NOTE: Brisket and sauce may be refrigerated separately, if covered, for up to 2 days or frozen. Defrost in refrigerator overnight, bringing to room temperature...
Hawaiian Meatballs – A tasty recipe that brings a taste of the islands to you.
Barbeque Pulled Pork – An easy and delicious recipe for the slow cooker
So easy, so wonderful!! We often serve this at parties, during Sunday football, or I'll take to work. ALWAYS a huge hit...
- 1 Flat, trimmed brisket
- 2 Jars Dill pickle spears
- 1 large or 2 small bottles of BBQ sauce
Place brisket in a large slow cooker.
Dump pickles, juice and all! (Trust me on this one. The pickles cook down to almost nothing and the juice makes the meat super tender!) :)
Add your favorite BBQ sauce.
Cook on med-high/high until you can shred or break meat apart with a fork - about 6 hours depending on the size/thickness of your brisket (you can also leave it on low overnight and finish it up on high in the morning in the morning to be ready for lunch).
Serve on buns, over potatoes with some grated cheese or as brisket tacos!!!
Leave a Review
You must be logged in to post a comment.