Bbq Beef Brisket Sandwiches Food

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.

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.

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.

SMOKED BARBECUE BEEF BRISKET SANDWICHES

Steps:

• Trim any excess fat and cut the brisket in half width-wise.
• Combine the paprika, chili powder, cumin, cayenne, garlic powder, black pepper, and salt in a small bowl. Stir together and then rub the spices all over the entire brisket.
• Place one half of the brisket on a sheet of foil. Sprinkle half of the liquid smoke over it, making sure to get both sides. Wrap tightly and place into the slow cooker. Repeat with the second half.
• Cook the brisket on low for 8 to 10 hours or until fork tender.
• To assemble the sandwiches. Start by spreading mayo on the bottom bun, add a layer of meat, a slice of smoked gouda, barbecue sauce and fried onions. Add the top half the bun and enjoyl

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 SANDWICH WITH WATERCRESS SALAD WITH SHAVED FENNEL AND GRAPEFRUIT

Steps:

• For the salad:
• Put the watercress, grapefruit and fennel into a large bowl and season with salt and pepper, to taste. Add the lemon juice and the olive oil and toss to combine.
• For the brisket:
• In a small saute pan, add the BBQ sauce and brisket, and cook over medium heat until beef is hot and cooked through. Top the brisket with 3 slices of Cheddar and toss together until combined. Season with salt and pepper, to taste.
• Put the brisket on the toasted brioche bun and serve with the watercress salad.

CROCK POT BRISKET SANDWICH RECIPE

Steps:

• In a small bowl, mix the brown sugar, paprika, salt, and all spices together. Rub the spice blend over the entire surface of the brisket.
• Set out a large 6-8 quart slow cooker. Place the brisket in the slow cooker, cover, and set on high for 6-7 hours, or on low for 11-13 hours.
• Once the brisket is fork-tender (shreddable) place it on a cutting board and slice it into thin strips, against the grain. Then chop the brisket strips into fine pieces.
• Move the chopped beef brisket back into the slow cooker. Add the spicy bbq sauce to the slow cooker, and stir the chopped beef, juices, and bbq sauce together.
• Cover and slow cook until ready to serve. *Give it at least 30 minutes, but the longer the beef cooks in the sauce the better.
• When ready to serve, scoop the chopped beef onto the buns and top with pickles.

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!

SMOKED BRISKET GRILLED CHEESE SANDWICHES

Steps:

• Heat a large skillet over medium-low heat and butter the top side of each slice of bread.
• Season butter-side of bread with Italian seasoning and garlic powder.
• Lay a slice of bread butter-side down and top with 1/4 cup of each cheese, 1/2 cup beef brisket, and 1 tbsp. barbecue sauce. Lay another slice of bread butter-side up on top and place onto the hot skillet.
• Let cook for 3-4 minutes on each side and repeat with remaining ingredients.

SWEET AND SMOKY BBQ BRISKET SANDWICHES

Steps:

• Trim fat on brisket to 1/4 inch.
• Rub brisket evenly on both sides with Sweet & Smoky Rub.
• Cover with plastic wrap.
• Let stand at room temperature for one hour.
• Prepare grill for indirect medium-low heat (275 to 300 degrees Fahrenheit).
• Preheat grill by turning all burners to high with lid closed.
• Turn off burner(s) on one side of the grill.
• Turn burner on the other side to medium-high.
• Carefully place foil pan under grates on unlit side of grill to catch drippings.
• Place beef, fat-side up on unlit side of grill.
• Close lid.
• Grill six to seven hours or until internal temperature of thickest part of beef is 175 to 180 degrees.
• Gently move and turn brisket every two to three hours.
• Meanwhile, mix mayonnaise, RedHot Sauce, sugar, Seasoned Salt and pepper in large bowl.
• Add coleslaw mix.
• Toss to coat well.
• Cover and refrigerate until ready to serve.
• Carefully remove brisket from grill and wrap in foil.
• Return beef to grill, placing it back on unlit side.
• Cook 30 to 60 minutes longer or until internal temperature reaches 190 degrees.
• Remove from grill.
• Let stand 15 to 20 minutes.
• Slice brisket.
• Serve brisket on toasted rolls.
• Top with slaw and Bar-B-Q Sauce.

