These slow cooker bbq brisket sandwiches are a new favorite of mine. I love a good brisket and this one is amazing. Plus, you only need a few simple ingredients to make the brisket.
Slow cooking is always key to a good brisket. All you need to cook ths is a 2 1/2 pound brisket along with some onion, apple cider vinegar, and bbq sauce. I happen to be a fan of Sweet Baby Ray’s sauce. That ia what I used.
The sandwich itself is what is really what makes this brisket shine. It all begins with a toasted bun. You have that texture contrast with the soft part of the bun and the inside cripsy grilled part. Next, once you got slices of that brisket on the bun, you top it with additional bbq sauce, sliced dilled pickles, and coleslaw. This dill pickle adds a nice crunch and tartness. The coleslaw also adds crunch plus sweet aand creamy sweeetness.
- 2 1/2 lbs flat cut beef brisket
- 1 small sliced onion
- 1/4 cup apple cider vinegar
- 1 cup BBQ sauce plus additional for serving
- 6 buns
- sliced dill pickles
- prepared coleslaw
- Allow meat rest about 20 min. Slice off the fat. The slice across the grain and place back in the reserve the sauce in the slow cooker.
- Butter and toast the rolls. I do this by placing theem on a baking sheet and broil until golden. Keep an eve on them because they can go from golden to burnt fast. Add sliced brisket to the bottom of each roll. Then drizzle with a little bbq sauce followed by dill pickels and coleslaw. Makes 6 sandwiches.
- Category: Beef
- Method: slow cooker
- Cuisine: American