Smoky Brisket Sandwiches with Barbecue Sauces
Related Recipes
(makes 24 servings with leftovers)
| 2 | whole beef briskets, 6 pounds (2.9 kg) each |
| presoaked mesquite, hickory, and/or apple wood chips (optional) |
| 1 | recipe Texas Barbecue Sauce |
| 1 | recipe Carolina Barbecue Sauce |
| 24 | Kaiser rolls, split |
| Spice Rub: |
| 3 | tablespoons (45 ml) good-quality chili powder |
| 3 | tablespoons (45 ml) paprika |
| 2 | teaspoons (10 ml) dry mustard |
| 2 | teaspoons (10 ml) garlic powder |
| 2 | teaspoons (20 ml) onion powder |
| 1 | teaspoon (5 ml) freshly ground black pepper |
| 1 | teaspoon (5 ml) cayenne pepper |
| 1 | teaspoon (5 ml) crushed dried thyme |
| 1 | teaspoon (5 ml) ground cumin |
| salt (optional) |
- Combine the ingredients for the spice rub. Store in a covered jar until ready to use.
- Rub the spice mixture into both sides of the briskets, coating evenly. Let stand at room temperature for 1 hour or refrigerate, covered, for up to 24 hours. Return to room temperature before cooking.
- To cook in the oven, preheat the oven to 325° (160°C, Gas Mark 3). Wrap the briskets separately in heavy-duty aluminum foil and place in a shallow baking pan on a rack. Fill the bottom of the pan with 1/2 inch of water. Bake for 5 to 6 hours, until the meat is very tender, adding more water to the bottom of the pan, if needed.
- Light a grill. Add presoaked wood chips (if using). Unwrap the briskets and grill over medium heat for 10 to 15 minutes per side, until meat is nicely browned.
- Transfer meat to a carving board and let stand for 15 minutes before thinly slicing across the grain. (May be done ahead to this point: spread the top of each brisket with 1 cup of one of the barbecue sauces, rewrap in foil, and refrigerate.)
- To reheat the brisket. place the wrapped packages in a 300° (149°C) oven for about 1 hour, until meat is hot.
- Just before serving, reheat the barbecue sauces to a simmer. Transfer the hot meat to a serving platter and place a basket filled with the sliced rolls alongside. Offer the sauces in decorative bowls to spoon over the beef as your guests assemble their own sandwiches.
Texas Barbecue Sauce: 2 teaspoon (10 ml) olive oil 2 large sweet onions, 8 ounces (240 g) each, finely chopped 2 jalapeño chiles, seeded and minced 2 large cloves garlic, finely minced 1 tablespoon (15 ml) dry mustard 2 teaspoons (10 ml) paprika 1/2 teaspoon (2.5 ml) cayenne pepper 2 cups (544 g) ketchup 2 cups (544 g) bottled chile sauce 1/2 cup (164 g) molasses 1/2 cup (120 ml) white wine vinegar 1/4 cup (60 ml) fresh lemon juice 1/4 cup (60 ml) Worcestershire sauce 2 large bay leaves, broken in half salt (optional) to taste - In a large pot, heat oil over medium heat. Add the onions, chile, and garlic. Cook, stirring often, until onions are limp, about 5 minutes. Stir in the dry mustard, paprika, and cayenne pepper. Cook, stirring, for 1 minute, until spices are fragrant.
- Add the remaining ingredients; stir to blend well. Simmer gently, uncovered, stirring often for about 30 minutes. Remove the bay leaves. Use the sauce at once or cover and refrigerate for up to 2 weeks. Reheat before using. Makes 7 cups (1,680 ml) sauce.
Carolina Barbecue Sauce: 4 cups white wine vinegar 1 1/2 cups (408 g) ketchup spoonable sugar substitute to equal 2/3 cup granulated sugar 1/4 cup (84 g) honey 1 teaspoon (5 ml) cayenne pepper 2 teaspoons (10 ml) freshly ground black pepper salt (optional) to taste - In a medium saucepan, mix together the vinegar, ketchup, sugar substitute, honey, black pepper, cayenne pepper, and salt (if using). Simmer over low heat for 10 to 15 minutes.
- Use the sauce at once or cover and refrigerate for up to 2 weeks. Reheat before using. Makes 6 cups (720 ml) sauce.
| Per serving (roll + 3 ounces beef & 2 tablespoons Texas barbecue sauce): | 374 calories (27% calories from fat), 32 g protein, 11 g total fat (4.2 g saturated fat), 38 g carbohydrate, 2 g dietary fiber, 79 mg cholesterol, 617 mg sodium |
| Diabetic exchanges: | 3 lean meat, 2 carbohydrate (2 bread/starch), 1 vegetable |
| Per serving (roll + 3 ounces beef & 2 tablespoons Carolina barbecue sauce): | 374 calories (27% calories from fat), 31 g protein, 11 g total fat (4.2 g saturated fat), 35 g carbohydrate, 1 g dietary fiber, 79 mg cholesterol, 461 mg sodium |
| Diabetic exchanges: | 3 lean meat, 2 carbohydrate (2 bread/starch), 1 vegetable |
Newest Reviews for Smoky Brisket Sandwiches with Barbecue Sauces
There are no reviews for this recipe.
Log in or register to review this recipe.
