Southern Style Slow Cooker Beef Brisket Sandwich with Tangy Barbecue Sauce
Tender slow-cooked beef brisket smothered in a tangy Southern-style barbecue sauce, piled high on toasted sandwich buns for a satisfying lunch.
Ingredients
Check ingredients as you go.
- Main Ingredients
- Sauce
- Serving
Let’s make it
Preparation
Place the beef brisket chunks, sliced onion, and minced garlic into the slow cooker.
Sauce Preparation
In a bowl, whisk together beef broth, tomato paste, apple cider vinegar, brown sugar, smoked paprika, chili powder, black pepper, salt, and hot sauce if using until well combined.
Cooking
Pour the barbecue sauce mixture over the brisket and vegetables inside the slow cooker, making sure the meat is well coated.
Cooking
Cover and cook on low for 8 hours or until the brisket is very tender and shreds easily with a fork.
Finishing
Remove the brisket chunks from the slow cooker and shred them using two forks. Return the shredded brisket to the sauce in the slow cooker and stir to combine.
Assembly
Toast the sandwich buns lightly. Pile the shredded brisket generously on the bottom half of each bun.
Serving
Top the brisket with coleslaw, if desired, and close the sandwich with the top bun. Serve immediately while warm.
Tips & notes
For best results, trim excess fat from the brisket but leave some for flavor. Let the brisket rest briefly before shredding to retain juices. Customize the tanginess of the sauce by adjusting vinegar and brown sugar amounts to your taste.
Saving it for later
Store leftover shredded brisket with sauce in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3-4 days for optimal freshness. Sandwich buns are best stored separately to prevent sogginess.
Reheating
Reheat leftover brisket with sauce gently in a covered pan over low heat or in a microwave-safe dish covered with a lid or wrap, stirring occasionally until warmed through. Avoid overheating to keep the meat tender.
