Better Homes and Gardens/December 2006

Smoky Brisket Sandwiches
Servings Preparation Time Cooking Time Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 sandwiches 20 minutes 4-1/2 hours Marinate: 8 hours Prepare brisket and shred as directed; cool. Store brisket and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, transfer brisket and sauce to a Dutch oven. Cook over medium-low heat, stirring frequently, until heated through.


INGREDIENTS:
1 3-1/2 to 4-pound fresh beef brisket 1/2 cup bottled chili sauce 2 tablespoons liquid smoke
1 tablespoon steak seasoning blend 1 tablespoon Worcestershire sauce 1 teaspoon garlic salt
2 large onions, coarsely chopped 1 12-ounce bottle or can beer or 1-1/2 cups apple juice or apple cider 1-1/2 cups bottled barbecue sauce
10 to 12 crusty rolls, split and toasted



1 Tirm fat from brisket. Place the meat in a large resealable plastic bag set in a large dish. In a small bowl, combine chili sauce, liquid smoke, steak seasoning. Worcestershire sauce, and garlic salt. Spread mixture on meat, coating all sides evenly. Seal bag. Marinate brisket in the refrigerator for 8 to 24 hours.
2 Transfer the brisket and marinade to a roasting pan. Top brisket with onions. Pour beer over meat and onions.
3 Cover with foil and bake brisket in a 325 F oven for 4 to 4-1/2 hours or until meat is very tender. Uncover; pour barbecue sauce over meat. Bake, uncovered, for 30 to 40 minutes or until sauce is heated through and meat is extremely tender, adding a little water if needed.
4 To serve, remove meat to a cutting board, reserving sauce mixture. Use two forks to shred the meat. Return meat to pan with sauce mixture; stir to moisten. Spoon brisket onto toasted buns.

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