Its a lovely Saturday morning here. One where no one wants to be inside working on their computer or cooking in the kitchen. So I’m going to take five minutes to share a recipe you can throw into your slow cooker, forget about and enjoy tonight for supper. Inspired by one of our favorite Arby’s sandwiches, my husband has been asking me when I am going to post this recipe. I think it’s his favorite one that I have made to date. When I asked him what I should write about it, he told me to simply say they were the most amazing, fantastic sandwiches ever. So I present to you one awesome “smoked” barbecue beef brisket sandwich. These aren’t the best pictures you will ever see. (More practice is needed in food styling). This isn’t the best writing you will read. (sometimes I wonder if I remember anything for English class). But these are the best sandwiches you will have this summer.
They are simple to make, only requiring a slow cooker to make. No fancy smokers here. And little time commitment either. In the morning, simply make a rub for the brisket, sprinkle on some liquid smoke, wrap in foil and place in a slow cooker for 8 to 10 hours. I developed this recipe after reading many brisket recipes and it is a combination of about 3 or 4 of them. Wrapping the brisket in foil and placing it in the slow cooker without any liquid was a new technique for me, but it seems to be fairly common. If you can forgive this ugly picture, here are the two brisket halves wrapped and ready to cook.
I used a small brisket, about 3.5 pounds. A brisket up to 5 pounds would probably fit in my slow cooker. A brisket the size of mine will make anywhere from 8 to 12 or more sandwiches depending on how big you make them. After about 8 to 10 hours unwrap the brisket and either slice it thinly or shred it with a fork. To build the sandwich, spread mayo on the bottom half of your favorite bun, add a layer of beef as thick as you want, top with a slice of smoked Gouda cheese, slather on your favorite barbecue sauce, sprinkle on some fried onions and add the top half of the bun.
- 3-5 pound beef brisket, trimmed of excess fat
- 2 T paprika
- 1/2 T chili powder
- 1/2 T cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 2 T Kosher salt
- 3 T liquid smoke
- Smoked Gouda
- Fried onion straws
- your favorite barbecue sauce and buns
- Trim the excess fat from the brisket and cut it in half width wise.
- Combine the next 7 ingredients and rub all over the entire brisket.
- Place one half of the brisket on a sheet of foil. Sprinkle half of the liquid smoke over it, making sure to get both sides. Wrap tightly and place into the slow cooker. Repeat with the second half.
- Cook the brisket on low for 8 to 10 hours or until fork tender.
- To assemble the sandwiches. Start by spreading mayo on the bottom bun, add a layer of meat, a slice of smoked gouda, barbecue sauce and fried onions. Add the top half the bun and enjoyl