Recipe courtesy of Celeste Podojil
1 Beef Brisket: they are huge, keep fat on and cut in 4-6 chunks so it will fit in the crock pot
1 jar of good BBQ sauce
¼ cup brown sugar
2 T paprika
2T chili powder
2T garlic powder
2T Ground coffee
1T kosher salt
1 T fresh ground pepper
1T cayenne or ground chipotle
Add BBQ sauce to bottom of your crock pot. Place all other ingredients into a small bowl and stir. Coat your brisket on all sides with your dry rub…..pat it into the top, bottom, sides, etc. This is going to form your crust. Add your brisket to the crock pot and cook on low for 10 hours. It will be ready to serve after 10 hours with some light shredding. Plan accordingly because it is best served warm.
Remove the brisket and shred with hands, forks or both, discard any fat, it should come off easily. You can serve it on a plate, make your sliders, or put it back into the crock put with the BBQ sauce.
Brisket Sliders with Horseradish Sauce and Pickled Radishes
Horseradish sauce (any brand)
In a mason jar combine the following ingredients for 1-4 days.
6 radishes, washed and sliced thin
¼ red onion, sliced thin
4 sprigs of fresh dill
20 black peppercorns
1 teaspoon kosher Salt
1 Tablespoon sugar
Fill jar with enough Rice Wine Vinegar to cover all ingredients
On a Hawaiian Roll layer your brisket with a touch of horseradish sauce and 3 radishes.
Cast Iron Brisket Sandwiches with Melted cheese on Onion Rolls
Sliced smoked gouda from the deli department
Sliced white American from the deli department
Place a cast iron skillet on your grill and get it good and hot
Throw on a huge portion of brisket, top immediately with three or four slices of cheese and remove as soon as the cheese melts
Serve on a soft onion roll