Melt In Your Mouth BBQ Beef

1 4-5 lb beef brisket, all or most fat removed
1 can Cream of Mushroom Soup (can be low sodium or lower fat)
2 tsp granulate Beef Bouillon or 2 Beef Bouillon cubes
Salt
Freshly ground black pepper
1 bottle of your favorite barbecue sauce (I like Tony Roma’s Original).

Lightly spray bottom of slow cooker with a cooking spray.

Trim visible fat from brisket and place in slow cooker. Season generously with salt and pepper.

In a small bowl stir together mushroom soup and beef bouillon. Spoon on top of brisket, cover and cook on low 7 – 8 hours.

Remove pot roast from slow cooker when cooking time is complete and place in a large mixing bowl. Using two forks, shred the roast apart. When completely shredded, mix with your favorite barbecue sauce until meat is fully coated. The mixture should be nice and moist.

Place a generous portion on hamburger buns or soft rolls.

Enjoy.