A juicy and tangy tri-tip recipe that has been used in my family for years.
- 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: 10 mins
Cook time: 50 mins
Total time: 9 hrs 10 mins
Servings: 32 – Yield: 2 4-pound tri-tips