Ingredients
- 1.8 kg ish beef brisket
- 150 ml good BBQ sauce
- 1 tspn smoked paprika
- 2 tbsp maple syrup
- S & P
Instructions
- Top the pan up with water or broth so your brisket is 1/2 covered with water.
- Cover and slow cook on 160 for 4-5 hours or until you can’t stand the smell anymore.
- It is just as ace in the slow cooker on low for 8 hours.
Notes
We have ours on soft rolls with lots of crunchy lettuce. The kids took leftovers stirred through pasta with lots of frozen peas and spinach for lunch.



