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Pulled Brisket Sandwiches Recipe

Pulled Brisket Sandwiches Recipe

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 YIELD: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


  • 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.

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.

Reviews for Pulled Brisket Sandwiches

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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."

Reviewed Nov. 14, 2013


Reviewed Mar. 5, 2012

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

Reviewed Feb. 4, 2012

"great resipe for a quick make ahead meal"

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."

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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Wine Pairings

Blush Wine

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