INGREDIENTS

• 4-pound Preferred Angus® brisket
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

• 10 ounces Balsalmic vinegar
• 18 ounces Sweet Baby Ray's BBQ Sauce
• 1 pound frozen sour cherries

• Dill pickle slices as needed
• Coleslaw
• Brioche buns

INSTRUCTIONS

1. Combine seasonings and rub all over brisket. Place brisket in crock pot.
2. Pour vinegar and BBQ sauce over brisket. Add frozen cherries and cover.
3. Cook on low setting for 8-10 hours until brisket is tender. Cooking on high will yield a tougher brisket.
4. Remove brisket from crock pot and rest on cutting board.
5. Cook sauce over medium heat in sauce pan and reduce sauce until thickened. Use hand mixer to blend cherries into smaller pieces.
6. To serve, slice brisket thinly across grain.