Crock Pot Beef Brisket French Dip

Dripping with goodness, this tender, juicy beef brisket on this smoked brisket French dip sandwich is dull-smoked for hours, served on grilled rolls with melted cheese and smoky au jus.

We cannot believe smoked beef brisket served as a French dip is not actually a thing, merely it is now!

What is a French Dip Sandwich?

Definition: "French dip" — a sandwich made of thinly sliced or shredded roast beefiness on a French whorl, unremarkably served with au jus, pregnant "with (its ain) juice."

What is a Smoked Brisket French Dip Sandwich?

Typically some blazon of roast beefiness is used to brand French dip sandwiches, but David and I had a leftover brisket signal we needed to go out of the freezer. So, dorsum in the spring, we cut off the flat portion of the whole beef brisket to examination our smoked pastrami recipe (hopefully posting the updated version soon).

The components of this smoked brisket French dip sandwich are:

• Smoked Beef Brisket
• Crusty Breadstuff
• Cheese
• Au Jus

Brisket Indicate vs Flat?

Beef brisket is the chest muscle of the cow located near the front legs. This chest muscle gets a lot of utilize, which makes it tough but also very flavorful. The brisket is made of two muscles: the point and the flat.

The point is also known as the "deckle," is the thicker portion of the brisket that marbled with lots of fat and connective tissue. This is the portion we used to make these French Dip sandwiches.

You could employ either portion of a whole brisket to make these sandwiches. If you lot're feeding an army, you could fume the whole brisket and make many French dip sandwiches. It merely depends on what you have and who you are feeding.

How To Brand A Smoked Brisket French Dip Sandwich

Ingredients:

For the Smoked Brisket French Dip Sandwich:

• smoked brisket
• six hoagie rolls
• cheese of selection, (we used sliced gouda)
• smoky au jus

For the Smoked Brisket:

• 5-pound beef brisket, bespeak or flat
• mustard, for applying brisket rub
• ¼ cup beef rub, (recipe to follow)

For the Smoky Au Jus:

• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 large onion, chopped
•  6 cloves garlic, smashed
• ii bay leaves
• 5 to ten sprigs fresh thyme
• 2 cans beefiness broth, (divided)
• 12-ounce beer
• one tablespoon of Worcheshire sauce

The Beef Rub:

• 1 tablespoon salt
• 2 teaspoons blackness pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon oregano
• ½ teaspoon chili pulverization
• 2 teaspoons garlic powder

Equipment and Supplies Needed To Make Smoked Beef Brisket Sandwichs:

• water smoker or charcoal grill
• charcoal
• charcoal chimney
• scarlet wood chunks
• probe thermometer and/or instant-read thermometer*
• tongs
• bandage iron pan
• heavy-duty aluminum foil
• old clean towel
• sixteen-quart libation

Prep the Brisket For Smoking

Start with a brisket (flat or point) within the 5-pound range. Rinse information technology under cold running h2o and blot dry with newspaper towels.

The brisket point can be very fatty. This fat will not return and break downwards. It also acts as a barrier and will not allow the beef rub or smoke to penetrate the meat. Trim as much of the excess fatty off the brisket that you can.

In a small bowl, combine all the ingredients for the beef rub; stir with a whisk to mix and remove whatever clumps.

Apply a light coating of yellow mustard all over the entire brisket. The mustard doesn't affect the sense of taste of the finished production, but rather information technology helps the rub attach to the meat ameliorate. Next, apply the beef spice rub, coating the brisket on all sides.

Identify the rubbed brisket on a wire rack over a lined sheet pan. Place the pan with the brisket inside the refrigerator uncovered and permit it cure for at least iv hours or as long as overnight.

Smoking the roast right away is ok, but sitting in the fridge for several hours allows the rub to penetrate the meat. The rub also forms a very nice crust.

Learn more about rubs and get more spice rub recipes Hither!

Burn Up the Grill or Smoker

Preheat the charcoal grill or smoker to betwixt 225 to 250 degrees F. David opted to utilise his Weber Performer kettle grill for this melt, set up for indirect heat. To maintain this low temperature, use only half as much charcoal as usual. (A one-half chimney-full.)

When the coals are set, throw a chunk of carmine wood onto the coals, place the grate on the grill, and cover with the chapeau so that information technology comes upwardly to temperature.

Smoking the Brisket

Meanwhile, add the carrots, onions, celery (mirepoix), garlic, thyme, and bay leaves to the bandage atomic number 26 pan. Place the brisket on top of the vegetables.

