Slow Cooker Shredded Barbecue Brisket
Check out the sweet heat brought to the table. Alternatively you could find a bourbon dry rub in most grocery spice aisles.
- 3 lbs beef brisket flat cut
- 4 tbsp Smokey Bourbon Seasoning*
- ½ onion minced
- 1 cup barbecue sauce
- 1 tbsp brown sugar
- 12 Toasted rolls cheese, red onions for serving
Coat the brisket generously with the seasoning mix. Wrap in plastic wrap and store in the fridge over night.
When ready to cook, place all ingredients (brisket fat side up) in the slow cooker.
Cook on low for 9 to 10 hours, until brisket shreds easily with a fork.
Carefully remove the fat from the top of the brisket, discard, and shred the meat.
Return to slow cooker and toss, adding more barbecue sauce as needed to coat.
Serve as messy sandwiches on toasted rolls with melted cheese and red onions.
When you can pull it apart easily with just a fork you are good to go.
Leftovers can be frozen easily for up to two months.
Calories: 222kcal | Carbohydrates: 11g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 334mg | Potassium: 436mg | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 2.3mg