Tennessee Brisket Barbecue Sandwich Recipes

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 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.

WOODROW'S COFFEE BBQ BRISKET SANDWICH

Steps:

• For the BBQ rub: Mix together smoked paprika, brown sugar, chili powder, salt, pepper, granulated garlic and onion powder in a bowl. Set aside.
• For the brisket: Trim excess fat from the outside of the brisket, keeping about 1/2-inch layer of fat on.
• Chop up excess fat and place it in a pot with 1 cup of the vegetable oil. Cook over medium-low heat, stirring occasionally, until the fat starts to brown, 10 to 15 minutes. Turn off heat and let cool, then strain to remove all the fat chunks. Set aside.
• Rub some of the remaining 1/4 vegetable oil all around the outside of the brisket. Rub brisket liberally with 3/4 cup BBQ rub (save remainder for another use). Rub the rest of the vegetable oil on top of the BBQ rub. (When putting rub on meat, just remember, "oil, rub, oil.")
• Let the brisket rest, covered and refrigerated, overnight. (If you are in a hurry, you could let it sit in the fridge for a couple hours and it should turn out okay.)
• Heat an outdoor grill to 350 degrees F. Preheat an oven to 200 degrees F.
• Sear the outside of the meat on all sides on the grill. Since we are not using a smoker, it is important to get some open flame action to caramelize the outside of the meat so we get some smoke flavor. Cover the meat with foil or thick butcher paper and place in a hotel pan.
• Transfer to the oven and roast for 12 hours or overnight. Let cool.
• For the coffee BBQ sauce: Melt the butter in a saucepot, then add garlic and shallots. Cook, stirring, until they start to caramelize. Add the BBQ sauce, coffee and bay leaf and simmer on medium-low heat, stirring frequently, for about 30 minutes. Let cool, remove the bay leaf and puree in a blender (optional). Set aside.
• Ready to make the sandwiches! Slice the brisket about 1/4-inch-thick and place in a large enough saute pan that each piece can be flat in the pan in a single layer. Add just enough BBQ sauce to come about halfway up the side of the meat. Heat the pan on medium to high heat. Meanwhile, split the burger buns. Toast the buns and add the melted butter to the insides.
• Heat the oil in a deep-fryer to 350 degrees F.
• Fry shoestring potatoes until they start to turn golden brown, then add the sliced jalapenos to the fryer and continue frying until the fries are golden and jalapenos are crispy but still bright green, 1 to 2 minutes. Let drain, then place in a bowl and season with salt and pepper. Set aside.
• Meanwhile, pay attention to the brisket in the pan. Turn each piece over on the other side with tongs and continue searing.
• Pour about 1/4 cup beef fat into another saute pan. Heat on medium-high heat and add the sliced onions. Cook the onions down until they start to get a dark caramelization-thing going on, then add salt and pepper to taste. Turn off heat, drain excess oil and set aside. At this point the brisket should be looking good. You want there to be a deep-dark crust forming on the outside.
• Time to assemble! Place buns on a tray, lay your Cheddar down on the bottom, add the BBQ brisket on top, beef fat onions on top of the brisket, jalapeno shoestrings on top of the onions, put on your bun lids...DONE!

BRISKET SANDWICH

Steps:

• Preheat the oven to 200 degrees F.
• For the homemade dry rub:.
• On a parchment paper-lined baking tray, put the garlic, ginger, shallots, and onions and bake in the oven 4 hours, or until dried. Using a food processor, reduce into a powder with the brown sugar, salt, and pepper. Set aside.
• Coat the brisket with the spice mixture. Cover and keep in the refrigerator overnight to marinate and flavor the meat.
• For the apple barbecue sauce:.
• In a large bowl, mix together the onion, chipotle pepper, garlic, ketchup, honey, molasses, soy sauce, Worcestershire sauce, lemon juice, salt, and pepper, to taste.
• Preheat the oven to 350 degrees F.
• Place the brisket, fat-side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 4 hours or until fork-tender.
• Transfer the brisket to a cutting board and keep warm.
• Strain and pour the sauce in a stockpot and let reduce for about 10 minutes on medium high heat until thick. Remove excess fat.
• Cut the meat with a sharp knife against grain, to desired thickness.
• To assemble:.
• Garnish onion buns with the meat, sauce, tomatoes, lettuce and top with deep-fried onion rings.
• Cook's Notes:.
• You can buy dried onions and garlic from grocery stores instead of preparing it. The apple barbecue sauce is a recipe on its own and very versatile. It can be used as a dip, as a sauce or as a glaze for other meats like chicken, pork, etc.
• The brisket can be served on its own and served with mashed potatoes and vegetables.
• Brisket can also be sliced and frozen for later use.
• Make the brisket the day before and reheat for best flavor.

BARBECUED BEEF BRISKET

Steps:

• In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan., In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil., Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender., Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce.

OVEN BARBECUED BEEF BRISKET I

Steps:

• Preheat oven to 325 degrees F (160 degrees).
• Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
• Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
• Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.