Chopped Brisket Sandwich Recipe
Chopped brisket with our savory signature Bobby sauce
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Ingredients
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Brisket
Cooking Liquid & Aromatics
Bobby Sauce (Signature Savory Sauce)
Sandwich Build & Garnish
Method
Brisket
- 1
Trim and season
Pat the brisket dry with paper towels. Mix kosher salt, black pepper, garlic powder, onion powder and smoked paprika in a small bowl. Rub the vegetable oil evenly over the brisket, then press the dry rub all over the meat, coating thoroughly. Let sit at room temperature for 30 minutes (or refrigerate up to overnight covered).
- 2
Sear the brisket
Preheat oven to 300°F (150°C). In a large ovenproof Dutch oven or heavy pan, heat 1–2 tablespoons vegetable oil over medium-high heat. When hot, sear the brisket 3–4 minutes per side until a deep brown crust forms. Use tongs to hold the edges to brown the fat cap as well. Transfer the brisket to a plate.
Cooking Liquid & Braise
- 3
Prepare braising liquid
Lower heat to medium. Add the quartered onion and smashed garlic to the pot and sauté 2–3 minutes until slightly softened. Pour in beef broth, apple cider vinegar and Worcestershire sauce, scraping up browned bits from the bottom with a wooden spoon. Add the bay leaf.
- 4
Braise the brisket
Return the brisket to the pot, fat-side up. The liquid should come about one-third to halfway up the brisket; add a bit more broth or water if needed. Cover with a tight-fitting lid and transfer to the preheated oven. Braise for 3 to 3½ hours, or until the brisket is fork-tender and an instant-read thermometer in the thickest part reads 195–205°F (90–96°C). Check once midway and baste with the liquid if the top looks dry.
- 5
Rest the brisket
Remove the pot from the oven and transfer brisket to a cutting board. Let rest, loosely tented with foil, for 20–30 minutes. Reserve the braising liquid and onions; skim fat from the surface and keep warm.
Chopping & Sauce Integration
- 6
Chop the brisket
Using two forks or a sharp knife, roughly chop the rested brisket into bite-sized pieces. For a traditional chopped texture, chop against the grain into small chunks rather than shredding into long fibers.
- 7
Make Bobby sauce
While the brisket rests, combine mayonnaise, ketchup, yellow mustard, apple cider vinegar, Worcestershire sauce, hot sauce, brown sugar, smoked paprika, garlic powder, onion powder, soy sauce, black pepper and lemon juice (if using) in a bowl. Whisk until smooth and taste; adjust seasoning with salt, vinegar or hot sauce to preference. The sauce should be savory, tangy and slightly sweet.
- 8
Toss brisket with sauce
Place the chopped brisket in a large bowl. Spoon 1 to 1½ cups of Bobby sauce over the meat and gently toss to evenly coat. For a moister sandwich, mix in ½ cup of the reserved braising liquid (skimmed), adding more if desired to reach preferred juiciness. Reserve additional sauce to serve on the side.
Sandwich Build & Finish
- 9
- 10
Assemble sandwiches
Spread a thin layer of Bobby sauce on the bottom bun (optional). Pile 4–6 ounces (by weight) of chopped brisket mixture onto each bottom bun. Top with a few dill pickle slices and optional coleslaw if using. Add more Bobby sauce to taste, then close with the top bun. Garnish with chopped parsley if desired.
- 11
Serve
Serve immediately while warm, with extra Bobby sauce and reserved braising liquid on the side for dipping. Leftover chopped brisket keeps in an airtight container in the refrigerator for up to 4 days.