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Shredded Barbecue Beef

SUBMITTED BY: Jan Walls

"'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."
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PREP TIME  20 Min
COOK TIME  6 Hrs
READY IN  6 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 (3 pound) fresh beef brisket*, halved
  • 3 tablespoons liquid smoke (optional)
  • 1 tablespoon hot pepper sauce
  • 1 (18 ounce) bottle 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.

FOOTNOTE

  • This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket.
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