These slow cooker brisket sandwiches pretty well knock the socks off of your summer cookout. A few simple steps, hands-free cooking time, and a little coleslaw make this a dang delicious meal.
If you need, and I mean NEED, a juicy BBQ brisket sandwich, but don't want to tend the smoker or grill for hours, you're in luck.
This beef brisket sandwich recipe is one of those simple, yet BANGIN' numbers.
It’s that time in the summer when it’s too darn hot to be standing over the stove, baking in the oven or even hovering over a hot grill (someone else can do that!).
But I still get my BBQ Brisket Sandwiches in, without heating the house. Slow cooker to the rescue!
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If someone does volunteer to stand over the grill, try these authentic regional BBQ recipes:
I know you are familiar with the ease of a slow cooker meal. The dump and simmer method, the layer and cook method, even stewing and shredding. I like all of these, but often I'm left with a delicious meal that looks, well, not that great.
I’m a professional food stylist, so I’m really into how my food looks on the plate. To me, it’s just as important as what it tastes like. So these BBQ brisket sandwiches speak to me!
They are made in the slow cooker, delicious AND look pretty dang amazing on the plate!
What’s in the BBQ brisket sandwiches?
The star of the show is, of course, the brisket. You’ll need a 2.5 pound flat-cut brisket for this easy recipe.
I flavored the brisket simply with BBQ sauce, apple cider vinegar, and onion. Easy yet flavorful!
How to make BBQ brisket sandwiches
To get brisket melt-in-your-mouth tasty, I simply mixed BBQ sauce with cider vinegar (the acid adds flavor and helps tenderize the brisket), and some sliced onions.
With a cold sip in my hand – preferably my Mint Limeade – I am set to wait out the 5 hours it takes to cook. I mean, I’m just supposed to relax while dinner makes itself, right?
My go-to slow cooker doesn't tout too many bells and whistles. It's simple and perfect for a meal like this.
Your tender brisket can be sliced and piled high on a soft roll. I like brioche rolls, but soft Hawaiian or crusty French rolls work deliciously as well.
Slow Cooker Brisket Sandwiches basically make themselves while you enjoy your summer day!
What’s the best BBQ sauce for brisket?
Try my Memphis BBQ Sauce if you want to use homemade barbecue sauce. Otherwise, your favorite store brand will work.
Check the ingredients list to make sure your sauce uses real ingredients and isn’t packed with strange things.
My go-to brisket sandwich toppings
Some prepared coleslaw (or use your favorite recipe) and sliced pickles make slow cooker BBQ brisket taste like a restaurant-style sandwich. Oh so good!
You don’t need to pile on the toppings. The sliced brisket sandwich is perfect as is, and you want to be able to actually enjoy the brisket and BBQ flavor.
Can you freeze brisket?
You can absolutely freeze brisket! Once the slow cooker BBQ brisket is finished cooking, let it cool completely before sealing in a freezer bag. Be sure to freeze the meat alongside its juices to keep it nice and moist.
When ready to enjoy, thaw overnight in the fridge and reheat in the slow cooker or on the stove.
What to serve with BBQ brisket sandwiches
I serve mine with crunchy potato chips. If you have extra time on your hands and want to prepare a summertime feast, try making some of these sides:
- Shredded Carrot Salad
- Cucumber Salad
- Fresh Corn Fritters
- Summer Pasta Salad
- Grilled veggies
- Fruit salad
- Potato Salad
- Pasta Salad
Slow Cooker BBQ Brisket Sandwiches
- 2 ½ lbs flat-cut brisket
- 1 small onion sliced
- ¼ cup apple cider vinegar
- 1 cup BBQ sauce
- 4 brioche or hamburger buns
- 1 cup coleslaw
- Sliced dill pickles
- Potato chips
- Place brisket, in a 4-to-6-qt slow cooker, fat side up. Add the onion on top. Whisk together the apple cider vinegar and BBQ sauce and pour over brisket. Cover and cook on high until brisket is tender, about 5 hr.
- Let meat rest about 20 min before slicing and reserve the sauce in the slow cooker. Toast the rolls and add sliced brisket to the bottom of each roll. Add a spoonful of coleslaw and dill pickles if desired.
- Serve sandwiches drizzled with reserved sauce and potato chips.
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Recipe by Tara. Photography Ty Mecham. Prop styling Bea Chatska.