Crock Pot BBQ Brisket Sandwich with Jalapeno Cole Slaw
3 Pound Beef Brisket
1 Tablespoon Chili Powder
1 Tablespoon Garlic Powder
2 Tablespoons Brown Sugar
2 Teaspoons Kosher Salt
2 Teaspoons Pepper
1 Teaspoon Onion Powder
1 Tablespoon Worcestershire Sauce
1 Tabspoon Extra-Virgin Olive Oil
2 Cups Reduced-Sodium Beef Broth
Prepared Coleslaw with a squeeze of lime juice and 1 chopped jalapeno (no seeds)
Martin's 12 Sliced Potato Rolls
To prepare brisket: Combine all spices (from chili powder to onion powder) in a small bowl.
Rub olive oil all over brisket and then rub the spices on both sides.
Put in a 6-quart slow cooker and add broth and Worcestershire sauce. Toss in any remaining spices as well.
Cover and cook on low for 8 hours.
When done, remove brisket and shred with 2 forks. Then drain the liquid from the crock pot.
Add the shredded meat back into the crock pot and add your desired amount of bbq sauce. Keep on warm until you are ready to eat. Make your sandwiches and enjoy!
Recipe and images courtesy of http://thelovenerds.com.