Smoky Beef Brisket Sloppy Joe’s

Smoky Beef Brisket Sloppy Joe’s by

Smokin' Joe Lasher



  • 1 5-6 lb. flat-cut beef brisket
  • 2 tbsp. cracked black pepper
  • 2 tbsp. Kosher salt
  • 1/4 cup liquid smoke
  • 6 Kaiser rolls
  • 1 cup bread and butter pickles
  • 1 cup shredded cheddar cheeseg


  • 1 tbsp. vegetable oil
  • 2/3 cup chopped onion
  • 1 1/2 cup tomato sauce
  • 1/2 cup ketchup
  • 3 tbsp. pickle juice
  • 2 tbsp. light brown sugar
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. tomato paste
  • 2 tsp. yellow mustard
  • 1/2 tsp. onion powder
  • 1/2 tsp. hot sauce


  1. Preheat the oven to 250°F. Add three cups of water and liquid smoke to a roasting pan with a rack.
  2. Heavily coat all sides of the beef brisket with salt and pepper, place on a wire rack, and cover the pan tightly with foil.
  3. Slow roast in the oven until the internal temperature is 175°F (about 4 hours). Remove foil and continue cooking uncovered until internal temperature is 195°F. Remove from oven and cover loosely with foil. Let rest for 30 minutes before chopping/serving.
  4. While brisket is cooking, prepare the sauce!
  5. Heat oil over medium-high heat in a 12-inch cast iron skillet and add onion until lightly browned. Add tomato sauce, ketchup, pickle juice, brown sugar, Worcestershire, tomato paste, mustard, onion powder and hot sauce. Reduce to medium-low heat and simmer for 5-6 minutes.
  6. Stir in chopped beef brisket, then serve on a toasted bun with pickles and shredded cheddar cheese.