1/2lb Of Chopped Brisket Recipe

Prepare brisket

Place the 1/2 lb chopped smoked brisket in a medium skillet over low-medium heat. Add 1/4 cup beef broth (or water) to keep the meat moist. Break up any large clumps with a spatula so the meat is evenly distributed.

Heat & season brisket

Warm the chopped brisket, stirring occasionally, for 4–6 minutes until heated through. Sprinkle 1/4 tsp salt and 1/8 tsp black pepper over the meat and stir. If the mixture seems dry, add up to another 1–2 tbsp broth. Remove from heat and fold in 2 tsp yellow mustard, then stir in the 2 oz of BBQ sauce (reserve a small drizzle for plating if desired).

Toast buns

While brisket is warming, spread about 1 tbs softened butter on the cut side of each of the 2 buns. Heat a second skillet over medium heat and toast the buns, cut-side down, 1–2 minutes until golden and slightly crisp. Alternatively, toast under a broiler for 45–60 seconds—watch closely.

Assemble sandwiches

Place a generous portion of the sauced chopped brisket onto the bottom half of each toasted bun (roughly 1/4 lb per bun). Top each with 2 pickle slices, a spoonful (~1/4 cup) of prepared coleslaw split between the two sandwiches, and a few slices of red onion. Cap with the bun tops. Serve immediately.

If you want to enhance the provided BBQ sauce, mix the 2 oz BBQ sauce with 1 tsp apple cider vinegar and 1 tsp hot sauce (optional) in a small bowl. Stir to combine and taste; adjust acidity with additional vinegar or heat with more hot sauce as desired. Use this to fold into the brisket while heating and reserve a small amount for drizzling on the assembled sandwiches.

After assembling, if you prefer the sandwiches extra saucy, return each sandwich to the warm skillet, cover loosely, and heat 1 minute per side to meld flavors. Let rest 1 minute before serving so juices settle.