Photo: Oxmoor House
Prep Time
10 Mins
Cook Time
4 Hours
Yield
10 servings.

This make ahead open-faced sandwich recipe is a must have during the hot summer months. Some barbecue sandwiches are meant to be picked up; this one is meant to be savored.

How to Make It

Step 1

Place half of onion rings in bottom of a 4-quart electric slow cooker. Trim fat from meat, and cut into large pieces to fit in slow cooker; sprinkle with pepper and salt. Dredge meat in flour; place on top of onion, sprinkling with any remaining flour. Add remaining half of onion.

Step 2

Combine chili sauce and next 4 ingredients in a medium bowl, stirring well. Pour over meat mixture. Cover and cook on high 4 to 5 hours or until meat is tender. Remove brisket, and replace slow cooker cover.

Step 3

Shred beef, using 2 forks; return meat to hot liquid in slow cooker, stirring well. Spoon meat mixture over toasted roll halves.

What's For Dinner, Cooking Light 2004 Special Edition

Ratings & Reviews

Sammiehigg's Review

Terriaki20
October 11, 2012
N/A

Terriaki20's Review

youmoms
March 06, 2012
N/A

youmoms's Review

Sammiehigg
April 20, 2009
My husband is a junk foodie and very hard to please as far as lighter fare goes and this recipe was a big hit in my household. I love using my crockpot and this recipe in particular was VERY easy. The house smelled amazing and the meat was pretty tender. It wasn't as tender as I was expecting (I cook fatty beef short ribs frequently), perhaps because of the cut of meat (first time cooking brisket!) but it was still very delicious. I guess I would suggest ensuring the meat is VERY shredded. After shredding the meat, I kept it in the juices for an additional hour to really soak up the flavors. I put them on a bun with mayo and american cheese and it was awesome. Tonight, we will be having the leftovers wrapped with brown rice in tortillas.