Indoor BBQ Pulled Brisket Sliders

Rainy days don't have to keep you from enjoying barbecue flavor.  Just haul out the slow cooker and BBQ indoors!

Okay, it's not really barbecue.  But to get into the mood, first pour yourself a glass of iced tea (peach or Long Island).  Take a long, slow swig.  Then bite into one of these babies.  Now close your eyes and you'll think you are lounging by the pool on a bright sunny day.  Especially after several glasses of LI iced tea.

Because you "roast" the brisket in a slow cooker, only a little bit of prep work in the morning is needed.   Then leave the brisket to finish up, on its own, until dinnertime.

Hoisin sauce is a chinese-style barbecue sauce.  There doesn't seem to be a standard ingredient list, so go with whatever is available is available in the kosher aisle of your local large supermarket.

I may have mentioned it earlier, but chili powder is nowhere near as hot and spicy as you'd think, judging by the name.  But if ketchup tends to give you heartburn, reduce the quantity by half.

Now where is my iced tea?  It's 5 o'clock somewhere ...

Indoor “Barbecued” Pulled Brisket Sliders
Adapted from The Everything Kosher Slow Cooker Cookbook by Dena Price (hey, that's me!)
Yields 6-8 servings, 2 sliders per serving

Cooking spray
2 tablespoons vegetable oil
1 large onion, diced
3 garlic cloves, minced
1 (2- to 3-pound) brisket, trimmed of excess fat
½ cup of your favorite barbecue sauce
3 Tbl. hoisin sauce
1 Tbl. chili powder
1 Tbl. soy sauce (low sodium or regular)
1 tsp. beef bouillon powder
1 tsp. ground cinnamon
1 tsp. ground cumin
1/2 tsp. coarsely ground black pepper
12-16 parve dinner rolls, split horizontally
1 cup cole slaw, drained(optional)

Lightly spray the insides of a 6-quart slow cooker with cooking spray; set aside.

Heat vegetable oil in a large skillet over medium heat. Add onion and garlic and stir frequently for 3-4 minutes or until onions just start to brown. Push to the sides and add brisket. Let sear for 4 minutes, then carefully use tongs to turn brisket over. Let sear for another 4 minutes.

Transfer brisket and onions to prepared slow cooker.

Stir together remaining ingredients. Pour mixture over brisket. Cover and cook on low 7 to 8 hours or until brisket is very tender.

Carefully transfer the brisket to a cutting board. Use two forks to shred the meat.

Skim any excess fat from the sauce, then return shredded meat to the cooker and stir to combine evenly with the sauce.

Divide meat among dinner rolls. Top evenly with the drained cole slaw, if desired, and serve immediately.