Cookbook:Barbecue Beef Brisket Sandwiches

Ingredients

 * Large mesquite chunks, as needed
 * 1 ea. (8–10 lb) beef brisket
 * ½ cup vinegar mixture from North Carolina-Style BBQ Ribs, plus more for serving
 * ¼ cup Worcestershire sauce
 * ¼ cup honey
 * 1 cup Dijon mustard
 * 1 cup Barbecue Rub
 * Hamburger buns for serving

Procedure

 * 1) Place mesquite into the firebox of a 250°F smoker.
 * 2) Trim fat cap to ¼ inch. Place brisket into a large foil pouch and pour in vinegar mixture, Worcestershire sauce, and honey. Place pouch in smoker and cook for 6 hours, changing chunks as needed.
 * 3) Remove brisket from pouch, spread mustard evenly on it, and massage Rub into meat. Place brisket back into smoker and cook for 10 hours, changing chunks as needed.
 * 4) Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns.
 * 5) Place some vinegar mixture into a squirt bottle and serve with sandwiches.