Slow Cooker BBQ Brisket Sandwiches

These slow cooker BBQ brisket sandwiches have quickly become a new favorite of mine. I already love a good brisket, but this version is especially delicious because it turns out so tender and flavorful with very little effort. Another thing I love about it is that you only need a few simple ingredients to make the brisket itself.

Slow cooking really is the secret to a good brisket. Giving it plenty of time to cook low and slow helps the meat become tender and full of flavor. For this recipe, all you need is a 2 1/2 pound brisket, onion, apple cider vinegar, and BBQ sauce. I used Sweet Baby Ray’s because it is one of my favorites, and it works perfectly here.

As good as the brisket is on its own, the sandwich is really what makes this meal shine. It all starts with a toasted bun, which adds the perfect contrast of textures. You get that soft bun on the outside along with the lightly crisp, golden interior from toasting.

Then comes the brisket, piled onto the bun in tender slices and topped with even more BBQ sauce for extra flavor. After that, the sandwich gets finished with sliced dill pickles and coleslaw. The pickles add a fresh crunch and a little tartness that cuts through the richness of the meat. The coleslaw adds even more crunch along with a creamy sweetness that brings everything together.

When all of those layers come together, you get a sandwich that is smoky, tangy, sweet, creamy, and absolutely satisfying. It is the kind of sandwich that feels perfect for a casual family dinner, game day, or summer meal with chips and a side salad.

Ingredients for Slow Cooker BBQ Brisket Sandwiches

• BEEF BRISKET – The brisket is the star of the recipe and becomes tender and flavorful as it slow cooks. A flat cut works well because it slices nicely for sandwiches once it has had time to rest.
• ONION – The sliced onion cooks right along with the brisket, adding extra flavor and moisture to the meat. It is a simple ingredient, but it adds more depth to the brisket as it cooks.
• APPLE CIDER VINEGAR – Apple cider vinegar adds a little tang and helps balance the sweetness of the BBQ sauce. It also helps create a flavorful cooking liquid for the brisket.
• BBQ SAUCE – BBQ sauce adds the brisket’s sweet, smoky, and tangy flavor. Some goes into the slow cooker while the brisket cooks, and more is added when serving to make the sandwiches even more flavorful.
• BUNS – The buns hold all the brisket and toppings together, turning the meat into a hearty sandwich. Toasting them adds great texture and keeps them from getting too soft under the sauce.
• BUTTER – Butter is used to toast the buns, giving them a rich flavor. It also helps create that golden, slightly crisp inside that makes the sandwich even better.
• SLICED DILL PICKLES – Dill pickles add a fresh crunch and a little tartness to the sandwich. That tangy bite works really well with the rich brisket and sweet BBQ sauce.
• PREPARED COLESLAW – Coleslaw adds crunch along with a creamy, slightly sweet element to the sandwich. It helps balance the smoky meat and tangy pickles, bringing everything together.

Instructions for Slow Cooker BBQ Beef Brisket Sandwiches

Place the brisket in a 4 to 6-quart crock pot with the fat side facing up. Scatter the sliced onion over the top of the meat.

In a small bowl, whisk together the apple cider vinegar and BBQ sauce until well combined. Pour the sauce mixture evenly over the brisket and onions. Cover and cook on high for about 5 hours, or until the brisket is nice and tender.

Once the brisket is done, let it rest for about 20 minutes. This gives the juices a little time to settle before slicing. After it has rested, trim away the fat, then slice the brisket across the grain. Return the sliced meat to the slow cooker so it can soak up some of the sauce.

To prepare the buns, spread them lightly with butter and place them on a baking sheet. Broil until they are golden brown and lightly toasted. Be sure to watch them closely, because they can go from perfectly golden to burnt very quickly.

To assemble the sandwiches, place slices of brisket on the bottom half of each toasted bun. Drizzle a little extra BBQ sauce over the meat, then top with sliced dill pickles and prepared coleslaw. Add the top bun and serve. This recipe makes 6 sandwiches.

Frequently Asked Questions

Can I make the brisket ahead of time?
Yes. This brisket works well as a make-ahead recipe. Once cooked and sliced, you can keep it in the sauce to keep it moist and flavorful until you are ready to serve.

Why do I cook the brisket fat side up?
Cooking the brisket fat-side up helps keep the meat moist as it slow-cooks. The fat adds flavor while the brisket becomes tender.

How do I know when the brisket is done?
The recipe says to cook it on high for about 5 hours, until the brisket is tender. Once it is done, it should be easy to slice after it has rested.

Why do I let the brisket rest before slicing?
Letting the meat rest for about 20 minutes helps the juices settle before slicing. This keeps the brisket more tender and flavorful.

Why do I slice the brisket across the grain?
Slicing across the grain helps make the meat more tender and easier to bite through. It is an important step for getting the best texture in the crockpot brisket sandwiches.

Do I have to toast the buns?
You do not absolutely have to, but the recipe really highlights toasted buns as part of what makes the sandwich so good. The toasted inside adds texture and helps the brisket hold up better to the sauce.

Can I use my favorite BBQ sauce?
Yes. The post mentions using Sweet Baby Ray’s, but you can use any barbecue sauce you enjoy. Since it is one of the main flavors in the recipe, choosing a favorite brand is a good choice.

Tips and Tricks

• Cook the brisket fat side up. That helps keep the meat moist as it slow-cooks and adds flavor as the brisket becomes tender.
• Let the meat rest before slicing. The recipe has you rest the brisket for about 20 minutes before cutting it. That gives the juices time to settle and helps keep the meat tender.
• Always slice across the grain. Cutting across the grain makes a big difference in texture and helps the brisket stay easier to bite through in a sandwich.
• Put the sliced brisket back in the sauce. After slicing, return the meat to the reserved sauce in the slow cooker. This helps the brisket stay juicy and soak up even more flavor before serving.
• Toast the buns, but watch them closely. The toasted bun is part of what makes these sandwiches so good, adding texture to the tender brisket and creamy slaw.

For more recipes like this, try:

• Easy BBQ Pulled Pork Pita Pizzas
• Instant Pot BBQ Chicken Sandwiches
• Classic BBQ Pork
• Easy Skillet BBQ Pork Chops