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Barbecue Brisket Sandwiches

Author Photo
By The Capper's Farmer Archives | Oct 1, 2019


  • 2 cups barbecue sauce, divided
  • 1 medium onion, cut into wedges
  • 3 beef bouillon cubes
  • 1 boneless beef brisket roast (3 to 4 pounds)
  • 6 buns


  • In a slow cooker, combine 1 cup barbecue sauce with onion and bouillon. Place the brisket on top.
  • Cover and cook on low for 6 to 7 hours, or until the meat shreds easily. Remove brisket from the slow cooker, and set aside.
  • Reserve 1 cup of the cooking juices from the slow cooker; discard or save the rest for a future use.
  • Using forks or meat claws, shred the meat, discarding any excess fat.
  • Place the shredded meat in the slow cooker. Add the reserved juices and the remaining barbecue sauce, and mix well. If the mixture is dry, add more sauce.
  • Cover and cook on high for about 20 minutes, or until heated through.
  • Serve the shredded meat on buns.

Photo by LauriPatterson

Yields 6 servings.

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