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Ingredients
US|METRIC
4 SERVINGS
- brisket (smoked)
- 6 hoagie rolls
- cheese (choice,, we used sliced gouda)
- au jus (smoky)
- 5 lb. beef brisket (point or flat)
- mustard (for applying brisket rub)
- 1/4 cup rub (beef, recipe to follow)
- 2 stalks celery (chopped)
- 2 carrots (chopped)
- 1 large onion (chopped)
- 6 cloves garlic (smashed)
- 2 bay leaves
- 10 sprigs fresh thyme
- 2 cans beef broth (divided)
- 12 oz. beer
- 1 Tbsp. sauce (Worcheshire)
- 1 Tbsp. salt
- 2 tsp. black pepper
- 1 tsp. cayenne pepper
- 1 tsp. oregano
- 1/2 tsp. chili powder
- 2 tsp. garlic powder
- brisket (smoked)
- cheese
- 8 hoagie rolls
- au jus (smoky, choice, we used sliced gouda)
- 5 lb. beef brisket (point or flat)
- yellow mustard (for applying brisket rub)
- 1/4 cup rub (beef, recipe to follow)
- 2 celery stalks (chopped)
- 2 carrots (chopped)
- 1 large onion (chopped)
- 6 cloves garlic (smashed)
- 2 bay leaves
- 10 sprigs fresh thyme
- 2 cans beef broth (divided)
- 12 oz. beer
- 1 Tbsp. Worcestershire sauce
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