At Dubz Barbecue, we know you’d love to eat here every day. But since that’s not always possible, we decided to start sharing some of our kitchen secrets so you can bring a little of that Dubz flavor into your own home.
In this edition of Tips from the Chef, George is blending two amazing food traditions—Texas-style barbecue and Middle Eastern street food—to create something truly special: a Beef Brisket Shawarma Sandwich.
You can watch the video here
This dish takes the slow-smoked brisket that barbecue lovers crave and combines it with the bold spices and fresh toppings of traditional shawarma. The result? A smoky, savory sandwich packed with flavor.
Let’s break down how you can recreate it at home.
Like any great barbecue dish, it all begins with the meat.
George recommends using a high-quality brisket, ideally USDA Prime if you can find it. At Dubz BBQ, George prefers Braveheart Prime brisket because of its consistency and marbling.
Brisket has two main sections:
For sandwiches like this, the point adds extra flavor and tenderness, while the flat provides structure.
The biggest tip?
Always start with fresh meat when possible and focus on quality.
Instead of using traditional barbecue rub alone, George adds a Middle Eastern twist before smoking the brisket.
The marinade includes:
The yogurt helps the spices stick while also tenderizing the meat. After seasoning, let the brisket rest in the marinade for about 24 hours so the flavors can fully absorb.
Once marinated, smoke the brisket low and slow overnight, just like traditional barbecue.
A great shawarma sandwich is about balance—rich meat paired with fresh, bright toppings.
George keeps the toppings simple and traditional:
Tahini is a sauce made from ground sesame seeds. For a quick version at home, mix:
This sauce adds a creamy, nutty flavor that pairs perfectly with brisket.
Thinly slice:
Pickled foods are very common in Middle Eastern cooking because they help cut through the richness of the meat.
George also adds a Middle Eastern seasoning called sumac, which has a slightly tart, citrus-like flavor. It works especially well with fatty meats like brisket.
Traditional shawarma is served in thin pita bread that gets rolled and grilled.
For this version, George uses thicker pita bread, lightly toasted in the oven to warm it up. Then he slices one edge to create a pocket.
Think of it like a Middle Eastern-style sandwich pocket ready to be filled.
Once everything is ready, it’s time to build the brisket shawarma.
That’s it.
The combination of smoky brisket, tangy toppings, and creamy tahini creates a sandwich that’s rich, bright, and packed with flavor.
What makes this sandwich special is the mix of traditions.
Barbecue brings the slow-smoked depth and tenderness, while shawarma adds fresh ingredients and bold spices. It’s a perfect example of how food from different cultures can come together to create something new.
And sometimes the best ideas come from simple inspiration—like a conversation that sparks creativity in the kitchen.
When it comes to barbecue, there’s one rule George always stands by:
Use the best ingredients you can find.
Quality meat, fresh vegetables, and real spices make a huge difference in the final result.
At Dubz BBQ, that commitment to quality is what keeps people coming back.
At the end of the day, we’re always here when you want the real deal without doing all the work yourself.
But until your next visit to Dubz Barbecue, we’re happy to share a few secrets so you can enjoy great barbecue flavors right in your own kitchen.
