You bet! Using a slow cooker for brisket takes all the guesswork out of cooking up this mouthwatering entree. Brown sugar, ancho chile powder, cumin, garlic, cayenne, and a vinegar barbecue sauce ...

Transfer the tin juices to a saucepan to add to the barbecue sauce. Bake and baste as per the recipe. Make ahead: Cook the brisket but do not glaze. Refrigerate for up to 3 days. Remove from the ...

Tom Kerridge calls this tender, shredded, beef brisket the ‘ultimate sandwich ... Remove from the oven and leave to cool. For the barbecue sauce, put a very large pan over a high heat ...