Sweet Smoky Bbq Beef For Sandwiches Food

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.

SLOW-COOKED BARBECUED BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.

SWEET AND SMOKY BARBEQUE SAUCE

Steps:

• Mix vinegar, brown sugar, molasses, honey, Worcestershire sauce, rum, mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. Bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
• Stir ketchup into sauce and bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.

SHREDDED BBQ BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Top with onion. Combine the next eight ingredients; pour over roast. Cover and cook on low for 8-9 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/3 cup meat mixture on each roll.

BBQ BEEF SANDWICHES

Steps:

• In a large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5-qt. slow cooker. Pour ketchup mixture over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, serve beef on buns.

SWEET, SPICY & SMOKY BEEF SANDWICH

Steps:

• Mix first 4 ingredients; spread onto bread slices.
• Fill with remaining ingredients.

SWEET & SMOKY BBQ BEEF FOR SANDWICHES

Steps:

• Season both sides of the roast with the salt, pepper, onion powder, garlic powder and minced garlic.
• In a dutch oven on your stove top heat the oil on medium-high heat. Add the roast and lightly brown each side. This takes about one minute on each side.
• Pour in half of the bottle of beer.Put the cap back on you will use the rest later. Top the roast with the brown sugar. Add the sliced onions.( These will cook down and the kids won't even see them.) Put the lid on and cook on medium for 1 1/2 hours.Make sure the juices are at a low simmer.
• Take off the lid and pour in the other half of the beer, turn the roast over, mix everything around real good and put the lid back on. Cook on medium-low for another 1 1/2 hours.The juices should be at a lower simmer now.
• When the time is up check tenderness. The meat should pull apart with a fork easily.
• Remove the roast from the pan to a plate if it is done.
• The onions should be cooked down to practically nothing and there should be no more than a cup of juices left in the pan. Add the bbq sauce to the onions and juice in the pan.
• On the plate cut the roast across the grain at about every 3 inches. This will make the roast pull apart into smaller pieces. Pull the meat apart with a large fork into shreds.
• Add the meat to the sauce mixture and mix very well. The meat will absorb all of the sauce quickly.Let it sit on very low heat for about 30 minutes before serving.