Whenever I smoke a brisket, I usually go big—10 pounds or more. If I’m cooking for a tailgate or a party, that whole cut disappears fast. But when it’s just family or a smaller gathering, I usually end up with some leftovers. And if you know me, you know I love finding ways to turn leftover barbecue into something brand-new and just as delicious.
That’s exactly how these Brisket Sandwiches came about. I had a little extra brisket sitting in the fridge and decided to pile it onto some buns with the right fixings. What I ended up with was a smoky, hearty sandwich that took only minutes to pull together but tasted like I’d been planning it all day.
Making Quick and Easy Chopped Brisket Sandwiches | Heath Riles BBQ
This recipe is all about keeping things simple while letting that brisket shine. Whether you’ve got a fridge full of leftovers or just a few slices to work with, you can have a meal on the table in no time that’ll satisfy any barbecue craving.
The Ingredients
Leftover brisket. I made my Easy Smoked Brisket recipe and had some leftovers.
Heath Riles BBQ Sweet BBQ Sauce. I use this sauce quite a bit because the tangy ketchup base mixed with sugar and spices are all flavors that blend well with the meat. Everybody loves the sweet and spicy kick it gives food.
Bread-n-butter sweet and spicy pickles. A few of these add zestiness to the sandwich and mingle well with the spices on the meat.
White onions. A few sliced-up pieces of onion bring the zing.
Brioche sandwich buns. You can use any kind of bun, or in a pinch, even pieces of bread. But brioche buns are my favorite.
The Equipment Setup
The big work was already done by making the brisket in the first place. This recipe is so easy you don’t need anything but a knife, the ingredients, and your fingers.
The Process for Making Quick and Easy Chopped Brisket Sandwiches
I walked through this recipe from beginning to end on my Youtube video and I also included the directions for my chopped brisket sandwiches at the bottom of this post.
Here’s how I made them.
- Heat the leftover brisket. I took my brisket and heated the slices up right in the bag. This heating method helps the meat retain its moisture.
- Chop the meat up. Using a large knife, I chopped the brisket into bite-sized pieces. I went over it two or three times to be sure I got every piece chopped good.
- Toast the buns. Open up the brioche buns and toast them in the oven for a couple of minutes. If you prefer softer bread, leave this step off.
- Lay on the brisket. I got a big handful of chopped brisket and added it to the bun. Don’t be skimpy on the meat. Pile it up high!
- Pour on the sauce. I like my BBQ sauce on top of my meat. I drizzled Heath Riles Sweet BBQ sauce onto the brisket. The sauce makes it extra juicy and adds even more flavor to the sandwich.
- Add the fixins. Lay a couple of pieces of sliced onion on each sandwich, then top it off with some bread-n-butter sweet and spicy pickle chips. Take a big bite!
The Results
I think I’ll rename this bad boy the Ultimate Chopped Brisket Sandwich. I bit into it and tasted all the flavors of the spices and the crunch of the pickles and onion….man it was delicious!
The chopped brisket was juicy and tender, perfect on a sandwich. The next time I make them, I’ll add some sides to go with them, like Smoked Brisket Baked Beans and coleslaw. I’m already looking forward to eating these again.
Serving Suggestions for my Chopped Brisket Sandwich
I like my sandwiches piled high, so I probably used 6-8 ounces of meat on every bun. One sandwich makes a meal for most people unless they’re really hungry. If you make a side dish or two, one sandwich should fill everyone up.
