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Loading...This BBQ Beef Brisket Sandwich is a backyard barbecue classic featuring fork-tender slow-roasted brisket piled onto a soft brioche bun with tangy homemade BBQ sauce, crisp pickles, and caramelized onions. Low and slow cooking melts the connective tissue into tender, smoky meat that practically shreds itself.
Prep Time20 mins
Cook Time240 mins
Total Time260 mins
Servings6
Yield6 sandwiches
Nutrition Facts
Per serving (estimated)
- 620 kcalCalories
- 28 gFat
- 11 gSaturated Fat
- 52 gCarbs
- 2 gFiber
- 22 gSugar
- 38 gProtein
- 1180 mgSodium
- 620 mgPotassium
- 110 mgCalcium
- 5 mgIron
- 4 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the brisket and rub
- 3 lb beef brisket flat, trimmed
- 2 tbsp brown sugar, packed
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp freshly ground black pepper
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 2 tbsp olive oil
For the BBQ sauce
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 3 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
For assembling the sandwiches
- 6 brioche hamburger buns
- 1 large yellow onion, thinly sliced
- 12 dill pickle slices
- 2 tbsp butter, softened
- Optional: 1 cup creamy coleslaw
Directions
- Preheat oven to 300°F (150°C). Pat the brisket dry and rub all over with olive oil. Combine brown sugar, smoked paprika, salt, garlic powder, onion powder, black pepper, cumin, and cayenne in a small bowl, then massage the spice mixture thoroughly into both sides of the brisket.
- Heat a large Dutch oven over medium-high heat and sear the brisket for 3 to 4 minutes per side until deeply browned. Remove and set aside. Pour 1 cup of beef broth into the pot, scrape up the browned bits, and return the brisket to the pot. Cover tightly with a lid and transfer to the oven.
- Roast for 4 to 4 1/2 hours, flipping once at the halfway point, until the brisket reaches an internal temperature of 203°F (95°C) and a fork slides easily into the meat. Transfer to a cutting board, tent loosely with foil, and let rest for 20 minutes.
- While the brisket rests, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, and black pepper in a small saucepan. Simmer over low heat for 8 to 10 minutes until thickened and glossy.
- Slice the rested brisket across the grain into 1/4-inch thick slices, then chop or shred the slices into bite-sized pieces. Toss the chopped brisket with about 3/4 cup of the warm BBQ sauce in a large bowl, reserving the rest for serving.
- In a skillet over medium heat, melt 1 tablespoon of butter and caramelize the sliced onions with a pinch of salt for 10 to 12 minutes until deep golden brown.
- Butter the brioche buns and toast them cut-side down in a hot skillet for 1 to 2 minutes until golden.
- Build each sandwich by layering the saucy brisket onto the bottom bun, topping with caramelized onions, pickle slices, and a spoonful of coleslaw if using. Drizzle with extra BBQ sauce, cap with the top bun, and serve immediately.
Cook’s Notes
- Always slice brisket against the grain to maximize tenderness; identify the direction of the muscle fibers before cutting.
- For an even smokier flavor, substitute 1 tablespoon of liquid smoke for some of the broth, or finish the cooked brisket on a hot grill for 2 minutes per side.
- Brisket improves overnight; make it a day ahead, refrigerate sliced meat in its juices, and reheat gently in a covered pan with extra BBQ sauce.
- A digital meat thermometer is essential – brisket is ready when it hits 203°F internally and probes like soft butter.
- For a slow cooker alternative, sear the brisket then cook on LOW for 8 to 10 hours with 1 cup of broth.
