Nothing quite makes a hit like delicious barbecued brisket sandwiches for a get together.
Before going any further, don’t use a corned beef recipe for brisket. Corned beef is sometimes made out of brisket, but it has been cured. They are two distinct flavors. This recipe can be cooked overnight, refrigerated during the day and then sliced with the sauce poured over it. This recipe can be made and served in sandwiches or you can add potatoes and carrots to make a hearty meal. Or you can leave out the vegetables and just add mushrooms and onions and serve over noodles.
Quick and Easy Brisket
- 3 lbs. beef brisket (do not use corned beef)
- 1 12 oz. bottle chili sauce
- Packet of gravy
- 1 cup water
- Sliced onions
Put the sliced onions on the bottom of the slow cooker. Place the brisket on top of the onions. Then pour over brisket one bottle of chili sauce. Mix a packet of gravy with water and then pour it over the brisket. Cook on low for 8 to 10 hours. Strain the sauce and remove any fat. Slice brisket against the grain and pour the drained sauce over it.
If you want to make the brisket into a meal, add you favorite vegetables. Mushrooms, carrots, potatoes, small boiling onions or any other of your favorite vegetables will make a good addition. Just drain off any fat before serving.
You can also use your favorite barbecued recipe instead of the ingredients above.
Here is a delicious recipe from scratch if you would like to try it:
- 1 cup apple cider
- 1 tsp. allspice, cumin, paprika, thyme and celery seed
- 1 tablespoon black pepper
- 4 cloves of garlic (peeled and crushed)
- 3 tablespoons brown sugar
- 1 tablespoon hot sauce (optional)
- ½ teaspoon dry mustard
- 4 teaspoon Worcestershire sauce
Combine all the ingredients above and place in a plastic bag. Put the brisket in plastic bag and marinate overnight in the refrigerator. Place the brisket along with the marinade in the slow cooker the next morning and add 1 bottle of beer. Cook low for 10 hours. This should be cooked in a 5, 6 or7 quart slow cooker.
Remove brisket and slice thinly against the grain. Drain any fat off of the sauce and pour over the brisket. If serving as sandwiches, serve a variety of rolls. Some people prefer soft rolls while others like hard rolls and some will want thin and crispy sandwich rolls. Also, put out some different cheeses very thinly sliced so they will melt slightly when placed on the hot meat.
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