If brisket is refrigerated, remove and let sit 10–15 minutes. Place chopped brisket in a medium saucepan or skillet over medium-low heat with 2 tbs reserved drippings (or neutral oil). Warm gently, stirring, for 5–7 minutes until heated through.

Finish brisket

Stir in 1 tbs barbecue rub (optional) and the salt and pepper. Add 1/3 cup of the barbecue sauce (from the Sauce section) and 1 tbs apple cider vinegar; mix and cook 1–2 minutes until sauce coats the meat and is warmed. Taste and adjust seasoning or sauce amount; keep warm on the lowest heat while you finish other components.

Buns & Assembly

Preheat a skillet or griddle over medium heat. Spread butter on cut sides of the buns. Toast buns, cut-side down, until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

To assemble each sandwich: spoon approximately 6 oz (0.375 lb) of the warmed chopped brisket onto the bottom half of a bun (divide 1.5 lbs evenly among 4 buns). Drizzle additional barbecue sauce to taste. Add sliced pickles if using. Top with the bun crown and serve immediately.

Sauce

Combine 3/4 cup barbecue sauce, 1 tbs apple cider vinegar, and 1 tsp hot sauce (if using) in a small bowl. Whisk until smooth. Taste and adjust sweetness or tang by adding a teaspoon of honey or another tablespoon of vinegar as desired. Reserve about 1/3 cup to mix into the brisket (see Brisket section) and the remainder for serving.

Spring Green Salad (for 4)

In a large bowl combine 4 cups mixed spring greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion.

In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over the salad and toss gently to coat; adjust seasoning to taste. Divide salad among 4 plates or serve family-style.

Side (Roasted Potatoes example)

Preheat oven to 425°F (220°C). Toss 1 lb halved baby potatoes with 1 tbs olive oil, 1/2 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper on a baking sheet in a single layer.

Roast for 20–25 minutes, turning once halfway, until potatoes are golden and tender. Remove from oven and toss with chopped parsley if using. Serve hot alongside the sandwiches and salad.