Buns and loaded with savory toppings for the ultimate summer dinner.
- 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:
- 1/4 unsalted butter (room temperature)
- 1/4 cup blue cheese crumbles
- 1 minced garlic clove
- 1 tbsp parsley (finely chopped)
- 1/4 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.
Don’t have a smoker? Try using a slow-cooker or your oven at a low temperature.
Cooking times vary. Brisket should reach an internal temperature of 185 degrees F on an instant- read meat thermometer, about 6-8 hours.
Oh my word! This looks and sounds so delicious! I am all about a good beef brisket!
Sounds amazing! You kind of had me at blue cheese butter.
Thank you!!
This looks like such an amazing summer recipe, and that blue cheese butter looks amazing! Definitely going to give this a try!
I’m not a huge fan of blue cheese but this looks so good ????
I’m sending this recipe to my husband–he’d love to make this!
Oh wow! Pickled onions and blue cheese butter is brilliant!
omgggggg. This looks amazing! It makes me wish we didn’t live in the city so we could do this every weekend this summer!
YUM! We just did Smoked brisket on Sunday and then did the leftovers on sandwiches the following day! The blue cheese butter sound SO good!! Also, we’re huge fans of those Pepperidge Farm buns!
Thanks! Certainly the brisket can stand alone because it’s amazing…but building a sandwich is always fun!
I’m not very big on brisket, but this recipe looks very enticing. I am feeling drawn to try this recipe, especially because of the pickled onions and bleu cheese butter.
Go ahead and try the toppings on a different protein…it’ll still be great!
Oh wow now this looks super tasty! This is something my fiance would LOVE this weekend
Thanks, Meghan!
This looks delicious! My husband loves brisket but my one attempt at making it failed. The brisket and blue cheese combination would be a definite favorite for him!
You could try it in the oven. I do that a lot too. Low and slow is the key! Thanks for popping by!
Homemade blue cheese butter! That is a revelation. My mouth was watering as I read this post!
Ha! Thanks! It is pretty damn good!
This looks seriously amazing. I know what we’re having for the Fourth of July picnic. The blue cheese butter is like the icing on the cake. Yum!
As if the brisket weren’t indulgent enough…that butter takes it over the top! Enjoy!
What a wonderful smoked brisket sandwich. Adding the pickled onions is perfect.
Thanks, Candy! Gotta’ have those onions!