Last December the 3rd Sunday of Advent and the 1st Night of Hanukah coincided. To honor that day, I wanted to share a recipe for Slow-Braised Beef Brisket. There was just one tiny problem, there were no briskets to be had.
Maybe if we lived in Texas or New York, we could walk into a grocery store and find briskets for sale in the meat section. Not here. And so even though I wanted to have a real, honest-to-goodness brisket I could not. God must have heard my prayers.
Every year the owner of Hubby’s company sends him a nice gift package for Christmas. One year it was a selection of Napa Wines. Most years its something from Omaha Steak Company. This year our gift came from New Braunfels Smokehouse out of Texas. You guessed it, there were two 3-pound smoked meats inside the box. One was a ham, the other a fully-cooked Texas Smoke House Brisket. Wow – a brisket at last! Since it was fully-cooked (as in smoked to perfection) I needed to figure out the best way to prepare it. First I did a little research as to how to re-heat a brisket while maintaining its texture and flavor. Then I came up with my own recipe for serving ours as Barbecued Brisket Sandwiches.
Wow – so tender – so flavorful! Now I know I told Hubby I didn’t want to move to Texas when he retires, but that Smoked Brisket sure is tempting!
Smoked Beef Brisket Barbecue Sandwiches
3 lb fully-cooked Texas Smoked Beef Brisket
4 cups Beef Stock, or as needed
Mesquite Seasoning to taste
1 (18 oz) bottle Kansas City Barbecue Sauce
12 large Hamburger Buns
6 tablespoons Butter
If the brisket is frozen, allow to thaw overnight in the refrigerator. Let brisket rest on the counter for about 45 minutes to reach room temperature.
Heat oven to 325-degrees. Once heated, place the brisket in a deep baking dish. Pour beef stock into a measuring cup, whisk in the Mesquite Seasoning. Pour enough stock to cover brisket about mid-way.
Cover tightly with foil, place in the oven and warm for 15 minutes per pound (approximately 45 minutes to an hour) or until internal temperature has reached 140-degrees.
Remove from oven, let rest for about 10 minutes while still in the pan to soak in more juices.
Meanwhile; warm the entire bottle of barbecue sauce in a saucepan over medium heat. While the sauce warms, split buns open, brush with a little butter and lightly toast. Keep the buns and the sauce warm until ready to serve.
Thinly slice brisket, place in a bowl. Pour barbecue sauce over the mean until well coated, reserving a little sauce for the buns.
Brush barbecue sauce inside the warm, toasty bund. Pile on the sliced brisket. Serve with fries and enjoy.
Repent, says the Lord;
the Kingdom of heaven is at hand.
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