BBQ Brisket Sandwiches with Spicy Slaw
A Note From feedfeed

The key to a good brisket sandwich is a good knife. Kai Housewares knives allowed us to cut perfect pieces of meat that we piled high on a brioche bun, with homemade BBQ sauce and a spicy mango slaw! 


For the Oven BBQ Brisket
4 lbs beef brisket, trimmed
1 tbsp smoked paprika
½ tbsp chili powder
1 tsp cumin
½ tsp cayenne pepper 
2 tbsp dark brown sugar
1 tbsp kosher salt
Freshly ground black pepper, to taste
2 (12 oz) cans of pilsner, or light beer of choice
Brioche buns, for serving

For the BBQ Sauce
2 tbsp canola oil
1 small yellow onion, grated
2 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 tbsp smoked paprika
1 tbsp chili powder
1 15 oz can tomato sauce
1 can tomato paste
¼ cup honey
2 chipotle peppers in adobo, chopped
2 tbsp dark brown sugar
2 tbsp apple cider vinegar
1 tbsp worcestershire

For the Spicy Slaw
½ small head red cabbage, thinly sliced (about 8 cups)
1 jalapeno, minced
3 scallions, thinly sliced
1 firm but ripe mango, cut into matchsticks
½ bunch cilantro, chopped
½ small red onion, minced
Juice and zest of 3 limes
1 tbsp honey
Salt and freshly ground black pepper, to taste



Preheat the oven to 350˚F. Combine all of the spices, sugar and salt and pepper in a small bowl and stir to combine. Rub the spice mixture all over the brisket, then place meat (fat side up) in a roasting pan. Place in the oven for about 1 hour. 

Remove pan from oven and reduce heat to 300˚F. Add the beer to the roasting pan, then cover with foil. Place brisket back in oven and cook for about 3 more hours, or until ready to serve. 

Meanwhile, prepare the BBQ Sauce and Slaw.

For the BBQ Sauce, heat the oil in a heavy bottomed saucepan. Add the onion and cook for about 5 minutes, until softened. Add the garlic, then season with salt and pepper. Let cook one minute more, then add the smoked paprika and chili powder. Cook until fragrant, about 30 seconds then stir in the tomato sauce and tomato paste. Add the remaining ingredients and bring to a boil.  Reduce heat to simmer and cook for about 10 minutes, or until thickened. Set aside and let cool until ready to use. This sauce can be made ahead and stores in the refrigerator for up to 1 week.

For the slaw, toss all of the ingredients in a large bowl until well combined. Store in the fridge until ready to serve. 

To assemble, if desired, remove the brisket from the braising liquid and brush all over with BBQ sauce. Preheat a grill, then sear the brisket on each side. Let cool slightly, then slice. 

If not grilling, just let brisket cool slightly, then slice. 

To assemble, add a few slices of brisket to the bottom of a brioche bun. Top with prepared BBQ sauce and slaw and enjoy!