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Smokehouse Brisket

  • Smoked Brisket
  • Smoked Gouda Cheese
  • Crispy Onions
  • Mayonnaise
  • BBQ Sauce
  • Star Top Bun

We set out to make a sandwich with layers of smoky flavor, and this is the result. We smoke our brisket for at least 13 hours in a pit smoker in Texas. We top that with smoked gouda, crispy onions, mayo and BBQ sauce and serve it all on an artisan-style roll.

Nutritional Info

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Nutritional Facts
Serving Weight (g) 203 Saturated Fat (g) 12 Total Carbohydrates (g) 42
Calories 600 Trans Fat (g) 1 Dietary Fiber (g) 2
Calories from Fat 310 Cholesterol (mg) 100 Sugars (g) 7
Fat - Total (g) 35 Sodium (mg) 1240 Proteins (g) 33

An asterisk (*) denotes that this item is not a significant source of this vitamin or mineral.



That’s how long our brisket sits in a smoker filled with hickory smoke. Watch our Executive Chef Neville Craw explain what makes a good smoked brisket and why ours is great.

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