Pulled Brisket Sandwiches Recipe
Pulled Brisket Sandwiches Recipe photo by Taste of Home
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Pulled Brisket Sandwiches Recipe

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Don't let the number of ingredients in this recipe scare you; I'll bet you have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. —Jane Guilbeau, New Orleans, Louisiana
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 8 hours
MAKES: 12 servings


  • 1 fresh beef brisket (4 to 5 pounds)
  • 1-1/2 cups water
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons beef bouillon granules
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ground mustard
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic salt
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons butter
  • 1/2 teaspoon hot pepper sauce
  • 12 kaiser rolls, split

Nutritional Facts

1 sandwich: 405 calories, 11g fat (4g saturated fat), 69mg cholesterol, 753mg sodium, 38g carbohydrate (7g sugars, 1g fiber), 37g protein.


  1. Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender.
  2. Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through.
  3. In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Pulled Brisket Sandwiches in Taste of Home December/January 2012, p52

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

Reviews for Pulled Brisket Sandwiches

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chsmoak User ID: 8272977 249503
Reviewed Jun. 16, 2016

"I followed the recipe exactly and it was delicious, family loved it, and I DID have every ingredient in my pantry but the brisket! The recipe made plenty and leftovers froze well for a really easy future meal. This recipe is a keeper."

Briadona User ID: 5500759 225658
Reviewed Apr. 30, 2015

"Tasty recipe. Turned the brisket halfway though the cook time to keep both sides moist. Also doubled the sauce as written only about 1 1/2T per sandwich. Everyone likes more sauce here! Good for feeding a bunch of kids and adults too."

oldtimer44 User ID: 863092 192954
Reviewed Nov. 14, 2013


ginaemory User ID: 4556961 212789
Reviewed Mar. 5, 2012

"This smelled divine while it was cooking, and tasted amazing! Easiest pulled beef I've ever made!"

adiedrich User ID: 5109411 186244
Reviewed Feb. 4, 2012

"great resipe for a quick make ahead meal"

DonnaNJ User ID: 6254781 195993
Reviewed Dec. 27, 2011

"This was melt in your mouth delicious and couldn't be easier to put together. It made the house smell Heavenly. This is a keeper."

[email protected] User ID: 77962 212788
Reviewed Dec. 5, 2011

"This is nicely flavored and easy to make. Shredding the beef with two forks is kind of hard because the parts of the brisket that are not submerged do not get soft enough to be easily shredded, but with a little patience or chopping with a knife it works. To make the brisket more tender, next time I would cut it into slightly smaller chunks before cooking, so as to get it all submerged in the tasty juices."

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