Shredded barbecued beef

You can replaced the beef for pork shoulder.

Serve 12

- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 fresh beef brisket (3 to 5 pounds), halved
- 3 tablespoons liquid smoke, optional
- 1 tablespoon hot pepper sauce
- 1 bottle (18 ounces) barbecue sauce
- 12 sandwich rolls, split

Combine the celery salt, garlic powder and onion powder; rub over brisket.
Place in a 5-qt slow cooker (crock pot).

Combine the liquid smokeand hot pepper sauce; pour over brisket.
Cover and cook on low for 6-8 hours or until the meat is tender.

Remove roast and cool slightly.
Strain cooking juices, reserving ½ cup.
Shred the meat with 2 forks; place in a large saucepan.
Add the barbecue sauce and reserved cooking juices; heat through.
Serve about 1/3 cup meat mixture on each roll.

Serve with Loaded baked potato salad

BON APPETIT