Tangy Barbecue Beef

By á-6405

Ingredients

• 2 tbsp chili powder
• 1 tsp celery seeds
• 1/2 tsp salt
• 1/2 teaspoon freshly ground pepper
• 1 3 lb fresh beef brisket, trimmed of fat
• 1 cup bottled smoke-flavored barbecue sauce
• 1/2 cup beer or ginger ale
• 8 large sandwich buns or Portuguese rolls, split and toasted
• Bottled hot pepper sauce (optional)
• Mango slices

Preparation

Step 1

1. In a small bowl combine the chili powder, celery seeds, salt, and pepper. Rub the spice mixture onto all sides of the brisket. Place the brisket in the cooker. In a small bowl stir together the barbecue sauce and beer/ginger ale. Pour over brisket.

2. Cover and cook on low-heat for 10-12 hrs or until meat is fork-tender. Transfer meat to a cutting board and let stand for 15 min. Halve meat crosswise. Using 2 forks, pull meat apart into shreds. Return meat to sauce mixture in cooker. Heat through using the high-heat setting.

3. To serve, us a a slotted spoon to transfer beef into buns. If desired, season to taste with bottled hot pepper sauce. Top with mango slices.