When the grill or smoker is set, carefully place the bandage iron skillet on the cooler side. Pour the beefiness broth around the brisket into the pan, careful Non to pour it on the meat. The pan should concur the entire tin can; if non, add the goop until it comes up about ane-inch on the side of the pan.  Since there is no baste pan of broth and vegetables underneath the meat will assistance stabilize the temperature.

Insert the temperature probe into the thickest part of the brisket (if using a probe thermometer) and cover with the chapeau and smoke the brisket. Bring the temperature up to 225 degrees F, using the vents, dress-down, and woods to regulate the temperature. You lot volition need to add fresh dress-down and forest chunks almost every hour for at least the first 4 hours.

Whenever you lot open the lid, use clean tongs to toss around the vegetables as all-time as you tin with the brisket on tiptop.

Low and Slow

It's more important to monitor the temperature of the brisket versus the amount of time. Check the temperature of the grill or smoker every 60 minutes, staying as close to 225 degrees F as possible. Resist the temptation to open the lid unless y'all demand to add together more than charcoal or soaked forest fries to maintain temperature and fume.

Knowing the temp in your grill is crucial, and you lot really shouldn't trust the one on pinnacle of your grill. You should definitely purchase a digital BBQ thermometer. David uses a Thermoworks Smoke™ thermometer. This thermometer has 2 channels, ane for the meat and one for the smoker, with remote control. Having the remote control saved him a lot of worrying about the smoker'southward temperature. We highly recommend getting one. You can read more most this thermometer here and get the link to buy ane HERE.

Testing For Doneness

Smoke the brisket until a prissy cerise-black "bawl" (outside chaff) forms. The internal temperature of the meat should be around 150 degrees F, virtually iv hours. Use an instant-read meat thermometer to examination for doneness in other areas of the brisket that are not close to the probe.

Wrapping the Brisket

Although the goal meat temperature for this brisket is betwixt 205 to 210 degrees F, don't over-smoke the au jus and vegetables in the pan. When the brisket has a good color, remove the bandage atomic number 26 pan from the smoker.

Carefully remove the brisket from the pan, reserving the vegetables and all the pan drippings. Side by side, wrap the brisket as tightly every bit possible with a double layer of heavy-duty aluminum foil.

Stoke Up The Heat

At this indicate, there is no need to continue to smoke the brisket with wood since it will not penetrate through the foil. With the meat covered, information technology as well allows yous to shorten the cooking time a chip by stoking up the heat!

Bring upwardly the heat of the grill or smoker to between 275 and 300 degrees F and keep cooking the brisket.  Return the foil-wrapped brisket back to the grill or smoker.

The internal temperature of the brisket can rise up to 10 degrees one time information technology is removed from the heat. Normally for brisket, an internal temperature of 190 degrees F is platonic for removing it from the heat because it volition rise to an optimal 200 degrees F. Nevertheless for a smoked brisket French Dip sandwich you want the meat to be as tender and juicy as possible and just near to fall autonomously. In addition, it will brand the sandwich easier to bite into and chew.

Keep to smoke the meat until the internal temperature is between 205 to 210 degrees F.

Note: Time may vary depending on the cut of the brisket, how long it may stall, and even the conditions you're smoking in.

Make the Au Jus

Use a sieve and/or colander to strain the vegetables from the goop and pan drippings into a medium saucepan. Discard the vegetables. Cascade in the beer Worcheshire sauce and the remaining can of beefiness broth. Bring the au jus to a boil over medium-loftier heat, then reduce the rut and simmer for 10 to 12 minutes. Give the au jus a taste and flavor with common salt and fresh croaky black pepper to taste.

If the au jus is besides smoky you can add more beer or beefiness broth if needed to dilute it.

Go on the smoky au ju warm until needed for serving.

Property

Belongings helps tenderize by assuasive some carryover cooking which helps cook tough connective tissue. In improver, the foil captures the natural au jus for use in a sauce, and belongings allows the surface parts that have dried out during cooking to absorb some of the juices.

When the brisket reaches the goal temperature of 205 to 210 degrees F, remove it from the grill or smoker. Wrap the foil-wrapped brisket in a towel and place it within a cooler for near an hour before slicing.

Build A Smoked Brisket French Dip Sandwich

Use a precipitous knife to piece the brisket thinly, confronting the grain, nearly ⅛ to ¼-inch thick. For best results, slice only what y'all are serving—Reserve the juices inside the foil to store any unused meat with the leftover juices.

