A brisket sandwich with the Perfect amount of brisket. Made for us at Dickey’s Bbq Pit
A brisket sandwich with the PERFECT amount of brisket. Made for us at Dickey’s BBQ Pit! is a medium American recipe that serves 4. 820 calories per serving. Recipe by Devour Power TV on YouTube.
Prep: 45 min | Cook: 4 hrs 15 min | Total: 5 hrs 30 min
Cost: $28.70 total, $7.18 per serving
Ingredients
- 2 pounds Beef Brisket (trimmed of excess fat)
- 2 tablespoons Barbecue Rub (store‑bought or homemade (brown sugar, paprika, garlic powder, onion powder, salt, pepper))
- 1 cup Wood Chips (hickory or oak, soaked 30 minutes)
- 4 pieces Hamburger Buns (soft, sturdy buns; toasted before serving)
- 8 ounces Elbow Pasta (cooked al dente)
- 1.5 cups Sharp Cheddar Cheese (grated)
- 1 cup Milk (whole milk for richness)
- 2 tablespoons Butter (unsalted, cut into cubes)
- 2 tablespoons All-Purpose Flour (for roux)
- 1 teaspoon Salt (adjust to taste)
- ½ teaspoon Black Pepper (freshly ground)
- 4 slices Optional Pickles (for garnish)
Instructions
Prepare the Brisket
Pat the brisket dry, trim excess fat, then rub both sides with the barbecue rub, pressing it into the meat.
Time: PT15M
Preheat Smoker
Soak wood chips for 30 minutes, then preheat the smoker to 225°F (107°C) and add the soaked chips.
Time: PT15M
Temperature: 225°F
Smoke the Brisket
Place the brisket fat side up on the smoker grate. Smoke until the internal temperature reaches 165°F (74°C), about 3 hours.
Time: PT3H
Temperature: 225°F
Wrap and Finish Cooking
Remove the brisket, wrap tightly in aluminum foil, and return to the smoker until the internal temperature hits 203°F (95°C), about 45 minutes.
Time: PT45M
Temperature: 225°F
Rest the Brisket
Let the wrapped brisket rest for 30 minutes before unwrapping and slicing thinly against the grain.
Time: PT30M
Cook Pasta
Bring a pot of salted water to a boil, add elbow pasta, and cook until al dente, about 8 minutes. Drain and set aside.
Time: PT12M
Temperature: Boiling
Make Cheese Sauce
In a saucepan melt butter over medium heat, whisk in flour to form a roux, cook 1 minute. Gradually whisk in milk, simmer until thickened (2‑3 minutes). Stir in grated cheddar, salt, and pepper until smooth.
Time: PT10M
Temperature: Medium
Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce, toss to coat. If the mixture is too thick, add a splash of reserved pasta water.
Time: PT5M
Bake Mac and Cheese (Optional)
Transfer the mac and cheese to a baking dish, sprinkle a little extra cheddar on top, and bake at 350°F (177°C) for 12‑15 minutes until golden.
Time: PT15M
Temperature: 350°F
Toast Buns
Slice the hamburger buns, butter the cut sides lightly, and toast on a hot skillet or grill for 1‑2 minutes until golden.
Time: PT5M
Assemble the Sandwich
Place a generous layer of sliced brisket on the bottom bun, top with a scoop of mac and cheese, add optional pickles, and cover with the top bun.
Time: PT5M
Nutrition Facts
- Calories
- 820
- Protein
- 45g
- Carbohydrates
- 60g
- Fat
- 45g
- Fiber
- 3g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Eggs
Ingredient Substitutions
- Instead of Beef Brisket: Beef chuck roast
- Instead of Barbecue Rub: dry rub blend, simple salt & pepper
- Instead of Wood Chips: liquid smoke (use sparingly)
- Instead of Hamburger Buns: ciabatta rolls, kettle corn rolls
- Instead of Elbow Pasta: cavatappi, small shells
- Instead of Sharp Cheddar Cheese: Monterey Jack, Colby
- Instead of Milk: 2% milk, unsweetened almond milk
- Instead of Butter: margarine
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Optional Pickles: pickled jalapeños
Equipment Needed
- Smoker or Grill
- Meat Thermometer
- Large Cutting Board
- Sharp Knife
- Saucepan
- Baking Dish
- Mixing Bowls
- Tongs
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Season and rub the brisket thoroughly.
- Maintain a steady smoker temperature of 225°F.
- Cook brisket to an internal temperature of 203°F before resting.
- Create a smooth cheese sauce without boiling it vigorously.
- Toast the buns to prevent sogginess.
Chef Tips from the Video
- Slice the brisket thinly against the grain for maximum tenderness.
- Add a pinch of smoked paprika to the cheese sauce for an extra smoky note.
