Recipe Background
Let's Go Brisket! These are the sandwiches that get everyone fired up! It's hard not to get excited for super tender, extra succulent, and perfectly beefy brisket with notes of sweet and tangy barbecue flavor. When it's piled up on buns with spicy pickle chips? Woooo! Better yet, the slow cooker does all the work for you resulting in something super tasty! Everyone can go for some more of Let's Go Brisket!
Let's Go Brisket! These are the sandwiches that get everyone fired up! It's hard not to get excited for super tender, extra succulent, and perfectly beefy brisket with notes of sweet and tangy barbecue flavor. When it's piled up on buns with spicy pickle chips? Woooo! Better yet, the slow cooker does all the work for you resulting in something super tasty! Everyone can go for some more of Let's Go Brisket!
Ingredients
- 1 1/2 tablespoons light brown sugar packed
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon black pepper
- 1 (2-pound) beef brisket trimmed
- 2 chipotle chiles in adobo sauce minced
- 3 cloves garlic smashed
- 1 cup barbecue sauce
- 12 slider buns split and toasted
- 1/2 cup spicy pickle chips
Directions
- In a small bowl, add the brown sugar, the kosher salt, the cumin, and the black pepper and whisk to combine.
- Season the brisket on all sides with the spice mixture.
- In a 6-quart slow cooker, add the brisket, the chipotle chiles, and the garlic.
- Cover the slow cooker and cook until the brisket is tender, about 4-5 hours on high or 8 hours on low.
- Transfer the brisket to a cutting board.
- Reserve 1/2 cup of the cooking liquid from the slow cooker.
- Using two forks, shred the brisket.
- In a large bowl, add the shredded brisket, the barbecue sauce, and the reserved cooking liquid and stir until the meat is fully coated.
- Divide the meat evenly among the bottom halves of the buns.
- Add the pickle chips evenly on top of the brisket mixture on the buns.
- Close the sandwiches with the top buns and serve.
×