Josh Capon's BBQ Brisket Sliders

The Most Amazing Sandwich

Chef Josh Capon and Dwight Freeney make the perfect Super Bowl snacks.
Servings:Over 8
Difficulty: Easy
Cook Time: min

These sandwiches are a a Super Bowl party favorite.


  • 1 4 to 5 pound beef brisket, trimmed
  • 1/2 cup packed brown sugar
  • 3 tablespoons Worcestershire Sauce
  • 4 cloves garlic, minced
  • 2 tablespoon chili powder
  • 2 tablespoon ground black pepper
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/4 teaspoon nutmeg
  • For the caramelized onions:
  • 4 large red onions, julienned
  • 1/2 cup extra virgin olive oil
  • salt and pepper
  • For the dijonaise:
  • 1 cup mayonnaise
  • 1 cup dijon mustard
  • 2 TBSP red wine vinegar
  • Cooking Directions

    For the brisket:

    Combine everything but the brisket in a bowl. Mix well. Rub over the surface of the brisket and wrap tightly in aluminum foil. Refrigerate overnight. Preheat oven to 300 degrees F. Place brisket in a roasting pan on a roasting rack and poke a couple of holes in the foil on the top. Cook for 4 hours. Remove from foil and let sit for about 10 minutes before carving and serving.

    For the caramelized onions:

    In a large saute pan, cook red onions down with the olive oil on a med heat for aboyt 20 minutes till melted and golden brown. Season with salt and pepper and set aside.

    For the dijonaise:

    Mix together in a mixing bowl.


    On lightly toasted potato rolls or ciabatta bread, spread some of the dijonaise, top with the shaved brisket, onions and cheese. Place in a 350 degree oven till the cheese melts. Serve while hot.

    Recipe courtesy Josh Capon.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    For more information on Dwight's charity, go to

    Recipe Summary

    Main Ingredients: olive oil, brisket, brown sugar, red onions, red wine vinegar, mustard

    Course: Party Platter

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