Bbq Brisket Sandwiches Recipe

Trim and season

Pat the brisket dry with paper towels. Trim excess silver skin and very large pockets of fat, leaving a thin fat cap for flavor. In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika and brown sugar. Rub the oil over the brisket, then evenly coat the meat with the dry rub, pressing it in on all sides. Let rest at room temperature 30 minutes (or refrigerate up to overnight, bring to room temperature before cooking).

Sear (optional)

Preheat a heavy ovenproof skillet or griddle over medium-high heat. When hot, sear the brisket fat-side down for 3–4 minutes until well-browned, then sear the other sides 2–3 minutes each to develop color. This step adds flavor but can be skipped if using a slow cooker or smoker.

Braise

Preheat oven to 300°F (150°C). Place the brisket in a roasting pan or Dutch oven. Pour beef broth and apple cider vinegar into the pan around (not over) the brisket to preserve the rub. Cover tightly with a lid or foil and braise in the oven for 3 to 3½ hours, or until a fork slides into the meat easily and internal temperature reaches about 200°F (93°C). Alternatively, cook in a 300°F smoker for similar time, or in a slow cooker on low for 8 hours.

Rest and shred

Remove brisket from the oven and let it rest, covered, for 20–30 minutes. Reserve braising liquid. Using two forks or meat claws, shred or thinly slice the brisket against the grain into bite-size pieces. Skim fat from the reserved liquid and mix a few tablespoons into the meat to keep it moist and flavorful.

Combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, hot sauce, salt and water in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring frequently. Reduce heat and simmer 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning. If you prefer a thinner sauce, add up to 2 more tablespoons of water. Keep warm.

When brisket is shredded, fold 3/4 cup of the warm BBQ sauce into the shredded meat until evenly coated. Reserve additional sauce to serve on the side.

Prepare buns

Preheat a skillet or griddle over medium heat. Lightly butter the cut sides of the buns. Toast the buns, buttered-side down, for 1–2 minutes until golden and crisp. If using cheese, place a slice on the bottom bun briefly to melt.

Assemble sandwiches: Pile about 4 to 5 ounces (roughly 1/2 cup loosely packed) of the sauced shredded brisket onto the bottom bun. Top with a spoonful of coleslaw and a few pickle slices. Add top bun and press lightly. Serve immediately with extra BBQ sauce on the side.

Storage and reheating: Store leftover brisket in an airtight container with some reserved braising liquid and extra sauce for up to 4 days in the refrigerator. Reheat gently in a covered skillet over low heat, adding a splash of liquid, or in a 300°F oven until warmed through.