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Patio Picnic on a Paper Plate
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Easter Chilled Peanut Butter Pie
Squealers Smoked Turkey
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Spiced Honey & Black Pepper-Glazed Ham
Barbecued Beef Brisket
Tasty Slow Cooked Treat!

2 c. Jack Danielís Original No. 7 barbecue sauce
1 medium onion, cut into wedges
3 Wylerís Beef-Flavor Bouillon Cubes or 3 t. Wylerís Beef-Flavor Bouillon Granules
1 3- to 4-pound boneless beef brisket roast
Sandwich buns

In bottom of cooker, combine 1 cup barbecue sauce, onion and bouillon cubes.

Place beef brisket on top. Cover; cook on low setting 6 to 7 hours or until brisket shreds easily.

Remove brisket from cooker; reserve 1 cup cooking juices. Remove fat layer and shred meat.

Return meat to cooker along with reserved meat juices and remaining barbecue sauce. Mix well; adding more barbecue sauce if needed.

Cook meat mixture on high setting until hot. Serve on sandwich buns.

All materials are courtesy of Wylerís Bouillon.

Published in the January 11, 2006 issue of Farm World.