Barbecued Beef Brisket

Ruthie Schiefer Vassar, MI

Prep. Time: 10 Minutes
Cooking Time: 6½–8½ Hours


  • 2 cups Jack Daniel’s Original No. 7 Barbecue Sauce, divided
  • 1 medium onion, cut in wedges
  • 3 beef bouillon cubes
  • 3–4 lb. beef roast or brisket
  • 3 bay leaves

Ideal Slow Cooker Size: 5-Quart


  1. In bottom of slow cooker, combine 1 cup barbecue sauce, onion, and bouillon cubes.
  2. Place roast on top of sauce. Top with bay leaves.
  3. Cover and cook on Low 6–8 hours or until beef is tender enough to shred easily.
  4. Remove meat from slow cooker. Reserve cooking juices in slow cooker. Shred meat with two forks.
  5. Return meat to slow cooker. Add remaining barbecue sauce. Mix well.
  6. Cover and cook on High until heated through.
  7. Serve on sandwich buns.