- Rachael Ray - https://www.rachaelray.com -

Smoked Brisket Sammie on a Big Marty Roll

Created for Feedback [1] 2019, chow down on this smokey BBQ sammie served with horseradish ranch!


For the spice rub:

For the brisket and sammies:

For the RR Smoky Beef BBQ Sauce:

For the Horseradish Ranch:

Additional Toppings:


Combine the rub ingredients into a small bowl [2]. Generously coat the brisket with lots of black pepper on all sides. Massage the spice rub into the meat. Cover with plastic wrap and let sit overnight in the fridge.

Pre-heat a smoker to around 250°F and set up for cooking over indirect heat by placing coals and wood chips to one side. Place the brisket on the side without the coals and wood chips. Cook the brisket, fat side up, for 4 hours.

Pull the meat off and slather with the grated onion. Using a double layer of foil, create a pouch/packet for the brisket. Add the apple juice and beer, and tightly seal the foil.

Add a handful or chips and 12 or so coals, then place back in the smoker for another 2 hours. After 2 hours, open the lid and let the brisket sit in the packet for another hour.

Combine all ingredients for RR Smoky Beef BBQ Sauce in a small saucepot [3], and cook over a low bubble for 15-20 minutes. Set aside for later.

Stir the ingredients for the Horseradish Ranch together in a small bowl [2] to combine.

Thinly slice the brisket on a large cutting board [4]. Add some RR Smoky Beef BBQ Sauce and give everything a rough chop to combine.

Assemble sammies by placing a pile of brisket on a roll bottom. Top with horseradish ranch and a slice of cheese (optional).

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