Classic BBQ Brisket Sandwich
This Classic BBQ Brisket Sandwich is the ultimate comfort food—tender, smoky brisket piled high on soft buns, dripping with BBQ sauce, and topped with crunchy slaw. Whether you smoke it low and slow or cook it in the oven, this sandwich delivers bold flavor in every bite. Perfect for BBQ nights, game day, or next-day leftovers, it’s a must-try for anyone who loves meat done right.
Ingredients
For the Brisket:
- 2 –3 lbs beef brisket point cut preferred
- 2 tbsp kosher salt
- 2 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
For the Sandwich:
- 4 soft potato rolls or brioche buns
- 1 ½ cups BBQ sauce your favorite style
- 1 cup creamy or vinegar-based coleslaw
- Dill pickles or pickled onions optional
Instructions
Prepare the Brisket:
- Trim excess fat, leaving about ¼ inch of fat cap.
- Rub brisket with salt, pepper, garlic powder, and paprika.
- Let it sit at room temperature for 30 minutes (or refrigerate overnight).
Smoke or Oven Cook:
- Smoker Method: Preheat to 225°F. Smoke brisket for 8–10 hours until internal temp hits 200–205°F. Wrap in butcher paper at 165°F.
- Oven Method: Bake at 300°F covered in foil with ½ cup broth for 3–4 hours until fork-tender.
Rest:
- Let the cooked brisket rest (wrapped) for 1 hour before slicing or chopping.
Assemble the Sandwich:
- Toast the buns lightly.
- Layer brisket on the bottom bun, drizzle with warm BBQ sauce.
- Add slaw, pickles or onions (if using).
- Close with top bun and serve warm.
Notes
💡 Recipe Notes
Want extra heat? Add jalapeños or use spicy BBQ sauce.
Brisket can be made ahead and reheated with broth for juiciness.
Store leftovers in airtight containers for up to 4 days.
Try with melted cheese or switch slaw for kimchi for a twist.
🥤 Pairs Well With:
Smoked mac and cheese
Grilled corn on the cob
Sweet iced tea or mocktail