Southwestern Pulled Brisket Sandwiches

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Sooooo good! I went on a 3-day snowboarding trip to Vermont and prepped this the night before we left. Placed it all in the slow cooker the next day and had a cheap and delicious dinner! Nothing better than bbq brisket sammies. I bought coleslaw, whole grain mustard, tomatoes, red onions and pickled jalapenos for garnish--and placed on challah rolls. I also altered the recipe based on reviews below by adding only 2/3 cup water, an extra spoon of molasses, and replaced the can of tomatoes with a 6 oz can of tomato paste. Really good. We had sandwiches for dinner, lunch on the ride home, and I made nachos with the leftovers that evening...still have a little more nachos, so I'm making a nacho soup for dinner tonight! MMMM good.

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Wow, this recipe was great! I followed the advice of some reviews and reduced the broth in a sauce pan before adding it back to the shredded beef. This was great as directed- on a bun with jalapenos, but also made *fantastic* burritos the next night. I re-heated the meat and put it in a burrito with chese and jalapenos in it and crisped it up in a frying pan. Topped it with hot sauce and voila!

On Saturday morning I cut up the last of the shredded beef into small pieces and fried it up in a pan with scrambled eggs, mushrooms and jalapenos. Oh my goodness- it was like corned beefs spicy twin! So good, both me and my boyfriend were pleasantly surprised. Definitely keeping this in my recipe book!

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I have made this recipe several times and it is fabulous, especially for a group of people. Instead of using a crock pot, I bake it in a slow oven for 4-5 hours (300 degree oven. I then shred (pull the brisket and add it to the sauce for serving. I serve it with coleslaw (made with dill juice and fresh dill mixed in Best Foods Mayo as a dressing for the cabbage slaw and I also offer condiments of BBQ sauce, Raspberry Chipolte sauce, sweet hot mustard & horseraddish. It's a crowd pleaser and so easy! Oh and by the way, I serve it on french rolls from Safeway (the best french bread! Thank you Food Network for such a winning recipe!

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So yummy and tender. My husband and I ate it for days on sandwiches and as tacos. I can't wait to make again.

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Love it! I tripled the recipe for a party and made Ina's gorgonzola sauce for guests to add. It was not spicy, so add more chipotles or other pepper for more heat. I did not add the 1.5 cups of water since I was making so much, I only added 2 cups for the 9 pounds of brisket and it was more than enough. Puree the sauce prior to adding the shredded beef back into the slow cooker for a uniform consistency. I didn't because I liked the rustic texture and look. Noosh e jaan!

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Very good! Made the whole house smell great all day! Next time I would only put 1 cup of water instead of 1 1/2 cups becuase it was a little watery. besides that it was great!

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Maybe because I used a cheaper cut of meat, this took about 10 hours to get tender. I also wished I'd read the recipe more carefully because I thought it called for two cans of peppers not two peppers from the can. I added a whole can and it was very spicy. I'm just glad I only had the one can. I didn't bother browning anything before putting it all in the slow cooker and it still turned out great. I served at a potluck with small rolls to make sliders.

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This is the easiest brisket recipe ever invented. Added all of the sauce from the chipotle cans, three chipotles and one whole habanero slit open for some extra background heat. Cooked on high in the slow cooker for about 7 hours and filled the house with a wonderful aroma. Removed brisket and shredded. Removed whole chipotles and habanero and discarded. Strained remaining veggie mixture and pulsed in the blender. Added broth from slow cooker to blended veggies in a cast iron skillet and reduced to a slightly thick sauce. Placed beef and reduction back into slow cooker set to low and served in warm tortillas with Mexican crumbling cheese. Froze leftovers and cannot wait to reheat some snowy winter evening.

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This was fun too! Served with cole slaw to top off sandwich. The following day, I served with warm tortillas and Emeril's yellow rice.

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I was motivated to make this dish as one of our favorite restaurants makes something very similar, but at $10/sandwich it can really add up. They sell their baked goods, so I purchased their rolls and mustard coleslaw, which went perfectly with this meal.

I prepared this the night before, making sure to refrigerate the meat and onions/seasonings/etc separately. The next morning I tossed everything in the crock pot before I ran off to work. Because the meat and other ingredients were refrigerated, I tacked an extra of hour of cooking on, making it a total of 9 hours.

I modified the recipe slightly after reading the reviews. I cut the water down to 1 C., and because my husband and I like spice, used 3 peppers and all the sauce from the can. I also added 1 extra TBS of molasses. After it was finished cooking, I pulled the brisket from the crock pot and removed the fat. I reduced the sauce, added a little pure maple syrup and thickened it with a little bit of corn starch. We're on day 2 now, and it just keeps tasting better.

Two thumbs up!