I usually cook pulled pork, but sometimes it is nice to switch things up. If you adjust this recipe, let us know your suggestions and changes!
3 pounds brisket of beef
1 (18oz) bottle of hickory-smoked barbecue sauce
1 (1.25oz) envelopes chili seasoning
1 tsp chopped garlic
1 tsp lemon juice
1 tbsp Worcestershire sauce
1/2 cup chopped onion
Combine all ingredients, except meat, in the crock. Stir well. Add meat and stir well to coat. Cover and cook on:
Low for 10 hours or High for 5 hours.
Remove the meat and shred. Return the meat to the crock. Stir well and serve on soft rolls.
Makes 8 servings.