Sink your teeth into these bold sandwiches packed with barbeque flavor. Coated in Grill Mates® Sweet & Smoky Rub and grilled low and slow, beef brisket comes off the grill tender and flavorful. Pile it onto buns and top with tangy RedHot coleslaw and Stubb’s® Bar-B-Q Sauce.
15m
PREP TIME
8hr
COOK TIME
564
CALORIES
10
INGREDIENTS
Sink your teeth into these bold sandwiches packed with barbeque flavor. Coated in Grill Mates® Sweet & Smoky Rub and grilled low and slow, beef brisket comes off the grill tender and flavorful. Pile it onto buns and top with tangy RedHot coleslaw and Stubb’s® Bar-B-Q Sauce.
15m
PREP TIME
8hr
COOK TIME
564
CALORIES
10
INGREDIENTS
Ingredients 18 (2 slider) Servings
- 1 (6 to 7 pounds) beef brisket
- 3/4 cup McCormick® Grill Mates® Sweet & Smoky Rub
- 3/4 cup mayonnaise
- 1/4 cup Frank’s® RedHot Original Cayenne Pepper Sauce
- 2 tablespoons sugar
- 1 teaspoon Lawry's® Seasoned Salt
-
1/4
teaspoon
McCormick® Coarse Ground Black Pepper
![substitution]( "substitution")
Substitutions available
- seasoned pepper
- 1 package (14 ounces) coleslaw mix
-
36
Small Kaiser rolls
![substitution]( "substitution")
Substitutions available
- slider rolls
-
Stubb’s Sweet Heat Bar-B-Q Sauce
![substitution]( "substitution")
Substitutions available
- Stubb’s Original Bar-B-Q Sauce
INSTRUCTIONS
- 1 Trim fat on brisket to 1/4 inch. Rub brisket evenly on both sides with Sweet & Smoky Rub. Cover with plastic wrap. Let stand at room temperature 1 hour.
-
2
Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high with lid closed. Turn off burner(s) on one side of the grill. Turn burner on the other side to medium-high. Carefully place foil pan under grates on unlit side of grill to catch drippings. Place beef, fat-side up, on unlit side of grill. Close lid.
Note: To maintain medium-low heat (275°F to 300°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate. - 3 Grill 6 to 7 hours or until internal temperature of thickest part of beef is 175°F to 180°F. Gently move and turn brisket every 2 to 3 hours.
- 4 Meanwhile, mix mayonnaise, RedHot Sauce, sugar, Seasoned Salt and pepper in large bowl. Add coleslaw mix; toss to coat well. Cover and refrigerate until ready to serve.
- 5 Carefully remove brisket from grill and wrap in foil. Return beef to grill, placing it back on unlit side. Cook 30 to 60 minutes longer or until internal temperature reaches 190°F. Remove from grill. Let stand 15 to 20 minutes.
- 6 Slice brisket. Serve brisket on toasted rolls. Top with slaw and Bar-B-Q Sauce.
NUTRITION INFORMATION
(per Serving)
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