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When it comes to comfort food, few dishes can rival the succulent, smoky goodness of BBQ brisket sandwiches. A staple in American barbecue culture, brisket sandwiches are not just a meal; they are an experience marked by layers of rich flavors and textures. The tender, melt-in-your-mouth brisket, paired with a refreshing, zesty slaw, creates a harmonious balance that has captured the hearts and palates of food lovers across the nation.

BBQ Brisket Sandwiches with Tangy Slaw

Discover the joy of homemade Smokin' BBQ Brisket Sandwiches topped with zesty tangy slaw. This recipe turns a simple cut of brisket into a melt-in-your-mouth masterpiece, seasoned with a flavorful spice rub and smoked low and slow for the perfect tenderness. The crunchy slaw adds a refreshing contrast, making each bite satisfying. Perfect for gatherings or cozy dinners, these sandwiches are sure to impress your family and friends with their delicious flavors.
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Ingredients
  

For the BBQ Brisket:

4 lbs beef brisket

2 tablespoons olive oil

2 tablespoons smoked paprika

2 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground black pepper

1 tablespoon salt

1 teaspoon cayenne pepper (adjust for heat preference)

1 cup beef broth

1 cup BBQ sauce (store-bought or homemade)

For the Tangy Slaw:

4 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, grated

1/2 cup mayo

2 tablespoons apple cider vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

Salt and pepper to taste

For the Sandwiches:

8 sandwich rolls or brioche buns

Extra BBQ sauce for serving

Pickles (optional)

Instructions
 

Prepare the Brisket:

    - In a small bowl, mix the smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create a dry rub.

      - Rub the spice mixture all over the brisket, ensuring it’s well-coated. Let it sit at room temperature for 30 minutes.

        Cook the Brisket:

          - Preheat your oven to 225°F (107°C).

            - In a large roasting pan, heat olive oil over medium-high heat. Sear the brisket on both sides until browned (about 5-7 minutes per side).

              - Once seared, pour the beef broth into the bottom of the roasting pan and cover tightly with aluminum foil.

                - Place the pan in the preheated oven and cook for 6-8 hours, or until the brisket is tender and can be pulled apart easily with a fork.

                  Prepare the Tangy Slaw:

                    - In a large bowl, combine the green cabbage, red cabbage, and grated carrots.

                      - In a separate bowl, whisk together the mayo, apple cider vinegar, honey, Dijon mustard, salt, and pepper until creamy.

                        - Pour the dressing over the cabbage mixture and toss well to combine. Refrigerate for at least 30 minutes to allow the flavors to meld.

                          Shred the Brisket:

                            - Once the brisket is finished cooking, remove it from the oven and let it rest for 20 minutes.

                              - Using two forks, shred the brisket into pieces, discarding excess fat if desired. Mix in your BBQ sauce, adjusting the quantity to your taste.

                                Assemble the Sandwiches:

                                  - Toast the sandwich rolls or brioche buns if desired.

                                    - Pile generous portions of the BBQ brisket onto the bottom half of each roll.

                                      - Top with a scoop of tangy slaw and additional BBQ sauce if preferred. Add pickles for extra crunch, if using.

                                        Serve:

                                          - Place the top half of the roll on each sandwich and serve immediately with extra slaw and BBQ sauce on the side.

                                            Prep Time, Total Time, Servings:

                                              30 minutes | 8 hours | 8 servings