Olive Wood Smoked Brisket Sandwich with Pineapple Marinated Onions

Tender, flavorful, and impossibly delicious—this Slow Cooked Brisket is seasoned to perfection, topped with tangy Pineapple Marinated Onions, and served on toasted buns with aioli and crisp cabbage. It’s the ultimate crowd-pleaser for any gathering!

Ingredients:

For the Brisket:

• 3 lbs. beef brisket

• 5 Tbsp. All Purpose BBQ Rub & Seasoning

• 1 Tbsp. Olive Amelia Olive Wood Smoked Olive Oil

• 3 Tbsp. Bourbon Barrel Worcestershire Sauce

• Bourbon Barrel BBQ Sauce

For the Pineapple Marinated Onions:

• 2 red onions, thinly sliced

• 1½ c. water

• ¾ c. Olive Amelia Pineapple White Balsamic Vinegar

• ¾ c. Olive Amelia Neapolitan Balsamic Vinegar

For Assembly:

• Toasted buns

• Terrapin Ridge Aioli (your favorite flavor)

• Sliced purple cabbage

• Slow Cooked Brisket

• Pineapple Marinated Onions

• Crumbled cheese (optional)

Instructions:

1. Rub the brisket generously with All Purpose BBQ Rub & Seasoning. Pour 1 cup of water into the bottom of a slow cooker. Place the brisket inside, then drizzle with Olive Wood Smoked Olive Oil and Bourbon Barrel Worcestershire Sauce. Cover and cook on low for 8 hours until tender.

2. Carefully remove the brisket from the slow cooker. Slice or shred, then top with Bourbon Barrel Barbeque Sauce.

3. Place the sliced red onions into a sealable jar. In a saucepan, bring the water, Pineapple White Balsamic, and Neapolitan Balsamic to a boil. Once boiling, remove from heat and let cool for 15 minutes.

4. Pour the vinegar mixture over the onions, ensuring they’re fully submerged. Allow to cool for at least 1 hour before covering and refrigerating.

5. Toast the buns and spread generously with Terrapin Ridge Aioli. Add the brisket, sliced purple cabbage, and a spoonful of Pineapple Marinated Onions. Top with crumbled cheese, if desired.