BBQ BEEF BRISKET SANDWICH RECIPES
BARBECUE BEEF BRISKET SANDWICHES RECIPE: HOW TO MAKE IT
The secret to a good barbecued beef sandwich is in the sauce. I learned that when a relative gave me her recipe after we enjoyed this delicious meal at her home. My family requests these sandwiches often.
Provided by Taste of Home
Categories Lunch
Total Time 04 hours 50 minutes
Prep Time 20 minutes
Cook Time 04 hours 30 minutes
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- Place brisket in a Dutch oven. Combine the next 10 ingredients; pour over brisket. Add water; bring to a boil. Reduce heat; cover and simmer for 4-1/2 to 5 hours or until meat is tender. , Remove brisket and discard cooking juices. Shred meat; return to Dutch oven. Add barbecue sauce and cook until heated through, stirring frequently. Serve on hamburger buns.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
BARBECUE BRISKET SANDWICHES RECIPE | MYRECIPES
Beef brisket is tender and flavorful when prepared in a pressure cooker. Whip up the zesty barbecue sauce, and you have the makings for hearty sandwiches to serve at your next gathering.
Provided by Karen A. Levin
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in a 6-quart pressure cooker. Bring to a boil; reduce heat, and simmer 5 minutes. Remove 1/2 cup of chili sauce mixture from pressure cooker.
- Trim fat from brisket. Cut brisket in half crosswise. Rub the brisket with pepper and garlic. Place in pressure cooker. Spoon 1/2 cup chili sauce mixture over brisket. Close lid securely; bring to high pressure over high heat (about 5 minutes). Adjust the heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid. Remove brisket from pressure cooker, and set aside. Add the brown sugar to chili sauce mixture in pressure cooker; bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring frequently. Shred the brisket using 2 forks. Return meat to sauce in pressure cooker; cook until thoroughly heated. Spoon 1 cup meat with sauce over bottom of each roll, and cover with tops of rolls.
Nutrition Facts : Calories 494 calories, CarbohydrateContent 54.2 g, CholesterolContent 79 mg, FatContent 15.2 g, FiberContent 0.9 g, ProteinContent 33.2 g, SaturatedFatContent 4 g, SodiumContent 886 mg
More about "bbq beef brisket sandwich recipes"
BARBECUE BRISKET SANDWICHES RECIPE | MYRECIPES
Beef brisket is tender and flavorful when prepared in a pressure cooker. Whip up the zesty barbecue sauce, and you have the makings for hearty sandwiches to serve at your next gathering.
From myrecipes.com
Reviews 5
Calories 494 calories per serving
From myrecipes.com
Reviews 5
Calories 494 calories per serving
- Trim fat from brisket. Cut brisket in half crosswise. Rub the brisket with pepper and garlic. Place in pressure cooker. Spoon 1/2 cup chili sauce mixture over brisket. Close lid securely; bring to high pressure over high heat (about 5 minutes). Adjust the heat to medium or level needed to maintain high pressure; cook 1 hour. Remove from heat; place pressure cooker under cold running water. Remove lid. Remove brisket from pressure cooker, and set aside. Add the brown sugar to chili sauce mixture in pressure cooker; bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring frequently. Shred the brisket using 2 forks. Return meat to sauce in pressure cooker; cook until thoroughly heated. Spoon 1 cup meat with sauce over bottom of each roll, and cover with tops of rolls.
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BRISKET SANDWICH RECIPE | SOUTHERN LIVING
A smoked brisket sandwich—complete with white bread, Texas BBQ Sauce, and dill pickle chips—is a true Southern delicacy. It takes time but with the right technique and a little practice you can make perfectly tender smoked brisket on your home grill—no fancy smoker needed. There are a few tricks of the trade that you’ll need to pay particular attention to within our recipe, starting with the pan of water we call for placing in the smoker. This helps the meat retain moisture and avoid drying out over the long cooking process. During the final two hours of cooking, the brisket will need to be flipped, which is easy enough—unless the grill temperature begins to drop. In that case, you’ll need to replace the coals. To do so, heat fresh briquettes in a chimney starter. Remove the brisket and top grate from the grill, along with the wood chips and briquettes, and replace with the fresh hot charcoal. Just be sure to do this quickly to avoid a meat temperature drop.
From southernliving.com
Total Time 115 minutes
From southernliving.com
Total Time 115 minutes
- Unwrap brisket; slice across the grain. Divide meat evenly among 8 bread slices; top with Texas BBQ Sauce, onion, pickles, and remaining bread slices.
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SMOKEHOUSE BRISKET SANDWICH RECIPE | FOOD NETWORK
From foodnetwork.com
Total Time 5 hours 5 minutes
Total Time 5 hours 5 minutes
- To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.
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PULLED BRISKET SANDWICHES RECIPE: HOW TO MAKE IT
Don't let the number of ingredients in this recipe scare you; I'll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. —Jane Guilbeau, New Orleans, Louisiana
From tasteofhome.com
Reviews 4.7
Total Time 08 hours 25 minutes
Category Lunch
Calories 405 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 08 hours 25 minutes
Category Lunch
Calories 405 calories per serving
- Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with 2 forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.
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