Brisket Recipe

Prep rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder and onion powder. Stir to combine.

Trim and season

Pat the brisket dry with paper towels. Trim excess fat leaving about 1/4 inch cap for flavor. Rub the vegetable oil over the surface, then evenly coat the brisket with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes or refrigerate up to overnight.

Sear

Preheat oven to 300°F (150°C). Heat a large oven-safe Dutch oven or heavy pot over medium-high heat. Add 1 tbs vegetable oil. When hot, sear the brisket 3–4 minutes per side until deeply browned. Transfer seared brisket to a plate.

Sauté aromatics

Add remaining 1 tbs oil to the pot. Add sliced onion and smashed garlic and cook, stirring, until soft and beginning to caramelize, about 5–7 minutes.

Deglaze and braise

Pour in beef broth, apple cider vinegar and Worcestershire sauce, scraping browned bits from the bottom. Return brisket to the pot, fat side up. The liquid should come up about 1/3 of the way up the brisket; add a bit more broth or water if needed. Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to the oven.

Braise low and slow

Cook until the brisket is fork-tender, 3 to 3.5 hours for a 3 lb piece, or up to 4 hours if needed. Check at 2.5 hours and add a splash of broth if the pan is running dry. The internal temperature for fork-tender will typically be 195–205°F (90–96°C).

Rest and shred

Remove brisket to a cutting board and tent loosely with foil. Let rest 20 minutes. Reserve braising liquid. Using two forks or a knife, slice or shred the brisket across the grain into large chunks suitable for sandwiches.

Reduce jus

Pour the reserved braising liquid into a saucepan and bring to a simmer over medium heat. Reduce until about 1 cup remains and it is slightly glossy, 8–12 minutes. Taste and adjust seasoning with salt and pepper. This will be your au jus.

Mix with BBQ

In a bowl combine 3 tbs barbecue sauce with 1/2 cup of the reduced au jus. Toss shredded brisket in this mixture to coat some pieces while keeping some plain for texture.

Butter-toast rolls

Melt 2 tbs butter in a skillet over medium heat. Split rolls and place cut side down in the skillet until golden and lightly crisp, about 1–2 minutes.

Assemble sandwiches

Place a slice of cheese on the bottom half of each toasted roll. Pile 4–6 oz (about 1/2 cup) of shredded brisket per sandwich on top of the cheese. Spoon an extra tablespoon or two of jus or bbq-a jus mixture over the meat for moisture.

Melt cheese and finish

Place the assembled open sandwiches under a broiler for 1–2 minutes or cover the skillet with a lid for 1–2 minutes until cheese melts and meat is hot. Watch closely to avoid burning.

Add pickles and slaw

Top the meat with 2 pickle slices and 2–3 tbs coleslaw if using. Cap with the top roll.

Serve

Serve immediately with a small bowl of the remaining au jus for dipping. Sandwiches can be wrapped in foil to keep warm for short transport.