BBQ Brisket Sandwiches with Chipolte Mayo

These BBQ Brisket Sandwiches will have juice dripping down your chin, but you won't mind. Using your pressure cooker to get the flavorful brisket tender works like a charm.

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The brisket will be in the cooker for an hour, but that’s much quicker than if you were to do this in the oven or on the stovetop. Remember that letting the pressure drop naturally will take a little time as well, so plan for 15 extra minutes there. If you can’t find chipotle pepper seasoning, try your favorite chili powder instead or if you have dried chipotle peppers, you can always grind them up in the blender and make your own seasoning. Oh, and don’t forget some napkins!

Three BBQ Brisket Sandwiches on a white platter.

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BBQ Brisket Sandwiches with Chipolte Mayo

  • Prep Time: 10 m
  • Cook Time: 1 h
  • Natural Release: 15 m
  • Total Time: 1 h 25 m
  • Servings:


  • 3 pound beef brisket
  • 1 tablespoon smoked paprika
  • 2 teaspoon salt
  • 1 teaspoon chipotle pepper seasoning
  • 1 teaspoon freshly ground black pepper
  • 2 onions sliced
  • 1 cup chili sauce
  • 1 cup ketchup
  • 1 cup beef stock
  • 2 tablespoons Worcestershire sauce
  • ½ cup brown sugar
  • ½ cup apple cider vinegar
Chipolte Mayo
  • ½ cup mayonnaise
  • 1 teaspoon chipotle pepper seasoning
  • 1 tablespoon Worcestershire sauce
  • 4 ounces provolone cheese sliced
  • 4 long hoagie rolls toasted


  1. Combine the smoked paprika, salt, chipotle pepper seasoning and freshly ground black pepper in a small bowl. Rub the spice mixture on all sides of the brisket.
  2. Pre-heat the pressure cooker using the BROWN setting. Sear both sides of the brisket until nicely browned. Remove the brisket from the cooker and set it aside. Add the onions and cook for 2 minutes.
  3. Combine the chili sauce, ketchup, beef stock, Worcestershire sauce, brown sugar and apple cider vinegar in another bowl and set it aside. Return the browned brisket to the pressure cooker, tucking it into the onions. Pour the sauce mixture on top. Cover and lock the lid in place.
  4. Pressure cook on HIGH for 65 minutes.
  5. Let the pressure drop NATURALLY and carefully remove lid. Transfer the meat to a cutting board and let rest for 10 minutes.
  6. While the meat rests, skim the grease off the top of the liquid in the cooker. Return the cooker to the BROWN setting and bring the liquid to a simmer to reduce and thicken.
  7. Make the chipotle mayo by combining the mayonnaise, chipotle pepper seasoning and Worcestershire sauce in a small bowl.
  8. Thinly slice the brisket against the grain. Spread a little of the chipotle mayo inside the toasted hoagie rolls. Place a slice or two of provolone cheese on the rolls and top with warm slices of brisket. Finish with some of the onions and sauce over the top.
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Comments (2)Post a Reply

  1. What type of brisket should you use in this recipe? Last time I tried to cook brisket it was tough

    1. Hi Lauren. When buying brisket, you may have a choice or not, depending on your grocer or butcher. If you do have a choice, you can choose between flat cut and point cut. The flat cut is leaner and easier to slice. The point cut is fattier, tends to be more tender and shreds better than it slices. If you’re looking for super tender, go with point cut. Most important, however, is to make sure you let the pressure cooker release pressure naturally. Just turn the cooker off and let it sit until the pressure has dropped. This can take 15 minutes or so, so plan accordingly, but it is the most important step to ensure tenderness.

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