BBQ Beef Brisket Sandwiches Recipe

Beef brisket: A cut of meat from the breast or lower chest of beef, known for its rich flavor and tenderness when slow-cooked.

BBQ sauce: A tangy, smoky sauce that adds depth and flavor to the brisket. Choose your favorite brand or make your own.

Sandwich buns: Soft, fluffy buns that serve as the perfect vessel for the shredded brisket.

Coleslaw: An optional topping made from shredded cabbage and carrots, often dressed with a tangy mayonnaise-based sauce.

When shredding the brisket, use two forks to pull the meat apart gently. This technique helps to maintain the texture and ensures that the meat absorbs the bbq sauce evenly. For added flavor, consider toasting the sandwich buns lightly before assembling the sandwiches. This adds a delightful crunch and prevents the bread from becoming soggy.

• beef brisket - Substitute with pork shoulder: Pork shoulder has a similar texture and can be slow-cooked to achieve the same tenderness as brisket.

• beef brisket - Substitute with jackfruit: For a vegetarian option, jackfruit mimics the texture of pulled meat when cooked and seasoned properly.

• bbq sauce - Substitute with teriyaki sauce: Teriyaki sauce provides a sweet and savory flavor profile that complements the meat similarly to BBQ sauce.

• bbq sauce - Substitute with homemade ketchup and molasses mix: Mixing ketchup with molasses and a bit of vinegar can create a quick BBQ sauce alternative.

• sandwich buns - Substitute with ciabatta rolls: Ciabatta rolls offer a sturdy and chewy texture that holds up well to the juicy filling.

• sandwich buns - Substitute with lettuce wraps: For a low-carb option, large lettuce leaves can be used to wrap the filling.

• coleslaw - Substitute with pickled red onions: Pickled red onions add a tangy crunch that complements the richness of the meat.

• coleslaw - Substitute with sliced avocado: Avocado provides a creamy texture and a mild flavor that pairs well with BBQ flavors.

• Allow the beef brisket to cool completely before storing. This helps maintain the texture and flavor.
• Transfer the shredded brisket into an airtight container. Make sure to include some of the bbq sauce to keep the meat moist.
• Store the container in the refrigerator if you plan to consume the brisket within 3-4 days.
• For longer storage, place the brisket in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its freshness.
• When ready to use, thaw the brisket in the refrigerator overnight.
• Reheat the brisket gently in a saucepan over low heat, adding a bit more bbq sauce if needed to maintain moisture.
• For the sandwich buns, store them in a bread box or airtight container at room temperature for up to 2 days.
• If freezing the buns, wrap them individually in plastic wrap and place them in a freezer bag. Thaw at room temperature before using.
• The coleslaw should be stored separately in an airtight container in the refrigerator and consumed within 2 days for optimal freshness.

• Preheat your oven to 325°F. Wrap the beef brisket in aluminum foil to retain moisture. Place it on a baking sheet and heat for about 20-30 minutes, or until it reaches an internal temperature of 165°F.

• Use a microwave-safe dish to reheat the brisket. Add a splash of bbq sauce or beef broth to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap. Heat on medium power in 1-minute intervals, stirring in between, until thoroughly heated.

• For a stovetop method, place the shredded brisket in a skillet over medium heat. Add a bit of bbq sauce or beef broth and stir occasionally. Heat until the meat is warmed through, about 5-10 minutes.

• If you have a sous vide machine, place the brisket in a vacuum-sealed bag or a ziplock bag with the air removed. Set the sous vide to 165°F and immerse the bag in water. Heat for about 1 hour.

• To reheat the sandwich buns, wrap them in aluminum foil and place them in a preheated oven at 350°F for about 10 minutes, or until warm and slightly crispy.

• If you prefer a toaster oven, wrap the sandwich buns in foil and heat at 350°F for 5-7 minutes.

• For the coleslaw, serve it cold directly from the refrigerator. If it has been mixed with the brisket, ensure it is reheated separately to maintain its crispness.

• Slow cooker: Used to cook the beef brisket slowly and evenly over a long period, ensuring it becomes tender and flavorful.

• Measuring cup: Used to measure the bbq sauce accurately.

• Forks: Used to shred the cooked brisket into fine pieces.

• Sandwich buns: The base for serving the shredded brisket.

• Knife: Used to slice the sandwich buns if they are not pre-sliced.

• Cutting board: Provides a safe surface for slicing the sandwich buns.

• Mixing bowl: Used to mix the coleslaw, if you choose to include it.

• Spoon: Used to scoop the shredded brisket onto the sandwich buns.

• Tongs: Can be used to handle the brisket when transferring it from the slow cooker to the cutting board for shredding.

Use a pressure cooker: Cut down cooking time by using a pressure cooker instead of a slow cooker to make the beef brisket tender in about an hour.

Pre-made coleslaw: Save time by using store-bought coleslaw instead of making it from scratch.

Pre-sliced buns: Buy pre-sliced sandwich buns to eliminate the need for slicing.

Double the recipe: Cook extra brisket and freeze portions for future quick meals.

Quick shredding: Use a stand mixer with a paddle attachment to shred the brisket quickly.