These easy slow cooker BBQ brisket sandwiches are made with tender beef brisket simmered in the crockpot with BBQ sauce. Top with coleslaw for a rave-worthy meal!

BBQ brisket sandwich topped with coleslaw.

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Slow Cooker Brisket Sandwiches

When it’s too hot to fire up the smoker or stand over the stove for red wine braised short ribs, this is the recipe I turn to. Slow cooker BBQ brisket sandwiches give you that low-and-slow flavor without heating up the kitchen.

It’s a 5-ingredient crockpot meal that tastes incredible and looks pretty dang amazing on the plate. All you need is brisket, an onion, apple cider vinegar and BBQ sauce. The meat comes out so tender it practically falls apart when you slice it.

If you love easy summer cookout recipes, try my crock pot brisket recipe or BBQ pulled pork sandwich next.

XO - Jamielyn
Ingredients for bbq brisket on a cutting board.

How to Make BBQ Brisket in the Slow Cooker

Place the brisket (fat side up) in the bottom of the slow cooker. Add the sliced onions on top. Then mix together barbecue sauce with apple cider vinegar (the acid adds flavor and helps tenderize the brisket) and pour over the brisket. Cover and cook on high until the beef is tender, about 5 hours.

Recipe Tips

My homemade BBQ sauce recipe is what I reach for, but any favorite store brand works. Memphis style BBQ sauce pairs especially well with brisket.

For even more flavor, try rubbing this dry rub for ribs over the brisket before adding to the crockpot. It will add an extra smokiness to your meat that tastes delicious!

Slicing the Brisket

Before slicing the brisket, it’s important to let the meat rest. Remove it from the crockpot and place on a cutting board to rest for about 20 minutes. This keeps the meat moist and juicy. If you were to slice it right away, the natural juices would seep out, making the meat less tender and more dry. So let that meat rest for the best result! Then once rested, slice the meat flat against the grain into strips.

Sliced bbq beef brisket on a cutting board.

Favorite Brisket Sandwich Toppings

Pile the slow cooker BBQ brisket slices high on a soft toasted dinner roll or hamburger bun. You could even make sliders, like I do with this pulled pork sliders recipe!

We love to drizzle a spoonful of the remaining sauce that’s left in the slow cooker over the bbq beef brisket sandwiches for extra flavor. Then add some prepared coleslaw and sliced pickles to make it taste like a restaurant-style sandwich. Oh so good!

What to Serve with BBQ Brisket Sandwiches

A BBQ brisket sandwich with coleslaw on a plate.

Love slow cooker beef recipes? Try crockpot beef and broccoli, crockpot beef stew or slow cooker beef bourguignon.

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A BBQ brisket sandwich with coleslaw on a plate

Slow Cooker BBQ Brisket Sandwiches

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 6
These easy slow cooker BBQ brisket sandwiches are made with tender beef brisket simmered in the crockpot with BBQ sauce. Top with coleslaw for a rave-worthy meal!
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Ingredients 

  • 2½ pounds flat cut brisket
  • 1 small onion , sliced
  • ¼ cup apple cider vinegar
  • 1 cup BBQ sauce

For serving: brioche or hamburger buns, coleslaw, sliced dill pickles, potato chips

Instructions

  • Cook in slow cooker. Place 2 1/2 pounds brisket in a 4 to 6 quart slow cooker, fat side up. Add 1 small onion on top. Whisk together 1/4 cup apple cider vinegar and 1 cup BBQ sauce and pour over brisket. Cover and cook on high until brisket is tender, about 5 hours.
  • Rest and slice brisket. Let meat rest about 20 min before slicing and reserve the sauce in the slow cooker. Toast the rolls and add sliced brisket to the bottom of each roll. Add a spoonful of coleslaw and dill pickles if desired.
  • Serve. Serve sandwiches drizzled with reserved sauce and potato chips

Last step: Please leave a comment and rating after you make the recipe.

Notes

Once assembled on a bun, brisket sandwiches are best eaten right away. Store leftover BBQ brisket meat in an airtight container in the refrigerator for 2-3 days.
To freeze, cool the cooked brisket completely, then transfer to a freezer-safe bag and store for up to 3 months. Thaw in the fridge overnight and reheat in the microwave.

Nutrition

Calories: 384kcal, Carbohydrates: 21g, Protein: 39g, Fat: 14g, Saturated Fat: 4g, Cholesterol: 117mg, Sodium: 640mg, Potassium: 768mg, Sugar: 16g, Vitamin A: 105IU, Vitamin C: 1.7mg, Calcium: 29mg, Iron: 4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.