BBQ Brisket Sandwiches
- 1 can tomato sauce
- 2 tbsp. packed dark brown sugar
- tbsp. Dijon mustard
- 2 tsp. chili powder
- 1 tsp. Worcestershire sauce
- 2 tbsp. cider vinegar
- 1 onion
- 4 clove garlic
- 2 1/2 lb. lean beef brisket
- Kosher salt
Adapted from goodhousekeeping.com
1 In a 5- to 6-quart slow cooker, whisk together the tomato sauce, sugar, mustard, chili powder, Worcestershire, and 2 tablespoons vinegar. Add the onion and garlic and toss to combine.
2 Season the brisket with 1/2 teaspoon pepper, then cut crosswise into 2 1/2-inch pieces. Add the meat to the slow cooker and turn to coat. Cook, covered, until the meat is tender and easily pulls apart, 7 to 8 hours on low or 5 to 6 hours on high.
3 Using 2 forks, shred the beef, then stir it into the cooking liquid and onions. Serve on the buns, topped with coleslaw, pickles, and chips, if desired.