Smoky Slow-Cooker BBQ Brisket Sandwiches

– 1 (2 pound) fresh beef brisket – 1 large onion, cut into thin wedge – 1 teaspoon chili powder – ½ teaspoon garlic powder – ¼ teaspoon celery seed – ⅛ teaspoon ground black pepper – ⅓ cup ketchup – ⅓ cup chili sauce


– 2 tablespoons packed brown sugar – 1 tablespoon distilled white vinegar – 1 tablespoon Worcestershire sauce – 1 cup liquid smoke flavoring – ¼ teaspoon dry mustard – 2 tablespoons cold water – 1 tablespoon all-purpose flour – 8 whole wheat hamburger bun

Trim fat from brisket. Cut brisket to fit into a 3-1/2- or 4-quart slow cooker (see Tip). Place onion in the slow cooker. In a small bowl, 


combine chili powder, garlic powder, celery seeds, and pepper. Sprinkle chili powder mixture evenly over meat; rub in with your fingers. Place meat in the slow cooker over onion. 

 In a medium bowl, combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire sauce, liquid smoke, if using, and dry mustard. Pour over brisket in cooker.

Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

Remove brisket from cooker to a cutting board. Remove onion from cooker with a slotted spoon to a small bowl, reserving cooking juices. Skim fat off cooking juices; measure 3/4 cup of the cooking juices.  

For sauce: In a small saucepan, stir the cold water into flour; add the 3/4 cup cooking juices. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. 

Thinly slice brisket across the grain. Place about 3 ounces cooked meat atop each bun bottom. Top with onions and drizzle each with about 1-1/2 tablespoons sauce to serve.

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