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Smoky Barbecued Beef Brisket Sandwiches


From Zipongo

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Rate this recipe 4.3/5 (3 Votes)


  • 1 2 to 2 1/2 lb fresh beef brisket
  • 1 large onion, cut into thin wedges
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp celery seeds
  • 1/8 tsp ground black pepper
  • 1/3 cup ketchup
  • 1/3 cup chili sauce
  • 2 tbsp packed brown sugar
  • 1 tbsp vinegar
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp liquid smoke (optional)
  • 1/4 tsp dry mustard
  • 2 tbsp cold water
  • 1 tbsp all-purpose flour
  • 8 whole-wheat hamburger buns


Adapted from


Step 1

1) Trim fat from brisket. Cut brisket to fit into a 3-1/2- or 4-quart slow cooker. Place onion in the slow cooker. In a small bowl, combine chili powder, garlic powder, celery seeds, and pepper. Sprinkle chili powder mixture evenly over meat; rub in with your fingers. Place meat in the slow cooker over onion.
2) In a medium bowl, combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke, if using, and dry mustard. Pour over brisket in cooker.
3) Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
4) Remove brisket from cooker to a cutting board. Remove onion from cooker with a slotted spoon to a small bowl, reserving cooking juices. Skim fat off cooking juices; measure 3/4 cup of the cooking juices. For sauce: In a small saucepan, stir the cold water into flour; add the 3/4 cup cooking juices. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more.
5) Thinly slice brisket across the grain. Place about 3 ounces cooked meat atop each bun bottom. Top with onions and drizzle each with about 1-1/2 tablespoons sauce to serve.

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