Trim fat from brisket. Cut brisket, if necessary, to fit in a 3 1/2- to 4-quart slow cooker. Stir together water, vinegar, Worcestershire sauce, and cumin. Pour over meat. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Remove the meat from the cooker. Discard cooking liquid. Using two forks to pull, shred meat and return it to the cooker. Stir in barbecue sauce. Cover and cook on high-heat setting for 30 minutes or until heated through. Serve atop split kaiser rolls with pickles, onion, and/or additional sauce, if desired.
If you like it with a little heat, you may substitute chili powder in place of the cumin in the recipe.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 152 (27%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 108mg||33 %|
|Sodium 606.1mg||21 %|
|Potassium 837.5mg||22 %|
|Total Carbohydrate 59g||17 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 57.3g|
|Protein 42.1g||60 %|
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Calories per serving: 568
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