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Savory BBQ Brisket Sandwiches Recipe with Easy Pickled Slaw for Summer

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Tender, slow-cooked brisket piled high on a soft bun, topped with a tangy pickled slaw that balances smoky richness with fresh acidity. Perfect for end of summer gatherings and easy to prepare ahead.

Ingredients

Scale
  • 4–5 lbs beef brisket, trimmed of excess fat
  • 2 tbsp paprika
  • 2 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1/4 cup apple cider vinegar
  • 1 cup beef broth or stock
  • 2 tbsp olive oil or vegetable oil
  • 3 cups shredded green cabbage
  • 1 cup shredded carrots
  • 1/2 small red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 tsp mustard seeds (optional)
  • 1/2 tsp black peppercorns (optional)
  • 6–8 soft sandwich buns or brioche rolls
  • Pickles (optional)
  • 1/2 cup BBQ sauce (store-bought or homemade)

Instructions

  1. Preheat oven to 300°F (150°C). Trim excess fat from brisket, leaving a thin layer. Pat dry.
  2. Mix paprika, brown sugar, garlic powder, onion powder, chili powder, salt, and pepper. Rub all over brisket and let rest 20-30 minutes at room temperature.
  3. Heat oil in roasting pan or Dutch oven over medium-high heat. Sear brisket fat-side down for 5 minutes until golden crust forms. Flip and sear other side for 4-5 minutes.
  4. Pour beef broth and apple cider vinegar around brisket. Cover tightly and roast for 3.5 to 4 hours until fork-tender.
  5. Combine apple cider vinegar, water, sugar, salt, mustard seeds, and peppercorns in saucepan. Heat until sugar dissolves, then cool slightly.
  6. Toss cabbage, carrots, and red onion in a bowl. Pour warm pickling liquid over veggies and mix. Refrigerate at least 1 hour.
  7. Let brisket rest covered for 15 minutes after roasting. Shred or thinly slice against the grain. Warm buns if desired.
  8. Spread BBQ sauce on bun bottoms, pile brisket, top with pickled slaw, add pickles if using, and crown with top bun.
  9. Serve immediately with favorite sides.

Notes

Use a cast iron Dutch oven for best searing results. Let brisket rest before slicing to keep juices locked in. Reserve cooking liquid to moisten shredded brisket if dry. The pickled slaw tastes better after sitting overnight. For gluten-free, use gluten-free buns or lettuce wraps. Add cayenne or smoked paprika to rub for heat.

Nutrition

Keywords: BBQ brisket sandwich, pickled slaw, summer recipe, slow-cooked brisket, BBQ sandwich, easy BBQ, backyard BBQ, pickled cabbage slaw

Find it online: https://tempotaste.com/savory-bbq-brisket-sandwiches-recipe-with-easy-pickled-slaw-for-summer/