Slow Smoked Brisket Sandwich Recipe
caramelized onion, slaw, barbeque sauce
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Ingredients
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Brisket
Caramelized Onions
Coleslaw
Sandwich Assembly
Method
Brisket
- 1
Prepare the Rub
In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper.
- 2
Season the Brisket
Pat the brisket dry with paper towels. Rub the spice mixture all over the brisket, ensuring it's evenly coated.
- 3
Smoke the Brisket
Place the brisket in a smoker preheated to 225°F (107°C) and smoke for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C). Baste with apple cider vinegar every hour.
Caramelized Onions
- 4
Slice the Onions
Thinly slice the yellow onions.
- 5
Cook the Onions
In a large skillet, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook for about 10 minutes, stirring occasionally.
- 6
Caramelize the Onions
Add brown sugar and continue to cook for another 20-30 minutes until the onions are golden brown and caramelized.
Coleslaw
- 7
Prepare the Vegetables
Shred the green cabbage and carrots.
- 8
Make the Dressing
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 9
Combine Coleslaw
Add the shredded cabbage and carrots to the dressing and mix well. Refrigerate for at least 30 minutes before serving.
Sandwich Assembly
- 10
Slice the Brisket
Once the brisket is cooked, let it rest for at least 30 minutes. Then slice it against the grain into thin slices.
- 11
Assemble the Sandwiches
On each hamburger bun, layer sliced brisket, a generous amount of caramelized onions, coleslaw, and barbecue sauce. Top with the other half of the bun.
- 12
Serve
Serve immediately and enjoy your slow smoked brisket sandwich!