Ingredients
16
16 servings
- •1 (6 pound) beef brisket, trimmed of fat
- •2 (16 ounce) jars dill pickle spears
- •1 (18 ounce) bottle barbeque sauce
Instructions
- Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
- Cook on High until beef shreds easily with 2 forks, about 6 hours.
Nutritional Facts
Per 16 servings
- Calories: 274
- Carbohydrate: 14g
- Fat: 15g
- Fiber: 1g
- Protein: 20g
- Sugar: 9g
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