Barbecued Beef Sandwiches for a Crowd
Submitted by tweetyonsunshine
Slow-roasted beef brisket braised in barbecue sauce until fork-tender, thinly sliced, and piled high on buns. Feeds 50 hungry guests with just 4 simple ingredients.
YIELD
50 servingsPREP
5 minCOOK
240 minREADY
245 minFeeding a crowd doesn’t have to mean losing your mind in the kitchen.
This big-batch brisket recipe is pure simplicity: 12 pounds of beef, a generous pour of barbecue sauce, and a long, lazy bake until every slice practically falls apart at the touch of a fork.
Once it’s tender, you slice it thin, let it soak up those saucy pan juices, and set out a mountain of buns. Fifty sandwiches. Four ingredients. One roasting pan.
Church potlucks, graduation parties, tailgates, family reunions... this is the recipe that shows up and does the work so you don’t have to.
Pro Tips
- Brisket gets more tender the longer it rests. If time allows, cook it a day ahead, refrigerate overnight in the juices, then slice cold (it cuts cleaner) and reheat in the sauce.
- Skim the fat from the pan juices after cooling. It makes the sauce cleaner and lets the barbecue flavor come through.
- Use your favorite bottled sauce or mix two brands for a custom blend. A smoky sauce pairs well with the rich brisket.
Ingredients
Directions
Place briskets in a large roasting pan.
Combine barbecue sauce and water; pour over meat.
Cover tightly and bake at 325 for 4 to 4½ hours or until fork-tender.
Remove meat from juices; cool. Skim fat from juices.
Thinly slice meat; return to pan and heat in juices.
Serve on buns.
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