Smoky Brisket Hoagies Food

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SLOW-COOKER SMOKY BRISKET HOAGIES



Slow-Cooker Smoky Brisket Hoagies image

Slow-cooked beef sandwiches flavored with barbecue sauce - perfect for dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 12

Number Of Ingredients 7

2 medium onions, sliced
1 medium green bell pepper, coarsely chopped
1 fresh beef brisket (not corned beef), trimmed of fat (4 lb)
3/4 cup hickory smoke-flavored barbecue sauce
3/4 cup chili sauce
2 cloves garlic, minced
12 hoagie buns, split

Steps:

  • In 3 1/2- to 4-quart slow cooker, place onions and bell pepper. Cut beef brisket across grain into 3 large pieces. Place beef on top of vegetables in slow cooker, overlapping pieces to fit if necessary.
  • In small bowl, mix barbecue sauce, chili sauce and garlic until blended. Pour over beef.
  • Cover; cook on Low heat setting 10 to 11 hours.
  • To serve, remove beef from slow cooker; place on cutting board. With 2 forks, pull beef into shreds. Return beef to slow cooker; stir to mix with sauce. With slotted spoon, serve beef in hoagie buns. Garnish as desired.

Nutrition Facts : Calories 535, Carbohydrate 61 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 41 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 1010 mg, Sugar 17 g

SMOKEHOUSE BRISKET SANDWICH



Smokehouse Brisket Sandwich image

Provided by Food Network

Time 5h5m

Yield 1 hoagie

Number Of Ingredients 37

1 small onion, sliced julienne
2 ounces olive or vegetable oil or bacon fat
1 diced fresh jalapeño
10 to 12 ounces chopped or pulled Smokehouse Brisket, recipe follows
1/4 cup Rube's BBQ sauce, recipe follows
2 slices smoked Gouda
1 toasted hoagie roll
1/2 cup mesquite powder
1/2 cup brown sugar
1/3 cup smoked paprika
1/3 cup kosher salt
1/4 cup au jus powder mix
1/4 cup granulated sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
2 tablespoons mustard powder
2 tablespoons onion powder
2 tablespoons ground black pepper
One 8- to 12-pound brisket
1/2 cup liquid hickory smoke
20 ounces dark coffee
1 cup plus 2 tablespoons dark brown sugar
5 ounces molasses
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoons hot sauce
2 quarts ketchup
1/4 cup liquid hickory smoke
2 tablespoons yellow mustard
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
1 teaspoon chili powder
2 teaspoons mustard flour
2 teaspoons ground black pepper

Steps:

  • Cook onions in hot oil until caramelized. Add jalapeño. Add brisket and BBQ sauce, stirring, until incorporated and warm. Gather onions, jalapeños and brisket into a mound, then place Gouda on top and cover until cheese melts. Toast hoagie roll on hot griddle until crisp. Place all of the filling on hoagie roll.
  • For the Smokehouse brisket rub: Combine the mesquite powder, brown sugar, smoked paprika, salt, au jus powder, granulated sugar, chili powder, cumin, garlic powder, mustard powder, onion powder and black pepper in a large bowl until thoroughly incorporated.
  • For the brisket: Preheat oven to 350 degrees F.
  • Trim excess fat from the brisket, leaving a good layer for flavor. Spread a thick layer of rub over entire brisket in a heavy-duty baking pan, and work rub into the layer of fat. Add liquid smoke and 1/2 cup water, then cover tightly with aluminum foil. Braise in oven until tender, about 4 hours.
  • To a large heavy-duty cooking pot over low heat, add, in order and whisking vigorously until incorporated, the coffee, brown sugar, molasses, Worcestershire, vinegar, honey, hot sauce, ketchup, liquid smoke, mustard, garlic powder, onion powder, cayenne, chili powder, mustard flour and black pepper. Continue to cook on low heat, stirring every 5 minutes, for 30 minutes.

SMOKY BRISKET HOAGIES



Smoky Brisket Hoagies image

Make and share this Smoky Brisket Hoagies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 10h20m

Yield 12 serving(s)

Number Of Ingredients 7

2 medium onions, sliced
1 medium green bell pepper, coarsely chopped
4 lbs beef brisket, trimmed of fat
3/4 cup hickoy-smoked flavored barbecue sauce
3/4 cup chili sauce
3 cloves garlic, minced
12 hoagie rolls, split

Steps:

  • Put the onions and green bell pepper in a 4 quart slow cooker.
  • Cut the brisket across the grain into 3 pieces.
  • Put the brisket on top of the vegetables (overlap to fit if needed).
  • Mix together the barbecue sauce, chili sauce, and garlic in a bowl.
  • Pour sauce over the brisket.
  • Cover and cook on LOW for 8-10 hours.
  • Remove brisket from slow cooker to a cutting board.
  • Using 2 forks, shred the beef.
  • Return beef to the slow cooker; stir into the sauce.
  • Using a slotted spoon, spoon the beef onto the hoagie buns.
  • Have lots of napkins handy.

