Copycat BBQ Brisket Bombs

Allergens

Gluten, Dairy (Pastry)

Ingredients

• 2 lbs beef brisket, trimmed of excess fat
• 1 sheet puff pastry, thawed
• 3 cups barbecue sauce (homemade or store
• bought)
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 350°F (180°C).
2. In a large saucepan, combine barbecue sauce, beef broth, Worcestershire sauce, brown sugar, smoked paprika, onion powder, garlic powder, salt, and pepper. Mix well.
3. Add the brisket to the sauce mixture, ensuring it is fully submerged in the liquid. Bring to a boil, then reduce heat and let it simmer for 2 hours or until the brisket is fork tender.
4. Remove the brisket from the sauce and shred or chop it into bite sized pieces. Set aside.
5. In a skillet, cook the chopped brisket in some of the reserved sauce over medium heat for 5 minutes, or until heated through.
6. On a floured surface, roll out the puff pastry sheet to form an 18x12 inch rectangle. Cut the pastry into 4 equal squares.
7. Place a portion of the cooked brisket in the center of each square, leaving a border around the edges. Fold the corners of the pastry over the filling and pinch the edges to seal the pockets.
8. Place the filled pastry bombs onto a parchment lined baking sheet and bake for 20 25 minutes or until golden brown and flaky.
9. Garnish with chopped fresh parsley before serving.

Chef’s Insight

To add an extra smoky flavor, grill the brisket before simmering it in the sauce.

Notes

Adjust the seasonings to taste and feel free to use your favorite store-bought barbecue sauce.