BBQ Brisket Sandwiches

yield: lots of sandwiches! 

6 – 7 lbs brisket of beef, grass fed
12 oz homemade BBQ sauce
1 large yellow onion, sliced
6 garlic cloves
dash of paprika
dash of garlic salt
1 28 oz. can of whole tomatoes

Preheat oven to 325°F.  Pat dry the brisket with paper towels.  Put in a large dutch oven (I have a large, oval Le Creuset that I use.) Slice garlic. Make slits in brisket and put slivered garlic in the brisket.  Season with garlic salt, paprika, kosher salt and fresh cracked pepper.

Add sliced onion, tomatoes, and homemade BBQ sauce. Cover pot and put in oven for 3 1/2 – 4 hours. Check it every 45 minutes and baste. Remove brisket from the pan and let cool to room temp.  Once cooled wrap in foil and refrigerate.

Puree all the sauce from the pan and place in a clean container.  Put in fridge until ready to use.

When ready to serve, slice thin and place in a roasting pan.  Cover sliced brisket with pureed sauce (save some for slathering on the bread).  Cover roasting pan and put in a 250°F preheated oven.  Heat brisket for about 25 minutes or until warm to the touch.

Generally, I make the brisket the day before I want to serve it. This is one of those easy meals; put everything in the pot, put in the oven and forget about it!

p.s. shred the brisket and put it in fresh corn tortillas with a little bit of pickled onions.  so goooood!

BBQ Sauce
Yield: 2 1/2 quarts

1 large yellow onion, diced
9 garlic cloves, minced
3 tablespoons avocado oil
1 tablespoon lemon zest
5 tablespoons fresh lemon juice
4 1/2 cups ketchup
1/2 cup brown sugar
6 tablespoons molasses
1 teaspoon kosher salt
1/2 cup Worcestershire sauce
1/2 cup chili powder
4 tablespoons cider vinegar
1 tablespoon chipotles in adobe, pureed
3 cups water

Heat pan and add oil. Saute onions and garlic until translucent, about 7 minutes. Add the rest of the ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Let cool completely, then refrigerate.


- Recipe courtesy of The Urban Baker.