The Easiest BBQ Brisket Sandwich (Gluten-Free)

This Gluten-Free BBQ Brisket Sandwich is incredibly easy to make and the perfect recipe for summer! It's made with shredded brisket, homemade coleslaw and Bread SRSLY's gum-free, rice-free sourdough pullman loaf. 

You can pressure cook the brisket and keep it in the fridge to have on hand, but feel free to slow cook it or smoke it if you don't have a pressure cooker— you will definitely have leftovers!

What is Brisket & How to Prepare It

Brisket is the lower chest/breast of the cow. When we think of brisket, we think of a tender, juicy meat that has a soft bite. But actually, it's a tougher cut of beef - made from the lower chest of a cow. It's typically cooked long and slow so that it becomes tender. 

If our brisket were pan-cooked, it would be pretty fibrous and dry. However, if you're trying to have a quicker prep time, the pressure cooker is a great way to cook brisket. 

Recommended Gluten-Free Sandwich Breads

A great brisket sandwich has much to do with the bread you're using. If you're gluten-free, finding a bread that can hold juicy meat with heavy toppings can be difficult. A bread that falls apart into crumbs the moment you take a bite ruins the experience of having a wonderful brisket!

We recommend using Bread SRSLY's Gluten-Free Sourdough Pullman Loaf. When toasted lightly, it's a sturdy yet soft bread that will hold just about any sandwich topping. With a pullman loaf, you can slice however thick or thin you like. We recommend about 1/2 inch thick slices. 

Bread SRSLY's Pullman Loaf is the perfect gluten-free bread for this recipe because it creates large sandwich slices. This tangy, delightfully flavorful, and squishy sourdough is the best option for your GF BBQ Brisket Sandwich.

What Makes This Recipe So Easy

There are no complicated ingredients in this recipe. All you need for the brisket is the beef, bone broth, and your favorite barbecue sauce. 

For the coleslaw, you'll simply need some mayo, mustard, lime, and two seasonings. No long list of seasonings here! 

We're using the pressure cooker for this recipe, which allows you to dump all ingredients in one bowl, set it, and forget it. Pressure cookers are great when you don't want much work during the cooking process. 

 

Total time: About 2 hours (20 minutes active prep)

Yields: 4 servings 

Recipe and photos by Fiona Riddle // @feelgoodwithfi

Gluten-Free, Dairy-Free, Gum-Free, Rice-Free

NUTRITION INFORMATION

For 1/2 cup brisket and 1/4 cup coleslaw

Calories: ~450 kcal
Protein: ~27 g
Carbohydrates: ~49 g
Fat: ~16 g
Sugar: ~7–8 g
Fiber: ~6–7 g

INGREDIENTS

For the brisket:

  • 3 lbs beef brisket
  • 4 cups bone broth (or enough to cover the beef)
  • 1 tbsp salt
  • 1 cup barbecue sauce of your choice (we like this one from Stubb's because it is gluten-free!)

For the coleslaw:

  • 2 tbsp mayo
  • 2 tbsp lime juice
  • 1/2 tsp celery seeds
  • 1 tsp whole grain mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp salt (plus more to taste)
  • 2 cups shredded cabbage mix 

For the sandwiches:

DIRECTIONS

  1. Add the brisket to a pressure cooker with the broth and salt and cook for about 1 hour and 45 minutes.
  2. Once the brisket is fully cooked, release the pressure and transfer the meat to a bowl. Shred the meat and mix in the barbecue sauce.
  3. Add all of the coleslaw ingredients (except the cabbage) to a mixing bowl and mix well to combine. Add the cabbage and toss to fully combine. Let sit for at least 15 minutes to soak up the flavors.
  4. To assemble the sandwiches, toast the bread first (toasting on a bagel setting works best). Then add the coleslaw to your slices and top with the shredded brisket.
  5. Add an extra drizzle of barbecue sauce to your sandwich, cut in half and enjoy!
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