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Brisket Sandwishes ThermoPro Recipes

The Best Slow Cooked Sliced Brisket Sandwiches Ever

SERVES

6-8

PREP TIME

15 MINS

COOK TIME

3 – 4 HOURS

MODEL NUMBER

TP16

INGREDIENTS

  • Brisket:
  • 4.5 lbs. Brisket
  • 2.5 Tbsp. Chili Powder
  • 2 Tbsp. Coconut Sugar
  • 1 Tbsp. Paprika
  • 1 Tbsp. Garlic Powder
  • 1/2 Tbsp. Mustard Powder
  • 1.25 Tbsp. Salt
  • 1/2 tsp. Black Pepper
  • ½ cup Water or Broth
  • Crispy Baked Onions:
  • 1 large Yellow onion, thinly sliced
  • 1/2 cup Flour
  • 1/3 cup Coconut Milk or Half and Half
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Paprika
  • 1/2 tsp. Salt
  • 1/4 tsp. Black Pepper
  • For Sandwiches:
  • 6-8 Rolls or Buns
  • 6-8 Green Leaf Lettuce Leaves
  • Your Favorite BBQ Sauce (Optional)

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HOW TO MAKE The Best Slow Cooked Sliced Brisket Sandwiches Ever

  • Step 1. Preheat your oven to 350 degrees Fahrenheit. In a small bowl, combine all of the spices for the brisket. Rub the spices all over the brisket.

  • Step 2. Place the brisket in a large baking dish fat side down and bake for 50 minutes. Remove the dish from the oven and allow the dish to cool for about 15 minutes.

  • Step 3. Flip the brisket over and carefully add ½ cup of water or broth to the pan. Make sure the liquid is warm or at room temperature and not cold so as to not shock the hot baking dish

  • Step 4. Place your ThermoPro thermometer probe into the thickest part of the meat and set the thermometer to 200-210 degrees (210 if you want the meat to shred more easily at the end of cooking.

  • Step 5. Reduce the oven temperature to 300 degrees. Tightly cover the dish with foil and place the brisket back into the oven for 2.5-3 hours, or until the temperature is reached. Allow the meat to cool for 15 minutes.

  • Step 6. Preheat your oven to 425 degrees. In a shallow bowl, combine the flour and spices. Toss the onion slices in the milk, then dredge them into the flour mixture. Alternatively, you can place the flour mixture in a plastic bag and add the milk covered onions and shake the bag to coat. .

  • Step 7. Place the onions on a sheet pan and roast for 10-15 minutes on each side, or until browned and crispy

  • Step 8. Once the brisket has rested, slice thinly across the grain and place the slices in the pan to soak up the juices, turning the slices a few times.

  • Step 9. Assemble sandwiches on your favorite bun or roll with a few pieces of lettuce, then slices of brisket, followed by any pan juices, some crispy onions, and your favorite barbecue sauce if you’d like.

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