Zesty Barbecue Brisket Sandwich with Tangy Slaw and Smoky Sauce

This delicious Zesty Barbecue Brisket Sandwich features tender, slow-cooked brisket layered with a crunchy, tangy slaw and drizzled with a smoky sauce. Each bite offers a perfect balance of flavors and textures that will leave your taste buds craving more.

Ingredients:

For the Brisket:
– 1 brisket (about 4-5 pounds)
– 1 tablespoon kosher salt
– 1 tablespoon black pepper
– 2 teaspoons smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon cumin
– 1 teaspoon chili powder
– 1/2 teaspoon cayenne pepper (optional for extra heat)
– 1 cup beef broth
– 1/4 cup apple cider vinegar

For the Smoky Sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 1/4 cup brown sugar
– 1/4 cup molasses
– 2 tablespoons Worcestershire sauce
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt

For the Tangy Slaw:
– 4 cups shredded cabbage (green and/or red)
– 1 cup shredded carrots
– 1/4 cup mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley (optional)

For Assembly:
– 8 sandwich rolls or crusty buns
– Pickles (optional)
– Extra barbecue sauce (optional)

Instructions:

1. Prepare the Brisket:
1. In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, chili powder, and cayenne pepper.
2. Rub the spice mixture all over the brisket, covering it evenly.
3. Place the brisket in a slow cooker or a large roasting pan. Pour the beef broth and apple cider vinegar around the brisket.
4. Cover and cook on low for 8-10 hours, or until the brisket is tender and easily shreds with a fork.
5. Once cooked, transfer the brisket to a cutting board and let it rest for about 15 minutes. Then shred the brisket using two forks.

2. Make the Smoky Sauce:
1. In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt.
2. Bring the mixture to a simmer over medium heat, stirring occasionally.
3. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, or until it thickens to your desired consistency. Remove from heat and set aside.

3. Prepare the Tangy Slaw:
1. In a large bowl, combine the shredded cabbage and carrots.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
3. Pour the dressing over the cabbage and carrots, tossing to coat evenly.
4. If using, sprinkle the chopped parsley over the slaw and toss again. Adjust seasoning if necessary.

4. Assemble the Sandwiches:
1. Cut the sandwich rolls or buns in half and toast them lightly if desired.
2. Layer each bottom half with a generous portion of shredded brisket.
3. Drizzle some of the smoky sauce over the brisket.
4. Top with a scoop of tangy slaw.
5. Place the top half of the roll or bun on the sandwich.
6. Serve with pickles on the side and extra barbecue sauce if desired.

Enjoy your Zesty Barbecue Brisket Sandwich with Tangy Slaw and Smoky Sauce!