Identify the hoagie gyre on the hot grill and toast on both sides. Add together the cheese and stack on the sliced brisket. Place the sandwich on the grill, encompass with the chapeau, and warm the sandwich through; about three to 5 minutes.

Remove the French dip sandwich from the grill, slice dip into the smoky au jus, and relish!

CHECK OUT OUR VIDEO ON HOW TO Brand SMOKED BEEF BRISKET SANDWICHES:

Nosotros're excited to share our recipe so you tin can enjoy an crawly smoked sandwich too!

What To Serve With Smoked Brisket French Dip Sandwiches

• Grilled Potato Wedges
• Parmesan Smashed Potatoes
• Apple-Cabbage Slaw
• White Bean Arugula Salad
• Classic Wedge Salad With Blue Cheese Dressing

Smoked Brisket French Dip Sandwich

Dripping with goodness the juicy beef brisket on this smoked brisket French dip sandwich is tiresome-smoked for hours, served with smoky au jus.

Prep Time 20 minutes

Cook Time 6 hours

Holding 3 hours

Total Time nine hours 20 minutes

Servings eight

Calories 664 kcal

Melt Style Prevent your screen from going to sleep

• charcoal

• cherry wood chunks

• heavy-duty aluminum foil

• old clean towel

• 16-quart cooler

For the Sandwich

• smoked brisket
• cheese
• 8 hoagie rolls
• smoky au jus of pick (nosotros used sliced gouda)

For the Smoked Brisket:

• 5 pound beef brisket indicate or flat
• xanthous mustard for applying brisket rub
• ¼ cup beefiness rub (recipe to follow)

For the Smoky Au Jus:

• ii celery stalks chopped
• two carrots chopped
• 1 large onion chopped
• half-dozen cloves garlic smashed
• 2 bay leaves
• 10 sprigs fresh thyme
• ii cans beef broth (divided)
• 12 ounce beer
• 1 tablespoon Worcestershire sauce

The Beef Rub:

• 1 tablespoon table salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon oregano
• ½ teaspoon chili pulverisation
• two teaspoons garlic powder

Prep the Brisket For Smoking

• Start with a brisket (apartment or point) within the 5-pound range. Rinse information technology under cold running water and blot dry with paper towels.

• Trim as much of the excess fat off the brisket that you tin.

• In a small bowl, combine all the ingredients for the beef rub; stir with a whisk to mix and remove any clumps.

• Apply a light coating of yellow mustard all over the entire brisket and apply the beefiness spice rub, coating the brisket on all sides.

• Identify the rubbed brisket on a wire rack over a lined canvass pan. Place the pan with the brisket within the refrigerator uncovered and permit information technology cure for at least 4 hours or as long as overnight.

Fire Up the Grill or Smoker

• Preheat the charcoal grill or smoker to between 225 to 250 degrees F and gear up for indirect rut. To maintain this low temperature, utilise only one-half equally much charcoal as usual. (A one-half chimney-full.)

• When the coals are gear up, throw a clamper of blood-red wood onto the coals, place the grate on the grill, and cover with the lid and then that it comes upwards to temperature.

Smoking the Brisket

• Meanwhile, add the carrots, onions, celery (mirepoix), garlic, thyme, and bay leaves to the cast iron pan. Identify the brisket on tiptop of the vegetables.

• When the grill or smoker is ready, carefully place the cast iron skillet on the cooler side. Cascade the beef broth around the brisket into the pan, existence careful NOT to pour it on the meat. The pan should hold the entire tin can, if not add the broth until it comes up about 1-inch on the side of the pan. Since at that place is no drip pan of broth and vegetables underneath the meat will assistance stabilize the temperature.

• Insert the temperature probe into the thickest function of the brisket (if using a probe thermometer) and cover with the lid and smoke the brisket. Bring the temperature up to 225 degrees F, using the vents, coals, and woods to regulate the temperature. You will need to add together fresh dress-down and woods chunks near every 60 minutes for at least the first 4 hours.

• Whenever you open the hat, apply clean tongs to toss around the vegetables as all-time as you can with the brisket on top.

Depression and Deadening

• It's more of import to monitor the temperature of the brisket versus the amount of time. Bank check the temperature of the grill or smoker every 60 minutes, staying as close to 225 degrees F as possible. Resist the temptation to open the lid unless y'all need to add more charcoal or soaked wood chips to maintain temperature and fume.

