Olive Wood Smoked Brisket Sandwich with Pineapple Marinated Onions

1. Rub the All Purpose BBQ Rub & Seasoning over the top of the brisket.
2. Pour 1 cup of water into the bottom of a slow cooker.
3. Place the brisket into the crockpot.
4. Pour the Olive Wood Smoked Olive Oil, and Bourbon Barrel Worcestershire over the brisket.
5. Cover with the lid and cook on low for 8 hours. 
6. Carefully remove the brisket from the crockpot.
7. Slice or shred, then top with the Bourbon Barrel Barbeque Sauce.

Pineapple Marinated Onions

Ingredients:

• 2 red onions
• 1.5 cups water
• 3/4 cup Pineapple White Balsamic Vinegar
• 3/4 cup Neapolitan Balsamic Vinegar

Directions:

1. Cut the red onions into thin slices.
2. Place the onions into a jar that can be sealed.
3. Into a saucepan, add the water and the vinegars.
4. Cook on high heat until it begins to boil.
5. Once at a boil, remove from the heat, letting the liquids cool for 15 minutes.
6. Pour liquids over the red onions into the jar.  Making sure the onions are fully covered.
7. Let the mixture cool for at least an hour, before covering and placing into the refrigerator.
8. Enjoy on sandwiches, tacos, or over beans and rice!

Assemble: