Southwesternpulledbrisketsandwiches Recipes

Steps:

• Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.

Steps:

• Mix first 7 ingredients in small bowl. Rub spice blend over brisket. Wrap brisket in plastic; refrigerate at least 2 hours and up to 24 hours.
• For charcoal grill:
• Remove top rack from barbecue. Prepare barbecue (low heat). Light briquettes in chimney; pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish 2 or 3 more times during grilling). Drain 2 cups wood chips. Scatter 2 cups wood chips over coals. Return grill rack to barbecue. Heat barbecue to 300°F.
• For gas grill:
• Remove top rack from barbecue. Prepare barbecue (low heat). If using 2-burner grill, light 1 burner. If using 3-burner grill, do not light center burner. Drain 2 cups wood chips. Stack 2 mini loaf pans (one inside the other); fill with 1 cup wood chips. Stack remaining loaf pans; fill with 1 cup wood chips. Place pans over flame (if using 3-burner grill, place both pans on 1 lit side). Return rack to barbecue. Heat barbecue to 300°F. (If temperature rises too high on 3-burner grill, turn off burner without chips.)
• Unwrap brisket and arrange fat side up in 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan; place pan over unlit part of barbecue. Cover barbecue. Cook brisket until instant-read thermometer inserted into center registers 160°F, adjusting vents or adding more charcoal as needed (if using charcoal grill) or adjusting gas levels (if using gas grill) to maintain temperature inside barbecue grill at 250°F, about 31/2 hours. Baste brisket occasionally with pan juices and add more drained wood chips as needed.
• Remove pan with brisket. Discard pan and juices. Wrap brisket tightly in 2 wide sheets of heavy-duty foil. Place in clean 11 3/4 x 8 1/2 x 1 1/4-inch aluminum pan. Return to grill over unlit side, maintaining temperature inside grill at 250°F, until instant-read thermometer inserted into thickest part of center of brisket registers 190°F, about 1 1/2 hours longer. Transfer brisket in pan to rimmed baking sheet. Let rest at least 1 hour and up to 2 hours.
• Carefully unwrap brisket, saving any juices in foil. Transfer juices to small pitcher. Place brisket on work surface. Thinly slice brisket across grain; transfer to platter. Brush brisket with some of juices. Serve with any remaining juices and Ancho Chile Sauce.
• * Available in the spice section of many supermarkets and at Latin markets.

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.

Steps:

• Season the beef generously with salt and pepper, to taste.
• Heat a large, heavy skillet over medium-high heat.
• Add the oil and heat just until beginning to smoke.
• Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
• Transfer the meat to the slow cooker; leave the skillet on the heat.
• Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
• Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
• Stir in water and pour the mixture over the brisket.
• Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
• Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
• To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
• Remove and discard bay leaves.
• Pile the meat on sandwich buns and serve with jalapenos.
• (This is also great rolled up in tortillas.).

Steps:

• Set oven to 325 degrees.
• Season beef brisket with salt and pepper.
• In a Dutch oven heat oil over medium-high heat.
• Brown beef on both sides; drain.
• Combine the next 10 ingredients; pour over meat.
• Cover tightly and bake for 2 hours at 325 degrees F.
• Add the red peppers and carrots; bake 1 hour longer or until meat is tender.
• Remove meat and veggies to a serving platter.
• Skim the fat from top.
• Reduce the pan juices for gravy.
• Slice the meat thinly across the grain.
• Serve with veggies and the pan juices.