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 Wyler’s Bouillon.
Published in the January 11, 2006 issue of Farm World.