BBQ Beef Brisket Buns

You will be blown away by these BBQ Beef Brisket Buns from the second you sink your teeth into the soft brioche bun and taste the smoky delicious brisket and crunchy quick pickle.

We’ve all had pulled pork buns before, but have you ever tried a beef brisket bun? It’s so much more incredible, especially after slow cooking the brisket to perfection and slathering on the delicious homemade bbq sauce.

The incredibly tender smoky meat is rolled up on top of a super buttery roll and topped with a bit of bbq sauce, quick pickle and sliced pickled red peppers.

Which Cut of Brisket to Buy

There are two different cuts of brisket you can buy. If you’re lucky enough to have a choice, you can pick the flat cut or the point cut. The flat cut is much leaner, and is often trimmed of fat. The point cut has a nice layer of fat or fat cap on it.

Helpful Tips

• Don’t Skip the Resting Time – Let the brisket rest for at least 30 minutes after cooking before shredding or slicing. This helps the meat retain its juices so your buns stay moist and flavorful instead of dry.
• Toast the Buns Before Serving – A quick toast adds texture and helps the buns hold up to the juicy brisket and any sauce. Soft buns can become soggy quickly once they’re loaded.
• Balance Richness with Something Fresh – Brisket is rich and hearty, so add a crunchy slaw, pickled onions, or pickles to provide acidity and texture. The contrast makes the sandwich more flavorful and keeps it from feeling too heavy.

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BBQ Beef Brisket Buns

You will be blown away by these BBQ Beef Brisket Buns from the second you sink your teeth into the soft brioche bun and taste the smoky delicious brisket and crunchy quick pickle.

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Prep Time 30 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Main Course

Cuisine American

Servings 8 servings

Calories 589 kcal

Ingredients

  

1x2x3x

• 3 pound beef brisket
• 1 tablespoon cooking oil
• 1/4 cup beef broth
• 3/4 cup BBQ sauce
• 1 onion sliced

For the rub

• 2 tablespoons olive oil
• 2 teaspoons brown sugar
• 2 teaspoons paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder

For the buns

• 4 brioche buns
• 2 tablespoons butter softened
• 1 small cucumber very thinly sliced
• 3 small red chilis thinly sliced
• 1/4 cup water
• 1/4 cup white vinegar
• 1/2 teaspoon white sugar
• 2 tablespoons BBQ Sauce

Instructions

 

• Oven Method (see post for Instant Pot and Smoker instructions)
• Take the brisket out of the refrigerator 30 minutes before cooking. Pat dry and lay flat. Trim down the fat cap, if there is any.
• Preheat the oven to 300°F(150°C).
• Mix the rub ingredients together in a bowl. Rub evenly on all sides of the meat.
• Heat cooking oil in an oven-safe pot over high heat. Sear the brisket to brown on both sides. Remove the brisket to a plate.
• Add the beef broth and BBQ sauce to the pot. Whisk to remove the browned bits from the bottom. Return the brisket to the pot. Scatter the onions on top. Cover the pot with a lid or tin foil. Cook for 3 hours. Turn the brisket over and cook for an additional 2 hours, or until the meat is falling apart and super tender.
• Meanwhile, combine the water, vinegar and sugar in a sealable glass jar or container. Add the sliced cucumbers and red chilis. Refrigerator until ready to use, at least 30 minutes.
• Butter the buns and toast until browned. Add a slice or two of the brisket on top. Drizzle on the BBQ sauce. Top with pickles.

Nutrition

Calories: 589kcalCarbohydrates: 36gProtein: 41gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 185mgSodium: 848mgPotassium: 729mgFiber: 1gSugar: 13gVitamin A: 829IUVitamin C: 2mgCalcium: 57mgIron: 4mg

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