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Smoky Brisket Sandwich
Created by: Howcan Team
Ingredients
- 3 lbs beef brisket
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup beef broth
- 1 cup barbecue sauce
- 4 sandwich buns
Instructions
- In a small bowl, mix together 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp brown sugar, 1 tsp salt, and 1/2 tsp black pepper to create a dry rub.
- Rub the dry rub all over the beef brisket, ensuring it is evenly coated. Let it sit at room temperature for 30 minutes to marinate.
- Preheat the oven to 300°F (150°C).
- Place the brisket in a roasting pan and pour 1 cup of beef broth into the pan.
- Cover the pan with foil and roast in the preheated oven for 5-6 hours, or until the brisket is tender and easily shreds with a fork.
- Once the brisket is cooked, remove it from the oven and let it rest for 15 minutes before shredding it with two forks.
- In a small saucepan, heat 1 cup of barbecue sauce over medium heat until warmed through.
- Split the sandwich buns and toast them lightly.
- Divide the shredded brisket evenly among the buns and drizzle with the warm barbecue sauce.
- Serve the smoky brisket sandwiches immediately and enjoy!
The history of the brisket sandwich dates back to the early 1900s in the southern United States, particularly in Texas, where it became a staple of barbecue cuisine. Slow-cooked, tender brisket is nestled between two slices of bread, often with a smoky, tangy barbecue sauce. Renowned pitmasters like Aaron Franklin of Franklin Barbecue in Austin, Texas, have elevated the brisket sandwich to an art form, using traditional smoking methods and secret spice rubs. Today, the best brisket sandwiches can still be found in Texas, where the meat is king and the flavors are bold. The key to a perfect brisket sandwich lies in the tender, juicy meat and the balance of smoky, savory flavors.
380 min
4
550 calories
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