Ingredients Jump to Instructions ↓

  1. 6 lb beef brisket

  2. 1 t salt

  3. 1/2 ts paprika

  4. 1/2 ts garlic powder

  5. 1/2 ts dry mustard

  6. 10 French rolls (old fashion)


  8. 2 tb vegetable oil

  9. 1/2 c vidalia onions , chopped

  10. 2 tb Minced garlic

  11. 1/2 ts ground cumin

  12. 1/4 ts cayenne pepper

  13. 1 c ketchup

  14. 1/2 c malt vinegar

  15. 1/4 c dark brown sugar

  16. 2 tb worcestershire sauce

  17. 1/2 ts liquid smoke

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Place brisket in a roasting pan and brush with liquid smoke. Combine the salt and spices in a small bowl, mix well. Apply this on the brisket with a brush. Cover the roasting pan and bake until the brisket is fork tender, about 3 hours. Remove the pan from the oven and use two forks to pull the meat apart, shredding if coarsely.

  2. For each sandwich, halve a roll. Spoon 2 tablespoons heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on each roll. Pour 2 or 3 tablespoons sauce over the meat and cover with the top half of the roll. Serve with additional Barbecue Sauce on the side.

  3. Barbecue Sauce: Heat the oil in a medium sized pan. Add the onion, garlic, cumin and cayenne and sauté' at 400 degrees for 5 minutes or until the onions are light brown. Stir in the remaining ingredients and simmer, stirring, until slightly thickened, about 10 minutes.

  4. Makes 2 cups.


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