Texas-Style Chopped Beef Sandwiches

Instructions

1. Prepare the brisket
   In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using) to create a dry rub. Pat the brisket dry with paper towels and generously coat all sides with the spice mixture, pressing it in to adhere. Let sit at room temperature for 30 minutes or refrigerate overnight for deeper flavor.
2. Smoke the brisket
   Preheat your smoker to 250°F (120°C) using oak or hickory wood. Place the brisket fat side up on the smoker grates and close the lid. Smoke for about 6 hours, or until the internal temperature reaches 165°F (74°C). Spritz occasionally with water or apple juice to keep the meat moist.
3. Wrap and finish cooking
   Once the brisket reaches 165°F, remove it from the smoker and place it on a large sheet of heavy-duty aluminum foil. Pour the beef broth over the brisket, then wrap tightly in the foil, creating a sealed packet. Return to the smoker and continue cooking for another 2-3 hours, or until the internal temperature reaches 203°F (95°C) and a probe slides into the meat with little resistance.
4. Rest the meat
   Remove the wrapped brisket from the smoker and place in a cooler (with no ice) or a warm oven (turned off) to rest for at least 1 hour. This allows the juices to redistribute throughout the meat for maximum tenderness.
5. Chop and sauce the beef
   Unwrap the brisket, reserving the accumulated juices. On a large cutting board, chop the brisket into small, bite-sized pieces. Transfer the chopped beef to a large bowl and mix with the reserved juices and BBQ sauce until well coated but still moist. The mixture should be juicy but not swimming in sauce.
6. Assemble the sandwiches
   Lightly toast the hamburger buns if desired. Pile a generous portion of the chopped beef onto the bottom half of each bun. Top with sliced onions, pickle slices, and jalapeños if using. Drizzle with additional BBQ sauce if desired, then cap with the top bun.