Total 5 hours (includes braising time)
Active 60 mins
Makes 6 servings
I often make these hearty, flavorful sandwiches when friends and family come to help out on the ranch. I can prepare most of this meal ahead of time—the meat and coleslaw can be made the day before I need to serve them (see Cook’s Note)—and the sandwiches are big and meaty enough to fill everyone up on a day full of hard work. (They’re also a favorite of Austin’s, because he loves sandwiches so much that he thinks of them as his favorite food group.) This recipe feeds six, but I usually double it to serve a crowd.
TIP: When you’re cooking brisket, make sure to leave all of the fat on the meat; it will melt off as it cooks and will add a lot of flavor to the finished dish. You can cook the brisket and assemble the slaw (without the dressing) a day ahead of time. When it’s time to eat, reheat the meat in the oven and dress the slaw.