Slow Simmering Barbecue Beef Sandwiches

Everyone has their favorite recipes, right? The ones that get pulled out over and over again, modified and tweaked but loved over the years?

This is one of those--I can't even remember where I got it originally but I've been cooking these guys for a dozen years and always with happy results.

I've been holding it back because it's a gem--you only have so many of these you know?

1 3-pound beef brisket
½ cup water
3 tablespoon vinegar
2 tablespoon Worcestershire sauce
1 teaspoon ground cumin
16-ounces barbecue sauce
10 split rolls or 20 slices of crusty bread

Combine all the ingredients in a slow cooker and set on a sweet low-and-slow simmer until the meat just falls apart. It'll take about six or eight hours so be patient because the smell of it cooking will drive you wild with anticipation.

Once the meat is falling apart, take it from the juice--which you might want to save, it's great for stock and all sorts of things, I freeze it in ice cube trays for convenience--and shred it. Add a bit of the juice back to it to soften things up and give it flavor then add the barbecue sauce of your choice. Homemade or store bought for convenience, you decide but serve the meat on split rolls or crusty French bread--they're also good with rings of red onion, a bit of lettuce for crunch, or a thick slice of tomato--even pickles are tasty.

I've even used this formula to cook and shred chicken and pork--it's really an all-purpose recipe that turns out great every time.

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