Barbecued Dill-Marinated Roast Beef Sandwiches

Don’t let anything go to waste with this unique recipe idea! Make your marinade from the pickle juice and serve up these deli-style beef sandwiches with the crunchy pickles themselves. Put your mortar and pestle to good use to crush the spices, or simply place in a sealable bag and crush with the bottom of a heavy skillet. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as barbecue and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 6 Servings Prep. Time 10 min Marinating Time 240 min Cooking Time 300 min Total Time 550 min


Here are the following ingredients:

  • 3 lb (1.5 kg) Beef Brisket Pot Roast, Flat/First Cut section
  • 1 jar (1 L) garlic dill pickles
  • ¼ cup (60 mL) bold deli mustard
  • 2 tbsp (30 mL) pickling spice mix, coarsely crushed
  • ½ cup (125 mL) EACH sliced onion and packed brown sugar
  • Soft Kaiser rolls

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Drain pickles pouring juice into large sealable freezer bag (about 2 cups/500 mL); set 6 pickles aside, returning remaining to jar for another use. Add mustard, pickling spice, onion and brown sugar to pickle juice in bag. Pierce roast all over with fork and add to bag, turning to coat; seal and refrigerate for 4 hours or up to 12 hours.

  2. Fill drip pan with ½ inch (1 cm) water and place under grill (off to one side). Preheat barbecue to 250ºF.

  3. Remove roast from marinade, and set aside. Strain marinade into a saucepan; bring to boil over medium heat and cook until slightly thickened. Separate out ¾ cup (175 mL) to serve as a sauce with the cooked beef and use the remainder to baste the meat.

  4. Insert oven-safe meat thermometer into centre of roast. Place roast, fat-side-up, on grill over drip pan; turn off burner under drip pan, close lid and cook at constant temperature, turning every 2 hours and basting with marinade occasionally, for 5 to 6 hours until fork tender when tested with a barbecue fork or skewer, and thermometer reads between 180°F (82°C) to 200°F (100°C).

  5. Transfer roast to cutting board, cover with foil and let rest for 15 minutes. Slice reserve pickles Carve brisket across the grain into thin slices and arrange on a platter with reserved sauce and pickles and Kaiser rolls to make sandwiches.