Recipe for Pulled Beef Brisket Sandwiches
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10/16/2017
Used onion pulverization and garlic powder instead of the salts and left out the russian dressing. I constitute the rub fabricated the meat delicious and well seasoned, then used my favorite bbq sauce with half loving cup of the pot juices. The beef would be delicious without any bbq sauce! Yummmn
08/20/2017
Interesting flavor but I recommend reducing all the salts past one/2. Made as directed this is way likewise salty. Otherwise it's pretty skillful.
08/22/2017
I followed the recipe using the celery salt and salt , simply substituted garlic and onion powder for the garlic table salt and onion salt. My family found it delicious and volition definitely brand again.
05/06/2018
Just read this recipe and and then at sodium content and am wondering in this twenty-four hours and historic period with people eating more than healthy why oh why would this recipe phone call for celery table salt, garlic table salt, onion common salt, regular salt and worcheshire sauce? Most of these seasoning are sold in powder form rather than every bit a table salt. The Russian dressing is another added salt bomb. I make a delicious brisket in the oven using virtually iii handfuls of onions, 1/2 under brisket and one/2 on top. A couple of sprinkles of Lawrey'due south, 1 c. water and aluminum foil to seal and bake for near iii-three ane/ii hrs. Testing with a fork until soft "like butter". .Simple and piece of cake. The you can make sandwiches with whatsoever kind of sauce and go withs.
07/11/2017
A little too salty for my taste
01/03/2017
The Russian dressing adds an interesting twist and a overnice change to bbq pulled beef. I pulled off chunks of the brisket and shredded it in my KA stand mixer to make quick work of it. Served as sliders on lightly toasted rolls.
01/03/2018
Astonishing. I'm not usually a fan of pulled-"meat" sandwhiches. But the family was asking for it. Completely worth the 9 hour cooking. Had it in the crockpot by 8am and was fix a lilliputian after 5pm. Made information technology exactly how it's written, didn't change a matter and everyone was pleased. I've read a lot of reviews maxim it was salty. It isn't. Great flavour, very juicy. I will exist making this once more 100%.
12/24/2017
This recipe turned out peachy! I used tri tip instead of beef brisket and used the sauce on the side just in case some of my family would want to save on calories (no one did). I would make this again!
09/13/2017
Half the table salt and youll be good to go. Fabricated co-ordinate to the recipe and will not make that error again.
08/29/2017
The whole family unit enjoyed this recipe, my married woman made homemade coleslaw and I made a roasted garlic aioli to go with this.
01/25/2018
I used onion pulverisation instead of onion table salt. I also used a chuck roast instead of a brisket.
03/11/2018
This recipe was delicious and subsequently reading the reviews well-nigh it beingness besides salty, did substitute onion pulverization for the onion salt. Also drained the fat from the cooking broth and cutting the fat from the brisket earlier shredding. It was enjoyed by everyone at a family gathering!
08/29/2017
Delicious!! Hubby loved it! I do recommend cutting dorsum on the common salt especially if your not a salt lover. I made broccoli slaw with roasted almonds in it to go with it and the pairing of the flavors was on bespeak!
06/03/2018
I pretty much followed the recipe equally is, but I got a larger amount of Brisket (about seven lbs.) from Costco. Then I cutting off all the fat, which was probably 1-1/ii lbs worth. For other ingredients, I used 1.5 times the amounts given, although I may have not done that with all the salts. Nosotros served it on Brioche buns to 8 people with coleslaw and potato salad. We have plenty leftover for some other meal with iv People. Really Tasty!!! I also liked that everything could be washed ahead of time do fifty could spend time with my guests.
02/06/2018
Turned out great. though i might propose a draining the fat or trimming the fat footstep for the brisket.
09/07/2017
followed recipe to a t. Afterward removing from slow cooker I scraped the excess at off meat. Also tuckered fat from the 1?ii loving cup liquid that was added to sauce pane. Taste was but right and saude was not too runny. Will make once more.
