The kind of sandwich that makes you pause between bites.
There’s nothing quite like the smell of brisket slow-roasting on a Sunday afternoon. This recipe is as low-effort as it is mouthwatering—and it all starts with a great cut from the butcher shop.
What You’ll Need:
3–4 lb Guthrie’s beef brisket
1 tbsp brown sugar
1 tbsp paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 bottle of your favorite BBQ sauce
Brioche or sandwich rolls
Pickles, slaw, or onions (optional toppings)
Directions:
Rub the brisket all over with brown sugar, paprika, garlic, salt, and pepper. Let sit for 15 minutes while your slow cooker warms up.
Place brisket in the slow cooker and cover with about ¾ of the BBQ sauce.
Cook on low for 8 hours or until the meat shreds easily with a fork.
Shred brisket, pile onto rolls, drizzle with extra sauce, and top as you like.
Tip: This also works great with our pre-seasoned brisket if you want to skip a step.
