“We recently invested in a whole brisket for the purposes of making beef jerky. Out of 14 lbs. of untrimmed meaty goodness I ended up with -- 6 pounds of meat suitable for slicing into jerky, a roughly equivalent amount of fat and scraps (which my father's dogs are currently enjoying), and a 2 lb. hunk o' brisket that was too marbled with fat to make good jerky out of. So, instead, I gave it a treatment similar to how I make pulled pork, minus the long soak in the crockpot.”
READY IN:
6hrs 30mins
SERVES:
6-8
YIELD:
6-8 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 275.
  2. Add the oil to a large dutch oven or oven-proof pot and heat to med-high. Brown meat on all sides and set aside on a platter.
  3. Add onions and garlic to pot and saute until the onions start to go translucent.
  4. Add the remaining ingredients and stir to combine.
  5. Bring braising liquid to a boil for a couple of minutes, long enough to dissolve the bullion cubes.
  6. Put the roast and any accumulated juices back in the pot, cover, and put in the oven.
  7. Cook for roughly 5 or 6 hours. When the meat is tender enough to separate with a fork, you're done.
  8. Allow to cool enough to handle, or, put meat and enough liquid to cover in a container and stick in the fridge overnight. The next morning, skim off the solidified fat and proceed.
  9. If using an exceptionally stringy and tough cut of meat like brisket, cut into chunks across the grain of the meat. Using your hands, or forks, or whatever your favorite pork-pulling implements usually are, shred the meat.
  10. Serve on rolls, hamburger buns, etc. topped with BBQ sauce or to enhance the beefiness, don't overlook your braising sauce!. Take some of the liquid you cooked the meat in, put it in a saucepan and boil it for 10 or so minutes, long enough to reduce it down a bit. Spoon this over the meat and let it soak into the roll, or put it in separate cups/bowls for dipping.

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