There isn’t a better way to use up your leftover brisket than in sandwiches made with chopped beef brisket!
This recipe is perfect for those of you who left the smokehouse with a few extra pounds of sliced brisket, but it’s especially helpful for those who like to smoke brisket at home!
In this recipe, savory chopped brisket gets a makeover in sweet and spicy BBQ sauce and is piled high between two hamburger buns, allowing you to feed the whole family with something new and totally crave-worthy. Its a whole new dinner in just 10 minutes time!.
Add our BBQ Pulled Pork or these Pulled Chicken Sandwiches to your dinnertime menu and save the recipes in your browser for later if you enjoy hearty dinner sandwiches with strong BBQ flavor.
Chopped beef sandwiches with spicy barbecue sauce
- 1/2 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1/4 teaspoon cayenne
- 1 flat-cut, 3- to 4-pound brisket with some remaining fat
- 1 large yellow onion, quartered
- 4 cloves garlic, cut in half
For the spicy barbecue sauce:
- 1 cup canned tomato sauce
- 1 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon molasses
- 1 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Pinch ground cloves
- Salt to taste
- 8 warm buns
- Sliced onions
- Pickled jalapeño slices
- Dill pickle slices
- To prepare the brisket, preheat the oven to 275 degrees. Sprinkle the brisket with the cayenne, black pepper, and salt after combining the three. Quartered onions should be placed at the four corners of a roasting pan, and the brisket should be placed fat side up on top of the onions, slightly elevated. Add 1/4 cup of water to the pan and place the garlic on top of the brisket. Cook the food in the oven for five hours, or until fork-tender, with the pan tightly covered with foil.
- While the brisket is cooking, make the sauce. Tomato sauce, ketchup, apple cider vinegar, Worcestershire sauce, lemon juice, garlic, molasses, black pepper, cumin, cayenne, and a pinch of cloves should all be combined in a saucepan. Bring to a boil and then simmer for 30 minutes. Adjust seasonings and add salt to taste.
- After removing the brisket from the oven, cover it for 30 minutes to ensure that it is sufficiently tender. Chop the brisket finely after removing it from the pan and adding some of the pan juices. Serve the brisket on warm buns with onions, pickled jalapenos, and dill pickle slices, along with additional sauce on the side, after tossing it with some of the sauce to the desired sauciness.