Loaded Texas Brisket Sandwich (Print version)
Smoky brisket piled onto toasted buns with cheddar, BBQ sauce, pickles, jalapenos, and crispy onions.
# Ingredients:
For the brisket filling
01 -
1 1/2 lb (680 g) cooked smoked brisket, chopped or sliced
02 -
1/3 cup (80 ml) beef broth or reserved brisket juices
03 -
1/2 cup (120 ml) BBQ sauce, plus more for serving
04 -
1/2 teaspoon coarse black pepper
For the sandwiches
05 -
4 sturdy sandwich buns, brioche buns, or thick Texas toast slices
06 -
2 tablespoons (28 g) unsalted butter, softened
07 -
4 slices sharp cheddar cheese
08 -
1/2 cup dill pickle chips
09 -
1/3 cup thinly sliced red onion
10 -
1/4 cup pickled jalapeno slices
11 -
1/2 cup crispy fried onions
# Instructions:
01 -
Place the brisket in a large skillet with the beef broth or reserved juices. Cover and warm over medium-low heat for 5-7 minutes, stirring gently once or twice, until hot and juicy.
02 -
Stir in 1/2 cup BBQ sauce and black pepper. Cook uncovered for 1-2 minutes, just until glossy. Do not boil the brisket.
03 -
Spread the cut sides of the buns with butter. Toast in a skillet or on a griddle over medium heat until golden and crisp, about 1-2 minutes per side.
04 -
Pile hot brisket onto the bottom buns and top each with a slice of cheddar. Cover the skillet or tent with foil for about 1 minute, until the cheese softens.
05 -
Top each sandwich with pickles, red onion, pickled jalapenos, crispy fried onions, and extra BBQ sauce as desired. Add the top buns and serve immediately.
# Good to know:
01 -
Best with warm smoked brisket that has a little fat left in it.
02 -
Toast the buns right before serving for the best texture.
03 -
Use leftover brisket within 3-4 days when stored properly in the refrigerator.