BBQ Brisket Sandwich with Tangy Pickle & Onion Slaw
8 Martin’s Sandwich Potato Rolls
1 4-Pound Beef Brisket
BBQ Dry Rub:
1/2 Cup Dark Brown Sugar
1/4 Cup Kosher Salt
2 Tbsp. Smoked Paprika
1 Tbsp. Black Pepper
1 Tsp. Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Cayenne Pepper
2 1/2 Cups Applewood or Hickory Chips, soaked in water for 1 hour and drained
Choice of BBQ Sauce
Tangy Pickle & Onion Slaw (recipe below):
1/2 Cup Water
2/3 Cup plus
2 Tbsp. Apple Cider Vinegar, divided
1 Tablespoon Honey, divided
1 1/4 Cups Red Onion, thinly sliced
2 Tablespoons Extra-Virgin Olive Oil
1/2 Teaspoon Black Pepper
Smoke the brisket
Rub brisket well with BBQ dry rub and let stand at room temperature for 30 minutes to 1 hour.
Light a charcoal grill (or smoker) and set it up for indirect cooking by arranging the hot coals to one side. Close the grill and bring the temperature to 250°F.
Fill a smoker box with your choice of wood chips and set over the hot coals.
Place the brisket, fat side up, on the cool side of the grill, opposite the coals. Close the grill and smoke the meat at 225° to 250° for about 4 hours. Adjust grill vents and/or add hot coals as necessary to maintain the temperature. Every hour, add 1/2 cup of wood chips and rotate the brisket. Cook until a meat thermometer inserted in the thickest part of the meat registers 165°.
Wrap brisket tightly in a double layer of aluminum foil and return to grill opposite the coals. Close the grill and cook the brisket at 225° to 250° for 2 hours longer, until a meat thermometer inserted in the meat registers 180°; add coals as necessary to maintain the heat.
Coat brisket in BBQ sauce (or peach preserves, optional) and return it to the smoker for 15-20 minutes or until a meat thermometer inserted in the meat registers 190°F. Remove the brisket from the heat, wrap in foil, and let rest for 30 minutes.
Prepare the slaw:
Bring 1/2 cup water, 2/3 cup vinegar, and 2 teaspoons honey to a boil in a small saucepan over high heat. Add onion; cook 1 minute. Remove from heat and set aside.
Meanwhile, whisk together olive oil, pepper, salt, remaining 2 tablespoons vinegar, and remaining 1 teaspoon honey in a large bowl. Add cabbage, parsley, and chopped pickles; toss to coat. Let stand 10 minutes. Drain onions; add to the cabbage slaw mixture. Stir to combine. Refrigerate until ready to serve.
Prepare the sandwich:
Once brisket has rested, slice thickly against the grain and layer onto Martin’s Sandwich Potato Rolls. Top with Tangy Pickle & Onion Slaw and additional BBQ sauce or BEAST sauce. Serve immediately.
(Alternately, you can top with other desired toppings such as raw or pickled onions [follow step 7 above], grilled or roasted bell peppers, bread and butter pickles, and/or a creamy spread such as mayo or ranch dressing.)