Best 6 Sweet Smoky Bbq Beef For Sandwiches Recipes

BBQ BEEF BRISKET

Steps:

• Allow the brisket to come to room temperature for 30 minutes.
• Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan.
• Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw.
• Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl.
• Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
• Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
• Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.
• Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl.
• Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds.
• Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day!

CHOPPED BBQ BEEF SANDWICH

Steps:

• Heat grill to medium-high heat.
• Mix sugar and Worcestershire sauce until blended; rub evenly onto both sides of roast.
• Grill roast 3 to 4 min. on each side or until seared on both sides. Meanwhile, heat oven to 325°F.
• Transfer roast to shallow pan sprayed with cooking spray. Pour beef broth over roast; cover.
• Bake 2 to 2-1/2 hours or until roast is done (160°F). Remove roast from oven; let stand 10 min. Transfer roast to cutting board, reserving cooking liquid in pan; chop meat into 1-inch pieces.
• Skim fat from surface of cooking liquid; discard fat. Return chopped meat to cooking liquid in pan; mix lightly.
• Place 1 toast slice on each of 6 serving plates; top with meat. Drizzle barbecue sauce over sandwiches; top with onions and pickles.

BBQ BEEF BRISKET SANDWICHES

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

SHREDDED BBQ BEEF SANDWICHES

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Top with onion. Combine the next eight ingredients; pour over roast. Cover and cook on low for 8-9 hours or until the meat is tender. , Remove roast and cool slightly; shred meat with two forks. Skim fat from cooking liquid. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/3 cup meat mixture on each roll.

DUTCH OVEN BBQ BEEF

Steps:

• Preheat oven to 275° F.
• Mix the flour with ¼ cup of the brown sugar, smoked paprika, kosher salt, chili powder, onion powder, garlic powder, and cumin on a sheet of waxed paper. Pat the roast dry; dredge it in the flour mixture on all sides.
• Heat butter and olive oil in a large Dutch oven over medium-high heat until it is hot but not smoking. Brown the meat to give it nice color, but don't let the sugars burn (about 3 minutes per side).
• Reduce the heat to medium and add beer. Cover with the lid and bake in the 275° F oven for 2 hours.
• After 2 hours, remove the lid and continue baking for another 45 minutes - 1 hour, or until the meat is fall-apart tender.
• Remove beef from Dutch oven and let rest while you prepare the barbecue sauce.

SWEET & SMOKY BBQ BEEF FOR SANDWICHES

Steps:

• Season both sides of the roast with the salt, pepper, onion powder, garlic powder and minced garlic.
• In a dutch oven on your stove top heat the oil on medium-high heat. Add the roast and lightly brown each side. This takes about one minute on each side.
• Pour in half of the bottle of beer.Put the cap back on you will use the rest later. Top the roast with the brown sugar. Add the sliced onions.( These will cook down and the kids won't even see them.) Put the lid on and cook on medium for 1 1/2 hours.Make sure the juices are at a low simmer.
• Take off the lid and pour in the other half of the beer, turn the roast over, mix everything around real good and put the lid back on. Cook on medium-low for another 1 1/2 hours.The juices should be at a lower simmer now.
• When the time is up check tenderness. The meat should pull apart with a fork easily.
• Remove the roast from the pan to a plate if it is done.
• The onions should be cooked down to practically nothing and there should be no more than a cup of juices left in the pan. Add the bbq sauce to the onions and juice in the pan.
• On the plate cut the roast across the grain at about every 3 inches. This will make the roast pull apart into smaller pieces. Pull the meat apart with a large fork into shreds.
• Add the meat to the sauce mixture and mix very well. The meat will absorb all of the sauce quickly.Let it sit on very low heat for about 30 minutes before serving.