Barbecue Brisket Sandwiches

This brisket recipe is hearty, with a beefy flavor that comes from bouillon cubes, and it’s a breeze to make, because it’s prepared in the slow cooker.

| Fall 2019

Photo by LauriPatterson

Yields 6 servings.


  • 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


  1. In a slow cooker, combine 1 cup barbecue sauce with onion and bouillon. Place the brisket on top.
  2. 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.
  3. Reserve 1 cup of the cooking juices from the slow cooker; discard or save the rest for a future use.
  4. Using forks or meat claws, shred the meat, discarding any excess fat.
  5. 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.
  6. Cover and cook on high for about 20 minutes, or until heated through.
  7. Serve the shredded meat on buns.



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