BBQ Brisket Sandwich with Bread and Butter Pickles Recipe

BBQ Brisket Sandwich with Bread and Butter Pickles Recipe
Staff Writer
BBQ Brisket
Robert Rabine
BBQ Brisket

This is a great way to use leftover pot roast. The diablo sauce recipe makes 2 cups. Use one cup and refrigerate the rest for up to two weeks. I use it on ribs or chicken.

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Ingredients

  • 1 pound shredded, cooked brisket or any leftover pot roast
  • 1 cup diablo sauce
  • 12 bread and butter or refrigerator pickles
  • 4 hamburger buns or brioche rolls, toasted

Directions

Shred the brisket or pot roast into one-inch long pieces and place it in a large skillet with a few tablespoons of water or beef stock. Cover and cook on low till the meat is heated through. Meanwhile, slice the rolls in half and butter each slice. Place them, buttered side down, in a non-stick or cast-iron skillet on medium until nicely toasted, but not burned. Set them aside.

When the meat is heated through add 1 cup of diablo sauce and mix well to combine. Divide the shredded beef between the four toasted buns and add 3 refrigerator pickles if desired. Serve immediately and enjoy them with some of your favorite coleslaw and a few chips.

BBQ Shopping Tip

To add lots of flavor without a whole lot of fuss, try purchasing some steak seasoning.

BBQ Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.

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