This recipe is courtesy of McCain.
- Season beef brisket all over with salt and pepper. In large skillet, heat oil over high heat; sear brisket 3–4 minutes per side or until well browned. Transfer to a slow cooker.
- Add stock to skillet, scraping any brown bits with a wooden spoon. Pour liquid over brisket along with barbecue sauce. Add onion, garlic, and paprika to slow cooker. Cover and cook for 5 hours on high or for 10 hours on low.
- Transfer meat to a cutting board; tent with foil and let rest for 10 minutes. Meanwhile, skim fat from cooking liquid. Using two forks, pull meat apart, then transfer back to slow cooker with skimmed cooking liquid.
- In the meantime, bake fries according to directions on package. Divide fries into six bowls. Top with pulled beef, cheese curds, and parsley.
Freeze any leftover brisket in an airtight container for up to one month. Use in a sandwich or on pasta or pizza.