Shredded Barbecued Beef Sandwiches

Recipe Ingredients

6 lbs	2724g / 96oz	Beef brisket
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Dry mustard
10		French rolls - (old fashion)
		Barbecue Sauce
1/4 cup	40g / 1.4oz	Dark brown sugar
1/2 cup	118ml	Malt vinegar
1 cup	237ml	Ketchup
2 tablespoons	30ml	Minced garlic
1/2 cup	31g / 1.1oz	Vidalia onions - chopped
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Cayenne pepper
2 tablespoons	30ml	Worcestershire sauce
2 tablespoons	30ml	Vegetable oil
1/2 teaspoon	2.5ml	Liquid smoke

Recipe Instructions

Preheat oven to 350F.

Place brisket in a roasting pan and brush with liquid smoke. Combine the salt and spices in a small bowl, mix well. Apply this on the brisket with a brush. Cover the roasting pan and bake until the brisket is fork tender, about 3 hours. Remove the pan from the oven and use two forks to pull the meat apart, shredding if coarsely.

For each sandwich, halve a roll. Spoon 2 tablespoons heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on each roll. Pour 2 or 3 tablespoons sauce over the meat and cover with the top half of the roll. Serve with additional Barbecue Sauce on the side.

Barbecue Sauce: Heat the oil in a medium sized pan. Add the onion, garlic, cumin and cayenne and saute at 400F for 5 minutes or until the onions are light brown. Stir in the remaining ingredients and simmer, stirring, until slightly thickened, about 10 minutes. Makes 2 cups.

Source:
The Williamsburg Cookbook

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