Easy Zesty Slow Cooker Pulled Beef Brisket Sandwich with Pickles and Slaw

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

Sign Up!

For recipes, new and tips, fresh and direct on your email.

Reel cover scaled beef Easy Zesty Slow Cooker Pulled Beef Brisket Sandwich with Pickles and Slaw

Growing up in my Italian family, sandwiches were our go-to lunch on the weekends.  They are quick and hearty and the options for toppings are endless. Beef brisket is something that I came to enjoy later in life, so I am serving it here in a hamburger bun with pickles and coleslaw. Beef brisket has become popular so this cut of beef is now easier to find at your local grocery store. The cut is moderately priced and because it will be simmering away in the slow cooker for six hours, it has a lot of time to become fork-tender. After six hours of braising you simply use two forks to pull it apart. I save the drippings to make the delicious barbecue sauce to serve on the pulled beef brisket sandwiches. I highly recommend you do this step – this scratch barbecue sauce makes this sandwich a star that me and my boys have come to enjoy on the weekends!

Note to self (and you): the pulled beef brisket is also great in tacos and on nachos too, so, use it however you please! 

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Zesty Slow Cooker Pulled Beef Brisket Sandwich with Pickles and Slaw


Serves 10

Prep Time 20 minutes

Cook Time 6 hours 10 minutes

Total Time 6½ hours

Difficulty: Beginner


3 lb (1.5 kg) Beef Brisket (Double/Deckle/Point End, see Tip)

½ cup (125 mL) packed brown sugar

2 tbsp (30 mL) EACH smoked sweet paprika, chili powder, dry mustard, garlic powder and kosher salt

½ tsp (2 mL) cayenne pepper (optional)

¼ cup (60 mL) canola or olive oil

1 bottle (12 oz/341 mL) beer

1 cup (250 mL) ketchup

2 tbsp (30 mL Worcestershire sauce

1 tbsp (15 mL) cider vinegar

2 tbsp (30 mL) all-purpose flour


10 hamburger buns, split

Sliced pickles



1. Combine brown sugar, smoked paprika, chili powder, dry mustard, garlic powder, salt, cayenne (if using) and oil in a medium bowl into a paste.

2. Rub the spice mixture into beef, massaging well to make sure the spices penetrate the meat. Place beef in a minimum 5-qt (5 L) slow cooker. Pour beer around the beef.

3. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 hours, until the meat is fork-tender and comes apart easily.

4. Using tongs, transfer beef to a plate. Pour sauce from the slow cooker into a large deep skillet; set aside. Return beef to slow cooker and shred with 2 forks; cover and set aside to keep warm.

5. Bring the sauce to a simmer over medium-low heat. Whisk flour into ketchup and pour into sauce, whisking constantly. Whisk in Worcestershire sauce and vinegar. Simmer, whisking constantly, for about 5 minutes or until the sauce is thick and coats the back of a spoon. Remove from heat.

6. Sandwiches: Lightly toast hamburger buns and top with pulled brisket, spoonfuls of barbecue sauce, pickles and coleslaw.


Tip: The thicker end of the brisket works best for this recipe, rather than the thinner flat or first-cut portion. It may be labeled as Double, Deckle or Point End. 

*Cayenne is very spicy hot so omit it if you don’t like heat.

Reel cover 1 scaled beef Easy Zesty Slow Cooker Pulled Beef Brisket Sandwich with Pickles and Slaw

Follow me!

You may also like...

20-Minute Mexican Chorizo Tacos

20-Minute Mexican Chorizo Tacos Another quick weeknight meal!  These 20-minute Mexican Chorizo Tacos are the quickest meal you will ever make.  I use