Texas Style Bbq Beef Brisket Sandwiches Recipes

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.

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.

TEXAS OVEN-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

TEXAS TOAST BRISKET CHEESY EGG SANDWICH

Steps:

• For the brisket: Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.
• For the Texas toast: Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary.
• For the cheesy eggs: Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking.
• Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.

AMERICAN KITCHEN CLASSIC TEXAS STYLE SMOKED BRISKET BBQ

Steps:

• Thoroughly combine all dry rub ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer.
• Allow brisket to come to room temperature, and then arrange in a smoker. Put the brisket on the grill fat side up.
• You want a good steady low fire with a temperature between 200/225 degrees F at the meat level with cooking time at about 1 1/2 to 2 hours per pound. There is a ratio to the smoking - total cooking time = smoking time + last eight hours wrapped double in heavy-duty aluminum foil over a smokeless fire.
• Remove wrapped brisket from smoker and let stand for at least 15 minutes before opening and slicing. If necessary, you can throw this in an ice chest immediately after coming off the grill and it will stay "Hot" for several hours. Slice diagonally across the grain and trim off fat. Serve with American Kitchen Classic Texas Style BBQ Sauce - recipe #482550.

TEXAS-STYLE BEEF BRISKET

Steps:

• In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

TEXAS BARBECUE BRISKET

Steps:

• To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
• Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
• In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
• To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

EASY TEXAS BBQ BRISKET

Steps:

• In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.

BARBECUED TEXAS BEEF BRISKET

Steps:

• Make dry rub:
• Mix first 5 ingredients in small bowl to blend.
• Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight.
• Make mop:
• Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.
• Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.
• Place brisket, fat side up, on rack in smoker. Cover; cook until tender when pierced with fork and meat thermometer inserted into center registers 185°F., about 10 hours (turn brisket over for last 30 minutes). Every 1 1/2 to 2 hours, add enough charcoal to maintain single layer and to maintain 200°F. to 225°F. temperature; add 1/2 cup drained wood chips. Brush brisket with chilled mop in pan each time smoker is opened. Transfer brisket to platter; let stand 15 minutes. (Can be made 1 day ahead. Cool 1 hour. Wrap in foil; chill. Before continuing, rewarm brisket, still wrapped, in 350°F. oven about 45 minutes.) Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired.
• Thinly slice brisket across grain. Serve, passing sauce separately.

BEST BBQ RUB IN TEXAS

Steps:

• In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.

TEXAS-STYLE BARBECUED BEEF BRISKET

Steps:

• Lightly grease a 6 quart slow cooker, add onion and garlic. Stir together chili powder and next 5 ingredients. Rub over brisket and place brisket over onion mixture in slow cooker.
• Whisk together beer and chili sauce. Slowly pour mixture around brisket, avoid removing spices from brisket.
• Cover and cook on low for 7 to 8 hours or high 4 to 5 hours. When done uncover and let sit in cooker 20 minutes.
• Remove brisket from slow cooker; cut brisket across the grain into thin slices put on serving plate and spoon pan juices over meat.