Sink your teeth into these bold sandwiches packed with barbeque flavor. Coated in Grill Mates Sweet & Smoky Rub, this beef brisket comes off the grill tender and flavorful. Pile it onto buns and top with tangy RedHot coleslaw and Stubb’s Bar-B-Q Sauce.
Recipe courtesy of McCormick.
To maintain medium-low heat (275 to 300 degees), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.
- 1 beef brisket (6 to 7 pounds)
- 3/4 Cups McCormick Grill Mates Sweet & Smoky Rub
- 3/4 Cups mayonnaise
- 1/4 Cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 Tablespoons sugar
- 1 Teaspoon Lawry's Seasoned Salt
- 1/4 Teaspoon McCormick Coarse Ground Black Pepper
- 1 package coleslaw mix (14 ounces)
- 36 small kaiser rolls
- Stubb’s Sweet Heat Bar-B-Q Sauce
Trim fat on brisket to 1/4 inch.
Rub brisket evenly on both sides with Sweet & Smoky Rub.
Cover with plastic wrap.
Let stand at room temperature for one hour.
Prepare grill for indirect medium-low heat (275 to 300 degrees Fahrenheit).
Preheat grill by turning all burners to high with lid closed.
Turn off burner(s) on one side of the grill.
Turn burner on the other side to medium-high.
Carefully place foil pan under grates on unlit side of grill to catch drippings.
Place beef, fat-side up on unlit side of grill.
Grill six to seven hours or until internal temperature of thickest part of beef is 175 to 180 degrees.
Gently move and turn brisket every two to three hours.
Meanwhile, mix mayonnaise, RedHot Sauce, sugar, Seasoned Salt and pepper in large bowl.
Add coleslaw mix.
Toss to coat well.
Cover and refrigerate until ready to serve.
Carefully remove brisket from grill and wrap in foil.
Return beef to grill, placing it back on unlit side.
Cook 30 to 60 minutes longer or until internal temperature reaches 190 degrees.
Remove from grill.
Let stand 15 to 20 minutes.
Serve brisket on toasted rolls.
Top with slaw and Bar-B-Q Sauce.