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.
Servings 12 people
Calories748.8 kcal
Cost $ 3.00 per person
Equipment
- 1 slow cooker
- 2 forks
- 1 cutting board
- 1 baking sheet
Ingredients
FOR THE DRY RUB:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 tablespoon light brown sugar or Swerve brown sugar if you're on a keto diet.
- 1 teaspoon ground cumin
- 6 lbs beef brisket trimmed and pat dry
- 2 tablespoon olive oil or any vegetable oil
FOR THE BBQ SAUCE:
- 3 cup barbecue sauce your favorite store-bought barbecue sauce! Or use sugar-free or keto bbq sauce if you're on a low-carb diet.
- ¾ cup apple cider vinegar or red wine vinegar
- 1 ½ teaspoon hot sauce or sriracha
- 1 teaspoon table salt
FOR THE BRISKET SANDWICHES
- 12 burger buns Brioche buns are an ideal choice for pulled brisket sandwiches due to their slightly sweet flavor and tender texture. The sweetness of the bun complements the smoky flavors of the brisket. Plus it’s sturdy enough to hold up under the weight and moisture of the meat. You can also use other types of bread like potato rolls, Kaiser buns, baguette, or French bread rolls. USE low-carb bread rolls if you are on a low-carb diet! I used gluten-free 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 tablespoon per sandwich)
Instructions
- 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.
- Place brisket, fat side up, in the slow cooker bowl.
- PREPARE THE BBQ SAUCE: Stir sauce ingredients together and cover the brisket with half of the sauce. Refrigerate the remaining bbq sauce for later.
- COOK: Cover brisket with a lid and cook on low setting for 8-10 hours, or on high for 4-5 hours.
- 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.
- Place the pulled brisket back into the pot and let it sit for extra 10-15 minutes to absorb the flavors of the sauce.
- 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.
Recipe Notes
THE NUTRITIONAL VALUES WILL CHANGE SIGNIFICANTLY IF you use low-carb bread and a keto bbq sauce, making this recipe low-carb and with much fewer calories.
STORAGE
- In the fridge: Store leftover sliced, chopped, or pulled brisket in a sealed container in the fridge for 3-4 days. Just make sure to not refrigerate the brisket sandwiches themselves, or they will soften and become soggy.
- In the freezer: You can also freeze the cooked and cool brisket in a plastic freezer bag or freezer-safe container for 2-4 months.
- To reheat: You can reheat the brisket covered in the microwave, along with its juices and bbq sauce, for 2 minutes or more depending on the portion of your leftovers. Make sure to use fresh or toasted bread for your bbq brisket sandwiches.
Nutrition
Calories: 748.8kcal | Carbohydrates: 54.7g | Protein: 59g | Fat: 31.1g | Saturated Fat: 12.1g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 12.1g | Cholesterol: 169mg | Sodium: 2117.9mg | Potassium: 1075.3mg | Fiber: 2g | Sugar: 28.2g | Vitamin A: 970.2IU | Vitamin C: 10.3mg | Calcium: 312.1mg | Iron: 6.9mg
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