Slow Cooked BBQ Brisket Sandwich with Pickled Cabbage

Slow Cooked BBQ Brisket Sandwich with Pickled Cabbage

Prep: 25 Minutes Cook: over Minutes Serves: 6 Submitted by: Chef Matt Brophy


Ingredients ( The Brisket) *
1/4 cup Paprika
1 tablespoon Chipotle powder
1 tablespoon Cumin
1 tablespoon Ground coffee
2 tablespoons each of kosher salt and pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon Mustard powder
1/1 teaspoon Cayenne
2 tablespoons olive oil
2 pounds Beef brisket
12 slices KING’S HAWAIIAN Original Hawaiian Sweet Sliced Bread
Ingredients (The Sauce) *
4 cloves garlic minced
2 Serrano peppers, seeded and minced
2 Chipotles in adobo sauce, seeded and minced
1 Yellow onion, minced
1/2 cup Brown sugar
1 1/2 cup Ketchup
1/4 cup Yellow Mustard
3 tablespoons worcestershire sauce
1/4 cup honey
1/4 cup Cider
Ingredients (The Pickles) *
2 Carrots, julienned
1/2 cup Jicama, julienned
2 cups Red cabbage, finely shredded
1 cup Rice vinegar
1 cup Water
2 tablespoons salt
4 tablespoons White Sugar
1/2 teaspoon Mustard seed
1 Bay leaf
1 clove Garlic, smashed


Step 1
Combine all spices in a bowl and rub liberally all over the brisket

Step 2
In a frying pan, sear both sides of the brisket over medium high heat with olive oil

Step 3
While searing meat, whisk to combine sauce ingredients in a crock-pot and turn on low

Step 4
Place brisket in crock-pot and let cook for at least 7 hours on low; brisket should be fork tender

Step 5
While brisket is cooking, make the pickles by boiling the vinegar, water and seasonings in a small pot for 3 minutes

Step 6
Add the hot liquid to the vegetables and stir once every 30 minutes until the vegetables start to shrink. Refrigerate until cooled completely

Step 7
Place brisket on cutting board and remove excess fat if desired; slice and place on grilled or toasted bread. Skim fat off the reserved BBQ liquid and pour on top of brisket; place pickles on the meat and then crown your sandwich with another slice of bread. Serve warm and enjoy!