Crock-Pot BBQ Brisket Sandwiches

These BBQ Brisket Sandwiches are made in the slow cooker with a handful of spices and a dash of liquid smoke, that classic BBQ Brisket flavor is delivered with a minimum of effort.

Serve with a quick coleslaw and you have yourself the perfect bbq anytime of year.

Fork-tender, these brisket sandwiches are delicious topped with barbecue sauce, mayo, smoked Gouda cheese, and crispy onion straws.

My husband has declared these the best sandwiches ever. (And truthfully, I tend to agree!)

BBQ Brisket Sandwich

Its a lovely Saturday morning here. One where no one wants to be inside working on their computer or cooking in the kitchen. So I’m sharing a recipe you can throw into your slow cooker, forget about and enjoy tonight for supper.

Inspired by one of our favorite Arby’s sandwiches, my husband has been asking me when I am going to post this recipe. I think it’s his favorite one that I have made to date.

When I asked him what I should write about this recipe, he told me to simply say they are the most amazing, fantastic sandwiches ever. So I present to you one awesome “smoked” barbecue beef brisket sandwich.

And, if you believe my husband, these are the best sandwiches you will have this summer.

Slow-Cooker BBQ Brisket

They are simple to make, only requiring a slow cooker to make. No fancy smokers here. And little time commitment either.

In the morning, simply make a rub for the brisket, sprinkle on some liquid smoke, wrap in foil and place in a slow cooker for 8 to 10 hours. I developed this recipe after reading many brisket recipes and it is a combination of about 3 or 4 of them.

Wrapping the brisket in foil and placing it in the slow cooker without any liquid was a new technique for me, but it seems to be fairly common. Here you can see the two brisket halves wrapped and ready to cook in the crock-pot.

Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites:

First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high.

My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker?

For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect.

If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties.

BBQ Brisket in the Crockpot

I used a small brisket, about 3.5 pounds. A brisket up to 5 pounds would probably fit in my slow cooker. A brisket the size of mine will make anywhere from 8 to 12 or more sandwiches depending on how big you make them.

After about 8 to 10 hours unwrap the brisket and either slice it thinly or shred it with a fork.

To build the sandwich, spread mayo on the bottom half of your favorite bun and add a layer of beef as thick as you want.

Top the warm beef with a slice of smoked Gouda cheese, slather on your favorite barbecue sauce, sprinkle on some fried onions, and add the top half of the bun.

For another great dinner that makes the most of your favorite barbecue sauces, you only need a handful of ingredients to make this {Six Ingredient} BBQ Meatloaf and the result is every bit as delicious as the much more complicated traditional recipes.

Sticky Asian Meatballs are sweet and a little bit spicy. I typically serve these meatballs over rice, with some steamed or roasted vegetables on the side. However, they work great as a party appetizer too.

Another delicious slow cooker option is Dr Pepper Pulled Pork a sweet and tangy, absolutely delicious pork that is fantastic made into sandwiches.

And for a lightning-fast sandwich that you can enjoy year-round, the Harvest Apple Bacon Cheddar Sandwiches are always a win!

Smoked Barbecue Beef Brisket Sandwiches

These BBQ Brisket Sandwiches are made in the slow cooker with a handful of spices and a dash of liquid smoke, that classic BBQ Brisket flavor is delivered with a minimum of effort.

Pin Print Review

Prep Time: 5 minutes mins

Cook Time: 10 hours hrs

Total Time: 10 hours hrs 5 minutes mins

Course: Main Dishes

Cuisine: American

Servings: 0

Ingredients 

For the Brisket

• ▢ 3-5 pound beef brisket
• ▢ 2 tablespoons paprika
• ▢ 1/2 tablespoons chili powder
• ▢ 1/2 tablespoons cumin
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/4 teaspoon black pepper
• ▢ 2 tablespoons Kosher salt
• ▢ 3 tablespoons liquid smoke

For the Sandwiches

• ▢ Smoked Gouda, sliced
• ▢ Fried onion straws
• ▢ Mayonnaise
• ▢ Barbecue Sauce
• ▢ Sandwich Buns

Instructions

• Trim any excess fat and cut the brisket in half width-wise.
• Combine the paprika, chili powder, cumin, cayenne, garlic powder, black pepper, and salt in a small bowl. Stir together and then rub the spices all over the entire brisket.
• Place one half of the brisket on a sheet of foil. Sprinkle half of the liquid smoke over it, making sure to get both sides. Wrap tightly and place into the slow cooker. Repeat with the second half.
• Cook the brisket on low for 8 to 10 hours or until fork tender.
• To assemble the sandwiches. Start by spreading mayo on the bottom bun, add a layer of meat, a slice of smoked gouda, barbecue sauce and fried onions. Add the top half the bun and enjoyl

Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

{originally published 6/14/14 – recipe notes and photos updated 3/1/22}