Whiskey Brisket Sandwiches

A well-seasoned rub enhances the flavor of a slow cooked brisket. Complete this dish with Rach’s recipes for Bread and Butter Pickles and Whiskey BBQ Sauce.


  • For the Rub:
  • 1 tablespoon ground mustard
  • 1 tablespoon paprika or smoked paprika
  • 1 teaspoon celery seed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Kosher salt and pepper
  • 2 tablespoons vegetable oil
  • 1 3-pound beef brisket, well trimmed and brought to room temperature
  • 2 cups beef stock
  • Whiskey BBQ Sauce
  • Soft rolls or buns
  • Crumbled sharp white cheddar or Stilton or Double Gloucester cheddar with chives


Pre-heat oven to 325ºF. Combine ingredients for the rub in a small bowl and rub all over brisket. Heat oil in a Dutch oven. When hot, add beef and brown on all sides. Add stock, cover and cook 4 hours. Pull meat and separate fat, discard.

Combine sauce with the pulled beef and serve on buns topped with cheese crumbles and Bread & Butter Pickles.

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