Nutritional Information CALORIES 327 FAT 8.2g SATURATED FAT 2.1g PROTEIN 24.3g CARBOHYDRATES 37.6g DIETARY FIBER 0.9g CHOLESTEROL 67mg IRON 0.0mg SODIUM 700mg CALCIUM 0mg Serving size: Serves 10. Time To Cook Make ahead preparation time 20 minutes, slow cooker time 4 hours Knife and Fork Barbecued Brisket Sandwiches Ingredients 2 large onions, thinly sliced and divided 1 (3-pound) beef brisket 1 teaspoon ground pepper 1/4 teaspoon salt 2 tablespoons all-purpose flour 1 (12-ounce) bottle chili sauce 1/2 cup light beer 2 tablespoons brown sugar 1 tablespoon prepared horseradish 1 tablespoon minced garlic (about 6 cloves) 5 submarine rolls, split and toasted Directions   Place half of onion rings in bottom of a 4-quart electric slow cooker. Trim fat from meat, and cut into large pieces to fit in slow cooker; sprinkle with pepper and salt. Dredge meat in flour; place on top of onion, sprinkling with any remaining flour. Add remaining half of onion. Combine chili sauce and next 4 ingredients in a medium bowl, stirring well. Pour over meat mixture. Cover and cook on high 4 to 5 hours or until meat is tender. Remove brisket, and replace slow cooker cover. Shred beef, using 2 forks; return meat to hot liquid in slow cooker, stirring well. Spoon meat mixture over toasted roll halves.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.