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Slow Cooker Brisket Barbecue Sandwiches

  • Servings: 12 - 16 sandwiches
  • Course: Main Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 1/2 cup water
  • 1 3-pound beef brisket
  • 3 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin or chili powder
  • 3 cups bottled barbecue sauce
  • 12 to 16 Kaiser rolls or hamburger buns, split
  • Dill pickle slices (optional)
  • Red onion slices (optional)

Directions

Step 1

Trim fat from brisket. Cut the brisket, if necessary, to fit in a 3-1/2- to 4-quart crockery cooker.

Step 2

Line slow cooker with the Reynolds® Slow Cooker Liner.

Step 3

Add water, vinegar, Worcestershire sauce, and cumin or chili powder.

Step 4

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 to 5 hours. About 1 hour before serving, remove the meat from the cooker.

Step 5

Discard cooking liquid. Using two forks to pull, shred meat and return it to the cooker. Stir in barbecue sauce. Cover and cook on the high-heat setting for 30 to 45 minutes or until heated through.

Step 6

Serve atop split Kaiser rolls or hamburger buns with pickles and onion, if desired.

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