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Shredded Barbecue Beef

"I work for the Delaware Department of Transportation and prepare this simple dish during storm emergencies or for lunch get-togethers," reports field editor Jan Walls of Camden.
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    12 servings

Ingredients

  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 fresh beef brisket (3 to 4 pounds)
  • 3 tablespoons liquid smoke, optional
  • 1 tablespoon hot pepper sauce
  • 1 bottle (18 ounces) barbecue sauce
  • 12 sandwich rolls, split

Directions

  • Combine the celery salt, garlic powder and onion powder; rub over brisket. Place in a 5-qt. slow cooker. Combine liquid smoke if desired and hot pepper sauce; pour over brisket. Cover and cook on low for 6-8 hours or until meat is tender.
  • Remove beef and cool slightly. Discard all but 1/2 cup cooking juices; whisk barbecue sauce into cooking juices. Shred meat with two forks; return to slow cooker and mix well. Heat through. Serve about 1/3 cup meat mixture on each roll.
Nutrition Facts
1 each: 387 calories, 10g fat (3g saturated fat), 48mg cholesterol, 905mg sodium, 41g carbohydrate (10g sugars, 2g fiber), 32g protein.

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