Barbecue Beef Brisket Sandwiches Recipes

BBQ BRAISED BRISKET SANDWICHES

Steps:

• In a medium bowl, stir to combine the chile flakes, chili powder, garlic powder, onion powder, paprika, brown sugar and some salt and pepper. Rub the spice mix on the brisket to coat. Place in a large resealable bag or dish and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 325 degrees F and position a rack in the center of the oven.
• Heat the olive oil in a large Dutch oven set over medium heat. Sear the brisket, fat-side down, until caramelized and browned, 6 to 8 minutes, then flip and cook another 5 minutes.
• Pour in the Nancy's Sweet and Tangy BBQ Sauce, Worcestershire and beer. Bring to a simmer, then cover the pot and transfer to the oven. Cook until the brisket is tender and the internal temperature of the thickest part reads 185 degrees F on an instant read thermometer, about 2 hours 30 minutes.
• Place the brisket on a cutting board to rest for 20 minutes, and reserve the cooking sauce. Slice the brisket thinly against the grain, then return the meat to the Dutch oven and coat in the sauce. Pile the meat onto the sandwich rolls, spread some mayo on one side of the roll and then drizzle some extra sauce over the meat to serve.
• In a medium saucepan, heat the butter over medium heat. Add the onions and cook until soft and translucent, 4 to 5 minutes. Stir in the garlic and cook 1 minute, then whisk in the tomato sauce, ketchup, sugar, vinegar, mustard, cayenne and some salt. Bring to a boil, then reduce to a simmer and cook for 45 minutes.

BARBECUE BEEF BRISKET SANDWICHES

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.

BBQ BEEF BRISKET SANDWICHES

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.

BARBECUE-BRAISED BRISKET SANDWICHES

Steps:

• Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
• Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket.
• Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired.
• Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.

TEXAS-STYLE BBQ BEEF BRISKET SANDWICHES

Steps:

• Place meat in slow cooker sprayed with cooking spray, cutting into 2 pieces if necessary to fit; top with yellow onions and barbecue sauce. Cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 5 to 6 hours).
• Remove meat from slow cooker; cut across the grain into thin slices. Return to slow cooker; stir until evenly coated with sauce. Combine coleslaw blend, dressing and green onions.
• Fill rolls with meat mixture and coleslaw just before serving.

ADRIENNE'S OVERNIGHT BARBECUED BEEF SANDWICHES

Steps:

• Combine the onion, brown sugar, pepper, salt, chili powder, paprika, oregano, garlic, ketchup, water, white vinegar, canola oil, Worcestershire sauce, and liquid smoke in a slow cooker; stir. Lay the beef pieces into the sauce. Cook on LOW for 10 hours.
• Remove the beef from the sauce, keeping the sauce in the slow cooker, and shred with two forks. Remove 1/4 cup of the sauce from the slow cooker and pour into a bowl. Whisk the cornstarch into the sauce; stir the mixture back into the slow cooker. Add the shredded beef; stir. Serve hot on the whole-wheat buns.

BARBECUE BEEF SANDWICHES

Steps:

• In a skillet, melt butter over medium-high heat. Cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add all remaining ingredients except buns. Simmer, uncovered, 15 minutes. Serve on buns.

BBQ BEEF BRISKET SANDWICHES WITH COLESLAW

Steps:

• Heat oven 350ºF.
• Cut half the onion into thin slices; place in large bowl. Add cabbage; mix lightly. Mix dressing and 2 Tbsp. barbecue sauce until blended. Add to cabbage mixture; toss to coat. Refrigerate until ready to use.
• Heat oil in large skillet on medium heat. Add meat; cook 5 min. or until evenly browned on both sides, turning after 3 min. Transfer to 13x9-inch baking dish sprayed with cooking spray. Chop remaining onion piece; sprinkle over meat. Mix broth, 1/2 cup of the remaining barbecue sauce and garlic; pour over meat. Cover.
• Bake 2-1/2 to 3 hours or until meat is done (160ºF). Remove from heat. Let stand 10 min. Shred meat; place in large bowl. Add remaining barbecue sauce; toss to coat.
• Fill each roll with 1/2 cup meat mixture and 1/3 cup coleslaw just before serving.

BEEF BRISKET SANDWICHES

Steps:

• Season brisket generously with salt and pepper and coat with beef rub.You may want to use less salt if the rub has salt in it.
• Cover with plastic wrap and let stand at room temperature 1 hour or in refrigerator overnight.I usually prepare it the night before.
• Put onions,garlic,stock, and beer in a slow cooker and add brisket,fat side up.
• Cover and cook on high for 8 hours.
• Transfer brisket to a carving board and cover loosely with aluminum foil.
• Let stand for 30 minutes.
• Slice brisket across the grain and fill rolls with meat.
• Top with barbeque sauce and enjoy!