BBQ Beef Sandwiches – Canyon Bakehouse
Dry-rubbed beef brisket cooked slowly, sliced thinly and served on toasted Country White bread with homemade BBQ Sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canyonglutenfree.com.
Cooking tools:
- Slow cooker
- Grill pan
- Skillet
- Saucepan
- Mason jar
- Cutting board
- Chef's knife
- Measuring spoon
- Stove
- Refrigerator
- Paper towel
Ingredients
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Sugar
- 1 Tbsp. Ground Black Pepper
- 1 Tbsp. Smoked Paprika
- 2 Tbsp. Grapeseed Oil
- 3-4 lb. Beef Brisket
- 2-3 Tbsp. Dry Rub (see above), more as needed
- 1 Yellow Onion, quartered
- 1/3 C. Ketchup
- ¼ C. Apple Cider Vinegar
- 2 tsp. Brown Sugar
- 1 tsp. Chili Powder
- ½ tsp. Smoked Paprika
- Salt
- Pepper
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