My Mother use to boil the heck out of it, and then peel the very thick skin, and serve it up on a platter for Sunday dinner – mmmmmm! I can’t believe now that all us kids used to fight over the tip, and the next day – tongue sandwich to school with lots of mayonnaise.
- 1 (6 pound) beef brisket, trimmed of fat
- 2 (16 ounce) jars dill pickle spears
- 1 (18 ounce) bottle barbeque sauce
Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
Cook on High until beef shreds easily with 2 forks, about 6 hours.
Preparation time: –
Cook time: 3 hrs
Total time: 3 hrs
Servings: 6 – Yield: 6 servings