BRISKET SANDWICHES RECIPES RECIPES

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BBQ BEEF BRISKET SANDWICHES RECIPE | ALLRECIPES



BBQ Beef Brisket Sandwiches Recipe | Allrecipes image

Slow-cooked seasoned brisket shredded and prepared for tantalizing barbeque sandwiches. Enjoy on your favorite bread.

Provided by Gary

Categories     Everyday Cooking

Total Time 9 hours 20 minutes

Prep Time 15 minutes

Cook Time 9 hours 5 minutes

Yield 8 sandwiches

Number Of Ingredients 9

2 teaspoons celery salt
2 teaspoons ground black pepper
1?½ teaspoons salt
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons Worcestershire sauce
3 pounds beef brisket
1 cup Russian dressing
1 cup hickory-flavored barbeque sauce

Steps:

  • Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
  • Cook on Low until beef is tender, about 8 hours.
  • Transfer beef to a cutting board; shred into small pieces using 2 forks.
  • Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
  • Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

Nutrition Facts : Calories 452 calories, CarbohydrateContent 22 g, CholesterolContent 69.9 mg, FatContent 31.6 g, FiberContent 0.8 g, ProteinContent 18.1 g, SaturatedFatContent 10.5 g, SodiumContent 2011.2 mg, SugarContent 16.3 g

BRISKET SANDWICH RECIPE | SOUTHERN LIVING



Brisket Sandwich Recipe | Southern Living image

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.

Provided by Ali Ramee

Total Time 115 minutes

Yield Serves 8 (serving size: 1 sandwich)

Number Of Ingredients 8

1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1 (4- to 4 1/2-lb.) beef brisket (3-in. thick), trimmed
1/4 cup Louisiana-style hot sauce (such as Texas Pete)
16 large white bread slices (1/2-in. thick)
2 cups Texas BBQ Sauce
1 small white onion, thinly sliced (1 cup)
1 cup dill pickle chips

Steps:

  • Soak 1 cup hickory wood chips in water for 1 hour. Meanwhile, stir together salt and pepper in a small bowl. Pat brisket dry with paper towels; brush all over with hot sauce, and sprinkle with salt mixture. Place on a wire rack; let stand until wood chips finish soaking.
  • Open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them onto the bottom grate of the grill, and then push to 1 side of the grill. Scatter soaked wood chips over the hot coals. Place an aluminum tray filled with 2 cups water next to pile of wood chips and coals. Coat top grate with oil; place on grill. Adjust vents as needed to maintain an internal temperature of 230°F to 240°F.
  • Place brisket, fat side facing up (if there is a thicker portion of brisket, face it towards the coals), on grates over the side without the coals. Smoke, covered, until a thermometer inserted in thickest portion of meat registers 190°F, 8 to 9 hours, flipping brisket once during final 2 hours cook time and replacing coals if grill temperature begins to drop.
  • Remove brisket from grill; immediately wrap in a layer of parchment paper followed by a tight layer of aluminum foil. Let stand 1 hour.
  • 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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This is a very easy way to make brisket sandwiches-very flavorful! The leftover brisket(if there is any!) makes a wonderful filling for beef enchiladas too! Originally from a recipe from a Williams Sonoma catalog.Prep time does not include standing or refrigeration of beef.
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Total Time 8 hours 20 minutes
Calories 452.6 per serving
  • Top with barbeque sauce and enjoy!
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Reviews 4.5
Total Time 8 hours 20 minutes
Calories 1215.5 per serving
  • (This is also great rolled up in tortillas.).
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  • Thinly slice the brisket against the grain. Spread the buns with mayonnaise, top with the brisket, cilantro and pickled vegetables and serve.
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