Ingredients

• 1 large onion , chopped
• 4 cloves garlic , minced
• 1 cup ketchup
• 0.5 cups beer
• 0.5 cups white vinegar
• 1 tablespoon Worcestershire sauce
• 4 dropss liquid smoke flavoring
• 0.5 teaspoons salt
• 1 teaspoon ground black pepper
• 1.5 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 0.5 cups brown sugar
• 4 pounds beef brisket
• 2 teaspoons cornstarch
• 2 tablespoons water
• 16 potatos buns , or as needed

Instructions

1. 1 Place onion and garlic in a large slow cooker. Add ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke. Set aside.
2. 2 Combine salt, pepper, chili powder, paprika, oregano, and sugar in a bowl. Rub spice mixture all over brisket. Place brisket into the slow cooker. Sprinkle any remaining spice mixture on top.
3. 3 Cover, and cook on Low until brisket is fork-tender, 10 to 12 hours.
4. 4 Transfer brisket to a large bowl. Remove and discard fat from sauce in the slow cooker. Pour 2 cups of sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve cornstarch in water. Stir into sauce. Cook, stirring often until sauce thickens, 5 to 10 minutes. Meanwhile, shred brisket into small pieces using two forks.
5. 5 Pour thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than half full. Hold down the lid of the blender with a kitchen towel. Pulse several times to get sauce moving. Purée until smooth. Transfer the sauce back to the slow cooker. Alternately, use a stick blender directly in the slow cooker.
6. 6 Add shredded brisket to the slow cooker, stirring together until combined. Use tongs to serve beef on potato buns.

Nutrition per serving