I adapted ChefDaddy’s chicken recipe to make it vegan using store-bought plant-based nuggets. Make it kid-friendly by omitting the chiles and serving crushed red pepper on the side.
- 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: 15 mins
Cook time: 15 mins
Total time: 30 mins
Servings: 6 – Yield: 6 servings