Tender and juicy smoked beef brisket sandwiches
Rub the brisket well with a thick layer of salt and pepper. Let it rest on the counter while you heat the smoker to 225 F. Add your favorite wood chips and put the meat in, fat side up. Smoke for around 4 hours or until it hits 165 F inside.
Wrap the meat tightly in butcher's paper and put it back into the smoker for another 4 hours or until it hits 205 F inside.
Remove it and let it rest for 30 to 60 minutes before slicing. While it rests, make the coleslaw.
Finely slice two carrots, a small red onion, and about half a white cabbage. Use a mandoline or a food processor. Toss the vegetables with 1/4 tsp white pepper, 4 tbsp mayonnaise, and 1 tbsp salad cream.You can make fresh mayonnaise and salad cream while the meat is smoking.
Slice the meat into thin strips. Toast the brioche buns. On each bun, pile a mound of meat and cover it with your favorite barbecue sauce. Cover it with coleslaw and the top bun. Serve and enjoy.