Your house will smell SO good all day long while this is cooking!
5 tablespoons dark brown sugar, divided
3/4 teaspoon black pepper
1 lb. brisket
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
1/2 teaspoon salt
10 (2 1/2-ounce) submarine rolls, halved
Red onion slices (optional)
Dill pickle slices (optional)
Combine 1 tablespoon brown sugar and pepper; rub over both sides of brisket.
Combine 1/4 cup brown sugar, onion, and next 9 ingredients (onion through salt) in an electric slow cooker. Add brisket; turn to coat.
Cover with lid; cook on high-heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours.
Remove brisket; reserve sauce. Shred brisket with 2 forks. Return shredded brisket to cooker; stir into sauce. Spoon 1/2 cup brisket mixture onto bottom half of each roll; top with onion and pickles, if desired. Cover with tops of rolls.
We had this with cole slaw and dill pickles on the side.
Did I change anything? I only used 1/2 the onion.
What did the family think? After the children realized that they weren’t going to die from eating BBQ they ate it and I think it would be safe to say that they liked it. Hubby and I thought it was scrumptious.