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Slow Cooker Beef Brisket Sandwich

This Slow Cooker Beef Brisket Sandwich is pure comfort, with rich flavors and ease of preparation, making it perfect for any occasion.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Main Course, Sandwich
Cuisine: American, Comfort Food
Calories: 540
Ingredients Method Notes

Ingredients
  

Brisket Preparation
  • 4 pounds beef brisket, trimmed of excess fat (fat cap left at about 1/4 inch) Choose a cut with even thickness for optimal cooking.
  • 1 tablespoon kosher salt
  • 1 tablespoon smoked paprika Can be swapped for regular paprika for a milder taste.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil For searing the brisket.
Cooking Ingredients
  • 1 large yellow onion, sliced Alternatives: sweet onion.
  • 4 cloves garlic, smashed
  • 1 1/2 cups beef broth Consider low-sodium beef stock as a substitute.
  • 1/3 cup barbecue sauce, plus more for serving Choose a tangy or spicy version for added flavor.
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
Serving Ingredients
  • 8 pieces sturdy sandwich buns or Kaiser rolls, split Can substitute with hoagie rolls.
  • 2 cups coleslaw, for topping (optional)
  • sliced dill pickles, for serving

Method
 

Preparation
  1. Pat the brisket completely dry with paper towels.
  2. Mix the kosher salt, smoked paprika, garlic powder, onion powder, and black pepper in a small bowl. Rub the spice mix all over the brisket so it is well coated.
Searing
  1. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
  2. Sear the brisket for 4 to 5 minutes per side until it is deeply browned. Then transfer the brisket to the slow cooker.
Cooking
  1. Place the sliced onion and smashed garlic around the brisket in the slow cooker.
  2. In a bowl, whisk together the beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce. Pour the mixture over the brisket.
  3. Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours until fork-tender.
Finishing Touches
  1. Transfer the brisket to a cutting board and let it rest for 10 minutes before shredding it with two forks.
  2. Strain the cooking liquid into a saucepan, skim off excess fat, and simmer for 8 to 10 minutes until slightly thickened.
  3. Return the shredded brisket to the slow cooker and toss it with about 1 cup of the reduced sauce.
  4. Toast the buns if desired, then pile on the brisket, add coleslaw and pickles, and finish with extra barbecue sauce.

Notes

Store in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat gently and assemble sandwiches just before serving.