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Epicurious
Bon Appétit

Sriracha-Braised Brisket Sandwiches

By Claire Saffitz
Image may contain Burger and Food
Photo by Chelsie Craig, food styling by Anna Billingskog

The key to success in this recipe is time. Don’t try and rush the brisket by turning up the heat—that will only dry it out and make it tougher. Let it go low and slow until the meat is shreddable, and if you’re not sure if it’s ready, let it go a bit longer.

What you’ll need

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