Juicy Brisket Sandwich
A brisket sandwich is the ultimate comfort food—juicy, smoky, and layered with bold flavors. Whether you enjoy it Texas-style with pickles and onions, slathered in BBQ sauce, or topped with melty cheese, this sandwich delivers tender, slow-cooked brisket packed between a soft, buttery bun.
Equipment
- Mixing Bowl – For seasoning the brisket
- Measuring Cups & Spoons – For accurate spice measurements
- Sharp Knife – For slicing brisket
- Smoker, Oven, or Slow Cooker – Depending on cooking method
- Tongs or Forks – For shredding brisket
- Griddle or Skillet – For toasting buns
Ingredients
- 3 –4 lbs beef brisket flat cut for slicing, point cut for shredding
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp brown sugar optional for slight sweetness
- ½ tsp cayenne pepper for heat
- 1 cup beef broth for braising or slow cooking
- ½ cup BBQ sauce optional, for slow cooker version
Instructions
- Trim the brisket, leaving about ¼ inch of fat for moisture.
- Season generously on all sides with salt, pepper, smoked paprika, garlic powder, brown sugar, and cayenne.
- Let it rest for at least 1 hour (or overnight in the fridge for deeper flavor).
- Cooking Method Best For Cooking Time Tips
- Smoking Texas-style BBQ brisket 10–12 hours at 225°F (107°C) Use hickory or oak wood for the best smoke flavor.
- Oven-Braising Tender, pull-apart brisket 4–5 hours at 300°F (150°C) Cook in beef broth, onions, and Worcestershire sauce.
- Slow Cooker Easy, set-it-and-forget-it brisket 8–10 hours on LOW Add BBQ sauce or broth for extra moisture.
- For sliced brisket sandwiches: Let the brisket rest for 20 minutes, then slice against the grain into thin strips.
- For shredded brisket sandwiches: Use two forks to pull apart the meat into juicy, tender pieces.
- Toast the bun – Butter and lightly toast the bun for extra flavor.
- Add the brisket – Pile on thin slices or shredded brisket.
- Drizzle with sauce – BBQ sauce, horseradish sauce, or spicy mayo.
- Top with extras – Pickles, coleslaw, caramelized onions, or melted cheese.
Notes
For Maximum Flavor: Let the seasoned brisket rest overnight in the refrigerator before cooking. This enhances the depth of flavor.
Low and Slow is Key: Brisket is best when cooked slowly at a low temperature to break down the tough fibers and create tender, juicy meat.
Rest Before Slicing: Let the brisket rest for at least 20 minutes before slicing to retain its juices. Cutting too soon can cause it to dry out.
Slice Against the Grain: For tender slices, always cut brisket against the grain. This shortens the muscle fibers and makes the meat easier to chew.
Shredded or Sliced? If you want fall-apart shredded brisket, opt for the point cut. If you prefer neat slices, use the flat cut.
To Keep Brisket Moist: When storing or reheating, add a splash of beef broth or BBQ sauce to keep the brisket from drying out.
Low and Slow is Key: Brisket is best when cooked slowly at a low temperature to break down the tough fibers and create tender, juicy meat.
Rest Before Slicing: Let the brisket rest for at least 20 minutes before slicing to retain its juices. Cutting too soon can cause it to dry out.
Slice Against the Grain: For tender slices, always cut brisket against the grain. This shortens the muscle fibers and makes the meat easier to chew.
Shredded or Sliced? If you want fall-apart shredded brisket, opt for the point cut. If you prefer neat slices, use the flat cut.
To Keep Brisket Moist: When storing or reheating, add a splash of beef broth or BBQ sauce to keep the brisket from drying out.