BBQ Brisket Sandwich

BBQ Brisket Sandwich


• 18 Turano Brioche Buns or Brioche Rolls
For the Brisket:
• 12-14 pound beef brisket
• ½ cup olive oil
• 3 tablespoons brown sugar
• 3 tablespoons of all-purpose seasoning
• 1 tablespoon granulated garlic
• 1 tablespoon black pepper
• 2 teaspoons kosher salt
For the Cole Slaw:
• 1/2 head green cabbage, finely shredded
• 1/2 head red cabbage, finely shredded
• 2 large carrots, finely shredded
• 1/2 red onion, finely sliced
• 3/4 cup mayonnaise
• 3 tablespoons cider vinegar
• 2 tablespoons sugar
• Salt and freshly ground black pepper


① Remove brisket from packaging and pat dry with paper towels. Place on a large baking sheet or cutting board. Mix together the dry rub with brown sugar, all-purpose seasoning, granulated garlic, black pepper and kosher salt. Pour olive oil over brisket and half of dry rub.
② Using a large fork or a knife, pierce meat all over and work oil and rub down into the meat.
③ Prepare grill with hickory or oak wood for smoking. The ideal temperature is 250 degrees. Place brisket on the grill and smoke for 3 hours, maintaining the 250-degree temperature.
④ Remove brisket from grill and place on a large piece of heavy-duty foil on a baking sheet. Sprinkle remaining rub over the entire meaty surface.
⑤ Wrap foil to make a sealed packet. Place in a 250-degree oven and bake for 30 minutes per pound.
⑥ Combine the red and green cabbage, carrots, and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper, or sugar as needed.
⑦ Toast Turano Brioche Buns or Rolls and pile high with brisket, coleslaw, and serve. Add BBQ sauce for more flavor.

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