Ketonia Texas BBQ Brisket Sandwiches in the Crockpot

By Chef Geri

This recipe uses our bread mix. We no longer make it, so the seven ingredients are listed in the recipe below, or grab them all in one go.

Get the mix ingredients

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Slow-cooked brisket with a smoky paprika rub, shredded and tossed in no-sugar BBQ sauce, piled high on Ketonia buns with pickles. The ultimate Super Bowl sandwich.

Ketonia Texas BBQ Brisket Sandwiches in the Crockpot

Print Recipe

Prep Time 30

Cook Time 7

Servings: 10 sandwiches

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

Buns

157 g vital wheat gluten
84 g flax meal
38 g oat fiber
35 g almond flour
6 g salt
1 g xanthan gum
0.5 g citric acid
2 eggs
2 tbsp butter, room temperature
1 egg whisked with 1 tbsp water egg wash

Brisket

1814 g beef brisket 4 to 4.5 lbs
3 tbsp Swerve Brown
2 tbsp smoked paprika
1 tbsp kosher salt
1.5 tsp ground cumin
1 tsp cayenne pepper
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp black pepper
240 ml no-sugar BBQ sauce 1 cup, Sweet Baby Ray’s No Sugar or similar
1 small onion, sliced
1 cup sliced dill pickles for serving

Equipment

1 Slow cooker

Method

Mix Swerve Brown and all spices together. Rub over entire brisket surface. Refrigerate overnight if possible.
Place sliced onions in the bottom of a 6 to 8 quart slow cooker. Place brisket on top. Cover and cook on high 6 to 7 hours or low 11 to 13 hours until fork-tender and shreddable.
Remove brisket to a cutting board. Slice thin against the grain then chop into fine pieces. Return to the slow cooker. Add BBQ sauce and stir everything together. Cover and keep warm until ready to serve.
Make buns: prepare dough per directions. Divide into 10 portions and flatten into buns. Rise 30 to 40 minutes. Brush with egg wash and bake at 375°F for 15 to 18 minutes.
Pile brisket on buns with plenty of pickles and serve.