Pulled pork sandwiches get all the love, but I’d argue in favor of a brisket sandwich any day of the week. I mean, my mouth is practically watering at the thought of tender beef brisket drizzled with a sweet, savory sauce. We don’t go crazy with the toppings in this recipe, and that’s because the sandwich doesn’t really need it. The simplicity of this recipe lets you celebrate the juicy goodness of brisket. That’s why it’s one of our best brisket recipes for potlucks, parties and tailgates.
For these sandwiches, we cook the brisket from scratch. It slow-cooks in a savory sauce for 8 to 10 hours. That’s a long time, and brisket needs it. The tough cut has a lot of connective tissue, so it takes a while for the meat to become tender. Fortunately, you can make the meat a day or two ahead of time so it’s ready to reheat come mealtime. Of course, if you have leftover barbecue brisket or Instant Pot brisket, you can use it in these brisket sandwiches.
Brisket Sandwich Ingredients
- Beef brisket:Â The fatty point cut is fantastic for pulled brisket, though you can use the leaner flat cut. Just make sure to pick up a fresh beef brisket. Avoid the briskets that are cured for pastrami or corned beef.
- Worcestershire mixture:Â Brisket is naturally robust, and a bold braising liquid further enhances the meat’s flavor. We use a mixture of umami-rich Worcestershire sauce, water and other pronounced ingredients like garlic, mustard and chiles.
- Homemade sauce: We make a barbecue-esque sauce for our brisket sandwich. With ketchup, brown sugar, butter and hot pepper sauce, it’s a buttery, sweet, savory mixture. If you’re running short on time, you can swap in a store-bought barbecue sauce.
- Kaiser rolls: These round rolls have a slightly crunchy exterior and a soft interior. If you’re keen to bake, you can make your own kaiser rolls.
Directions
Step 1: Prepare the brisket
Cut the brisket in half, and place it in a 5-quart slow cooker.
Step 2: Whisk the Worcestershire mixture
In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Transfer 1/2 cup of the mixture to a small bowl, then cover, and refrigerate.
Step 3: Slow-cook the brisket
Pour the remaining Worcestershire mixture over the brisket. Cover the slow cooker, and cook on low for 8 to 10 hours or until the meat is tender.
Step 4: Skim the fat
Remove the brisket from the slow cooker, and allow it to cool slightly. Skim the fat from cooking juices.
Editor’s Tip: Use this neat trick to degrease sauce quickly and easily.
Step 5: Shred the brisket
Shred the meat with two forks, and return it to the slow cooker. Heat through.
Editor’s Tip: Keep the brisket in the cooking juices until you’re ready to serve. This keeps the meat nice and moist.
Step 6: Prepare the sauce
In a small saucepan, whisk together the ketchup, brown sugar, butter, pepper sauce and reserved Worcestershire mixture. Bring the mixture to a boil, then reduce the heat. Simmer, uncovered, for two to three minutes to allow the flavors to blend.
Step 7: Assemble the brisket sandwiches
Using a slotted spoon, place the shredded brisket on the split rolls. Drizzle with sauce.
Recipe Variations
- Add toppings:Â Add your favorite burger toppings to customize each brisket sandwich. Try creamy coleslaw, sliced pepperoncini, candied jalapenos or tangy pickled onions.
- Make it cheesy:Â Just before assembling the sandwich, add sliced provolone, cheddar, mozzarella or Swiss to the bun. Pop it under the broiler for a minute or two to melt the cheese.
- Use another roll: You can use any sandwich roll that’s sturdy enough to hold up to the juicy pulled brisket. Try brioche or ciabatta rolls. To turn the sandwiches into a slider recipe, use Hawaiian rolls.
- Customize the sauce: Try a regional barbecue sauce, like white barbecue sauce or South Carolina mustard barbecue sauce. To move away from the barbecue vibes, dress the sandwich with stone-ground mustard, Thousand Island salad dressing or a zingy horseradish sauce (like the one we use on roast beef sandwiches).
Can you make brisket sandwiches ahead of time?
You can cook and shred the brisket up to four days ahead. Transfer the shredded meat and the cooking juices to an airtight container, and store in the refrigerator until you’re ready to prepare the sandwiches.
When you’re ready to eat, reheat the brisket in a 325°F oven for about 45 minutes, until it reaches an internal temperature of 165°. Or reheat it in the slow cooker on low for three to four hours.
How to Store Brisket Sandwich
Store the sauce in an airtight container in the refrigerator for up to one month. Store the brisket in a separate airtight container. It’s important to keep the pulled meat submerged in the cooking juices. Otherwise, the brisket will become very dry. Store the brisket in its juices in the refrigerator for up to four days.
Can you freeze a brisket sandwich?
You can freeze brisket sandwiches, but it’s best to freeze the components separately. Let the meat and sauce cool before storing. You can freeze the sauce in a freezer-safe container for up to six months. Freeze the pulled brisket in the cooking juices in a freezer-safe container for up to three months. If you have leftover rolls, consult our guide on how to freeze bread.
Brisket Sandwich Tips
Can you make a brisket sandwich with leftover brisket?
Sandwiches are a great way to use up leftover brisket! You can use sliced, chopped or pulled brisket in this sandwich recipe. Simply reheat the brisket in the oven or on the stovetop over low heat. To keep the brisket from drying out, add a little water, cooking juices or barbecue sauce to the meat, and cover the pan so the meat doesn’t dry out as it reheats.
What do you serve with brisket sandwiches?
Brisket sandwiches taste great with summer sides like potato salad, pasta salad or potato chips. Or whip up your favorite barbecue sides, like baked beans, macaroni salad or mac and cheese.
