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A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.

Ingredients:

  • 1 (6 pound) beef brisket, trimmed of fat
  • 2 (16 ounce) jars dill pickle spears
  • 1 (18 ounce) bottle barbeque sauce

Directions:

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: 25 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 35 mins
Servings: 8 – Yield: 8 servings

Nutrition:

Calories:455.0

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