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Smoked Brisket Burger with Pickled Onions and Blue Cheese Butter #PepperidgeFarm #RespecttheBun #smokedbrisket

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.
Course Dinner
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 -8
Author Olive Jude

Ingredients

  • 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

Instructions

  1. In a small bowl combine butter, blue cheese, parsley, and garlic. Set aside in refrigerator until ready to serve.
  2. Preheat the smoker to 225°-250°F.
  3. Place the brisket on the grate with the fat side up. Cover and let sit in the smoke for 4 hours.
  4. At this point the brisket has had enough smoke so generously wrap it in aluminum foil.
  5. Place back on the grate, insert a probe and wait for the internal temperature to reach 185.
  6. Remove from the smoker and let rest for 30 minutes.
  7. Open the foil, transfer to a cutting board and slice the brisket against the grain.
  8. Toast the bun and generously butter the inside portion of both sides of the sandwich buns with the blue cheese butter.
  9. Top bottom bun with a handful of arugula, 3-5 slices of brisket, and a heaping spoonful of pickled onions.
  10. Top with bun and enjoy.

Recipe Notes

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.