Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for a Kansas City BBQ classic, the Z-Man Brisket Sandwich from Joe's Kansas City.
WHAT YOU'LL LOVE
- Injecting only the flat in a grid pattern targets moisture right where it's needed most, since the flat is the leaner, more dry-prone half of the brisket
- Saving half the injection liquid for the foil wrap means the same seasoned mixture works twice first inside the meat, then again as braising liquid once it's wrapped
- Battering the onion rings in a beer-and-flour mix, then a seasoned panko coating, builds a two-layer crunch that a single coating wouldn't hold up as well under the sandwich's weight
- Building the sandwich with sauce both under and over the brisket, rather than just on one side, keeps every bite moist without needing extra sauce on the side
The Z-Man Brisket Sandwich
Tom Jackson
Rated 4.3 stars by 4 users
Category
Entree
Cuisine
American
Servings
3
Prep Time
20 minutes
Cook Time
7 hours
Calories
1485
Treat your taste-buds to a BBQ classic off a Yoder Smokers YS640s Pellet Grill! Let Chef Tom show you how to create the Z-Man Brisket Sandwich recipe - savory and smokey perfection! Try it today and experience the best of Kansas City BBQ!
Ingredients
- 2 cups beef stock
-
2 tbsp Cattleman’s Grill Butcher House Brine
-
Plowboys BBQ Bovine Bold
-
Plowboys BBQ KC Crossroads Barbecue Sauce
- Kaiser rolls
- Smoked provolone cheese slices
- 1 yellow onion, sliced 1/2” rounds
- 1 cup all purpose flour
- 1 cup lager beer
- 1 cup panko bread crumbs
-
2 tbsp Plowboys BBQ Bovine Bold, divided
- Vegetable oil, for frying
For the beer battered onion rings:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 250°F, set up for smoking.
- Combine the beef stock and Cattleman’s Grill Butcher House Brine in a marinade shaker and mix well. Pour off 1/2 cup of the mixture and save for the wrap. Load the remaining liquid into your pistol grip injector and inject the brisket flat in a grid pattern.
- Wipe excess liquid from the surface of the brisket. Season with Plowboys BBQ Bovine Bold.
- Smoke the brisket flat on the second shelf of the grill until a dark red mahogany bark is formed on the surface, about 7-8 hours.
- Remove from the grill and lay on top of two sheets of heavy duty foil. Add the 1/2 cup reserved injection liquid. Wrap the brisket tight with both sheets of foil.
- Continue cooking until the brisket is probe tender, and the internal temperature passes 203°F. Remove from the smoked and let rest at least 1 hour before slicing. Slice thin for the sandwich.
- While the brisket rests, make the onion rings. Fill a deep skillet with a few inches of vegetable oil. Bring oil temperature to 350°F-375°F.
- Combine the flour and beer in a bowl. Add one tablespoon Plowboys BBQ Bovine Bold. Whisk to combine.
- Combine the panko and remaining tablespoon Plowboys BBQ Bovine Bold in a separate bowl and mix to combine.
- Dip the onion rings in the batter, then the panko, then transfer to the hot oil. Cook until golden brown on bottom, then flip and cook until the entire onion ring is golden brown. Transfer to a jerky rack over a sheet pan.
To build the Z-man Sandwich, spread the Plowboys BBQ KC Crossroads Barbecue Sauce on the bottom bun of a toasted Kaiser roll. Top with thin sliced brisket and smoked provolone cheese (can be melted in grill/oven/broiler), then more bbq sauce and the top bun.
Recipe Note
Recipe FAQ
Why inject the brisket flat specifically, in a grid pattern?
The flat is the leaner half of the brisket and most prone to drying out over a long smoke. Injecting it in a grid distributes the beef stock and brine evenly through the meat before it ever goes on the grill.
Why save half the injection liquid for the foil wrap instead of using it all upfront?
Reserving half means the same seasoned mixture does double duty — first as an injection, then again as braising liquid once the brisket is wrapped, without needing to mix a second batch.
Why coat the onion rings in both a beer batter and a seasoned panko layer?
The two layers build a thicker, sturdier crunch than either coating would provide alone — important for an onion ring that's going to sit stacked inside a sandwich rather than served on its own.
Why put barbecue sauce both under and over the brisket in the sandwich?
Sauce on both sides keeps every bite moist throughout, rather than concentrating all the sauce on one side and leaving the other drier.
What internal temperature should the brisket flat actually reach?
This recipe cooks it until it passes 203°F and is probe tender, well above the USDA minimum of 145°F for whole-muscle beef. That higher target is what breaks down the connective tissue for slicing, not a food safety requirement — it clears the safety bar many hours before the cook is actually done.
How indoor-friendly is this recipe?
2 out of 5 — the onion rings fry easily on the stovetop, but the 7-8 hour smoke that builds the brisket's bark and flavor is difficult to replicate without an actual smoker.
Recipe Highlights
Flat-targeted injection: Focuses moisture where the brisket needs it most.
Dual-purpose brine liquid: Works as both injection and braising liquid.
Double-coated onion rings: Builds a crunch sturdy enough for sandwich stacking.
Sauce on both sides: Keeps every bite moist without extra sauce on the side.
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Nutrition
Nutrition
- Nutrition Serving Size
- 15.13 oz
- per serving
- Calories
- 1485
- Carbs
- 84 grams
- Protein
- 173 grams
- Fat
- 43 grams
- Sodium
- 1517 milligrams
