Smoky Brisket Sandwiches With Barbecue Sauces

Recipe Ingredients

2		Beef briskets - (6 lbs ea)
		Presoaked mesquite, hickory,
		And/or apple wood chips - (optional)
1		Texas Barbecue Sauce - (see below)
1		Carolina Barbecue Sauce - (see below)
24		Kaiser rolls - split
		Spice Rub
3 tablespoons	45ml	Good-quality chili powder
3 tablespoons	45ml	Paprika
2 teaspoons	10ml	Dry mustard
2 teaspoons	10ml	Garlic powder
2 teaspoons	10ml	Onion powder
1 teaspoon	5ml	Freshly-ground black pepper
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Crushed dried thyme
1 teaspoon	5ml	Ground cumin
		Salt - (optional), to taste
		Texas Barbecue Sauce
2 teaspoons	10ml	Olive oil
2 teaspoons	10ml	Sweet onions - (8 oz ea) - finely chopped (large)
2		Jalapeño chiles - seeded, minced
2		Garlic cloves - finely minced (large)
1 tablespoon	15ml	Dry mustard
2 teaspoons	10ml	Paprika
1/2 teaspoon	2.5ml	Cayenne pepper
2 cups	474ml	Ketchup
2 cups	474ml	Bottled chile sauce
1/2 cup	118ml	Molasses
1/2 cup	118ml	White wine vinegar
1/4 cup	59ml	Fresh lemon juice
1/4 cup	59ml	Worcestershire sauce
2 cups	80g / 2.8oz	Bay leaves - broken in half (large)
		Salt - (optional), to taste
		Carolina Barbecue Sauce
4 cups	948ml	White wine vinegar
1 1/2 cups	355ml	Ketchup
		Spoonable sugar substitute to
		Equal 2/3 cup granulated sugar
1/4 cup	59ml	Honey
1 teaspoon	5ml	Cayenne pepper
2 teaspoons	10ml	Freshly-ground black pepper
		Salt - (optional), to taste

Recipe Instructions

Combine the ingredients for the spice rub. Store in a covered jar until ready to use.

Rub the spice mixture into both sides of the briskets, coating evenly. Let stand at room temperature for 1 hour or refrigerate, covered, for up to 24 hours. Return to room temperature before cooking.

To cook in the oven, preheat the oven to 325 degrees. Wrap the briskets separately in heavy-duty aluminum foil and place in a shallow baking pan on a rack. Fill the bottom of the pan with 1/2 inch of water. Bake for 5 to 6 hours, until the meat is very tender, adding more water to the bottom of the pan, if needed.

Light a grill. Add presoaked wood chips (if using). Unwrap the briskets and grill over medium heat for 10 to 15 minutes per side, until meat is nicely browned.

Transfer meat to a carving board and let stand for 15 minutes before thinly slicing across the grain. (May be done ahead to this point; spread the top of each brisket with 1 cup of one of the barbecue sauces, rewrap in foil, and refrigerate.)

To reheat the brisket. Place the wrapped packages in a 300 degree oven for about 1 hour, until meat is hot.

Just before serving, reheat the barbecue sauces to a simmer. Transfer the hot meat to a serving platter and place a basket filled with the sliced rolls alongside. Offer the sauces in decorative bowls to spoon over the beef as your guests assemble their own sandwiches.

Texas Barbecue Sauce: In a large pot, heat oil over medium heat. Add the onions, chile, and garlic. Cook, stirring often, until onions are limp, about 5 minutes. Stir in the dry mustard, paprika, and cayenne pepper. Cook, stirring, for 1 minute, until spices are fragrant.

Add the remaining ingredients; stir to blend well. Simmer gently, uncovered, stirring often for about 30 minutes. Remove the bay leaves. Use the sauce at once or cover and refrigerate for up to 2 weeks. Reheat before using. (Makes 7 cups sauce)

Carolina Barbecue Sauce: In a medium saucepan, mix together the vinegar, ketchup, sugar substitute, honey, black pepper, cayenne pepper, and salt (if using). Simmer over low heat for 10 to 15 minutes.

Use the sauce at once or cover and refrigerate for up to 2 weeks. Reheat before using. (Makes 6 cups sauce)

This recipe yields 24 servings with leftovers.

Exchanges Per Serving (roll + 3 ounces beef & 2 tablespoons Texas Barbecue Sauce): 3 Lean Meat, 2 Carbohydrate (2 Bread/Starch), 1 Vegetable.

Nutrition Facts: 374 calories (27% calories from fat), 32 g protein, 11 g total fat (4.2 g saturated fat), 38 g carbohydrate, 2 g dietary fiber, 79 mg cholesterol, 617 mg sodium.

Exchanges Per Serving (roll + 3 ounces beef & 2 tablespoons Carolina Barbecue Sauce): 3 Lean Meat, 2 Carbohydrate (2 Bread/Starch), 1 Vegetable.

Nutrition Facts: 374 calories (27% calories from fat), 31 g protein, 11 g total fat (4.2 g saturated fat), 35 g carbohydrate, 1 g dietary fiber, 79 mg cholesterol, 461 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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