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Shredded Barbecue Beef

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."

Rate/Review | Read Reviews (14)

Prep Time:
20 Min

Cook Time:
6 Hrs

Ready In:
6 Hrs 20 Min

Servings (Help)

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Original Recipe Yield 12 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

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.
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.