Don’t pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast.
- 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: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Servings: 5 – Yield: 4 to 6 servings