Brisket Sandwich Recipe
Brisket Sandwich Recipe
Table of Contents
Brisket Sandwich Recipe
Discover the ultimate brisket sandwich recipe that will satisfy your taste buds and impress your friends and family. This tender, flavorful sandwich features slow cooked brisket, tangy barbecue sauce, and fresh toppings, all piled high on a soft bun. Perfect for a weekend gathering or a casual weeknight dinner, this recipe is sure to become a family favorite.
Description
If you’re searching for a delicious and hearty meal, look no further than this mouthwatering brisket sandwich recipe. This dish showcases the rich, smoky flavors of brisket, a cut of meat that’s beloved for its tenderness and flavor when cooked low and slow. Whether you’re a seasoned pitmaster or a novice in the kitchen, this recipe is approachable and yields fantastic results.
The Brisket
Brisket comes from the lower chest of the cow, making it a tougher cut of meat that benefits immensely from slow cooking. The key to a perfect brisket is low and slow cooking, allowing the connective tissues to break down and the flavors to meld beautifully. For this recipe, we recommend using a smoker or slow cooker, but it can also be made in the oven.
Ingredients
For the brisket:
- 4 pounds beef brisket
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for heat)
- 1 cup beef broth
For the sandwich:
- 8 sandwich buns (preferably brioche)
- 2 cups barbecue sauce (store-bought or homemade)
- 1 cup coleslaw (for topping)
- Pickles (for garnish)
Instructions
- Prepare the Brisket:
- Begin by mixing the smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper in a bowl. Rub this spice mixture all over the brisket, ensuring it’s well coated.
- Heat the olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until it’s browned (about 3-4 minutes per side).
- Slow Cook the Brisket:
- Transfer the brisket to a slow cooker or smoker. Pour the beef broth around the brisket, ensuring it doesn’t wash off the rub.
- If using a slow cooker, cook on low for 8-10 hours or until the brisket is fork-tender. For smoking, maintain a temperature of 225°F (107°C) and smoke for 10-12 hours, spritzing with beef broth every hour.
- Shred the Brisket:
- Once cooked, remove the brisket from the cooker and let it rest for at least 15 minutes. Shred the brisket using two forks.
- Assemble the Sandwiches:
- Toast the sandwich buns lightly. Layer shredded brisket on the bottom half of each bun, drizzle with barbecue sauce, and top with coleslaw and pickles. Finish with the top half of the bun.
- Serve:
- Serve immediately with extra barbecue sauce on the side for dipping, and enjoy your delicious brisket sandwiches.
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Brisket Sandwich Recipe
Ingredients
- For the brisket:
- 4 pounds beef brisket
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper optional for heat
- 1 cup beef broth
- For the sandwich:
- 8 sandwich buns preferably brioche
- 2 cups barbecue sauce store-bought or homemade
- 1 cup coleslaw for topping
- Pickles for garnish
Instructions
- Prepare the Brisket: Begin by mixing the smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper in a bowl. Rub this spice mixture all over the brisket, ensuring it's well coated.
- Heat the olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until it’s browned (about 3-4 minutes per side).
- Slow Cook the Brisket: Transfer the brisket to a slow cooker or smoker. Pour the beef broth around the brisket, ensuring it doesn’t wash off the rub.
- If using a slow cooker, cook on low for 8-10 hours or until the brisket is fork-tender. For smoking, maintain a temperature of 225°F (107°C) and smoke for 10-12 hours, spritzing with beef broth every hour.
- Shred the Brisket: Once cooked, remove the brisket from the cooker and let it rest for at least 15 minutes. Shred the brisket using two forks.
- Assemble the Sandwiches: Toast the sandwich buns lightly. Layer shredded brisket on the bottom half of each bun, drizzle with barbecue sauce, and top with coleslaw and pickles. Finish with the top half of the bun.
- Serve: Serve immediately with extra barbecue sauce on the side for dipping, and enjoy your delicious brisket sandwiches!
Notes
- For an extra layer of flavor, consider adding smoked gouda cheese to your sandwich.
- Feel free to customize your toppings; jalapeños or fried onions can add a nice crunch.
- Store any leftover brisket in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
