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BBQ Sandwhiches

edited 8:31PM in EggHead Forum
Everybody loves PULLED PORK SANDWHICHES and I'm asked if I could do something similar with BEEF. Any suggestions?


  • 10441044 Posts: 93
    Yep. Smoke your brisket to 200 internal. It is so tender, it will fall apart when you try to slice it.

  • Stebo,
    I must agree with 1044 about the brisket. I just finished one five days ago but I pulled it when the fork would go in and come out easily. I think it was at 190 or so. I wrapped in double foil and then a towel and placed into cooler for about six hours. Then I sliced it against the grain and vacuum packed it in packages large enough for about 4 or 5 sandwiches each and froze them. I took out one package yesterday and placed it into a pan of water and brought it to a boil for a few minutes. I opened the package and placed the slices on a big bun and covered it with a nice spicy hot BBQ sauce and it was one of the best sandwiches that I have ever eaten.

  • GfwGfw Posts: 1,598
    <p />Stebo, see link to previous post.

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