Shredded Barbecued Beef Sandwiches
Yield
10 servingsPrep
10 minCook
3 hrsReady
3 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
beef brisket
|
|
| ½ | teaspoon |
liquid smoke
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
garlic powder
|
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | x |
french rolls
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
beef brisket
|
|
| 2.5 | ml |
liquid smoke
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
garlic powder
|
|
| 2.5 | ml |
dry mustard
|
|
| 1 | x |
french rolls
|
* |
Directions
Preheat oven to 350℉ (180℃).
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.
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.
