SLOW COOKER BRISKET ON SOURDOUGH BUN
The perfect family treat when you’re ready for something different from the traditional holiday meal.

ENJOY THIS FUN FAVORITE FAMILY RECIPE!!!

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1 POUND OF BRISKET

1 CUP FOUR RIVERS BARBEQUE SAUCE

½ CUP APPLE CIDER VINEGAR

1 CUP BEEF BROTH

¼ CUP BROWN SUGAR

1 TABLESPOON DRIED MUSTARD

1 TABLESPOON WORCESTERSHIRE SAUCE

1 TABLESPOON CHILI POWDER

1 TABLESPOON ONION POWDER

1 TABLESPOON GARLIC POWDER

1 TABLESPOON SALT

1 TABLESPOON BLACK PEPPER

2 TABLESPOON HONEY

½ TABLESPOON GINGER

1 VIDALIA ONION, CHOPPED

2 LARGE CLOVES GARLIC, CRUSHED

1 ½ TEASPOONS FRESH THYME

8 SOURDOUGH BUNS

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DIRECTIONS

GATHER THE INGREDIENTS.

PLACE BRISKET INTO THE SLOW COOKER; POUR IN BARBEQUE SAUCE, VINEGAR, AND BEEF BROTH. STIR IN BROWN SUGAR, DRIED MUSTARD, WORCESTERSHIRE SAUCE, CHILI POWDER, SALT, BLACK PEPPER, ONION, GARLIC, GARLIC POWDER, ONION POWDER, GINGER, HONEY AND THYME. COVER AND COOK ON LOW FOR 10 TO 12 HOURS OR HIGH FOR 5 TO 6 HOURS UNTIL BRISKET SHREDS EASILY WITH A FORK.

REMOVE BRISKET FROM THE SLOW COOKER, AND SHRED THE MEAT USING TWO FORKS. RETURN SHREDDED BRISKET TO THE SLOW COOKER, AND STIR TO COMBINE WITH JUICES.

SPREAD THE INSIDE OF BOTH HALVES OF SOURDOUGH BUNS WITH BUTTER. TOAST BUNS, BUTTER-SIDE DOWN, IN A SKILLET OVER MEDIUM HEAT UNTIL GOLDEN BROWN. SPOON BRISKET INTO TOASTED BUNS.

SERVE AND ENJOY!