• Make-Ahead
• Staff Favorite

Ingredients

1. 2 tablespoons coarsely ground coriander seeds
2. 2 tablespoons coarsely ground cumin seeds
3. 2 tablespoons coarsely ground mustard seeds
4. 2 tablespoons hot paprika
5. 1 tablespoon ancho chile powder
6. Kosher salt and freshly ground pepper
7. 1 teaspoon ground ginger
8. One 6-pound beef brisket
9. 3 tablespoons extra-virgin olive oil
10. 2 medium onions, chopped (2 cups)
11. 2 tablespoons minced garlic
12. 2 tablespoons apple cider vinegar
13. 2 tablespoons dark brown sugar
14. 2 tablespoons Worcestershire sauce
15. 2 tablespoons soy sauce
16. 4 cups canned peeled tomatoes, seeded and chopped
17. 1 cup hickory wood chips
18. Vegetable oil, for the grill
19. 2 dozen potato rolls
20. Lettuce leaves, sliced tomatoes, and red onions, for serving

Directions

1. Preheat the oven to 300°. In a bowl, combine the coriander, cumin and mustard seeds, paprika, chile powder, 1 tablespoon each of salt and pepper and the ginger. Set the brisket in a large enameled cast-iron casserole and rub the spices all over the meat.
2. Heat the olive oil in a large saucepan. Add the onions and garlic and cook over moderate heat, stirring often, until softened, about 5 minutes. Stir in the vinegar, brown sugar, Worcestershire and soy sauces;  simmer for 5 minutes. Add the tomatoes and bring the sauce to a simmer.
3. Pour the sauce over the brisket. Cover with foil or a tight-fitting lid and bake for 4 hours, turning twice, until very tender and the sauce is thickened. Transfer the brisket to a platter. Pour the sauce into a medium saucepan and let stand for 10 minutes, then skim off the fat.
4. Light a grill. If using charcoal, scatter the hickory chips over the coals. If using a gas grill, place the chips in the smoker box or scatter them over the heat bars. Lightly oil the grate. Grill the brisket covered over a medium-low fire for 45 minutes, turning once, until nicely charred. Transfer to a cutting board.
5. Meanwhile, boil the sauce over moderately high heat until reduced to 4 cups, about 20 minutes. Transfer the sauce to a blender or food processor and puree until smooth, then pour into a bowl. Season with salt and pepper.
6. Thinly slice the brisket across the grain on the diagonal; arrange on the rolls. Top with the lettuce, tomatoes and red onions, drizzle with some of the barbecue sauce and serve.

Make Ahead

The brisket can be refrigerated in its sauce for up to 5 days or frozen for up to 1 month. Bring to room temperature before grilling.

Notes

Barbecued Brisket Sandwiches with Firecracker Sauce Cooking Club Tip: Slicing meat across the grain can make it much more tender and succulent. Brisket is composed of long muscle fibers that run in one direction. If you cut parallel to these fibers (with the grain), the meat will be tough; instead, cut perpendicular to the fibers (across the grain).