Nutrition Facts : Calories 678.6, Fat 43.5, SaturatedFat 16.8, Cholesterol 111.5, Sodium 634.9, Carbohydrate 36.9, Fiber 2.4, Sugar 2.9, Protein 32.5

SMOKED BRISKET



Smoked brisket image

Fire up the smoker for this flavourful slow-cooked brisket. Serve on a board with charred greens and salsa rossa so everyone can help themselves

Provided by David Carter

Categories     Dinner

Time 13h20m

Number Of Ingredients 13

2.5kg piece beef brisket
1 tsp cumin seeds
½ tsp red chilli flakes
1 tsp black whole peppercorns
1 tsp fennel seeds
1 tsp dried thyme
2 tsp demerara sugar
2 tsp caster sugar
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp mustard powder
1 tsp salt

Steps:

  • Gently toast the cumin, chilli flakes, peppercorns, fennel seeds and thyme in a pan over a low heat until aromatic. Grind to a fine dust with the demerara sugar using a spice blender or pestle and mortar. Tip into a bowl and mix in the remaining rub ingredients.
  • Season the brisket generously with the rub and leave to stand at room temperature for up to an hour. Prepare the smoker for indirect cooking at 120-130C. Once ready, place the seasoned brisket on the smoker, fat-side up. Leave for 10 hrs or until the outside is a dark, mahogany colour. Top up the smoker as needed.
  • Remove the brisket and wrap in butcher paper. Return to the smoker and continue to cook for 2-3 hrs until the meat reaches 93-94C when probed with a thermometer. Allow to rest for 40 mins before slicing and serving with charred greens and salsa rossa.

Nutrition Facts : Calories 696 calories, Fat 50 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 57 grams protein, Sodium 1 milligram of sodium

MEATBALL HOAGIES!!!



Meatball Hoagies!!! image

Make and share this Meatball Hoagies!!! recipe from Food.com.

Provided by chris_tam

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

16 ounces meatballs
1 cup barbecue sauce (may need a little more)
1/2 cup green pepper (1)

Steps:

  • cook meatballs and green peppers in skillet over medium heat until meatballs are browned on both sides. Add barbecue sauce and heat through.
  • Serve on Hoagie rolls or over rice!

STEAK & MUSHROOM HOAGIES



Steak & Mushroom Hoagies image

This is just one of those baked sandwiches that you get a craving for every once in a while. This is good "football watching" food, if you know what I mean!!

Provided by Shae2138

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 box frozen minute steak (a.k.a. Steak-Ums)
1 carton whole mushrooms or 1 carton sliced fresh mushrooms (sliced if you buy whole)
1 large vidalia onion, sliced (or other sweet)
1 green pepper, sliced (optional)
2 tablespoons butter
mozzarella cheese, shredded
seasoning salt (I use Lawry's)
garlic powder
course ground black pepper
hoagie rolls or sub hot dog bun

Steps:

  • Slice frozen meat into long, thin strips.
  • In large, deep skillet, or dutch oven, melt butter.
  • Add sliced onion (and green pepper if using) and cook just until they start to sweat.
  • Add mushrooms and frozen steak strips.
  • Add your seasonings (season salt, garlic powder, black pepper).
  • Keep heat on about medium to medium high (you are going to cook these pretty fast).
  • Stir occasionally to ensure all meat is browning.
  • While meat is browning, open rolls, place on cookie sheet, and"toast" in oven.
  • Cook meat mixture until all meat is brown.
  • (Tip: Just as meat is done, I will"recheck" seasoning, and usually end up having to add a little more) Spread each roll with generous amount of meat mixture and top each sandwich with mozzerella cheese.
  • Return to oven and broil just until cheese starts to brown.
  • Now hurry up and get back to that chair-- half time is almost over!

Nutrition Facts : Calories 66.7, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 42, Carbohydrate 3.8, Fiber 0.5, Sugar 1.6, Protein 0.4

SLOW COOKER ITALIAN SHREDDED BEEF HOAGIES



Slow Cooker Italian Shredded Beef Hoagies image

Make and share this Slow Cooker Italian Shredded Beef Hoagies recipe from Food.com.

