Ingredients
Scale
For the Brisket:
- 3–4 lbs brisket (flat or point cut)
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional, for heat)
- 1 cup barbecue sauce (plus extra for serving)
For the Sandwich:
- 1 lb cooked, shredded, or sliced brisket
- 4 soft sandwich buns or crusty rolls
- 1/2 cup coleslaw (optional)
- 1/2 cup sliced pickles
- 1/2 cup sautéed onions (optional)
- 4 slices of cheddar or provolone cheese (optional)
Instructions
1. Prepare the Brisket:
- Mix smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).
- Rub the spice blend all over the brisket. Let it sit for 30 minutes to overnight in the refrigerator for enhanced flavor.
2. Cooking the Brisket:
Option 1: Slow Smoking:
- Preheat a smoker to 225°F.
- Smoke the brisket for 10-12 hours, or until the internal temperature reaches 195°F for shredding (or 180°F for slicing).
- Baste with barbecue sauce during the last 2 hours of cooking for extra flavor.
Option 2: Oven Braising:
- Preheat the oven to 300°F.
- Place the brisket in a large roasting pan. Add 1 cup of barbecue sauce and enough beef stock or water to cover halfway. Cover tightly with foil.
- Roast for 4-6 hours until tender, checking periodically to ensure the liquid doesn’t dry out.
3. Shred or Slice the Brisket:
- Allow the brisket to rest for 20-30 minutes. Then, slice against the grain for tender slices or shred with forks for a pulled brisket sandwich.
4. Assemble the Sandwich:
- Lightly toast the buns or rolls.
- Place the brisket on the bottom half of each bun.
- Add your desired toppings: barbecue sauce, coleslaw, pickles, sautéed onions, or cheese.
- Place the top bun on the sandwich and serve immediately.
Notes
- Choosing the Brisket Cut:
- The flat cut is leaner and easier to slice, making it ideal for sandwiches.
- The point cut has more marbling, providing richer flavor and tenderness for pulled brisket sandwiches.
- Storage & Leftovers:
- Store cooked brisket in an airtight container in the refrigerator for up to 4 days. Reheat in the oven with a splash of barbecue sauce to keep it moist.
- Freeze leftovers for up to 3 months for future meals like tacos, brisket hash, or more sandwiches.
- Side Pairings:
- Serve your brisket sandwiches with baked beans, potato salad, or crispy onion rings for a complete barbecue experience.