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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 Trans Fat (g) 1 Sugars (g) 7
Calories 610 Cholesterol (mg) 110 Proteins (g) 35
Calories from Fat 320 Sodium (mg) 1230 Vitamin A (% DV) 4
Fat - Total (g) 35 Total Carbohydrates (g) 42 Vitamin C (% DV) 8
Saturated Fat (g) 12 Dietary Fiber (g) 3 Calcium (% DV) 20
Iron (% DV) 20

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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