Famous BBQ Smokehouse Lunch – Texas Brisket Bites with Creamy Coleslaw

Allergens

Wheat, Soy (in some barbecue sauces)

Ingredients

• 1 lb beef brisket 1 cup barbecue sauce 1/2 cup apple cider vinegar 1/4 cup brown sugar 1/4 cup Worcestershire sauce 1/4 cup tomato paste 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika Salt and pepper to taste 6 cups shredded coleslaw mix 1/2 cup mayonnaise 1 tablespoon white vinegar 1 tablespoon sugar 1 teaspoon celery seeds

Instructions

1. Combine barbecue sauce, apple cider vinegar, brown sugar, Worcestershire sauce, tomato paste, chili powder, ground cumin, smoked paprika, salt, and pepper in a large bowl. Mix well.
2. In a slow cooker, add the beef brisket and pour the sauce mixture over it. Cook on low heat for 8 hours.
3. In a separate bowl, mix together mayonnaise, white vinegar, sugar, celery seeds, salt, and pepper. Add the shredded coleslaw mix and toss until well coated. Refrigerate until ready to serve.
4. Once the brisket is cooked, remove it from the slow cooker and let it rest for a few minutes before slicing into bite sized pieces.

Chef’s Insight

For an extra smoky flavor, you can add a few drops of liquid smoke to the brisket marinade.

Notes

You can add a side of cornbread or garlic mashed potatoes for a more filling meal.