This Southern beef brisket sandwich will make your taste buds sing

Audrey Michels

Contributing Writer

So, you’ve done the hard work and made a delicious beef brisket. You could just put some slices on a bun and call it quits, or … you could make the Southern beef brisket sandwich that turns recipes into legends. What's the magic that turns out the perfect brisket sandwich? The right bread? The right sauce? The right pickle? All of the above? The choice is yours. You can spend years trying different variations, testing and pondering, OR you can follow the recipe below and feel the elation of seeing the last mouthwatering morsel disappear in minutes.

Prepare your taste buds for the perfect balance of slight spice and cool tang from the super-simple sour cream sauce, crisp acidity from the pickle, sweet, salt, and savory from the barbecue brisket, all on a toasted buttery bun. This is the sandwich that will make you forget all about your coleslaw and ensure you won’t have leftovers!

Cooktop Cove

Southern Beef Brisket Sandwich

5 minutes

10 minutes

1 pound left-over barbecue beef brisket, shredded

4 brioche hamburger buns

2 tablespoons butter

¼ cup sour cream

1 teaspoon ancho chili powder

1 teaspoon horseradish (optional)

2 pickles, sliced

Butter both sides of the buns, and place them in a toaster oven or regular oven set to broil, butter-side up. Broil until they are golden brown. Note: This shouldn't take more than 5 minutes, but be sure to keep an eye on them.

Combine the sour cream and chili powder and optional horseradish in a small bowl..

Place a generous heap of brisket onto the bottom half of each bun. Add a dollop of the sour cream sauce. Top with pickle slices, and cap each sandwich with its top bun. Devour immediately.

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