05/31/2017
This recipe was great. Loved the flavors and was liked past all my family unit. This would exist great when having people over
05/14/2018
My married woman and I really enjoyed this recipe. The only thing I did unlike was I used Hymilain pink table salt instead of table common salt. Nosotros will definitely make this again. My wife prefers this over pulled pork now!
08/23/2017
Crawly season! Whole family loved it and raved about it. They went back for thirds. Might accept to buy a bigger brisket adjacent fourth dimension. Super easy and can make during the week. Will be in my rotation during the school yr.
06/18/2018
I followed other reviewers suggestions and used garlic powder and onion powder in place of the salts. I did however add the regular salt only I will leave information technology out next time as it was even so a little salty for u.s.. Other than that, it was delicious and I will definitely brand it again! We served it on soft irish potato buns coleslaw on top. Perfect summer weekend meal! Thank you, Gary!
06/23/2018
This was so easy to brand and admittedly delicious. Had it for Mother'south Twenty-four hours dinner, making information technology for a party of 40. Piece of cake to make!!! Dearest the slaw on it, too.
10/07/2019
Made this for sun football game and it turned out amazing. I went a fleck like shooting fish in a barrel on the table salt. I cooked the brisket in the oven. Made the sauce with the drippings, BBQ sauce and russian dressing in a sauce pan and immune to reduce a flake. Shredded the beef and combined in the slow cooker on warm for nigh a hour. Blew my socks off delicious. This recipe is a keeper.
06/22/2019
Awesome recipe. Followed others' communication on cutting the salt past half and used onion and garlic powders instead of the salts. I didn't have celery salt, and so I used celery seed and it still came out great. My married man admittedly loved it.
05/13/2018
Recipe was excellent
07/10/2019
Based on other reviewers' recommendations, I used garlic and onion powders instead of the salts. We LOVED the seasoning on the beefiness. Because of the fashion my solar day went, I ended up not making the sauce every bit written and only served the beef with a bottle of BBQ sauce. While putting away the leftovers, I was glad I did information technology that manner (with the sauce divide) because the meat is so flavorful and the leftovers could be used in a multifariousness of dishes. I cannot comment on the BBQ Sauce/Russian Dressing blend since I didn't cease up making information technology (though I had every intention.) I fabricated Susan'southward Vinaigrette Coleslaw (also on this site) to serve with information technology.
11/26/2018
Used onion pulverisation and garlic powder
06/09/2018
I fabricated it as directed. Loved the flavor of the meat, a corking rub! I will utilize it again. The brisket did stall at 165 and finally completed later on viii hours. Even with the wrap. A picayune disappointed with the bark. Not much to speak of. Used a pellet grill.
09/19/2019
I also thought it would've been besides salty, but was tipped off past the long lists of salts earlier starting. I only used the amount of regular salt and seasoned with ground cumin and coriander, piment d'Espelette, and red onion. For those who don't know what Russian dressing is, it's simply ketchup and mayonnaise one-half and half. I added these to hoagie rolls with coleslaw and sliced xanthous onions.
06/03/2018
I didn't follow the recipe . I slow cooked in the oven with the seasoning recipe I have. I did make brisket sandwiches . Very succulent . Information technology's difficult to stray from a excellent recipe on hand
05/13/2018
This is horrible and I omitted the onion salt and garlic common salt and just added plainly garlic powder and onion pulverization, this has way to much salt in it!!!! if you lot do still want to try this, my advise is but apply the BBQ sauce, it would have turned out manner better, I cannot stress how disgustingly salty this is. To each their ain but I can't meet anyone enjoying this using the recipe exactly as listed.
07/12/2018
Same as other reviews.... besides much salt. Substitute for Celery seed, onion pulverization, etc. Otherwise, Crawly!
07/13/2018
I made this to test out the flavour and texture for a party I am having. Got to say, first-class. I made this with a chuck roast and it was excellent. Definitely will keep this recipe for future get togethers.
06/01/2018
Family enjoyed it. Next time nosotros volition reduce the sauce and less salt.
