Brisket Sandwich Recipe

Trim and season

Pat the brisket dry with paper towels. Trim any excessive fat leaving about 1/8–1/4 inch for flavor. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the spice blend evenly all over the brisket, massaging it into any crevices. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor (if refrigerating, bring to room temperature 1 hour before cooking).

Sear

Preheat oven to 300°F (150°C). Heat vegetable oil in a large Dutch oven or oven-safe heavy pot over medium-high heat until shimmering. Sear the brisket fat-side down 4–6 minutes until deeply browned, then flip and sear the other side 3–5 minutes. Avoid overcrowding; if necessary sear in two passes.

Braise

Reduce heat to medium. Add beef broth, apple cider vinegar, and Worcestershire sauce to the pot, scraping up browned bits. The liquid should come about 1/3 of the way up the brisket; add a little more broth or water if needed. Bring to a low simmer, cover tightly with a lid, and transfer to the preheated oven. Braise until very tender and easily shredded with a fork, about 3 to 3.5 hours for a 3-lb brisket. Check after 2 hours and add more liquid if the pot looks dry.

Rest and shred

Remove the brisket from the oven. Transfer meat to a cutting board and tent loosely with foil. Let rest 20–30 minutes. Reserve braising liquid. Using two forks, shred or thinly slice the brisket against the grain into bite-sized pieces. Mix a few tablespoons of the strained braising liquid into the shredded meat to keep it moist and flavorful; reserve remaining liquid to thin barbecue sauce if desired.

While the brisket is braising, melt butter in a skillet over medium heat. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions turn deeply golden and very soft, about 20–25 minutes. Stir in brown sugar and balsamic vinegar and cook 2–3 more minutes until jammy. Season with salt and pepper to taste. Keep warm and set aside until assembly.

Prepare sauce and warm meat

If your barbecue sauce is thick, thin with 2–4 tablespoons of reserved braising liquid to desired consistency and warm gently in a saucepan. Toss shredded brisket with 1/2 to 3/4 cup of the warmed barbecue sauce (reserve some sauce for serving) just to coat and heat through.

Toast buns

Heat a skillet or griddle over medium heat. Butter the cut sides of the rolls or brioche buns and toast buttered sides down until golden, about 1–2 minutes.

Build sandwiches

Place a slice of cheese on the bottom bun. Pile 4–6 ounces (about 1/2 cup loosely packed) of sauced shredded brisket onto each bun. Top with a spoonful of onion jam (if using), a few pickle slices, and a drizzle of extra barbecue sauce. Add chopped parsley if desired. Cap with the top bun and press lightly.

Serve immediately while hot with extra barbecue sauce on the side.