Sub Black Angus Hand-carved Brisket Recipe
Make Sub Black Angus Hand-carved Brisket Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket Preparation
Sandwich Assembly
Method
Brisket Preparation
- 1
Season the Brisket
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub this seasoning mixture all over the brisket, covering it evenly.
- 2
Sear the Brisket
In a large skillet, heat olive oil over medium-high heat. Once hot, sear the brisket on both sides until browned, about 4-5 minutes per side.
- 3
Cook the Brisket
Transfer the seared brisket to a slow cooker or roasting pan. Pour the beef broth over the brisket. If using a slow cooker, cook on low for 8-10 hours, or on high for 4-6 hours. If using an oven, cover with foil and roast at 300°F (150°C) for about 4 hours or until tender.
- 4
Rest and Slice
Once cooked, remove the brisket from the cooker/oven and let it rest for at least 30 minutes before slicing it thinly against the grain.
Sandwich Assembly
- 5
Prepare the Hoagie Rolls
Slice the hoagie rolls open lengthwise, but not all the way through. Lightly toast them if desired.
- 6
Assemble the Sandwich
Layer the sliced brisket evenly into each hoagie roll. Top with a slice of provolone cheese, pickled jalapeños to taste, and drizzle with BBQ sauce.
- 7
Garnish and Serve
Sprinkle fresh cilantro on top of the assembled sandwiches. Serve immediately while warm.
