Barbecue Beef Brisket Sandwich with Sweet Potato Strings and Fresh-Pack Dill Pickle
This beef brisket is amazing! At the South Bend Farmers Market we sold it by the pound, and we ran out every week. It is one of my favorite sandwiches. Cooked low and slow until the meat falls apart, it is bathed in Farmers Market Barbecue Sauce, resulting in a complex, tender, addictive barbecue. This is a must try!
6 pounds Beef Brisket, flat half, trimmed of excess fat
3 Tablespoons Creole seasoning (I use Tony's)
4 teaspoons Kosher salt
2 Tablespoons vegetable oil
4 cups+ 2 cups Farmers Market Barbecue Sauce
2 cups low-sodium beef broth
Onion or regular buns
Preheat the oven to 325-degrees.
Combine the salt and Creole seasoning in a small bowl. Rub both sides of the brisket liberally with the salt mixture. Cut the brisket into 8-10 pieces.
Heat the oil in a large skillet over fairly high heat. Brown well all of the pieces of brisket on both sides. Place in a large, lidded container that is oven-proof.
Combine 4 cups of the barbecue sauce and broth in a large bowl. Pour over the brisket, cover the pan tightly with foil, and put the lid on the pan. Bake for 2 1/2 hours.
Remove the meat from the oven and turn all of the pieces over, cover again, and continue cooking for an additional 2 1/2 hours, or until the brisket is fork tender.
Remove from the oven and let stand for 15 minutes. Slice the pieces thinly against the grain and place in a large pot or crock pot. Add the remaining barbecue sauce and enough of the cooking liquid to nearly cover the meat. Simmer for an additional hour, uncovered, stirring occasionally until the meat is shredded and tender and the liquid has reduced.
Serve on toasted onion or regular buns. (In the South, cole slaw is served atop the sandwiches-so tasty!)
