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Crock Pot Brisket Sandwiches (Texas Chopped Beef Recipe) #ASpicyPerspective #beef #brisket #bbq #texas #crockpot #slowcooker



Prep Time: 15 minutes


Cook Time: 7 hours 30 minutes


Total Time: 7 hours 45 minutes



Course: Main Course, Sandwiches


Cuisine: American


Author: Sommer Collier



  • 4-4.5 pounds beef brisket


  • 3 tablespoons brown sugar


  • 2 tablespoons smoked paprika (or sweet paprika + 2 tsp liquid smoke)


  • 1 tablespoon salt


  • 1 1/2 teaspoons ground cumin


  • 1 teaspoon cayenne pepper


  • 1 teaspoon garlic powder


  • 1/2 teaspoon onion powder


  • 1/2 teaspoon black pepper


  • 18 ounces spicy bbq sauce (Texas-style)


  • 8 sandwich rolls (I used brioche buns.)


  • 1 cup sliced dill pickles



Instructions




  • In a small bowl, mix the brown sugar, paprika, salt, and all spices together. Rub the spice blend over the entire surface of the brisket.


  • Set out a large 6-8 quart slow cooker. Place the brisket in the slow cooker, cover, and set on high for 6-7 hours, or on low for 11-13 hours.


  • Once the brisket is fork-tender (shreddable) place it on a cutting board and slice it into thin strips, against the grain. Then chop the brisket strips into fine pieces.


  • Move the chopped beef brisket back into the slow cooker. Add the spicy bbq sauce to the slow cooker, and stir the chopped beef, juices, and bbq sauce together.


  • Cover and slow cook until ready to serve. *Give it at least 30 minutes, but the longer the beef cooks in the sauce the better.


  • When ready to serve, scoop the chopped beef onto the buns and top with pickles.




Serving: 1sandwich, Calories: 657kcal, Carbohydrates: 63g, Protein: 54g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 141mg, Sodium: 2176mg, Potassium: 1037mg, Fiber: 3g, Sugar: 27g, Vitamin A: 1142IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 7mg



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