Smoked Brisket Banh Mi Sandwich

Smoked Brisket Banh Mi: A Flavorful Twist on a Classic Vietnamese Sandwich

If you love the bold flavors of Vietnamese cuisine and the smoky richness of barbecue, then this Smoked Brisket Banh Mi is the ultimate sandwich for you.

This fusion dish takes tender, smoky leftover brisket and pairs it with fresh, crunchy vegetables, tangy pickled red onions, and a sweet and spicy glaze, all nestled inside a perfectly toasted hoagie roll. Whether you’re using freshly smoked meat or leftover brisket, this sandwich will be a hit at any meal.

What is a Banh Mi?

A traditional banh mi is a Vietnamese sandwich that combines a crispy baguette with a variety of flavorful ingredients, typically including marinated meats, pickled vegetables, fresh herbs, and a spicy mayonnaise or sauce. It’s a delicious balance of textures and flavors that make it an internationally loved dish.

In this recipe, we’re giving the classic banh mi a barbecue twist by using smoked brisket as the protein, combined with a rich sriracha mayonnaise and a drizzle of Bachan’s Sweet Honey to elevate the flavor profile.

Ingredients You’ll Need for a Smoked Brisket Banh Mi Sandwich

To make this smoked brisket banh mi, gather the following ingredients:

For the Brisket:

• 15-pound whole packer brisket
• 4 tbsp SPG Blend (salt, pepper, garlic powder)
• Bachan’s Sweet Honey (as a binder and for glazing)

For the Sandwich:

• 4 hoagie rolls
• 1 cup mayonnaise
• 1 carrot, julienned
• 2 small radishes, thinly sliced
• 1 baby cucumber, sliced
• ¼ cup pickled red onions
• 2 tablespoons pickled jalapeños
• Cilantro leaves
• 1 tbsp unsalted butter

Sriracha Mayonnaise:

• 1 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp brown sugar
• ½ tsp black pepper

How to Make a Smoked Brisket Banh Mi Sandwich

Step 1: Prepare the Smoked Brisket

Trim the excess fat off the whole packer brisket. Place the fat trimmings in a foil pan – you can smoke them with the brisket to make some homemade beef tallow.

Use Bachan’s Sweet Honey or yellow mustard as a binder, then generously season the brisket with SPG blend (salt, pepper, garlic powder). The binder will help the seasoning stick throughout the cooking process.

Place the brisket on the smoker indirect of the heat and let it smoke it at 250°F. I like to use a hickory or oak wood when smoking briskets as it gives it a bold flavor.

Remove the brisket once the bark is set – you should be able to scrap the bark and it stays intact. This typically takes 5-7 hours and happens when the brisket reaches an internal temperature of 165°F – 175°F.

Spritz the brisket with beef broth every hour if you notice the bark beginning to dry out.

Remove the brisket from the smoker and tightly wrap it in pink butcher paper. I like to pour some smoked beef tallow over the top of the brisket before wrapping it. This will help make it extra juicy and flavorful.

Place the wrapped brisket back on the smoker for another 2-4 hours.

Once the brisket reaches an internal temperature of 205°F, remove the brisket from the smoker and let it rest for 1-3 hours in a cooler—the longer the better.

Slice the brisket against the grain into ¼-inch-thick slices.

Shortcut: If you already have leftover brisket, you can skip the smoking process and reheat the meat using the steps below.

Step 2: Sear the Brisket for Extra Flavor

Preheat a large skillet to medium-high heat.

Add 1 tbsp unsalted butter into the skillet and let it melt. Drizzle 1 tbsp of Bachan’s Sweet Honey into the skillet, then add the brisket slices.

Cook the brisket for 2 minutes per side, flipping once. When flipping, add another tablespoon of Sweet Honey Bachan’s.

Remove when the brisket has a nice glaze and slight char on each side.

Step 3: Prepare the Sriracha Mayonnaise

In a small bowl, mix together 1 cup of mayonnaise, 1 tbsp sriracha, 1 tsp brown sugar, and ½ tsp black pepper.

Stir well until smooth and set aside.

Step 4: Assemble the Smoked Brisket Banh Mi Sandwich

Slice hoagie rolls in half and spread 2 tbsp of sriracha mayonnaise on the inside of each roll.

Add a layer of smoked brisket slices.

Top with sliced radishes, cucumbers, shredded carrots, pickled red onions, and pickled jalapeños.

Add a handful of fresh cilantro leaves for an herbal kick.

Drizzle Bachan’s Sweet Honey over the brisket for an added touch of sweetness.

Close the sandwich and serve immediately!

Why You’ll Love This Smoked Brisket Banh Mi Sandwich

• Perfect Use for Leftover Brisket – If you smoked a brisket the day before, this is an excellent way to repurpose it into a completely new and exciting meal.
• Sweet and Spicy Glaze – The Bachan’s Sweet Honey and sriracha mayonnaise create the perfect balance of flavors.
• Crunchy, Fresh Vegetables – The julienned carrots, cucumbers, and radishes add a refreshing contrast to the smoky brisket.
• Customizable Heat – Want more spice? Add extra sriracha or jalapeños!

Pro Tips for the Best Smoked Brisket Banh Mi Sandwich

Rest Your Brisket: Letting the smoked brisket rest ensures it remains juicy and tender. 

Use Fresh Ingredients:Fresh cilantro, cucumbers, and pickled vegetables are key to achieving the perfect texture contrast. 

Toast the Hoagie Rolls: Lightly toasting the hoagie rolls adds a crispy bite that makes a huge difference in texture. 

Layer for the Best Flavor: Start with the sriracha mayo, followed by brisket, and then the fresh toppings for the perfect balance in every bite.

Final Thoughts

The Smoked Brisket Banh Mi is a delicious fusion of Texas BBQ and Vietnamese street food, making it a must-try for sandwich lovers. Whether you’re using leftover brisket or smoking a fresh cut, this dish packs an incredible mix of smoky, spicy, sweet, and tangy flavors.

Make this today and experience the magic of combining smoked brisket with the vibrant, fresh ingredients of a traditional banh mi!

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