The Ultimate Brisket Sandwich
A stacked brisket sandwich with pickles, raw onion, creamy coleslaw, and tangy BBQ sauce on a toasted brioche bun. The contrast of hot, smoky brisket with cool, crunchy slaw and tangy pickles is what makes this sandwich unforgettable.
Ingredients
- 1 1/2 lbs leftover sliced smoked brisket (1/4-inch against the grain)
- 1/2 cup beef broth (for reheating)
- 4 large brioche buns, split
- Butter for toasting buns
- 1/2 cup sliced dill pickles
- 1/4 cup raw onion, thinly sliced (soak in cold water 5 min for milder bite)
- 1 cup creamy coleslaw
- 1/2 cup BBQ sauce, warmed
Instructions
Reheat the Brisket
In a saucepan, combine the sliced brisket and 1/2 cup broth. Warm over medium-low, stirring gently, until the meat is steaming and hot, about 4–5 minutes. Add 2 tablespoons of BBQ sauce to the pan and stir until the meat is nicely coated. Keep warm.
Toast the Buns
Lightly butter the cut sides of each brioche bun. Place butter-side down on a hot griddle or cast-iron skillet. Toast 1–2 minutes until golden and crisp but still soft inside. Remove and keep covered to stay warm.
Assemble the Sandwich
Spread a thin layer of warmed BBQ sauce on the bottom bun. Heap a generous mound of the hot, sauced brisket, about 3–4 oz per sandwich. Sprinkle a few raw onion rings over the meat for bite. Top with a hearty spoonful of creamy coleslaw. Finish with dill pickle slices. Cap with the top bun.
Serve Immediately
The contrast of hot, smoky brisket with cool, crunchy slaw and tangy pickles is what makes this sandwich shine. Serve right away with extra pickles and BBQ sauce on the side.
Pitmaster Notes from Bill
- Reheating with broth prevents the meat from drying out and revives that melt-in-your-mouth texture from the original low-and-slow cook. A gentle steam-simmer is all you need.
- Brioche offers a buttery softness that balances the richness of the brisket. Lightly butter and toast the cut sides; this creates a barrier that keeps the bun from soaking up the sauce.
- Slice pickles thin and keep the slaw well-drained. Excess moisture will make the bun soggy. A well-built brisket sandwich should hold together through the last bite.
Old No.2 Brisket Rub
Robust formula for brisket and pork butts. More spice, larger pieces, less sugar. One 2lb bag seasons ~30 lbs of meat.
Shop Old No.2 Brisket Rub →
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