BBQ Brisket Sandwiches with Tangy Slaw

When it comes to comfort food, few dishes can rival the allure of a perfectly crafted BBQ brisket sandwich. Juicy, tender brisket layered with a tangy slaw creates a symphony of flavors and textures that tantalizes the taste buds. The smoky aroma that wafts through the air as brisket cooks low and slow is nothing short of irresistible. This recipe for Smoky BBQ Brisket Sandwiches with Zesty Slaw not only satisfies cravings but also evokes a sense of nostalgia, capturing the essence of summer barbecues and family gatherings.

Indulge in the ultimate comfort food with these Smoky BBQ Brisket Sandwiches paired with a zesty slaw. Savory, slow-cooked brisket featuring a smoky flavor combined with a tangy, crunchy slaw creates a delightful meal perfect for any occasion. This recipe highlights the importance of quality ingredients and slow cooking to achieve tender, flavorful brisket. Discover tips for cooking, shredding, and assembling your sandwiches for an unforgettable BBQ experience at home.

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Ingredients

For the BBQ Brisket:

3-4 lbs beef brisket

2 tablespoons paprika

1 tablespoon brown sugar

1 tablespoon chili powder

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cayenne pepper

1 tablespoon black pepper

1 tablespoon salt

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

½ cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and pepper to taste

For Assembly:

4-6 sandwich buns (brioche or whole wheat)

Pickles, for garnish (optional)

Instructions

Prepare the Brisket Rub:

- In a small bowl, mix together the paprika, brown sugar, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, and salt.

- Rub the spice mixture evenly over the brisket, ensuring it’s well-coated.

Cook the Brisket:

- Preheat your smoker or oven to 225°F (107°C). If using an oven, a roasting pan with a lid may work best.

- Place the brisket in the smoker or roasting pan, adding the beef broth into the bottom of the pan to keep the brisket moist.

- Smoke or roast the brisket for about 10-12 hours, or until it reaches an internal temperature of 195°F (90°C) and is fork-tender. Optionally, brush the brisket with BBQ sauce during the last hour of cooking.

Make the Tangy Slaw:

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

- In a separate smaller bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, and honey until smooth.

- Pour the dressing over the cabbage mixture and toss until well coated. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to let the flavors meld.

Shred the Brisket:

- Once the brisket is cooked, remove it from the smoker or oven and let it rest for at least 30 minutes.

- Using two forks, shred the brisket into bite-sized pieces.

Assemble the Sandwiches:

- Toast the sandwich buns lightly on a grill or in a pan.

- Pile a generous portion of shredded brisket onto the bottom half of each bun, then top with a spoonful of tangy slaw.

- Add pickles if desired, and place the top half of the bun on the sandwich.

Serve and Enjoy:

- Serve each brisket sandwich with extra BBQ sauce on the side. Enjoy with your favorite sides like potato chips or baked beans!

Prep Time, Total Time, Servings: 30 minutes | 12 hours (incl. cooking) | 4-6 servings