Crockpot BBQ Brisket Sandwich w/ Jalapeño Slaw

Just in time for Super Bowl Sunday! (GO PATS — had to throw that in there…. I’m a Boston girl!) ANYWAYS……. I’m sorry, but I have to start off by saying that these sandwiches were absolutely delicious. We had company over the other day and the guys were watching football. I figured that NOTHING beats a big sloppy sandwich when you’re feeding big guys! I through a boneless beef brisket right into the crockpot on low and cooked it for hours. The fact that this tender and ‘TO DIE FOR’ barbecue brisket was made in the crockpot blew my mind! Crockpot meals are just so easy and it takes little to no work. I grilled off some delicious kaiser bulky rolls, threw together a crunchy fresh jalapeño cole slaw, and layered the succulent barbecue brisket right into the sandwich. IT WAS AMAZING! This will definitely be a new party appetizer from now on! Enjoy!

Ingredients:

For the Brisket:

• 3-4 lbs of Boneless Beef Brisket (Mine = 3.88 lbs)
• 1 teaspoon of smoked paprika
• 1 teaspoon of onion powder
• 1 teaspoon of dried mustard powder
• 1 teaspoon of black pepper
• 1 teaspoon of course kosher salt
• 1 1/2 teaspoons of garlic powder
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of olive oil
• 1 tablespoon of worcheshire sauce
• 2 cups of ‘Original Sweet Baby Rays’ barbecue sauce
• About 6 Kaiser Bulky Rolls (get from bakery in grocery store – the fresher, the better!)

Once the brisket is done cooking:

• 1/4 cup ‘Original Sweet Baby Rays’ barbecue sauce
• 1/2 cup of the sauce from crockpot

For the Jalapeño Cole Slaw:

• 2 cups of green cabbage (sliced into extra thin strips)
• 2 cups of purple cabbage (sliced into extra thin strips)
• 1 cup of shredded carrots
• 3/4 cups of mayonnaise
• 1/2 cup of red onion (sliced into extra thin strips)
• 1/2 teaspoon of sugar
• 1 tablespoon of apple cider vinegar
• 1 whole jalapeño (seeds removed)
• Pinch of salt and pepper (to taste)

Directions:

1. Trim all of the fat off of the beef brisket.
2. Turn crockpot on to low heat. Add in all of the brisket ingredients into pot.
3. Stir around to ensure that brisket is coated.
4. Cover and cook on low for 6-8 hours/ until tender and can easily be shredded.
5. Once brisket is done cooking – remove from crockpot and transfer to a large dish.
6. Next, shred brisket into strips with two forks.
7. Mix in 1/4 cup more of barbecue sauce and 1/2 cup of the hot liquid/sauce from crockpot.

While brisket is cooking – start jalapeño cole slaw:

1. Chop green/ purple cabbage and red onion very thin into strips.
2. Transfer to large mixing bowl. Next add in shredded carrots
3. If you own a food processor – add the rest of the ingredients into food processor and pulse until smooth. Put sauce into bowl of slaw and mix.
4. If you don’t own a food processor: Remove seeds from jalapeño and chop into thin, small strips. Transfer to bowl of slaw. Add the rest of the ingredients and mix thoroughly.
5. Cover tightly and transfer the slaw into the refrigerator while the brisket is still cooking.

Assemble:

1. Toast rolls —> For best results: Grill on each side for a nice charred flavor and grill marks. Spray rolls with cooking spray, place on grill and grill on each side until dark grill marks appear.
2. (If you do not have a grill pan for a gas stove or outdoor grill) – toast rolls in toaster or on a sauté pan until crispy/ golden brown.
3. Add desired amount of barbecue brisket into sandwich.
4. Top with jalapeño cole slaw.
5. Serve and enjoy!!