Trim excess hard fat from the brisket leaving a thin 3–5 mm fat cap. Pat the brisket dry with paper towels. Rub the vegetable oil all over the brisket to help the rub adhere.

Apply rub

Combine kosher salt, cracked black pepper, garlic powder, onion powder, and smoked paprika. Evenly coat the entire brisket with the rub, pressing it into the meat. Let rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor (if refrigerating, bring to room temp 1 hour before smoking).

Prepare smoker

Preheat smoker to 110–120°C (225–250°F). Add soaked wood chips to the smoker box or coals for a steady, mild smoke. If using a charcoal grill, set up for indirect heat and place a drip pan under where the brisket will sit.

Smoke the brisket

Place the brisket fat-side up on the smoker grates. Insert a probe thermometer into the thickest part. Smoke until the internal temperature reaches 88–91°C (190–195°F) and the brisket passes the fork/towel test (the meat is tender and the thermometer probe slides in with little resistance). This will take about 1.5–2 hours per kg, approximately 4–6 hours for a 3 kg brisket, but monitor temperature not time.

Rest

When target temp is reached and the brisket is tender, remove from smoker. Wrap tightly in butcher paper or heavy-duty foil, then in a towel and place in a cooler to rest for at least 1 hour (up to 2 hours). This redistributes juices and makes slicing easier.

Slice

Unwrap and transfer brisket to a cutting board. Slice across the grain into thin, even slices (3–5 mm) for sandwiches. Reserve any juices that collect in the wrapper to moisten meat when assembling sandwiches.

Garlic Dressing (house-made)

In a medium bowl combine mayonnaise, sour cream, minced garlic, lemon juice, Dijon mustard, chopped parsley, olive oil, honey, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust salt, lemon, or honey to balance acidity and sweetness. Refrigerate at least 30 minutes to let flavors meld. Keeps in an airtight container up to 5 days.

Sandwich Assembly

Toast rolls

Preheat a skillet or griddle over medium heat. Lightly butter the cut sides of the rolls. Toast buttered sides on the skillet until golden brown, about 1–2 minutes. Remove from heat.

Warm brisket

Gently reheat sliced brisket in a shallow pan with a few tablespoons of reserved brisket juices or a splash of beef broth over low heat until just warmed (2–4 minutes). Do not overcook or dry out.

Assemble sandwiches

Spread 1–2 tablespoons of garlic dressing on both cut sides of each toasted roll. Pile 150–200 g (about 5–7 slices) of warm brisket onto the bottom half of each roll. Top brisket with a slice of cheddar, a spoonful of pickled red onions, some pickles, and a handful of arugula or shredded lettuce. Spoon an additional 1–2 teaspoons of dressing over the top if desired. Close sandwich with top roll.

Serve

Serve sandwiches immediately while brisket and cheese are warm. Optionally slice in half and provide extra garlic dressing on the side for dipping.