Texas-Style Beef Brisket Sandwiches
Texas brisket sandwiches can be considered more of a concept than a recipe – various toppings and sorts of bread can be used, but the undisputed star remains the slow-smoked brisket, whether chopped or sliced.
It can be tucked between slices of bread or piled on a toasted bun, served on its own or drenched in sauce, and garnished with toppings such as cheese, pickles, and onions.
RECIPE INGREDIENTS
3 pounds beef brisket
1 cup Russian dressing
1 cup hickory-flavored barbeque sauce
8 rolls, split
2 teaspoons celery salt
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons Worcestershire sauce
1 medium onion, slice for garnishing
DIRECTIONS ON HOW TO MAKE TEXAS-STYLE BEEF BRISKET SANDWICHES
In a bowl, mix celery salt, pepper, salt, garlic salt, and onion salt together. Stir in Worcestershire sauce. Spread mixture all over beef brisket.
Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
Transfer beef and shred into small pieces using two forks. Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Add in Russian dressing and barbeque sauce; bring to a boil.
Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on low until flavors combine for about 1 hour. Divide rolls and serve beef and sauce on rolls.
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Ingredients
3 pounds beef brisket
1 cup Russian dressing
1 cup hickory-flavored barbeque sauce
8 rolls, split
2 teaspoons celery salt
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons Worcestershire sauce
1 medium onion, slice for garnishing
Instructions
- In a bowl, mix celery salt, pepper, salt, garlic salt, and onion salt together. Stir in Worcestershire sauce. Spread mixture all over beef brisket.
- Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
- Transfer beef and shred into small pieces using two forks. Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Add in Russian dressing and barbeque sauce; bring to a boil.
- Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on low until flavors combine for about 1 hour. Divide rolls and serve beef and sauce on rolls.
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Ingredients
3 pounds beef brisket
1 cup Russian dressing
1 cup hickory-flavored barbeque sauce
8 rolls, split
2 teaspoons celery salt
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons Worcestershire sauce
1 medium onion, slice for garnishing
Instructions
- In a bowl, mix celery salt, pepper, salt, garlic salt, and onion salt together. Stir in Worcestershire sauce. Spread mixture all over beef brisket.
- Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
- Transfer beef and shred into small pieces using two forks. Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Add in Russian dressing and barbeque sauce; bring to a boil.
- Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on low until flavors combine for about 1 hour. Divide rolls and serve beef and sauce on rolls.