BBQ Brisket Sandwiches

Okay, real talk — this bbq brisket sandwiches has become one of my absolute go-to dinner recipes and I am so excited to share it with you. Whether you are feeding your family on a busy weeknight or just treating yourself, this one delivers every single time. It is flavorful, satisfying, and honestly not that hard to pull together.

Why You’ll Love This BBQ Brisket Sandwiches

• Ready in about 6 hrs with simple ingredients
• Big, bold flavors without a ton of fuss
• Perfect for meal prep or feeding a crowd
• The whole family actually eats it — win

Ingredients

• beef brisket
• BBQ sauce
• onions
• garlic powder
• paprika
• brioche buns
• coleslaw

How to Make It

Start by gathering everything and prepping your ingredients — mise en place makes this go so much smoother, I promise. Tender slow-cooked beef brisket in smoky BBQ sauce on a toasted brioche bun. Follow the recipe card below for the full step-by-step with exact measurements. The method is straightforward and I walk you through everything you need.

My biggest tip: do not rush the process. Let things cook properly and you will be rewarded with the most incredible result. Trust the recipe and trust yourself!

Shop What I Use

A few of my favorite kitchen staples that make this recipe shine:

• Beef Brisket
• Bbq Sauce
• Onions

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BBQ Brisket Sandwiches

Brisket rubbed and cooked low and slow until it pulls apart, piled on brioche with barbecue sauce and a scoop of crunchy slaw. Very Kansas City.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: BBQ

Ingredients Method Notes

Ingredients

  

• 4 lbs beef brisket
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp brown sugar
• 2 tsp salt
• 1 tsp black pepper
• 2 onions, thickly sliced
• 1 cup beef broth
• 1.5 cups barbecue sauce
• 8 brioche buns
• 3 cups coleslaw

Method

 

1. Stir the paprika, garlic powder, brown sugar, salt and pepper together and rub it over every surface of the brisket.
2. Scatter the onion slices across the bottom of a slow cooker or roasting pan and set the brisket on top, fat side up.
3. Pour the beef broth around the sides, not over the top, so the rub stays put.
4. Cook on low for 6 to 8 hours, or cover and roast at 300 degrees for about 5 hours, until a fork twists easily in the meat.
5. Rest the brisket 30 minutes, then slice it against the grain and toss the slices with 1 cup of the barbecue sauce.
6. Toast the buns, pile on the brisket, add a spoonful of coleslaw, and pass the rest of the sauce at the table.

Notes

Slice against the grain or it will be chewy no matter how long you cooked it. Rest the whole piece for a full 30 minutes before you touch it.