05/29/2018
Oasis't made this yet but plan to. That's the merely reason I only gave it 3 stars. I will conform after making information technology if needed. What I wanted to say is why some (Portland OR) detect information technology necessary to criticize a recipe? If it doesn't audio appealing to you don't make it....simple. probably would have substituted powder for salt as well but would take done so without criticism.
11/25/2019
As others have mentioned, the salt content was so high it fabricated the brisket inedible. Just im at least giving it a proper rating, different those who notwithstanding gave it 4 or v stars despite mentioning the salt event.
07/xv/2018
What a keeper! Served with Hawaiian Rolls. Store didn't have Russian dressing but these are DELISH! We all loved these sandwiches!
xi/05/2019
Brisket was a bit pricey at the store (every bit much equally a nice steak), and so I bought a chuck roast instead. It pulled apart and was just like whatever brisket I've had at restaurants. I would definitely cutting back on the salt next fourth dimension, and I love salt! Overall, this was really good!
05/21/2018
I will for sure brand this again
02/05/2019
This was succulent. I couldn't find Russian dressing and so I used creamy French. It was awesome!!
09/05/2017
And so easy to make... and probably the best BBQ beef sandwich I've ever had... yum yum yummy
05/ten/2018
No one in my family could eat information technology because it was so and then salty.
02/16/2019
super delicious!
05/13/2018
I made this for my family last weekend and it was amazing, the only matter I would say is that mines didn't turn out every bit tender every bit I would've liked it.. merely there's no left overs, I will exist making information technology once again..
10/15/2018
I made this for a Labor Day get together. Anybody liked it but information technology was waaaay besides salty. If I make it again I would go out out the 1-ane/2 teaspoons of salt. With all the other salts it does not need any additional salt!
12/24/2018
This was astonishing!!!! The whole family loved it. Cheers so much.
06/16/2019
This was well received at the dinner table! The dressing added a squeamish sense of taste note that is absent in well-nigh BBQ beef recipes. Also liked that it did not take a vinegar taste. Used two pounds of stew meat since brisket wasn't at the store that day and neither was Russian dressing so I went with Catalina instead and Famous Dave's BBQ sauce. Cooked in the oven at 275 almost four hours. Hubs ate every bit and really enjoyed it. Easy and tasty, can't beat that! Thanks for posting!
12/22/2020
Phenomenal recipe my family loved it. Dandy savory taste. My sister stated it is amend than Lucille's BBQ
07/01/2018
One of my family'due south favorite recipes. Apply garlic and onion pulverization instead of salt, simply that'southward the only thing I change.
04/14/2018
What kind of buns did y'all use in the picture and also what type of salad is on top of the meat. By the picture it looks so very good !!
ten/19/2019
Excellent.. loved the rub AND the sauce is delicious! Fabricated as written except used garlic and onion powders and celery seed. Large hit at game night!!
05/23/2019
I've made this a few times now and I'm surprised at how tender the brisket turns out. My family loved information technology so much, I had to make it two weekends in a row. This recipe likewise works well with pork roast but I used more of a sweet rub on the pork.
xi/13/2018
A.Maze.Ing
06/03/2018
Made it twice, first fourth dimension with actual brisket, 2nd fourth dimension with a chuck roast which worked out just as well (when you're cooking something for 9 hours it's all going to end upwardly nearly the same). For changes, like nigh people my blood pressure went up just reading the recipe with all those salts, so we kept the salt, merely substituted celery seed, onion powder and fresh minced garlic. 2nd time, I also added dry mustard to the rub in a proportion roughly 2/three of the amount of salt (I was using a larger piece of meat, so adjusted the rub to match). Left out the Russian dressing both times, since neither of us is especially addicted of the stuff (and we wouldn't employ information technology for anything else). A tip: When siphoning off the cooking liquid, employ a bulb or syringe baster to get below the fat layer on top of the liquid. This volition requite you lot the juices you want without the grease you don't.
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Source: https://www.allrecipes.com/recipe/256535/bbq-beef-brisket-sandwiches/
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