Troubleshooting
Brisket is dry after smoking.
Wrap the brisket tightly in foil with a splash of beef broth before the final cooking stage to retain moisture.
Cheese sauce separates or looks grainy.
Keep the heat medium‑low, whisk continuously, and add the cheese off the heat to prevent curdling.
Sandwich becomes soggy quickly.
Toast the buns well and serve immediately; keep the mac and cheese slightly thick.
Storage
Refrigerator: Store sliced brisket and mac and cheese separately in airtight containers for up to 3 days.
Freezer: Wrap cooked brisket tightly in foil and freeze for up to 2 months; mac and cheese freezes well for 1 month.
Room temperature: Do not leave assembled sandwiches at room temperature for more than 2 hours.
Make-Ahead Tips
- Smoke the brisket up to step 4 and freeze; reheat gently before slicing.
- Prepare the mac and cheese a day ahead and reheat in the oven.
Frequently Asked Questions
What is the cultural significance and history of a brisket barbecue sandwich with mac and cheese in American barbecue cuisine?
The combination of smoked brisket and creamy mac and cheese reflects the comfort‑food ethos of American Southern and Mid‑Atlantic barbecue, where hearty meats are paired with indulgent sides. It became popular in the 1990s as restaurants like Dickie's Barbecue Pit offered loaded sandwiches that showcase regional smoking traditions and the love of cheesy casseroles.
What are the traditional regional variations of brisket sandwiches in the United States?
In Texas, brisket is often served on a simple bun with pickles and onions, while in the Carolinas it may be topped with mustard‑based sauce. The Long Island style, as seen at Dickie's, adds a layer of mac and cheese for extra richness, blending East Coast comfort food with classic barbecue.
How is a brisket sandwich with mac and cheese traditionally served at Dickie's Barbecue Pit in Long Island, New York?
Dickie's serves a generous portion of sliced smoked brisket on a toasted bun, topped with a hot scoop of creamy mac and cheese, often finished with a pickle slice for a tangy contrast. The sandwich is presented whole, ready to eat on the go.
What occasions or celebrations is a loaded brisket sandwich with mac and cheese associated with in American barbecue culture?
These hearty sandwiches are popular at casual gatherings, tailgate parties, and weekend barbecues, where they serve as a satisfying main course that feeds a crowd without the need for plates.
What makes the Dickie's Barbecue Pit brisket sandwich with mac and cheese special compared to other American barbecue sandwiches?
The signature element is the creamy mac and cheese topping, which adds a comforting, indulgent layer that balances the smoky, savory brisket. This fusion of two classic comfort foods sets it apart from simpler meat‑only sandwiches.
What are the most common mistakes to avoid when making the brisket sandwich with mac and cheese at home?
Common errors include over‑cooking the brisket (which makes it tough), letting the cheese sauce boil too vigorously (causing separation), and not toasting the bun enough, which leads to a soggy sandwich. Follow the critical steps for temperature and timing to avoid these pitfalls.
Why does this recipe use a low‑and‑slow smoker at 225°F instead of a higher temperature grill for the brisket?
Smoking at 225°F allows connective tissue to break down gradually, producing tender, juicy meat with deep smoky flavor. Higher temperatures can dry out the brisket and prevent the characteristic bark from forming.
Can I make the brisket sandwich with mac and cheese ahead of time and how should I store it?
Yes. Smoke the brisket and freeze it in portions; the mac and cheese can be prepared a day ahead and refrigerated. Reheat the brisket gently in a low oven and warm the mac and cheese before assembling the sandwich.
What texture and appearance should I look for when the cheese sauce is done?
The sauce should be smooth, glossy, and coat the back of a spoon without dripping off. It should not have lumps or grainy spots, indicating the cheese has fully melted and the roux is properly cooked.
How do I know when the brisket is done cooking in the smoker?
Use a meat thermometer; the brisket is done when the internal temperature reaches 203°F (95°C) and a probe slides in with little resistance, indicating tenderness.
What does the YouTube channel Devour Power TV specialize in?
The YouTube channel Devour Power TV specializes in exploring iconic American comfort foods, street eats, and restaurant‑style dishes, often recreating them at home with detailed step‑by‑step tutorials.
How does the YouTube channel Devour Power TV's approach to American barbecue cooking differ from other cooking channels?
Devour Power TV focuses on authentic flavor replication, using real smoker techniques and emphasizing the cultural stories behind each dish, whereas many channels simplify barbecue to quick grill methods.
What other American barbecue recipes is the YouTube channel Devour Power TV known for?
Devour Power TV is known for recipes such as Texas‑style smoked ribs, Carolina pulled pork sliders, and Kansas City burnt ends, each presented with a mix of cooking science and food history.
Last updated: August 29, 2026
