BBQ Brisket Sandwiches with Tangy Slaw

Barbecue has woven itself into the very fabric of American cuisine, with BBQ brisket sandwiches standing out as a beloved staple. The rich and smoky flavor of slow-cooked brisket combined with a crisp and tangy slaw creates a tantalizing contrast that is as satisfying as it is delicious. Whether enjoyed at a backyard cookout, a family gathering, or even at a local diner, the BBQ brisket sandwich captures the essence of comfort food while delivering a burst of flavor that tantalizes the taste buds.

Discover the mouthwatering world of Smoky BBQ Brisket Sandwiches with Zesty Slaw! This article delves into the rich history and unique preparation methods of barbecue brisket, showcasing the perfect combination of slow-cooked, smoky meat and refreshing slaw. Learn how to season your brisket to perfection, create a delightful slaw, and assemble a satisfying sandwich that balances flavors and textures. Elevate your cookouts with this beloved American comfort food!

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Ingredients

For the BBQ Brisket:

4 lbs beef brisket

2 tablespoons smoked paprika

2 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground black pepper

1 tablespoon kosher salt

1 teaspoon cayenne pepper (optional, for heat)

1 cup beef broth

1 cup BBQ sauce (your favorite brand)

For the Tangy Slaw:

4 cups green cabbage, finely shredded

1 cup carrots, grated

1/2 cup red cabbage, finely shredded

1/2 cup mayonnaise

2 tablespoons apple cider vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and pepper, to taste

For Serving:

8 fresh sandwich buns

Extra BBQ sauce, for drizzling

Instructions

Prepare the Brisket:

- In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub the spice mixture all over the brisket, ensuring it's evenly coated. Wrap the brisket in plastic wrap and refrigerate for at least 4 hours, or overnight for optimal flavor.

Cook the Brisket:

- Preheat your smoker or grill to 225°F (107°C) if using an indirect method, or preheat your oven to 300°F (150°C).

- Place the brisket on the grill or in a roasting pan in the oven, fat side up. Pour the beef broth into the pan for moisture.

- Smoke or roast the brisket for 6-8 hours or until it reaches an internal temperature of 195°F (90°C) - 205°F (96°C). Wrap it in aluminum foil halfway through cooking to keep it moist.

Rest and Slice:

- Once done, let the brisket rest for at least 30 minutes, wrapped in foil to keep it warm. After resting, slice it against the grain into thin pieces.

Make the Tangy Slaw:

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

- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate for 30 minutes to let the flavors meld.

Assemble the Sandwiches:

- Toast the sandwich buns on the grill or in the oven until golden brown.

- On the bottom half of each bun, pile on a generous portion of sliced brisket, drizzle with extra BBQ sauce, and top with a heap of tangy slaw. Place the top bun on and secure with a toothpick if desired.

Serve:

- Serve the BBQ brisket sandwiches warm with extra BBQ sauce on the side and enjoy your smoky, tangy creation!

Prep Time: 15 minutes | Cook Time: 8 hours | Total Time: 8 hours 15 minutes | Servings: 8 sandwiches