BBQ Beef Sandwiches
Featured Product
Country White Dry-rubbed beef brisket cooked slowly, sliced thinly and served on toasted Country White bread with homemade BBQ Sauce.
Ingredients
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1 Tbsp. Kosher Salt
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1 Tbsp. Sugar
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1 Tbsp. Ground Black Pepper
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1 Tbsp. Smoked Paprika
Seasoning Blend
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2 Tbsp. Grapeseed Oil
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3-4 lb. Beef Brisket
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2-3 Tbsp. Dry Rub (see above), more as needed
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1 Yellow Onion, quartered
BBQ Beef
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1/3 C. Ketchup
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¼ C. Apple Cider Vinegar
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2 tsp. Brown Sugar
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1 tsp. Chili Powder
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½ tsp. Smoked Paprika
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Salt and Pepper, to taste
BBQ Sauce
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8 Slices Canyon Bakehouse Country White Bread
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12 oz. Sliced Cooked Brisket (see above)
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½ C. BBQ Sauce (see above)
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4 Baby Dill Pickles, sliced
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¼ Red Onion, sliced
Sandwiches
Directions
- 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.
- Start to prepare the brisket by shaking the seasonings together in a lidded jar.
- 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.
- 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.
- 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.
- Transfer the cooked brisket to a cutting board and allow it to rest for 5-10 minutes before slicing to ¼ inch.
- Assemble the sandwiches with sliced brisket, BBQ sauce, sliced pickles and red onions.
Difficulty: Easy
Prep: 10 min
Cook: 5 hours
Servings: 4