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Ingredients
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Brisket and Filling
Assembly & Garnish
Method
Brisket and Filling
- 1
Prepare brisket
If your brisket is whole, slice off excess fat and chop the smoked brisket into small, bite-size pieces roughly 1/4–1/2-inch. Reserve any pan juices or jus to use as flavoring (measure about 1/2 cup if available).
- 2
Sauté aromatics
Heat a large skillet over medium heat and add 1 tablespoon neutral oil (or use a dry skillet if pan is well-seasoned). Add the diced onion and red bell pepper and sauté until softened and translucent, about 5–6 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant.
- 3
Build the sloppy mixture
Stir in the tomato paste and cook 1 minute to deepen flavor. Add the chopped brisket to the skillet and toss with the aromatics so meat warms and begins to break down slightly, 2–3 minutes.
- 4
Add sauces and seasonings
Add the la Barbecue chili (1 cup), ketchup (1/4 cup), brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, and kosher salt. Stir to combine thoroughly. Pour in the beef broth or reserved jus to loosen the mixture. Reduce heat to low–medium and simmer gently, stirring occasionally, until mixture is saucy and cohesive, 6–8 minutes. Taste and adjust seasoning: add more salt, vinegar for brightness, or brown sugar for sweetness as needed.
- 5
Finish
If the mixture seems too thin, simmer a few additional minutes to thicken. If too thick, add up to 2 tablespoons more broth. When ready, remove from heat.
Assembly & Garnish
- 6
Toast buns: Heat a skillet or griddle over medium. Lightly butter the cut sides of the buns (use remaining 1 tablespoon butter) and toast cut-side down until golden, about 1–2 minutes.
- 7
Build sandwiches: Spoon generous portions (about 1/3 cup) of the sloppy brisket onto the bottom half of each toasted bun. Top each with a few dill pickle slices, a sprinkle of shredded cheddar, and pickled jalapeños if using. Cap with the bun top.
- 8
Serve: Serve immediately while hot. Provide napkins — these are notably saucy. Leftovers: cool, store in an airtight container in the refrigerator up to 3–4 days; gently reheat on the stovetop with a splash of broth to loosen.