Brisket Sandwich Recipe

Slice or Chop Brisket

If your brisket is whole and warm, let it rest 10–15 minutes. Slice brisket thinly across the grain for slicing style sandwiches (about 1/8"–1/4" thick) or chop into bite-sized pieces roughly 1/2" for chopped style. Place sliced/chopped brisket in a wide shallow pan.

Warm with Juices and Sauce

Pour the brisket cooking/dripping juices and 1/2 cup of the BBQ sauce over the brisket in the pan. Cover with foil and warm in a 300°F (150°C) oven for 20–30 minutes until internal temperature reaches about 140°F (60°C). Alternatively, heat gently on the stovetop over low heat, stirring occasionally, 8–12 minutes until warmed through.

Finish Seasoning

Taste and season the warmed brisket with salt and freshly ground black pepper. If you prefer saucier sandwiches, stir in the remaining 1/2 cup BBQ sauce. Keep covered and warm until assembling.

Halve the buns. Spread softened butter on the cut sides of each bun. Heat a skillet or griddle over medium heat and toast the buns, buttered side down, 1–2 minutes until golden and lightly crisp. Remove and keep warm.

If using cole slaw and/or pickled onions, have them drained briefly so they don't overly wet the sandwich. Place pickles and pickled red onion in serving bowls for assembly.

Spread 1 teaspoon yellow mustard on the bottom half of each toasted bun (adjust to taste).

Divide the warmed brisket evenly among the 4 buns (about 8 oz brisket per sandwich). Pile sliced brisket or chopped brisket on top of the mustard.

Top the brisket with a spoonful of pickles and a small handful of cole slaw or pickled red onions if desired. Spoon additional BBQ sauce over the top if you like it saucy.

Place the top bun on each sandwich. Garnish with chopped parsley if using. Serve immediately while hot.

Serve with extra BBQ sauce, pickles, and napkins. Leftover brisket keeps well refrigerated in an airtight container for up to 4 days; reheat gently with a splash of beef juices or broth to maintain moisture.