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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
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I work for the Delaware Department of Transportation and prepare this simple dish during storm emergencies or for lunch get-togethers, reports field editor Jan Walls of Camden. Ingredients:
1 teaspoon celery salt |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 fresh beef brisket (3 to 5 pounds), halved |
3 tablespoons liquid smoke, optional |
1 tablespoon hot pepper sauce |
1 bottle (18 ounces) barbecue sauce |
12 sandwich rolls, split |
Directions:
1. Combine the celery salt, garlic powder and onion powder; rub over brisket. Place in a 5-qt. slow cooker. Combine liquid smoke if desired and hot pepper sauce; pour over brisket. Cover and cook on low for 6-8 hours or until the meat is tender.
2. Remove roast and cool slightly. Strain cooking juices, reserving 1/2 cup. Shred met with two forks; place in a large saucepan. Add the barbecue sauce and reserved cooking juices; heat through. Serve about 1/3 cup meat mixture on each roll. Yield: 12 servings.
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