Chicago Italian Beef-Style Smoked Brisket
Chicago’s Italian beef sandwich has long been a street food icon—juicy, thin-sliced beef loaded onto crusty bread, soaked in savory jus, and topped with spicy giardiniera. But here’s where barbecue takes the reins. Instead of the traditional roast beef, this version starts with a full packer brisket, smoked low and slow until it’s tender enough to fall apart under its own weight. Inspired by the bold herbaceous notes of Italian seasoning and the pepper-forward flavor of giardiniera, this brisket sandwich captures the essence of Chicago in every bite while infusing it with smoky backyard soul.
Smoked Chicago-Style Brisket Sandwiches with Giardiniera, Onions, and Peppers
Glenn Connaughton
16
20 minutes
10 hours
510
American
Main Dish
This isn’t your average brisket sandwich. We’ve taken the bold spirit of Chicago’s Italian beef and layered it into a smoked brisket recipe that’s all about big flavor and perfect balance. Revolution Barbecue Texas Beef BBQ Rub lays down a foundation of garlic, black pepper, and bell pepper that complements the julienned green peppers and onions beautifully. The giardiniera brine spikes the broth with tang and heat, while the rough-chopped pickled vegetables on top add crunch and brightness. Finished with oak smoke—and a nod to Chicago’s cherry trees with a hint of cherry wood—this sandwich is juicy, spicy, and unapologetically smoky.
Ingredients
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- 1 whole packer brisket (12 to 14 pounds), trimmed
- 3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
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- 2 quarts low-sodium beef broth
- 2 large white onions, julienned
- 3 green bell peppers, julienned
- 1 cup hot giardiniera, liquid separated and reserved
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- Italian or French sandwich rolls
- Reserved peppers and onions from the braise
- Chopped vegetables from hot giardiniera
- Braising liquid for dipping (optional)
Directions
- Season the Brisket: Pat the brisket dry with paper towels and season generously on all sides with Revolution Barbecue Texas Beef BBQ Rub, pressing it in to adhere well.
- Smoke the Brisket: Preheat your smoker to 250 degrees Fahrenheit using oak wood. Optionally add cherry wood to complement the oak and pay homage to the cherry blossoms of Chicago’s Jackson Park. Smoke the brisket fat side up until the internal temperature reaches 170 degrees Fahrenheit, about 6 to 7 hours.
- Prepare the Braising Pan: Transfer the brisket to a full-size deep disposable aluminum pan. Add the beef broth, giardiniera liquid (drained from the jar), julienned onions, and bell peppers. Cover tightly with heavy-duty aluminum foil.
- Finish the Cook: Return the covered pan to the smoker and continue cooking at 250 degrees Fahrenheit until the brisket reaches 203 degrees Fahrenheit, about 3 to 4 additional hours.
- Release Steam and Rest: Crack the foil open for 5 minutes to release steam, then reseal and let the brisket rest in the hot liquid for 1 hour off the heat.
- Slice and Serve: Slice the brisket thinly against the grain. Serve on Italian or French rolls with the braised peppers and onions, topped with the chopped giardiniera vegetables. Offer the jus on the side for dipping, if desired.
1 comment
Beef Recipes? I can Enjoy them as well.Thank you Sir for teaching me the Ropes.Sincerely Jody Foster