BBQ Beef Sandwiches | Canyon Bakehouse

BBQ Beef Sandwiches

Dry-rubbed beef brisket cooked slowly, sliced thinly and served on toasted Country White bread with homemade BBQ Sauce.

Ingredients

    Seasoning Blend
  • 1 Tbsp. Kosher Salt

  • 1 Tbsp. Sugar

  • 1 Tbsp. Ground Black Pepper

  • 1 Tbsp. Smoked Paprika

    BBQ Beef
  • 2 Tbsp. Grapeseed Oil

  • 3-4 lb. Beef Brisket

  • 2-3 Tbsp. Dry Rub (see above), more as needed

  • 1 Yellow Onion, quartered

    BBQ Sauce
  • 1/3 C. Ketchup

  • ¼ C. Apple Cider Vinegar

  • 2 tsp. Brown Sugar

  • 1 tsp. Chili Powder

  • ½ tsp. Smoked Paprika

  • Salt and Pepper, to taste

    Sandwiches
  • 8 Slices Canyon Bakehouse Country White Bread

  • 12 oz. Sliced Cooked Brisket (see above)

  • ½ C. BBQ Sauce (see above)

  • 4 Baby Dill Pickles, sliced

  • ¼ Red Onion, sliced

Directions

  1. Combine the sauce ingredients in a small saucepan over medium-high heat. Bring the mixture to a low boil. Reduce the heat and simmer (uncovered) for 10-15 minutes until the sauce thickens slightly.
  2. Start to prepare the brisket by shaking the seasonings together in a lidded jar.
  3. Allow the brisket to rest for 30 minutes at room temperature. Blot with paper towels and coat all sides with the seasoning blend. Cover tightly and refrigerate overnight.
  4. Heat the oil in a large skillet or grill pan over medium-high heat. Add the brisket and sear for 2-3 minutes on each side.
  5. Arrange the onions in the bottom of a large crock pot and place the seared brisket on top. Place the lid and cook for 4 ½-5 hours on high until just tender.
  6. Transfer the cooked brisket to a cutting board and allow it to rest for 5-10 minutes before slicing to ¼ inch.
  7. Assemble the sandwiches with sliced brisket, BBQ sauce, sliced pickles and red onions.

 

Difficulty: Easy

Prep: 10 min

Cook: 5 hours

Servings: 4

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