BBQ BRISKET SANDWICHES

Steps:

• Prepare Brisket according to directions. Shred or slice as desired.
• Meanwhile, add Coleslaw ingredients to a large bowl and mix until well combined. Taste and add additional sugar, vinegar, salt to taste.
• When ready to serve, lay bottom of buns in a single layer on a baking sheet. Top with sliced cheese and broil until melted, approximately, 1-2 minutes.
• Top cheesy buns with desired amount of brisket followed by coleslaw and any desired toppings.

BBQ BEEF BRISKET SANDWICH RECIPE

Steps:

• Season the brisket, wrap tightly in foil and cook on a very low heat in the oven for 4-6 hours until the meat just falls apart. Shred the meat and set aside.
• Mix the carrot and red cabbage with the yogurt, lemon juice and poppy seeds.
• Add the tomato sauce, vinegar, sugar and tabasco to a pan and cook over a medium heat until the BBQ sauce thickens.
• Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4.
• Assemble your roll by spreading BBQ sauce over both rolls, then the brisket, followed by more BBQ sauce, the cheese and finally the coleslaw.
• Place on a baking tray and cook in the oven for 5 minutes until the cheese has melted and the sandwich is warm but not hot.

LEFTOVER SMOKED BEEF BRISKET SANDWICHES

Steps:

• Preheat the broiler on high. Line a broiler-safe baking sheet with foil; set aside.
• Carve the brisket into slices, chopped into chunks, or shredded.
• Transfer the brisket to a non-stick skillet over medium-low heat. Warm through.
• Meanwhile, cut open a sub roll and lay the roll open on the prepared baking sheet. First, top both cut sides with shredded cheese. Place the brisket on the bottom of the cheese-coated roll. Then top the brisket with cheese and drizzle it with a little bit of barbecue sauce.
• Place the sandwich under the broiler. Broil until the cheese has melted and turns golden brown; about 5-10 minutes.
• Remove the sandwich from the oven. Top with any additional toppings you prefer.
• Serve with extra dipping sauce on the side a bunch of napkins and chow down!

CROCK POT BEEF BRISKET SANDWICHES

Steps:

• Put beef brisket in crock pot.
• Top with your favorite BBQ sauce. Just enough to cover the meat.
• Place onion slices and diced garlic on top of meat.
• Cook on low for 8 hours. When done, use a fork to shred the meat. (Poke the meat and then pull down with the fork) Once shaved it will mix with the BBQ sauce nicely.
• Serve on a fresh bun of choice and top with either a thick Cheddar or American cheese slice. Another alternative could be melted Velveeta. Make sure each sandwich has a little bit of the onion slices in there, it really adds to the flavor and texture.
• I usually serve this with a little side salad for a quick dinner.

SMOKY SLOW-COOKER BBQ BRISKET SANDWICHES

Steps:

• Trim fat from brisket. Cut brisket to fit into a 3-1/2- or 4-quart slow cooker (see Tip). Place onion in the slow cooker. In a small bowl, combine chili powder, garlic powder, celery seeds, and pepper. Sprinkle chili powder mixture evenly over meat; rub in with your fingers. Place meat in the slow cooker over onion.
• In a medium bowl, combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke, if using, and dry mustard. Pour over brisket in cooker.
• Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
• Remove brisket from cooker to a cutting board. Remove onion from cooker with a slotted spoon to a small bowl, reserving cooking juices. Skim fat off cooking juices; measure 3/4 cup of the cooking juices. For sauce: In a small saucepan, stir the cold water into flour; add the 3/4 cup cooking juices. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
• Thinly slice brisket across the grain. Place about 3 ounces cooked meat atop each bun bottom. Top with onions and drizzle each with about 1-1/2 tablespoons sauce to serve.

CHOPPED BEEF SANDWICHES

Steps:

• Microwave the leftover brisket in a microwave-safe bowl or container, covered by a damp paper towel until warmed to your liking.
• Transfer the brisket to a work surface and chop into small bits and pieces. You should have about 3 1/2 cups of chopped brisket. Add it to a small mixing bowl, along with the BBQ sauce and stir to coat.
• Serve on a hamburger bun and top with desired toppings.