Brisket Sandwich

Instructions

1. Prepare the rub
   In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create a dry rub for the brisket.
2. Season the brisket
   Pat the brisket dry with paper towels. Rub the spice mixture all over the brisket, pressing it into the meat to adhere. Cover and refrigerate for at least 2 hours or overnight for the best flavor.
3. Slow cook the brisket
   Place the seasoned brisket in a slow cooker. Mix the beef broth and Worcestershire sauce together and pour around (not over) the brisket. Cover and cook on low for 8 hours, or until the meat is very tender and easily shreds with a fork.
4. Shred the meat
   Once cooked, transfer the brisket to a cutting board and let rest for 10 minutes. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Place the shredded meat in a large bowl.
5. Add the sauce
   Pour 1/4 cup of the cooking liquid over the shredded meat. Add the BBQ sauce and toss gently to combine. If the meat seems dry, add more cooking liquid or BBQ sauce to reach your desired consistency.
6. Toast the rolls
   Brush the cut sides of the rolls with melted butter. Place them cut-side down in a skillet over medium heat until lightly toasted, about 2 minutes. Alternatively, place them under a broiler for 1-2 minutes until golden.
7. Assemble the sandwiches
   Pile the shredded brisket onto the bottom half of each toasted roll. Top with a generous portion of coleslaw and additional BBQ sauce if desired. Cover with the top half of the roll and serve immediately.