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What kind of bread for brisket sammies?

Discussion in 'Beef' started by 357mag, Dec 18, 2010.

  1. I am getting ready to do a brisket for some old friends on New Years Eve and I thought I would put out some bread for those who would like to make sammies. What kind of bread do you recommend for the sammies?

    I don't want something as mundane as hamburger rolls. I want something that will hold up to a good amount of finishing sauce on the bread.
  2. meatinc

    meatinc Smoke Blower

    Sourdough holds up really well and is a great offset taste to some sharp cheddar that you could use to top that meat.  It also soaks up a ton of juice! 
  3. I like the sourdough idea. What about ciabatta? Would that be a good choice also?
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Get a good onion roll and use some smoked cheese on it or bake some sourdough onion cheese rolls that will rock that sammie
  5. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    Any nice crusty dinner roll works in my opinion.  It's simply a vessel for what's inside.  Brisket, smoked cheddar, and some Garlic mayo is tough to beat!
  6. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I use the fresh baked hoagie rolls from Albertson's deli (or any bakery).
    Last edited: Dec 19, 2010
  7. flyweed

    flyweed Smoking Fanatic

    somebody above hit the nail on the head..Ciabatta rolls/buns are a harder, denser bread   that do not get soggy and flimsy when putting juicy meat on them...they hold up well..and taste great.

    my recommendation as well would be the Ciabatta roll
  8. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    some good crunchy french bread w/ a side of au jus for dipping
  9. Ok, so now I just have to narrow it down between the sourdough, the French bread (or Italian) and the ciabatta. I will definitely have some sharp cheddar and some pepper jack on hand to add to the sammies.

    Thanks for all of the suggestions.
  10. I'm thinking that Sourdough would be more historically accurate, if that matters at all.
  11. oldschoolbbq

    oldschoolbbq Legendary Pitmaster OTBS Member

    Simple White(Mrs.Baird's in Texas), with Onion,Dill Pickle and a little sauce[​IMG]
  12. I'm with flyweed. Ciabatta. I use them for med/rare burgers all the time.
  13. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    I like the sour dough or french bread idea
  14. meateater

    meateater Legendary Pitmaster SMF Premier Member

    Sourdough, is there any other?  [​IMG]