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BBQ Brisket Sandwiches with Creamy Slaw
BBQ Brisket Sandwiches with Creamy Slaw
Ryan Scott
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(71 rated)

The creamy, tangy slaw combined with the tender thinly sliced brisket in this fabulously messy BBQ brisket sandwich hits all the marks of a great barbecue meal.

Technique tip: Brine-boiling is a great way to tenderize and flavor a tough but fatty cut of meat that you can finish on the grill.

Swap option: If you don't have time to brine-boil a brisket, use thinly sliced grilled flank steak.


  • Creamy slaw

    • 1/4 cup mayonnaise
    • 1/4 cup sour cream
    • 1 tablespoon apple cider vinegar
    • 1 teaspoon whole-grain mustard
    • 1½ tablespoons sugar
    • 1/4 teaspoon salt
    • 1/8 teaspoon ground black pepper
    • 2 cups thinly cut cabbage slaw, store-bought
    • 2 cups tri-color broccoli slaw, store-bought
  • Brine-boiled brisket

    • 2 quarts water
    • 1/2 cup brown sugar
    • 1/2 cup salt
    • 1/4 cup garlic cloves, whole
    • 1 teaspoon whole peppercorns
    • One 2- to 3-pound beef brisket, trimmed
  • Sandwiches

    • One 18-inch long hoagie/sub roll or 4 kaiser/individual hoagie rolls
    • 4 ounces (1 stick) butter, softened
    • 2 cloves garlic, minced
    • 4 to 6 slices sharp cheddar cheese
    • Creamy slaw (recipe above)
    • Brine-boiled brisket (recipe above)
    • 1 cup of your favorite barbecue sauce


For the creamy slaw:

In a large bowl, combine the mayo, sour cream, vinegar, mustard, sugar, salt and pepper. Add the two slaw mixes and fold until fully coated.

For the brine-boiled brisket:

1. In a 3-quart pot, combine the water, brown sugar, salt and peppercorns. Lightly crush the garlic cloves (peels on) and throw them into the pot. Bring to a boil, and add the brisket. Simmer for 1½ hours, covered.

2. After 1½ hours, remove the brisket from the brine-boil and place on a cooling rack to dry for 5 minutes. Heat your grill to medium heat, about 350°F-375°F.

3. Brush the brisket with the barbecue sauce and grill for 5 minutes on each side, just to caramelize the sauce. Let the brisket rest at room temperature for 15-20 minutes, then slice into very thin strips.

For the sandwiches:

1. Split the hoagie rolls lengthwise. Combine the softened butter with the minced garlic and spread on the inside of the buns (too much of this is a good thing). Toast in the broiler until dark brown on the edges and lightly golden in the center, like garlic bread.

2. Layer the cheddar cheese slices on the bottom bun. Melt the cheese in the broiler (or put on the top shelf of your grill while the brisket is grilling).

3. Pile the brisket slices on the bottom bun on top of the melted cheddar.

4. Scoop the creamy slaw onto the sandwich on top of the meat. Squeeze the top of the bread closed as best as you can, secure with frilly toothpicks, slice and serve.