Oven Braised Brisket Sandwiches With Homemade Barbecue Sauce
and Coleslaw

Instructions:

1. Combine salt, brown sugar, pepper, garlic powder, onion powder, smoked paprika, dried cumin and chili powder in a small bowl. Liberally dust all sides of the brisket. Wrap brisket, fat side up, in heavy duty foil. Refrigerate overnight.
2. 7 hours before mealtime preheat oven to 275°F. Remove brisket from refrigerator, open foil and pour 1 cup of BBQ sauce over brisket.  Reseal the packet and place onto a rimmed sheet pan. Place on the center rack of the oven.  Set timer for 3 hours.  At 3 hours begin checking the temperature of the brisket with a thermometer pierced through the foil. Once the meat reaches 180°F open the foil and continue cooking until the brisket reaches 200°F.  Remove from oven, wrap foil over meat and rest for 1 hour.

Barbecue Sauce:

1. Sauté onion and garlic in oil until translucent. Add the remaining ingredients and simmer gently for 15 minutes until thick.  Remove from heat and allow to cool down. Taste sauce and adjust salt, pepper, chipotle pepper and vinegar to your liking.  Blend until smooth. Put into a container and hold at room temperature.

Coleslaw:

1. Combine mayonnaise, vinegar and spices and whisk to fully blend. Taste for salt, sweet and acid.  Combine with cabbage, carrot, green onions and blend.  Refrigerate until ready to serve.

Buns:

1. Lightly spread butter on bun tops and heals and pan griddle until brown.

Brisket Sandwich:

• 1 toasted bun
• 4 ounces brisket sliced or pulled.
• ½ cup coleslaw
• BBQ sauce