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Ketonia Texas BBQ Brisket Sandwiches in the Crockpot

Print Recipe
Prep Time 30 minutes
Cook Time 7 hours
Servings: 10 sandwiches
Calories: 480
Ingredients Equipment Method 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
 

  1. Mix Swerve Brown and all spices together. Rub over entire brisket surface. Refrigerate overnight if possible.
  2. 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.
  3. 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.
  4. 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.
  5. Pile brisket on buns with plenty of pickles and serve.

Notes

The overnight rub makes a real difference in flavor and bark. Nutrition is estimated per sandwich.