Ingredients
4 brisket, or boneless short ribs, excess fats trimmed
salt and ground black pepper, to taste
1½ cups ketchup
¼ cup brown sugar
¼ cup red wine vinegar
2 tbsp yellow mustard, prepared
2 tbsp Worcestershire sauce
1 tsp liquid smoke
½ tsp salt
¼ tsp cayenne pepper
¼ tsp garlic powder
hamburger buns, toasted
1 oz tomatoes, or any vegetable accompaniment of your choice, per serving
½ oz lettuce, per serving
¼ cup condiments, of your choice, for the sandwich (ketchup, mustard, pickle relish, or mayonnaise)
Preparation
Combine all ingredients for the barbeque sauce and whisk until evenly incorporated.
Place the chuck or blade roast into your crockpot, then pour the barbeque sauce on top.
Cover and cook on Low for roughly 8½ hours, or until beef is tender.
Remove beef from sauce and shred it.
Stir shredded beef together with the sauce and cover. Allow to cook on low for another hour.
Adjust seasoning with salt and pepper.
Have your guests help themselves in assembling their sandwiches based on their personal preferences. Serve with tomatoes and lettuce in each sandwich, top with, condiments, then serve.
