Smoky Brisket Sandwiches With Barbecue Sauces

By KennySD

Ingredients

• SPICE RUB:
• 2 whole beef briskets - (6 lbs ea)
• Presoaked mesquite, hickory, and/or apple wood chips (optional)
• 1 recipe Texas Barbecue Sauce (see below)
• 1 recipe Carolina Barbecue Sauce (see below)
• 24 Kaiser rolls split
• 3 tablespoons good-quality chili powder
• 3 tablespoons paprika
• 2 teaspoons dry mustard
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon freshly-ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon crushed dried thyme
• 1 teaspoon ground cumin
• Salt (optional), to taste
• TEXAS BARBECUE SAUCE:
• 2 teaspoon olive oil
• 2 large sweet onions - (8 oz ea) finely chopped
• 2 jalapeño chiles seeded, minced
• 2 large garlic cloves finely minced
• 1 tablespoon dry mustard
• 2 teaspoons paprika
• 1/2 teaspoon cayenne pepper
• 2 cups ketchup
• 2 cups bottled chile sauce
• 1/2 cup molasses
• 1/2 cup white wine vinegar
• 1/4 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 2 large bay leaves broken in half
• Salt (optional), to taste
• CAROLINA BARBECUE SAUCE:
• 4 cups white wine vinegar
• 1 1/2 cups ketchup
• Spoonable sugar substitute to
• equal 2/3 cup granulated sugar
• 1/4 cup honey
• 1 teaspoon cayenne pepper
• 2 teaspoons freshly-ground black pepper
• Salt (optional), to taste

Details

Servings 24

Preparation

Step 1

Combine the ingredients for the spice rub. Store in a covered jar until ready to use.

Rub the spice mixture into both sides of the briskets, coating evenly. Let stand at room temperature for 1 hour or refrigerate, covered, for up to 24 hours. Return to room temperature before cooking.

To cook in the oven, preheat the oven to 325 degrees. Wrap the briskets separately in heavy-duty aluminum foil and place in a shallow baking pan on a rack. Fill the bottom of the pan with 1/2 inch of water. Bake for 5 to 6 hours, until the meat is very tender, adding more water to the bottom of the pan, if needed.

Light a grill. Add presoaked wood chips (if using). Unwrap the briskets and grill over medium heat for 10 to 15 minutes per side, until meat is nicely browned.

Transfer meat to a carving board and let stand for 15 minutes before thinly slicing across the grain. (May be done ahead to this point; spread the top of each brisket with 1 cup of one of the barbecue sauces, rewrap in foil, and refrigerate.)

To reheat the brisket. Place the wrapped packages in a 300 degree oven for about 1 hour, until meat is hot.

Just before serving, reheat the barbecue sauces to a simmer. Transfer the hot meat to a serving platter and place a basket filled with the sliced rolls alongside. Offer the sauces in decorative bowls to spoon over the beef as your guests assemble their own sandwiches.

Texas Barbecue Sauce: In a large pot, heat oil over medium heat. Add the onions, chile, and garlic. Cook, stirring often, until onions are limp, about 5 minutes. Stir in the dry mustard, paprika, and cayenne pepper. Cook, stirring, for 1 minute, until spices are fragrant.

Add the remaining ingredients; stir to blend well. Simmer gently, uncovered, stirring often for about 30 minutes. Remove the bay leaves. Use the sauce at once or cover and refrigerate for up to 2 weeks. Reheat before using. (Makes 7 cups sauce)

Carolina Barbecue Sauce: In a medium saucepan, mix together the vinegar, ketchup, sugar substitute, honey, black pepper, cayenne pepper, and salt (if using). Simmer over low heat for 10 to 15 minutes.

Use the sauce at once or cover and refrigerate for up to 2 weeks. Reheat before using. (Makes 6 cups sauce)

This recipe yields 24 servings with leftovers.

Exchanges Per Serving (roll + 3 ounces beef & 2 tablespoons Texas Barbecue Sauce): 3 Lean Meat, 2 Carbohydrate (2 Bread/Starch), 1 Vegetable.

Nutrition Facts: 374 calories (27% calories from fat), 32 g protein, 11 g total fat (4.2 g saturated fat), 38 g carbohydrate, 2 g dietary fiber, 79 mg cholesterol, 617 mg sodium.

Exchanges Per Serving (roll + 3 ounces beef & 2 tablespoons Carolina Barbecue Sauce): 3 Lean Meat, 2 Carbohydrate (2 Bread/Starch), 1 Vegetable.

Nutrition Facts: 374 calories (27% calories from fat), 31 g protein, 11 g total fat (4.2 g saturated fat), 35 g carbohydrate, 1 g dietary fiber, 79 mg cholesterol, 461 mg sodium.