Provided by 4-H Mom

Categories     Lunch/Snacks

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs beef boneless arm roast, trimmed of fat
2 medium onions, sliced
14 1/2 ounces Italian-style diced tomatoes, undrained
1/4 cup tomato paste
8 hoagie rolls, toasted
2 cups shredded mozzarella cheese

Steps:

  • In 4 to 5 quart slow cooker, place onions.
  • Place beef on onions.
  • In small bowl mix diced tomatoes and tomato paste, pour over beef.
  • Cover aand cook on Low heat setting 8 hours.
  • Remove beef from cooker, place on cutting board.
  • Use 2 forks to pull beef into shreds.
  • Return beef to cooker.
  • Spoon about 1/2 cup beef mixture onto each bun.
  • Top with 1/4 cup cheese.

Nutrition Facts : Calories 527.4, Fat 18.3, SaturatedFat 7.5, Cholesterol 136.6, Sodium 737.5, Carbohydrate 38.2, Fiber 2.8, Sugar 5.4, Protein 50.3

ITALIAN BEEF HOAGIES



Italian Beef Hoagies image

Make and share this Italian Beef Hoagies recipe from Food.com.

Provided by carolinafan

Categories     Lunch/Snacks

Time 8h10m

Yield 18 serving(s)

Number Of Ingredients 5

1 (4 lb) boneless sirloin tip roast, halved
2 (1 ounce) envelopes Italian salad dressing mix
2 cups water
1 (16 ounce) jar mild pepper rings, undrained
18 hoagie rolls, split

Steps:

  • Place roast in a 5-qt. slow cooker.
  • Combine the salad dressing mix and water; pour over roast.
  • Cover and cook on low for 8 hours or until meat is tender.
  • Remove meat, shred with a fork and return to slow cooker.
  • Add pepper rings; heat through.
  • Spoon 1/2 cup meat mixture onto each bun.

Nutrition Facts : Calories 385.8, Fat 17, SaturatedFat 6.1, Cholesterol 66.5, Sodium 368.8, Carbohydrate 31.2, Fiber 1.7, Sugar 1.6, Protein 25.2

SHREDDED BBQ BEEF HOAGIES



Shredded BBQ Beef Hoagies image

A wonderful make ahead for your next barbecue and so yummy! Serve this very tender and tasty beef on a fresh crusty hoagie roll.

Provided by Marie

Categories     Lunch/Snacks

Time 3h10m

Yield 12-15 serving(s)

Number Of Ingredients 11

3 lbs boneless chuck roast
1 (14 1/2 ounce) can beef broth
1 medium onion, chopped
1 stalk celery, chopped
3/4 cup ketchup
1/4 cup brown sugar
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 cloves minced garlic
3 -5 drops Tabasco sauce

Steps:

  • Place roast in Dutch oven and add broth, onion and celery.
  • Bring to a boil, reduce heat, cover and simmer for about 2 1/2 hours or until meat is tender.
  • Remove roast and cool slightly.
  • Shred meat with two forks.
  • Remove vegetables from cooking liquid and discard, then skim off fat and reserve 1 1/2 cups of cooking liquid.
  • Return the 1 1/2 cups of liquid to Dutch oven, then stir in rest of ingredients.
  • Return shredded beef to pan and bring to a boil.
  • Reduce heat, cover and simmer for 30 minutes.

Nutrition Facts : Calories 333.2, Fat 22.6, SaturatedFat 9, Cholesterol 78.6, Sodium 703.4, Carbohydrate 9.7, Fiber 0.2, Sugar 8.4, Protein 22.2

EASY, SUPER-DELICIOUS, 16-HOUR, SMOKY BRISKET



Easy, Super-Delicious, 16-Hour, Smoky Brisket image

This is a recipe I got from a cousin after having it at a family gathering this summer. Yes, it really cooks for 16 hours! It was brought to the gathering frozen, then thawed and heated in the micro. Some ate it plain, others made wraps with flour tortillas, sour cream, lettuce, purple onion and cheese, etc. I even made a "gravy sandwich" by just soaking some bread in the juices. Really, really great! I haven't made it myself yet, but next time I need a big meat course for a group I'm going to make this for sure! YUM! Number of servings will vary depending on how served, adults vs kids, etc, but it will make 15-20 wraps easily.

Provided by nanpie

Categories     Meat

Time 16h10m

Yield 15 serving(s)

Number Of Ingredients 4

1/4-1/3 cup mesquite liquid smoke
1 (14 ounce) can chicken broth
6 -8 lbs beef brisket, trimmed well
2 -3 tablespoons garlic pepper seasoning

Steps:

  • Preheat oven to 200(yes, 200).
  • Rub garlic pepper into meat on all sides.
  • Place meat in foil-lined roasting pan.
  • Pour in chicken broth and liquid smoke.
  • Close and seal foil over top of meat like an envelope.
  • Cook at 200 for 16 hours.

Nutrition Facts : Calories 570.6, Fat 48.3, SaturatedFat 19.4, Cholesterol 132.4, Sodium 205.2, Carbohydrate 0.1, Sugar 0.1, Protein 31.3

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