Don't let the number of ingredients in this brisket sandwich recipe scare you; you probably have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. —Jane Guilbeau, New Orleans, Louisiana
Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender.
Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker; heat through.
In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.
Brisket Sandwich Tips
What toppings can you put on a brisket sandwich?
Coleslaw and pickled red onions are great additions to any brisket sandwich, but you can push the envelope by considering pickles, sliced pepperoncinis, hot sauce and even your choice of cheese.
Leftover meat should last up to 4 days when stored in an airtight container in the refrigerator. Of course, you'll have to keep the kaiser rolls separately from the meat, and simply reheat the brisket and assemble the sandwiches when you're ready to eat. If you liked this recipe, try more of our best brisket recipes.