Delicious beef brisket sandwiches prepared with slow-cooked, spiced brisket and a rich barbecue sauce piled high on kaiser rolls and prepared for your preferred toppings.
| Prep Time: | 20 mins |
| Cook Time: | 9 hrs 5 mins |
| Total Time: | 9 hrs 25 mins |
| Servings: | 8 |
| Yield: | 8 sandwiches |
Ingredients
- 2 teaspoons celery salt
- 2 teaspoons ground black pepper
- 1 ½ teaspoons salt
- 1 teaspoon garlic salt
- 1 teaspoon onion salt
- 2 teaspoons Worcestershire sauce
- 3 pounds beef brisket
- 1 cup Russian dressing
- 1 cup hickory-flavored barbeque sauce
- 8 kaiser rolls, split
Instructions
- Mix celery salt, pepper, salt, garlic salt, and onion salt together in a small bowl; stir in Worcestershire sauce. Spread mixture all over beef brisket.
- Place brisket into a slow cooker. Cover and cook on Low until beef is tender and can easily be pulled apart with a fork, about 8 hours.
- Transfer beef to a cutting board; shred into small pieces using two forks.
- Transfer 1/2 cup cooking liquid from the slow cooker to a saucepan. Stir in Russian dressing and barbeque sauce; bring to a boil.
- Return shredded beef to the slow cooker. Add barbeque mixture, cover, and cook on Low until flavors combine, about 1 hour.
- Serve beef and sauce on rolls.
- Nutrition data for this recipe includes the full amount of sauce. The actual amount of sauce consumed will vary.
Nutrition Facts
| Calories | 452 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 11 g |
| Sodium | 2011 mg |
| Sugars | 16 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. We are a low-salt house, so I used a pinch of kosher salt, a few dashes of celery salt, then garlic and onion powders, Sweet Baby Ray’s hickory and Wish Bone Russian dressing. I would have eaten pieces of asphalt with this sauce on it! Yum.
The recipe was great. And for all those users having a meltdown about the salt seasonings, just use the powders like I did. It’s just that simple. Just tailor the seasonings to your taste. As I initially said, the recipe turned out great!
Phenomenal recipe my family loved it. Great savory taste. My sister stated it is better than Lucille’s BBQ
As others have mentioned, the salt content was so high it made the brisket inedible. But im at least giving it a proper rating, unlike those who still gave it 4 or 5 stars despite mentioning the salt issue.
Brisket was a bit pricey at the store (as much as a nice steak), so I bought a chuck roast instead. It pulled apart and was just like any brisket I’ve had at restaurants. I would definitely cut back on the salt next time, and I love salt! Overall, this was really good!
Excellent.. loved the rub AND the sauce is delicious! Made as written except used garlic and onion powders and celery seed. Big hit at game night!!
Made this for sunday football and it turned out amazing. I went a bit easy on the salt. I cooked the brisket in the oven. Made the sauce with the drippings, BBQ sauce and russian dressing in a sauce pan and allowed to reduce a bit. Shredded the beef and combined in the slow cooker on warm for about a hour. Blew my socks off delicious. This recipe is a keeper.
I also thought it would’ve been too salty, but was tipped off by the long lists of salts before starting. I only used the amount of regular salt and seasoned with ground cumin and coriander, piment d’Espelette, and red onion. For those who don’t know what Russian dressing is, it’s just ketchup and mayonnaise half and half. I added these to hoagie rolls with coleslaw and sliced yellow onions.
Based on other reviewers’ recommendations, I used garlic and onion powders instead of the salts. We LOVED the seasoning on the beef. Because of the way my day went, I ended up not making the sauce as written and just served the beef with a bottle of BBQ sauce. While putting away the leftovers, I was glad I did it that way (with the sauce separate) because the meat is so flavorful and the leftovers could be used in a variety of dishes. I cannot comment on the BBQ Sauce/Russian Dressing blend since I didn’t end up making it (though I had every intention.) I made Susan’s Vinaigrette Coleslaw (also on this site) to serve with it.
Awesome recipe. Followed others’ advice on cutting the salt by half and used onion and garlic powders instead of the salts. I didn’t have celery salt, so I used celery seed and it still came out great. My husband absolutely loved it.
This was well received at the dinner table! The dressing added a nice taste note that is absent in most BBQ beef recipes. Also liked that it did not have a vinegar taste. Used two pounds of stew meat since brisket wasn’t at the store that day and neither was Russian dressing so I went with Catalina instead and Famous Dave’s BBQ sauce. Cooked in the oven at 275 about four hours. Hubs ate every bit and really enjoyed it. Easy and tasty, can’t beat that! Thanks for posting!
I’ve made this a few times now and I’m surprised at how tender the brisket turns out. My family loved it so much, I had to make it two weekends in a row. This recipe also works well with pork roast but I used more of a sweet rub on the pork.
super delicious!
This was delicious. I couldn’t find Russian dressing so I used creamy French. It was awesome!!
This was amazing!!!! The whole family loved it. Thank you so much.
Used onion powder and garlic powder
A.Maze.Ing
I made this for a Labor Day get together. Everyone liked it but it was waaaay too salty. If I make it again I would leave out the 1-1/2 teaspoons of salt. With all the other salts it does not need any additional salt!
What a keeper! Served with Hawaiian Rolls. Store didn’t have Russian dressing but these are DELISH! We all loved these sandwiches!
I made this to test out the flavor and texture for a party I am having. Got to say, excellent. I made this with a chuck roast and it was excellent. Definitely will keep this recipe for future get togethers.
Same as other reviews…. too much salt. Substitute for Celery seed, onion powder, etc. Otherwise, AWESOME!