It’s hard for me to put into words how much I love this new recipe!
Like, I want to describe it, but when I try, the word yum just keeps coming out very loudly with a bunch of mmmm’s on the end! 😉
But seriously, this recipe is sweet, spicy, so flavorful and the meat literally melts in your mouth!
Born and raised in Oklahoma, I grew up eating brisket sandwiches on a weekly basis! My Grandpa and Dad would smoke briskets on the weekends, and they were so delicious! I actually posted my Dads Smoked Brisket Recipe in the early days of the blog and it’s still one of my most popular recipes!
Unfortunately brisket isn’t as readily available in California as it is in Oklahoma, so when I saw that my local grocery store started carrying the cut of beef, I couldn’t wait to pick it up to make a delicious new brisket recipe!
I finally found the opportunity to do so earlier this week, when I was trying to decide what to serve with the Kale Apple Slaw recipe that I posted yesterday.
My first thought was pulled pork, because well pulled pork and slaw go together like peanut butter & jelly, but then I remembered that brisket I’d been eyeing at the grocery store for weeks, and knew that this was the perfect time to create the next great brisket recipe!
Since I was serving the brisket with kale apple slaw, I decided to incorporate the apples into the brisket recipe as well, and since I always love a sweet and spicy combination, I decided to add chipotle peppers to give it a nice zing!
I slow cooked the meat until it literally fell apart with a fork, then shredded it up and put it on a sweet Hawaiian bun with the crunchy Kale Apple Slaw. Bada-bing the most delicious sandwich in all of the land!
- 1 cup diced apples
- 1 cup diced red onions
- 1 tsp garlic powder
- 1 tsp chipotle pepper powder
- ½ tsp black pepper
- ½ tsp kosher salt
- 2 lb brisket
- 1 cup ketchup
- 1 chipotle pepper in adobo sauce (chopped)
- 1 tsp adobo sauce from the can of chipotle peppers
- ½ cup brown sugar
- ½ cup apple juice
- ½ cup rice vinegar
- ½ cup apple cider vinegar
- ¼ cup worcestershire sauce
- ¼ cup soy sauce
- 8 hamburger buns
- Kale Apple Slaw (←click link for recipe)
Add the apples and onions to the bottom of a large slow cooker.
Combine the garlic powder, chipotle powder, black pepper and kosher salt in a small bowl.
Rub this mixture on the brisket, then place in the slow cooker on top of the apples and onions.
In a medium bowl, combine the ketchup, chipotle pepper, adobo sauce, brown sugar, apple juice, rice vinegar, apple cider vinegar, worcestershire sauce and soy sauce.
Pour this mixture over the brisket.
Slow cook on high for 6 hours or on low for 10-12 hours.*
I checked my brisket at 4, 5 and 6 hours on high. After 6 hours it fell apart perfectly with the touch of a fork. I know that some newer slow cookers cook a little quicker on high, so adjust the times as necessary for your slow cooker.
Shred the brisket and lightly toast the buns before serving.
Place the brisket on the buns and top with the slaw.
This is the perfect sandwich to make in the heat of the summer when it’s too hot to turn on the oven inside, but too hot to stand outside over a hot grill!
If you’ve got some meat leftover (which is probably not going to happen, but just in case 😉 ) you might want to toss it in with your morning eggs… for the best scramble of your life!
Yup, I did that this morning, and yup, it was mind blowing!