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BBQ Brisket Sandwich with Tangy Pickle & Onion Slaw

7 Hrs

Ingredients

8 Martin’s Sandwich Potato Rolls

1 4-lb. Beef Brisket

BBQ Dry Rub:

1/2 Cup Dark Brown Sugar

1/4 Cup Kosher Salt

2 Tbsp. Smoked Paprika

1 Tbsp. Black Pepper

1 Tsp. Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Cayenne Pepper

2 1/2 Cups Applewood or Hickory Chips, soaked in water for 1 hour and drained

Choice of BBQ Sauce

Tangy Pickle & Onion Slaw (recipe below):

1/2 Cup Water

2/3 Cup plus 2 Tbsp. Apple Cider Vinegar, divided

1 Tablespoon Honey, divided

1 1/4 Cups Red Onion, thinly sliced

2 Tablespoons Extra-Virgin Olive Oil

1/2 Teaspoon Black Pepper

3/8 Teaspoon Kosher Salt

5 Cups Green Cabbage, thinly sliced

1 Cup Bread-and-Butter Pickles, finely chopped

1/2 Cup Fresh Parsley Leaves

BEAST Sauce (Guava Sriracha Ketchup), for serving

Optional Toppings (such as onions, peppers, peach preserves, mayo, and/or ranch dressing)

Serves: 8

Directions

Step 1: Smoke the Brisket

Rub brisket well with BBQ dry rub and let stand at room temperature for 30 minutes to 1 hour.

Step 2

Light a charcoal grill (or smoker) and set it up for indirect cooking by arranging the hot coals to one side. Close the grill and bring the temperature to 250°F.

Step 3

Fill a smoker box with your choice of wood chips and set over the hot coals.

Step 4

Place the brisket, fat side up, on the cool side of the grill, opposite the coals. Close the grill and smoke the meat at 225° to 250° for about 4 hours. Adjust grill vents and/or add hot coals as necessary to maintain the temperature. Every hour, add 1/2 cup of wood chips and rotate the brisket. Cook until a meat thermometer inserted in the thickest part of the meat registers 165°.

Step 5

Wrap brisket tightly in a double layer of aluminum foil and return to grill opposite the coals. Close the grill and cook the brisket at 225° to 250° for 2 hours longer, until a meat thermometer inserted in the meat registers 180°; add coals as necessary to maintain the heat.

Step 6

Coat brisket in BBQ sauce (or peach preserves, optional) and return it to the smoker for 15-20 minutes or until a meat thermometer inserted in the meat registers 190°F. Remove the brisket from the heat, wrap in foil, and let rest for 30 minutes.

Step 7: Prepare the Slaw

Bring 1/2 cup water, 2/3 cup vinegar, and 2 teaspoons honey to a boil in a small saucepan over high heat. Add onion; cook 1 minute. Remove from heat and set aside.

Step 8

Meanwhile, whisk together olive oil, pepper, salt, remaining 2 tablespoons vinegar, and remaining 1 teaspoon honey in a large bowl. Add cabbage, parsley, and chopped pickles; toss to coat. Let stand 10 minutes. Drain onions; add to the cabbage slaw mixture. Stir to combine. Refrigerate until ready to serve.

Step 9: Prepare the Sandwich

Once brisket has rested, slice thickly against the grain and layer onto Martin’s Sandwich Potato Rolls. Top with Tangy Pickle & Onion Slaw and additional BBQ sauce or BEAST sauce. Serve immediately.

Step 10

(Alternately, you can top with other desired toppings such as raw or pickled onions [follow step 7 above], grilled or roasted bell peppers, bread and butter pickles, and/or a creamy spread such as mayo or ranch dressing.)

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