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Pulled Brisket Sandwiches

 Pulled Brisket Sandwiches
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
12 ServingsPrep: 25 min. Cook: 8 hours


  • 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


  • 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.
  • Remove beef; cool slightly. Skim fat from cooking juices. Shred meat
  • with two forks and return to the slow cooker; heat through.
  • In a small saucepan, combine the ketchup, brown sugar, butter, pepper

2 of 2

Pulled Brisket Sandwiches (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 sandwich equals 405 calories, 11 g fat (4 g saturated fat), 69 mg cholesterol, 753 mg sodium, 38 g carbohydrate, 1 g fiber, 37 g protein.
Wine: Blush Wine: Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.