Description
These BBQ Beef Brisket Sandwiches feature tender, slow-baked brisket infused with smoky spices and a rich barbecue sauce. Perfectly cooked in the oven until meltingly soft, the brisket is served piled high on sandwich buns with creamy coleslaw and extra barbecue sauce for a classic American comfort meal.
Ingredients
Scale
Brisket and Seasoning
- 3 pounds beef brisket, trimmed
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
Aromatics and Sauce
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 1/2 cups beef broth
- 1 cup barbecue sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
To Serve
- 6 sandwich buns
- Coleslaw for topping
- Additional barbecue sauce for serving
Instructions
- Preheat and Season: Preheat your oven to 300 degrees Fahrenheit. Pat the brisket dry with paper towels to ensure a good sear. Season all sides evenly with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder to build a depth of flavor.
- Sear the Brisket: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Once hot, sear the brisket on all sides until a deep brown crust forms, about 3-4 minutes per side. This step locks in juices and adds flavor. Remove the brisket and set aside.
- Cook Aromatics: In the same pot, add the sliced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Prepare the Sauce: Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits stuck to the pan—the base of a rich sauce. Add barbecue sauce, Worcestershire sauce, and brown sugar, stirring well to combine.
- Bake the Brisket: Return the seared brisket to the pot, submerging it partially in the sauce. Cover the pot with its lid and transfer to the preheated oven. Cook for 3 to 4 hours until the meat is fork-tender and easily shredded.
- Rest and Shred: Remove the brisket from the pot and let it rest for 10 to 15 minutes. Slice against the grain or shred the brisket by hand, then mix with some of the cooking juices for extra moisture and flavor.
- Assemble Sandwiches: Pile the shredded brisket generously onto sandwich buns. Top with coleslaw and drizzle with additional barbecue sauce as desired. Serve immediately for a delicious barbecue meal.
Notes
- For enhanced flavor, prepare the brisket a day ahead and refrigerate it in its juices overnight; reheat before serving.
- This recipe can be adapted for slow cooker cooking: cook on low for 8 to 9 hours for similar tenderness.
- To add extra texture and flavor, toast the sandwich buns before assembling.
