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Brisket Sandwich Recipe

American · Main course · 320 min total

A classic Texas-style brisket sandwich featuring tender, smoky beef piled high on a soft bun with tangy barbecue sauce and crunchy coleslaw.

Ingredients

• 1 whole beef brisket (about 5-6 pounds)
• 2 tablespoons kosher salt
• 2 tablespoons black pepper
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 cup beef broth
• 8 brioche buns or soft hamburger buns
• 1 cup barbecue sauce (your favorite)
• 2 cups coleslaw mix
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• Salt and pepper to taste

Instructions

1. Trim the brisket, leaving a thin layer of fat. Mix salt, pepper, paprika, garlic powder, and onion powder; rub all over brisket. Cover and refrigerate overnight.
2. Preheat smoker or oven to 225°F (110°C). Place brisket fat-side up on a rack in a roasting pan. Add beef broth to the pan. Smoke or roast for 5-6 hours, until internal temperature reaches 200-205°F (93-96°C).
3. Wrap brisket in foil and let rest for 30 minutes. Meanwhile, make coleslaw: combine coleslaw mix, mayonnaise, vinegar, sugar, salt, and pepper. Refrigerate.
4. Slice brisket against the grain into thin slices. Toast buns lightly.
5. Assemble sandwiches: place brisket on bottom bun, top with barbecue sauce and coleslaw. Cover with top bun and serve.

Tips

• For extra flavor, add pickles or jalapeños.
• Leftover brisket can be stored in the fridge for up to 4 days or frozen for 2 months.
• Serve with extra barbecue sauce on the side.

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