Slow Cooker BBQ Brisket Sandwiches

8 h 25 min | easy

BBQ brisket sandwich on a brioche bun with melted cheddar and saucy shredded beef piled high, served on a white plate with coleslaw, pickles, fries, and a small cup of extra barbecue sauce in the background.

Recipe by Eunice Published Feb 3, 2026

Prep Time	Cook Time	Total Time
25 min	8 h	8 h 25 min

Rate/Review

Introduction

These slow cooker BBQ brisket sandwiches deliver ultra-tender, smoky-sweet beef piled high on buttery brioche buns.

They’re perfect for easy game-day spreads, casual weekend dinners, or feeding a hungry crowd without hovering over the stove.

BBQ brisket sandwich on a glossy brioche bun, piled with shredded brisket in dark sauce and melted cheddar, on a white plate with coleslaw, a ramekin of extra BBQ sauce, and sliced pickles in the background.

How to Make Slow Cooker BBQ Brisket Sandwiches

Prep mode (keeps screen awake)

Season the brisket

Pat the brisket dry with paper towels so the seasoning sticks well.
Stir together the salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
Rub the spice mix all over the brisket, covering both sides and the edges.
Sear for extra flavor

Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Sear the brisket for 3 to 4 minutes per side until nicely browned.
Transfer the browned brisket to your slow cooker, fat side up if there is a fat cap.

Advertisement
Add broth and bouillon

Pour the beef broth into the same skillet to deglaze, scraping up any browned bits.
Stir in the beef bouillon until it dissolves into the warm liquid.
Pour this mixture around the brisket in the slow cooker, not directly on top of the rub.
Slow cook the brisket

Cover the slow cooker with the lid.
Cook on low for about 8 hours, until the brisket is very tender and shreds easily with a fork.
If using high, plan for about 4 to 5 hours, and check tenderness early.
Mix the BBQ sauce

In a medium bowl, stir together the BBQ sauce, brown sugar, apple cider vinegar, and Worcestershire sauce.
Taste and adjust the sweetness or tang to your liking with a little more sugar or vinegar.

Advertisement
Shred and sauce the brisket

Transfer the cooked brisket to a large cutting board or shallow dish and let it rest for 10 minutes.
Use two forks to shred the meat into bite-size pieces, discarding large pieces of fat as you go.
Skim excess fat from the cooking liquid, then stir in your BBQ sauce mixture.
Return the shredded brisket to the slow cooker and toss in the warm sauce until everything is well coated.
Let it sit on warm for 15 to 20 minutes so the flavors meld and the meat soaks up the sauce.
Prepare the buns and cheese

Split the brioche or potato buns and lightly toast them in a dry skillet or under the broiler.
Add a slice of sharp cheddar cheese to the bottom half of each warm bun so it starts to soften.
Assemble the sandwiches

Use tongs to pile a generous amount of saucy brisket over the cheese on each bun.
Add any extra toppings you like, such as pickles or sliced onions, if desired.
Cap with the top bun and serve the sandwiches warm, with extra sauce on the side.

Advertisement

Top-down view into a white slow cooker filled with shredded beef brisket coated in glossy, reddish-brown barbecue sauce, resting on a light marble countertop.

Substitutions

Swap brisket with chuck roast: If you cannot find brisket, use the same weight of beef chuck roast, which still becomes very tender and shreddable in the slow cooker and gives a rich, beefy flavor that works beautifully with the sweet and smoky sauce.
Use pretzel buns instead of brioche: For a slightly denser, chewy bite, use pretzel buns in place of brioche, which adds a fun salty contrast against the sweet BBQ flavors while still holding the saucy meat nicely.
Replace sharp cheddar with pepper jack: If you like a little kick, use pepper jack cheese instead of cheddar, which melts just as well but adds gentle heat and extra flavor without overpowering the brisket.

Tips

Choose the right brisket cut: Look for a brisket with good marbling and some fat on top, since that fat slowly bastes the meat during cooking and helps it stay juicy and tender in the slow cooker.
Do not skip the sear: Searing builds a deep, savory crust that you simply cannot get in a slow cooker alone, and those browned bits also enrich the cooking liquid and sauce later.
Let the brisket rest before shredding: A short rest allows the juices to redistribute through the meat, so when you shred it, the brisket stays moist instead of drying out on the board.
Adjust sauce thickness at the end: If the finished sauce seems thin after mixing with the cooking liquid, simmer some in a saucepan for a few minutes to reduce, then stir it back into the meat for a richer, clingier coating.
Hold on warm without drying out: If you need to keep the sandwiches meat ready for a party, leave the sauced brisket on warm in the slow cooker with the lid slightly vented and stir occasionally so the heat stays gentle and the texture remains soft.
Toast the buns for structure: Lightly toasted buns resist getting soggy from the sauce and meat juices, and the toasty edges also bring an extra layer of flavor that makes the sandwiches feel restaurant worthy.

Nutrition Facts ^*

Energy	731	kcal
Protein	55	g
Total Fat	26	g
Carbohydrates	56	g
Dietary Fiber	3	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

My brisket is cooked but still feels tough. What went wrong?: Brisket often feels tough if it has not cooked long enough, so keep it in the slow cooker until it easily shreds with a fork, and make sure you are cooking on low for several hours because this cut needs time for the connective tissue to break down.
Can I make this brisket ahead of time for a party?: Yes, cook and shred the brisket a day ahead, then cool it in the sauce and store it covered in the fridge, and when you are ready to serve, gently reheat it in the slow cooker or a covered pot with a splash of broth until hot and saucy again.
Can I use store-bought BBQ sauce without the extra ingredients?: You can use plain bottled BBQ sauce, but adding brown sugar, apple cider vinegar, and Worcestershire gives deeper flavor and better balance, so if you are short on time, at least stir in a splash of vinegar and a little Worcestershire to brighten the sauce.
How do I keep leftover sandwiches from getting soggy?: Store the shredded brisket and buns separately, and only assemble the sandwiches when you are ready to eat because the meat and sauce will soften the bread over time, and reheat the meat gently before building fresh sandwiches with toasted buns.