Testing For Doneness

• Smoke the brisket until a nice ruddy-black "bark" (exterior crust) forms. The internal temperature of the meat should exist around 150 degrees F; about 4 hours. Use an instant-read meat thermometer to examination for doneness in other areas of the brisket that are non close to the probe.

Wrapping the Brisket

• Although the goal meat temperature for this brisket is between 205 to 210 degrees F, don't over-smoke the au jus and vegetables in the pan. When the brisket has a good colour, remove the cast iron pan from the smoker.

• Advisedly remove the brisket from the pan reserving the vegetables and all the pan drippings. Wrap the brisket every bit tightly as possible with a double layer of heavy-duty aluminum foil.

Stoke Up The Heat

• At this point, there is no need to continue to smoke the brisket with wood since information technology will not penetrate through the foil. With the meat covered, it likewise allows yous to shorten the cooking fourth dimension a bit by stoking upwards the heat!

• Bring up the estrus of the grill or smoker to between 275 and 300 degrees F and continue cooking the brisket. Return the foil-wrapped brisket dorsum to the grill or smoker.

• The internal temperature of the brisket can ascent up to 10 degrees once it is removed from the heat. Normally for brisket, an internal temperature of 190 degrees F is platonic for removing information technology from the estrus because it will ascension to an optimal 200 degrees F. Withal for a smoked brisket French Dip sandwich yous desire the meat to be as tender and juicy as possible and just about to fall apart. It will make the sandwich easier to bite into and chew.

  Continue to fume the meat until the internal temperature is between 205 to 210 degrees F.

Make the Au Jus

• Employ a sieve and/or colander to strain the vegetables from the goop and pan drippings into a medium saucepan. Discard the vegetables. Pour in the beer Worcheshire sauce, and remaining tin of beef broth. Bring the au jus to a eddy over medium-loftier heat, then reduce the oestrus and simmer for 10 to 12 minutes. Give the au jus a taste and season with salt and fresh croaky black pepper, to sense of taste.

  If the au jus is too smoky you tin add more beer or beef broth if needed to dilute it.

• Go on the smoky au ju warm until needed for serving.

Belongings

• Holding helps tenderize by allowing some carryover cooking which helps melt tough connective tissue. The foil captures the natural au jus for use in a sauce, and holding allows the surface parts that take dried out during cooking to absorb some of the juices.

• When the brisket reaches the goal temperature of 205 to 210 degrees F, remove it from the grill or smoker. Wrap the foil-wrapped brisket in a towel and identify information technology inside a cooler for nearly an hour before slicing.

Build A Smoked Brisket French Dip Sandwich

• Employ a sharp knife to slice the brisket thinly, against the grain, about ⅛ to ¼-inch thick. For best results, slice only what you are serving. Reserve the juices from inside the foil to store any unused meat with the leftover juices.

• Place the hoagie roll on the hot grill and toast on both sides. Add together the cheese and stack on the sliced brisket. Place the sandwich on the grill, embrace with the chapeau, and warm the sandwich through; about 3 to v minutes.

• Remove the French dip sandwich from the grill, slice information technology, dip into the smoky au jus, and enjoy!

Rubbing The Brisket: Smoking the roast right away is ok, but sitting in the refrigerator for several hours allows the rub to penetrate the meat. The rub likewise forms a very squeamish crust.

Temperature Vs. Time: It's more important to monitor the temperature of the brisket versus the corporeality of time. The fourth dimension may vary depending on the cutting of the brisket, how long it may stall and fifty-fifty the weather y'all're smoking in.

Knowing the temp in your grill is crucial, and yous really shouldn't trust the one on summit of your grill. You should definitely purchase a digital BBQ thermometer. David uses a  Smoke™ from Thermoworks.  This thermometer has 2 channels, ane for the meat and one for the smoker, with remote control. Having the remote control saved him a lot of worrying about the smoker temperature. We highly recommend getting one. You tin read more near this thermometer here and get the link to buy one HERE.

Calories: 664 kcal | Carbohydrates: 40 thou | Protein: 66 thousand | Fat: 24 m | Saturated Fat: viii 1000 | Cholesterol: 176 mg | Sodium: 1838 mg | Potassium: 1155 mg | Fiber: 3 grand | Sugar: six thou | Vitamin A: 2793 IU | Vitamin C: 5 mg | Calcium: 59 mg | Atomic number 26: 17 mg

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