Barbecue-Braised Brisket Sandwiches

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  • Total: 4 hr 15 min
  • Prep: 15 min
  • Cook: 4 hr
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Ingredients

1 (5 to 6-pound) beef brisket, point cut

1 tablespoon smoked paprika

Kosher salt and freshly ground pepper

1 tablespoon olive oil

1 cup ketchup

2/3 cup cider vinegar, plus more for seasoning

1/4 cup molasses

3 tablespoons brown sugar

1 tablespoon mustard powder

3 tablespoons bourbon, plus more for seasoning

1 tablespoon Worcestershire sauce

10 potato rolls, for serving

Directions

  1. Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes. 
  2. Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket. 
  3. Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired. 
  4. Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.

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