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Leftover Brisket Sandwich

Brisket Torta Recipe

Chef: Matt Broussard @Acooknamedmatt 
Difficulty: Medium

BRISKET is best in TEXAS


For the Brisket
-8 to 12 lbs brisket
-Kosher salt
-Black pepper 

For the basting marinade
-One can of beer
-One cup of canola oil
-Rice wine vinegar to taste
-1 Tsp Spiceology Smoked Paprika
-Salt to taste
-Brisket day drippings

Instructions: (Check out the video at the top of this recipe) 

1. Place brisket fat side up with the thicker side closest to the heat source. Wood should be in a separate smoker box or as indirect from the brisket as possible. 
2. We used Charcoal as our base and threw on a mix of mesquite and soaked hickory. 
3. Baste brisket with marinade every hour or so.
4. Try to maintain 250°F the whole time and remove brisket once the internal meat temperature reaches about 170°F. Wrap in parchment paper and rest. 

For the Texas BBQ Sauce
-1 cup Ketchup
-1 cup San Marzano tomato sauce
-1/4 cup Shiner Bock
-1 Tbsp Spiceology Cayenne
-2 Tbsp black pepper
-2 Tbsp brown sugar
-2 Tbsp Worcestershire
-1 tbsp garlic powder
-Salt to taste

-Mix all ingredients together 

For BBQ Mayo

-1/2 cup BBQ Sauce
-1/2 Cup Mayo


-Mix all ingredients together 

For the Escabeche:
-1 cups chopped carrot
-1 chopped yellow onion
-2 cups chopped jalapeno
-5 cloves garlic


1. Cut ingredients and combine together 

Pickling liquid:
-1/4 cup sambal
-1-quart apple cider vinegar
-salt to taste
-sugar to taste


-Bring pickling liquid to a boil
-Salt and sugar to taste
-Pour over the veggies and let sit uncovered in the fridge for a day. 

Instructions to assemble sandwich:
1. Serve on a toasted Bolillo Bun with some cilantro

Used in this Recipe

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