BBQ Brisket Sandwich
This slow-cooked BBQ brisket sandwich recipe will elevate your sandwich game to new heights! Tender, juicy brisket is smothered in flavorful BBQ sauce, then packed between soft, pillowy buns. It's the ideal meal for weekend barbecues, family gatherings, or potlucks.
- Prep time
- 15 min
- Cook time
- 10 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp light brown sugar (or Swerve brown sugar if you're on a keto diet.)
- 1 tsp ground cumin
- 6 lbs beef brisket (trimmed and pat dry)
- 2 tbsp olive oil (or any vegetable oil)
- 3 cup barbecue sauce
- 3/4 cup apple cider vinegar (or red wine vinegar)
- 1 1/2 tsp hot sauce (or sriracha)
- 1 tsp table salt
- 12 burger buns
- 12 slices cheddar cheese (or pepper Jack cheese (About 1-ounce slice of cheese per sandwich))
- 1 cup coleslaw (OPTIONAL (about 2-3 tbsp per sandwich))
Instructions
- 1
Spray the bowl of slow cooker with no-stick cooking spray. SEASON: Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil. Be sure to apply the rub well to both sides with your hands.
- 2
Place brisket, fat side up, in the slow cooker bowl.
- 3
PREPARE THE BBQ SAUCE: Stir sauce ingredients together and cover the brisket with half of the sauce. Refrigerate the remaining bbq sauce for later.
- 4
COOK: Cover brisket with a lid and cook on low setting for 8-10 hours, or on high for 4-5 hours.
- 5
When brisket is tender, place onto a cookie sheet, lined with aluminum foil. Check the internal temperature using a meat thermometer inserted in the thickest part of the beef. It must be at least 175 to 185 F to be tender without breaking apart. Between 190 F to 205 F, it will fall apart tender (this is what we want for pulling the brisket meat easily). Baste brisket with meat juices from the slow cooker and then with the remaining bbq sauce. Transfer it to a cutting board and let the meat rest for 15 minutes and pull the brisket using 2 forks.
- 6
Place the pulled brisket back into the pot and let it sit for extra 10-15 minutes to absorb the flavors of the sauce.
- 7
To assemble the bbq brisket sandwiches, place pulled brisket between burger buns with melted cheese. Then, top it with purple coleslaw. Serve them with the remaining bbq sauce and some sides such as grilled corn on the cob in foil, baked yuca fries, potato salad with mayonnaise, crispy zucchini sticks, or crispy potato wedges.