Monday, July 4, 2011
Pulled Beef Brisket Sandwich
This was a very humbling recipe for me. I'll be honest, I've never cooked (or even bought) a brisket before. I looked in the meat section of my grocery store, but couldn't find it. I asked the butcher if he had any brisket.
He sneered at me, and waved his arm toward the right side of the meat fridge, "It's down there."
I did the only polite thing to do. I looked him straight in the eye and said, "I don't have any idea what it looks like and I couldn't find it overthere (waving my arm in that direction) could you point it out for me?"
Win/win situation. The butcher got to feel superior. I got the cut of meat I needed for this recipe. It was worth it. Saying this, I should probably tell you that I'm not usually a BBQ fan, in fact, I avoid it as much as possible. This recipe, however, is the exception. It was really good without tasting like it came out of the bottle. The pickles were a nice touch to finish off the sandwich. I'll be adding it to the menu more often.
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 3-4 pound beef brisket
1 18-ounce bottle of barbecue sauce
2 onions, chopped
1 tablespoon Worchestershire sauce
1 teaspoon liquid smoke
12 Dinner rolls
Mix the minced garlic, salt, garlic powder, onion powder, paprika and pepper. Rub over the brisket. In a small bowl mix the barbecue sauce, onions, Worchestershire sauce and liquid smoke. Place the brisket in a slow-cooker and pour over the sauce. Cook on low for 10 hours. Remove the beef and shred with two forks. Ladle the cooking liquid into a glass bowl and skim off the fat. Mix the sauce back into the pulled beef. Serve on rolls with pickles.
This recipe can be made ahead, stored in the refrigerator for up to 4 days. Reheat before serving