Bush’s® BBQ Beef Brisket Sandwich | Giant National Capital Barbecue Battle

Bush’s® BBQ Beef Brisket Sandwich


For Brisket:

  • 1 can (16 oz) Bush’s® Barbecue Baked Beans
  • 1 Tbsp celery salt
  • 1 tsp garlic salt
  • 1 tsp onion salt
  • 2 tsp chili flakes
  • 3 Tbsp Worcestershire sauce
  • 4 lbs beef brisket
  • 4 Tbsp BBQ sauce
  • Brioche buns

For Coleslaw:

  • 1 cup each, green and red cabbage, thinly sliced
  • 1 green apple, julienned
  • 1 cup cilantro, roughly chopped
  • 1 red onion, diced
  • Juice of one lemon


  1. HEAT

    Preheat oven to 300°F.


    Mix the celery salt, garlic and onion salt. Add the chili flakes and Worcestershire sauce. Rub the mixture all over the brisket in a deep cast iron pot with tight-fitting lid. Add ½ cup water or chicken stock.

  3. COOK

    Cook for 2.5 hours until slightly tender.


    Meanwhile combine cabbage, apples, red onion, cilantro and juice of 1 lemon. Gently massage, cover and refrigerate.

  5. SAUCE

    Remove brisket from oven and cover in BBQ sauce. Increase oven temperature to 375 degrees and return the brisket to heat, uncovered, for 30 more minutes. Allow to cool for 20 minutes before slicing.

  6. HEAT

    Heat the Bush’s® Barbecue Baked Beans in a small pot, until piping hot.


    Slice buns and toast on a grill pan. Add sliced brisket to bun, top with coleslaw and pickle, serve with Baked Beans.