Smokey Beef Brisket Sandwich - Ontario Beef
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon
Smokey Beef Brisket Sandwich

Smokey Beef Brisket Sandwich

  • Author: Recipe and image courtesy of
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 1x


Low and slow is the best way to tenderize this cut of meat. Take a peek to make sure there is plenty of liquid in the roaster all the way through cooking.



4 lb (2 kg) Ontario beef brisket
1 tsp (5 mL) steak spice
2 tbsp (30 mL) canola oil, divided
6 slices Ontario side bacon, chopped
1 onion, chopped
4 cloves garlic, chopped
1 cup (250 mL) beer, such as amber ale
1 cup (250 mL) barbecue sauce
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) apple cider vinegar
8 soft rolls, such as Kaiser buns
8 slices cooked Ontario bacon
1½ cups (375 mL) prepared coleslaw


Season the brisket all over with steak spice. Heat the 1 tbsp (15 mL) oil in a large skillet set over high heat. Cook for 3 to 4 minutes per side or until well-browned. Transfer brisket to a roasting pan.

Reduce heat to medium. Cook bacon, onions and garlic for 5 to 8 minutes or until softened. Add to roasting pan along with beer, barbecue sauce, brown sugar, vinegar, and 1 cup (250 mL) water.

Roast, covered, in 325°F (160 °C) oven for 3 1/2 to 4 hours or until brisket is fork tender. Check brisket in last hour of cooking to ensure there is liquid in the bottom. Add 1 cup (250 mL) of water, if needed. (There should always be at least 1-inch/2.5 cm of liquid in the bottom of the roasting pan)

Remove brisket and let rest. Strain and remove fat from sauce. Simmer sauce for 10 to 20 minutes to reduce.

Slice brisket against the grain. Layer in brisket, sauce, bacon and some coleslaw between rolls. Serve with additional coleslaw.


Cook’s Notes: For easy slicing, make a day ahead and refrigerate brisket covered. Remove any hardened fat and slice against the grain. Rewarm brisket at 325°F (160 °C) for about 30 minutes or until warmed through.

If ordering brisket from your butcher, ask for the double portion of the beef brisket. Though it is less lean it is juicier when cooked.