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Shredded BBQ Brisket

*10 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 6–8 servings
Prep. Time: 5 minutes Cooking Time: 9–10 hours Ideal slow-cooker size: 7-qt.
Needed at Time of Preparation:
3–4-lb. beef brisket
18 oz. barbecue sauce *make sure yours is gluten-free to keep this recipe gluten-free
2 tsp. chili powder
2 tsp. garlic powder
1 tsp. cumin
1 tsp. onion powder
½ tsp. salt
½ tsp. pepper
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and massage around all ingredients.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 6–8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    SHREDDED BBQ BRISKET
    Makes 6–8 servings
    Cooking Time: 9–10 hours Ideal slow-cooker size: 7-qt.
    Needed at Time of Serving:
    9–10 brioche buns *replace with gluten-free buns if you’re making this gluten-free

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Place all ingredients from freezer bag in the crock.
  3. Cover and cook on Low 9–10 hours.
  4. Remove meat from the crock, shred with a fork, then stir the shredded meat back through the sauce in the crock.
  5. Serve on brioche buns.

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