Crock Pot Pulled BBQ Beef Brisket Sandwiches

Make these mouthwatering sandwiches for your next picnic, outdoor barbecue, or tailgate party. Cooked for long hours in a crock pot until they become so tender they almost melt in the mouth, beef brisket is seasoned with tomato sauce, molasses, cider vinegar, dark brown sugar, chipotle peppers in adobo sauce, chili powder, red onions, garlic, salt and pepper to make an unforgettable dish. Served in sandwich rolls, these spicy and saucy pulled beef barbecue will be the talk of the party. These are especially wonderful beef recipes served with beer or soft drinks.

Brisket is one of the least tender cuts of beef but cooking it slowly in the crock-pot turns this though cut of meat into tender mouthwatering barbecue that is simply irresistible. With the proper cooking method, you can turn this inexpensive cut of meat into something luxurious that will be the hit of any feast. One of the best things about the beef brisket is that it has tremendous flavor and is typically boneless.

Sweet and tangy, beef brisket barbecue is full of flavor and dripping with sauce so it can be a bit messy to eat. The mess is all part of the fun of eating this as a sandwich. Serve this with some French fries or potato chips for a real party treat.

Difficulty Level

Average

Ingredients

• 1 can (8 oz.) tomato sauce


• 1/4 cup molasses


• 2 tbsp. cider vinegar


• 2 tbsp. dark brown sugar


• 1 tbsp. chopped chipotle peppers in adobo sauce


• 1 tbsp. chili powder


• Salt and pepper to taste


• 2 red onions, sliced


• 2 cloves garlic, chopped


• 2 1/2 lb. beef brisket, trimmed of excess fat

Preparation Instructions

Measure and combine tomato sauce, molasses, vinegar, sugar, peppers, chili powder, salt and pepper and place in the crock pot.

Slice onions and chop garlic gloves. Add to crock pot

Cut the beef into three even pieces to fit into the crock pot container.

Cook, uncovered, 7-8 hours on high heat or 5-6 hours on low heat, or until meat is tender and can easily be pulled apart.

Shred the meat, using 2 forks to do so. Stir it into the cooking liquids and onions.

Serve on sandwich rolls, topped with coleslaw and pickles.