Smokehouse Beef & Cheddar Brisket from Firehouse Subs features tender smoked beef brisket layered with melted cheddar cheese, smoky barbecue sauce, and fresh pickles, all served on a toasted, hearty sub roll for a savory and satisfying bite.
Equipments
- Smoker
- Chef’s knife
- Cutting board
- Cheese slicer or grater
- Sauce brush or spoon
- Toaster oven or sandwich press
- Tongs
- Sub roll/bread knife
Ingredients
- 2 lbs (900g) beef brisket
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 slices sharp cheddar cheese
- 1/2 cup smoky barbecue sauce
- 8-12 dill pickle slices
- 4 hearty sub rolls
When selecting your beef brisket, choose a cut that has good marbling to ensure juiciness and tenderness after smoking. Season the brisket evenly with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder to develop a rich, smoky flavor. Use sharp cheddar cheese for its meltability and robust taste, which complements the smoky barbecue sauce perfectly. Fresh dill pickle slices add a crisp and tangy contrast that balances the richness of the beef and cheese. Your homemade Smokehouse Beef & Cheddar Brisket from Firehouse Subs copycat menu will capture the savory and satisfying essence of the original sandwich.
Instructions
- Preheat smoker to 225°F (107°C).
- Mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
- Rub seasoning mix evenly over beef brisket.
- Place brisket in smoker and smoke until tender (about 6-8 hours), or until internal temperature reaches 195°F (90°C).
- Remove brisket and let rest for 20-30 minutes.
- Slice brisket thinly with chef’s knife on cutting board.
- Slice sub rolls open with bread knife.
- Layer sliced brisket onto bottom half of each sub roll.
- Top brisket with 2 slices of cheddar cheese per sandwich.
- Toast assembled sandwiches in toaster oven or sandwich press until cheese melts.
- Remove and brush or spoon smoky barbecue sauce over cheese and brisket.
- Add 2-3 dill pickle slices per sub.
- Close sandwiches and serve warm.
Substitution
If you don't have access to a smoker, you can substitute with a slow-cooked beef brisket in the oven at low temperature to achieve tender, flavorful meat. Use a sharp chef's knife or serrated bread knife to carefully slice the brisket and sub rolls to maintain a neat presentation. For a smokier flavor without a smoker, adding a small amount of smoked paprika to the barbecue sauce can enhance the dish. Your choice of cheese can vary if sharp cheddar isn't available; aged white cheddar or even smoked gouda work well as alternatives. To assemble, use a toaster oven or sandwich press to melt the cheese evenly, and tongs to handle the hot brisket and pickles safely.
Tips
When preparing your Smokehouse Beef & Cheddar Brisket, ensure the smoker maintains a steady 225degF (107degC) for the full 6-8 hours to achieve tender brisket with an internal temperature of 195degF (90degC). Use a sharp chef's knife to slice the rested brisket thinly against the grain, which helps retain its juiciness and tenderness. Toast the assembled sandwich in a toaster oven or sandwich press until the sharp cheddar cheese melts perfectly, enhancing the flavor and texture. Remember to brush smoky barbecue sauce over the melted cheese and brisket evenly for that signature smoky, tangy taste before adding your fresh dill pickle slices.
Nutritions
Smokehouse Beef & Cheddar Brisket from Firehouse Subs provides a rich source of protein, primarily from 2 lbs of tender smoked beef brisket, essential for muscle repair and growth. The sharp cheddar cheese adds calcium and healthy fats, contributing to bone strength and sustained energy. Smoky barbecue sauce and dill pickle slices deliver flavor without significant calories, while the hearty sub roll offers carbohydrates for fuel. Your meal balances macronutrients, making it both satisfying and nourishing.
Storage
To store your Smokehouse Beef & Cheddar Brisket sandwiches properly, wrap each sandwich tightly in aluminum foil or plastic wrap to retain moisture and flavor. Refrigerate them in an airtight container for up to 3 days to keep the brisket tender and the cheddar cheese fresh. When reheating, use a toaster oven or sandwich press to warm the sandwich evenly without drying out the meat or melting the cheese excessively.
Variation or Alternatives
You can swap smoked paprika with chipotle powder to add a deeper, smoky heat to your brisket. Using provolone or pepper jack cheese instead of cheddar provides a creamier or spicier cheese layer that pairs well with the barbecue sauce. Try smoking the brisket with wood chips like hickory or applewood to vary the flavor profile. For a quicker option, slow cook the brisket in an oven at 275degF (135degC) for 4-5 hours and then finish by toasting the sandwich for crispy texture.
Allergies
The Smokehouse Beef & Cheddar Brisket from Firehouse Subs contains dairy from the sharp cheddar cheese, which can trigger allergic reactions in individuals with lactose intolerance or milk allergies. The sub roll includes wheat gluten, posing a risk for those with wheat or gluten allergies. Your smoky barbecue sauce may also contain hidden allergens like soy or mustard, so reviewing ingredient labels is essential for allergy-sensitive consumers.
Why this recipe?
The Smokehouse Beef & Cheddar Brisket from Firehouse Subs features tender, slow-cooked beef brisket paired with rich cheddar cheese, creating a flavorful and satisfying sandwich experience. Its smoky, savory taste combined with freshly baked sub bread delivers a unique balance of textures and flavors that customers crave. Making a copycat version allows you to enjoy this delicious meal at home, perfect for customizing ingredients to suit your preference while saving time and money. Your taste buds will appreciate the bold, comforting flavors that make this sandwich a standout choice.