The Bottom Less Pit

For the Brisket

Carefully dice the carrots, celery, and onion into small pieces. Then, mince the garlic.

Add one tablespoon of olive oil to a large pan. Over medium heat, sauté the vegetables for five to seven minutes or until translucent and aromatic. Then, add to a slow cooker.

Allow the brisket to come to room temperature, then pat dry with a paper towel. Use a sharp knife to trim off any pieces of fat from the brisket. Then, season both sides with pepper and salt.

Add the second tablespoon of olive oil to the pan, then sear each side of the brisket over medium heat for less than one minute or until a brown crust forms.

Place the seared brisket on top of the vegetables in the slow cooker.

Whisk together the wine, beef broth, tomato paste, Worcestershire sauce and horseradish in a large bowl. Once combined, pour over the brisket in the crockpot.

Place the thyme sprigs and bay leaves on top. Then, cover with the lid and cook on LOW heat for 10 hours.

After 10 hours, remove the brisket and place on a cutting board. Use two forks to carefully shred the beef. Remove any pieces of fat that were missed when trimming the beef.

OPTIONAL: Blend the vegetables and liquid from the slow cooker. Place the shredded brisket in a large bowl with roughly one cup of the blended sauce. Allow to marinate until ready to serve. You can also use barbecue sauce in lieu of this step.

Toast the buns and spread aioli over each side. Then, add the brisket with sauce over the buns. Garnish with your favorite toppings and enjoy!