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Slow Cooked Sweet & Spicy Barbecued Brisket

Slow Cooked Sweet & Spicy Barbecued Brisket

3 2

The slow-cooker makes easy work of this fork tender brisket dripping with a mouthwatering sauce...served on buns, it's perfect for buffets, tail-gating or any time you want to serve hearty, crowd-pleasing food.

serves 10 people


cost per recipe: $52.59

The price is determined by the national average.

  • 5

    pounds trimmed beef brisket

  • 1/8

    teaspoon black pepper

  • 1

    tablespoon garlic powder

  • 2

    cups Pace® Picante Sauce - Medium

  • 1/2

    cup packed brown sugar

  • 1/2

    cup Worcestershire sauce

  • 10

    Pepperidge Farm® Sesame Topped Hamburger Buns, split

  • 1 1/2

    cups prepared coleslaw

view nutrition info

How to Make It

Step 1

Season the beef with the black pepper and garlic powder and place into a 13 x 9 x 2-inch shallow baking dish.

Step 2

Stir the picante sauce, brown sugar and Worcestershire in a medium bowl. Spread the picante sauce mixture over the beef. Cover and refrigerate for at least 8 hours or overnight.

Step 3

Place the beef into a 7-quart slow cooker. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Remove the beef from the cooker to a cutting board and let it stand for 10 minutes.

Step 4

Thinly slice the beef across the grain, or, using 2 forks, shred the beef. Return the beef to the cooker. Divide the beef and juices evenly among the buns. Top the beef with the coleslaw.

Recipe Tips

  • Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.

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Made With
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

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Pepperidge Farm® Sesame Topped Hamburger Buns

Pepperidge Farm® Sesame Topped Hamburger Buns

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Ratings & Reviews

  • Robert0117

    April 23, 2015

    Just as Good as In the Oven

    The basic recipe for preparation in the oven has been around for several years. The crock pot approach seems to work just as well and has the advantage of eliminating the spills in the oven. When preparing the meat for the recipe cut across the grain and cut the meat into about 2 - 3" wide strips. This makes it easier to get into the pan, and eliminates long strings of beef when served. It is easier to do this before cooking rather than trying to handle the meat hot out of the cooker. I use a brisket rub instead of the black pepper and garlic. Rub into all sides of each piece. Don't care for the coleslaw topping, YMMV.

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  • Tim S.

    August 4, 2012

    Slow Cooked Sweet & Spicy Barbecued Brisket

    I thought this was pretty darn good! I wouldn't say excellent, but given the ease of the recipe, so worth making again! I have to say, I could not find brisket, so I used a chuck roast instead. It was only about half the size, but I left all the ingredients the same. Really good!

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