A warm and delicious way to use stew beef or chuck roast. I serve with grits or white rice and crusty bread for dipping.
- 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: 25 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 35 mins
Servings: 8 – Yield: 8 servings