Slow-Cooker Brisket Sandwiches

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Not sure about the stout beer. Seems to make the sauce very bitter, even with the addition of brown sugar. Not a fan of that level of bitterness. Perhaps a sweeter beer would make it more appetizing.

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Absolutely AMAZING!! There is going to be a ton of sauce left, I'll have to get on the freezing case with that!! I feel like I made my very first batch of home-made BBQ sauce! HUGE FAN! I also used smoked paprika like much of the reviewers!! I can't wait to have it again!

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Wow this is amazing! We are big BBQ fans but don't have a smoker or any experience BBQing like the big boys but this tasted just like real authentic BBQ! I used smoked paprika, extra garlic and Fat Tire Amber Ale, and followed the recipe exactly. I pulled the meat out and let the sauce reduce for about 10 minutes to thicken the sauce. It made a great BBQ sauce! The brisket came out amazing too! My hubby was so impressed! Thanks for the awesome recipe! Will definitely be making this again!!

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This recipe was great, and the leftovers just keep getting better. I used smoked paprika and love the extra hint it gave the flavor.

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Soo so good, we gave even sent a special package to our priests! I am so excited to make this again for my husband's birthday party. Great stuff. Oh- and the left over gravy makes a brilliant "flavor puck" ala Alton. ; Enjoy!

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wow that was amazing. I used 1/2 guinness and 1/2 root beer. it was ALL gone. super easy, super delicious, the jus was fantastic. saving the rest of the jus to drink with a straw or else to enhance some roast beef. awesome. also used ketchup instead of tomato paste since I was out.

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This was a delicious brisket. Perfect on a cool fall night while watching football. Next time I will trim a little more of the brisket fat before I put it in the slow cooker -- the "gravy" was a little oily. But I will skim it off for left overs.

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I have made this several times now and ALWAYS to glowing reports. I usually cook a Top Sirloin roast in lieu of brisket and find you don't need the full 8 hours - 6 will do. I serve the meat sliced on a deep platter covered with the cooking juices - Fabulous!

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OK, but didn't have as much flavor as I had hoped and turned out kind of dry.

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Family loved it! A new favorite for the boys!