Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

This is a very easy way to make brisket sandwiches-very flavorful! The leftover brisket(if there is any!) makes a wonderful filling for beef enchiladas too! Originally from a recipe from a Williams Sonoma catalog.Prep time does not include standing or refrigeration of beef.

Ingredients Nutrition

Directions

  1. Season brisket generously with salt and pepper and coat with beef rub.You may want to use less salt if the rub has salt in it.
  2. Cover with plastic wrap and let stand at room temperature 1 hour or in refrigerator overnight.I usually prepare it the night before.
  3. Put onions,garlic,stock, and beer in a slow cooker and add brisket,fat side up.
  4. Cover and cook on high for 8 hours.
  5. Transfer brisket to a carving board and cover loosely with aluminum foil.
  6. Let stand for 30 minutes.
  7. Slice brisket across the grain and fill rolls with meat.
  8. Top with barbeque sauce and enjoy!

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