Shredded Barbecued Beef

The New Basics

  • 1 brisket of beef (about 5 lbs.)
  • ½ t. natural liquid smoke flavoring
  • 1 t. salt
  • ½ t. paprika
  • ½ t. garlic powder
  • ½ t. dry mustard
  • 8 to 10 sandwich rolls
  • 2 cups BBQ sauce

Preheat the oven to 325.

Place the brisket in a roasting pan, and brush with the liquid smoke.

Combine the salt and spices in a small bowl and mix well.  Rub this into the brisket.

Cover the roasting pan, and bake until the brisket is fork-tender, about 3 ½ hours.

Remove the pan from the oven, and use two forks to pull the meat apart in the pan juices, shredding it coarsely.

For each sandwich, halve a roll and spoon about 2 T. heated BBQ sauce over the bottom.  Pile about 1 cup of shredded meat on the roll and pour 2 -3 more T. of sauce over the meat and cover with the other half of the roll.

Serve with additional BBQ sauce and coleslaw.

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