Shredded Barbecued Beef Sandwiches
Submitted by Gramma Petey
Shredded barbecue beef brisket sandwiches with a paprika, garlic, and mustard dry rub plus a hit of liquid smoke. Slow-roasted until fork-tender, piled on French rolls with warm barbecue sauce.
YIELD
10 servingsPREP
10 minCOOK
3 hrsREADY
3 hrsA proper shredded brisket sandwich doesn’t need an outdoor smoker. This oven version uses liquid smoke and a simple dry rub of paprika, garlic powder, and dry mustard to mimic the smoky flavor a smoker would produce, then lets the long slow roast do the work of turning tough brisket into fork-tender shreds.
Three hours at 350°F (175°C) covered is the magic window. Too short and the brisket stays chewy; too long and it dries out. Fork-tender means the meat gives way when you twist two forks against each other, which is your doneness cue.
Shredding with two forks (not chopping with a knife) preserves the long muscle fibers and gives the sandwich its signature pulled texture. Chopping turns it into hash, which is a different sandwich entirely.
Spooning sauce on both the bottom roll and over the meat (not just on top) is how you avoid the dry-bottom-bun problem that plagues most BBQ sandwiches.
Pro Tips
- Use a flat-cut brisket for leaner shreds or point-cut for richer, fattier meat. Either works; it’s a flavor preference.
- Brush the liquid smoke on lightly. Too much tastes artificial and acrid.
- Keep the roasting pan tightly covered with foil if it lacks a lid. Steam trapped in the pan is what keeps the meat moist.
- Use warm barbecue sauce, not cold from the fridge. Cold sauce on hot meat turns the sandwich lukewarm.
Variations
- Pile the meat on buttered and toasted brioche buns for a richer take.
- Top with creamy coleslaw for crunch and acidity.
- Swap French rolls for slider buns and serve as party-sized sandwiches.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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.
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