Slow Cooker Chopped Brisket Sandwiches

A close-up view of a slow cooker chopped brisket sandwich with barbecue sauce drizzled over the top of the meat with a couple of pickle slices and a thinly slice of onion on top, too.

Slow Cooker Chopped Brisket Sandwiches

Course: lunch, Sandwich

Cuisine: BBQ, Southern

Prep Time: 15

Cook Time: 10

Make ahead - BBQ Sauce: 20

Total Time: 10 35

Servings: people

Calories: 463kcal

Author: Kris Longwell

These BBQ sandwiches are truly the real deal. Make the beef rub and the BBQ sauce in advance and then the rest is so easy. You simply won't believe the authentic BBQ flavor of these amazing sandwiches.

Print Recipe

Equipment

6 to 7 quart slow cooker

Ingredients

2 ½ cups BBQ sauce make ahead of time
½ cup perfect BBQ rub
4 lb brisket trimmed of excess of fat
1 cup beef stock
8 hamburger buns toasted
1 medium onion sliced (optional, for garnish)
pickles sliced (optional, for garnish)

Instructions

Prepare the easy BBQ sauce as directed and set aside.
2 ½ cups BBQ sauce
Mix together the perfect BBQ rub and set aside.
½ cup perfect BBQ rub
Use your fingers to rub the perfect BBQ rub all over the brisket.
4 lb brisket
Place the brisket into the slow cooker. You may need to cut the roast into 2 pieces. It's okay if they overlap.
In a medium bowl, whisk together 1 cup of the prepared BBQ sauce and the beef stock (1 cup). Pour over the meat.
1 cup beef stock
Cover and cook on LOW for 10 to 11 hours.
Carefully remove the meat from the slow cooker and place it on a large cutting board. Use two forks to shred the meat. Save 1 to 2 cups of the cooking liquid from the slow cooker and discard the rest. Set aside.
Use a large knife to roughly chop the shredded brisket.
Add the meat back into the slow cooker and add another cup of the BBQ sauce along with the reserved cooking liquid. Mix until combined.
Cook on HIGH for 30 minutes.
Serve warm with toasted buns, additional BBQ sauce, sliced onions, and sliced pickles.
8 hamburger buns, 1 medium onion, pickles

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

This chopped brisket can easily be made in advance and kept in the refrigerator for up to 3 days, or frozen for up to 2 to 3 months. Reheat in the slow cooker (or on the stove or in the oven) until heated through. Keep on the WARM setting when serving.

We often double the batch of the homemade BBQ sauce, because it's just so good, and folks usually like to add more to their sandwiches when they assemble them.

Nutrition

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