Barbecue Brisket Sliders, Every Day with Rachel Ray July/August 2012
I like the idea of a slow cooker, except that most recipes only call for 6 hours or something like that, which is not long enough for anyone's work day. Luckily, after pulling a few late nights in lab, I scheduled myself a light recovery day today, so it was long enough for mine :) I had actually planned to do this yesterday, but then realized that there was no way I would be able to leave 6 hours into the day.
This smelled sooo good when it was cooking. But when I tasted it.... eh. I was expecting something like pulled pork, but it was beef, and it just tasted like pot roast. We used to have that every so often growing up and I never really liked it much. Shockingly, preparing beef in almost the same way today gave a similar flavor. I guess I should've expected it. Especially since the store didn't stock brisket, so I used a cut that was even called a roast. I wonder if brisket would have tasted differently.
Anyway, I went to a friend's housewarming party, so I brought the brisket there and made the sandwiches that I cut into fourths, since I didn't have slider buns. Oh, and I left out the chipotle mayonnaise. Other people seemed to like them, and all but one or two fourths got eaten (out of 24 to start). It tasted better when it was inside of the bun with the cheese and pickles, but still, I think I'll stick to pulled pork from now on.
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