Slow-Cooker Brisket Sandwiches with Quick Pickles

Make your BBQ or cookout easy with this slow cooker beef brisket recipe.  Rauchbier, a smoky German beer, gives this fork-tender brisket real pit-barbecue flavor, but you can still use any beer that suits your taste, or even substitute beef broth, to achieve mouthwatering results.  While the brisket is cooking, whip up the quick pickle recipe and stir together a garlic mayo to top off the sandwiches.

Ingredients

2 tbsp. smoked paprika

2 tsp. kosher salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. coarsely ground pepper

3-1/4 lbs. brisket (see Tip), trimmed

1 tbsp. extra-virgin olive oil

1-16 oz. bottle rauchbier (smoked beer) or 2 c. reduced-sodium beef broth

½ c. white vinegar

2 tbsp. light brown sugar

1 tsp. kosher salt2 pickling or mini cucumbers, sliced

1 med. Sweet onion, thinly sliced into rings

2 cloves garlic, chopped

½ tsp. kosher salt

½ c. low-fat mayonnaise

8 whole-wheat buns

Preparation

Active:  1 hr.

Ready in:  6 hrs.

1.  To prepare brisket:  Combine paprika, salt, garlic powder, onion powder and pepper in a sm. Bowl.  Rub all over brisket.  Heat oil in a lg., heavy skillet over med. Heat.  Add the brisket and brown on both sides. 3-5 mins. Per side.  Transfer to a 6-qt. slow cooker.

2.  Add beer (or broth) to the pan along with any remaining spice blend from your cutting board; increase heat to high.  Cook for 5 mins., scraping up browned bits with a wooden spoon.  Pour over the brisket.  Cover and cook on High for 6 hrs. or Low for 9 hrs.