Spicy & Savory BBQ Brisket Sandwiches

This Brisket starts in the oven and finishes on the grill for a glorious charred finish. To top it off, you cover it with an easy, homemade BBQ sauce.


2 tbsp. packed light brown sugar
1 tbsp. ancho chile powder
1 tbsp. garlic powder
1 tbsp. sweet paprika
1 tbsp. kosher salt
1 tsp. mustard powder
1/2 tsp. cayenne pepper
5 lb. beef brisket (flat cut)
2 tbsp. unsalted butter, softened
8 to 10 hamburger buns
BBQ sauce (below),

1 cup apple juice
1 cup apple cider vinegar
1/4 cup packed light brown sugar
1 tbsp. vegetable oil
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt
Black pepper, to taste


Preheat the oven to 300. Set a rack in a large roasting pan and add enough water to come just below the rack. Place the pan over two burners on the stovetop and bring the water to a soft simmer over low heat.

Meanwhile, for the brisket: Combine the dry spices in a small bowl.

Trim most of the fat from the brisket, leaving roughly 1/2-inch-thick layer. Rub the spice mix all over the brisket (use all the spices). Turn off the heat under the roasting pan. Set the brisket fat-side up on the rack and cover the pan tightly with foil. Place the pan in the oven and bake until the brisket is very tender and the meat can be easily flaked with a fork but is not falling apart, 3 1/2 to 4 hours.

(While Brisket is in the oven) For the sauce: Combine the apple juice, cider vinegar, brown sugar, vegetable oil, Worcestershire sauce, salt and a few grinds of pepper in a small saucepan. Bring to a boil over medium-high heat and cook until the liquid is reduced to 1 cup, about 7 minutes. Remove from the heat and let cool.

When the brisket is finished roasting, let rest for 10-15 minutes on parchment-lined baking sheet.

Preheat a grill to medium. Grill the brisket, brushing with the sauce and turning occasionally, until the fat is crispy and the brisket is charred in spots, about 20 minutes. Remove from the grill and let rest 15 minutes.

Thinly slice the brisket against the grain and brush with the remaining sauce. Butter the buns, then toast on the grill, about 1 minute. Serve the brisket with the buns, BBQ sauce, (coleslaw and pickles optional, but recommended).

Never boil a vegetable again...