Shredded Barbecued Beef Sandwiches

Course : BBQ
Serves: 4
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6 pounds beef brisket
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
10 pieces French rolls -- (old fashion)
1/4 cup dark brown sugar
1/2 cup malt vinegar
1 cup ketchup
2 tablespoons minced garlic
1/2 cup Vidalia onions -- chopped
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons Worcestershire sauce
2 tablespoons vegetable oil
1/2 teaspoon liquid smoke

Preparation / Directions:

Preheat oven to 350F. Place brisket in a roasting pan and brush with liquid smoke. Combine the salt and spices in a small bowl, mix well. Apply this on the brisket with a brush. Cover the roasting pan and bake until the brisket is fork tender, about 3 hours. Remove the pan from the oven and use two forks to pull the meat apart, shredding if coarsely. For each sandwich, halve a roll. Spoon 2 tablespoons heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on each roll. Pour 2 or 3 tablespoons sauce over the meat and cover with the top half of the roll. Serve with additional Barbecue Sauce on the side. Barbecue Sauce: Heat the oil in a medium sized pan. Add the onion, garlic, cumin and cayenne and sauté at 400F for 5 minutes or until the onions are light brown. Stir in the remaining ingredients and simmer, stirring, until slightly thickened, about 10 minutes. Makes 2 cups.

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