Cook this pulled brisket in the slow cooker with a delicious BBQ sauce and have shredded beef that melts in your mouth. Serve it in sandwiches, tacos, or on top of mashed potatoes, or pasta. Also, find out the best way to shred brisket!
Table of Contents
- 1 Why you'll love this pulled brisket recipe
- 2 What is brisket?
- 3 What to consider when buying BEEF brisket
- 4 Nutrition
- 5 Tools and equipment
- 6 Ingredients and Substitutions
- 7 Instructions on How to Make Pulled Brisket
- 8 Tips on making Shredded Beef Brisket
- 9 What to serve with pulled beef brisket
- 10 FAQ'S
- 11 How to Store Leftovers
- 12 Other beef recipes to enjoy
- 13 BEST Pulled Brisket (Slow-Cooked)
Why you'll love this pulled brisket recipe
- Easy to prepare: It calls for simple steps such as seasoning the meat, cooking in a slow cooker, and then allowing the meat to rest before shredding it with 2 forks. Our slow cooker pulled brisket doesn't require meat marinade or to be seared before cooking in the crock pot!
- Tender and juicy BBQ pulled brisket
- Versatile: You can easily customize your own meat rub and serve the bbq pulled beef brisket in sandwiches, tacos, on top of rice, pasta, or mashed potatoes, etc.
- It's a high-protein dish just like our Instant Pot pulled pork!
What is brisket?
Brisket is a cut of beef that comes from the lower chest of the cow. Because it is a tough cut, it should be cooked slowly to break down the connective tissues. It keeps it shape even after being cooked low-and-slow for many hours but once fork-tender, it can be shredded easily. It has a better beefy flavor than other slow-cooking beef cuts like Chuck. Beef brisket is available raw or brined in a solution of salt and spiced, which can be sold as corned beef, pastrami, and silverside.
What to consider when buying BEEF brisket
1. Quality and cut
Brisket is a cut of beef that requires slow cooking to break down the connective tissues and achieve a tender texture. When purchasing brisket for making pulled beef brisket, choose the "flat cut" because it is less fatty than the "point cut." For this pulled brisket recipe, I suggest you buy a 6-pound of flat-cut brisket.
It is also important to consider the quality of the brisket. Look for a lean brisket joint with the thickest and most uniform flat, or a flat that is at least 1 inch thick. This will prevent uneven cooking!
2. Preparation
To prepare pulled brisket, trim the brisket, removing any excess fat or silver skin. Then season it with a dry rub using a blend of spices, rubbing the spices all over. If you have time, consider marinating it for at least 2 hours or up to overnight to provide flavor and help tenderize the meat. For cooking, you can use a slow cooker to cook the brisket with a liquid (such as bbq sauce) on low heat for 8-10 hours until it becomes tender and falls apart easily. Alternatively, you can cook it in the oven at 150°C/300°F for 3-4 hours. Once cooked, shred the beef using two forks and serve!
3. Cooking methods for pulled brisket
Because brisket is a tough cut of meat, it must be cooked low and slow. Here are a few cooking methods to achieve tender meat:
- Cooking in the crock pot on LOW for 8-10 hours, fat side up.
- Braising with liquids in a preheated oven at 275 F for 3 ½-4 hours or until fork-tender.
- In the oven at 325 F (160 C) for 4-6 hours. For this, place the brisket on a wire rack inside a roasting pan and pour the beef broth or water around the outside. Cover the whole tray with aluminum foil to prevent any moisture from escaping. Then, cook in the oven slowly for 4-6 hours, or until tender, checking once and a while whether the liquid hasn't evaporated. Remove from the oven and leave to rest tented in the foil for 25 minutes.
- Or cooking in a smoker, a charcoal grill with wet wood chips, or a gas grill with wet wood chips set for indirect heat.
- Although it is not a slow cooking method, you can also cook beef brisket in the Instant Pot, winding up with a tender beef -- although not as flavorful as the previously listed cooking methods.
4. Fat side
When buying brisket, look for a layer of fat that is about ¼-inch thick. The color of the fat must be creamy white or yellow, not gray or brown. A thicker or discolored layer of fat indicates an older or lower quality cut of meat, which can result in a tougher and less flavorful brisket. However, before cooking your brisket low and slow, trim excess fat because it will result in a more tender and flavorful pulled brisket.
5. Slab or point
When selecting a brisket for making pulled brisket, you better know the difference between a brisket slab and a brisket point. Although both cuts can be used interchangeably, the flat cut, or slab, is less fatty, hold its shape, and is better for slicing. On the other hand, the point cut has more fat and is better for shredding. Because the point cut is less expensive, you can go for it to make pulled brisket but know it may yield not much lean meat. It will be most fat!
6. Size and weight
When buying a brisket for making pulled brisket, consider the size and weight of the meat. A brisket that is too large won't fit in the slow cooker while a brisket that is too small may not yield enough meat. A whole brisket weighs about 15-18 pounds. The flat-cut brisket often weighs around 6-10 pounds while the point cut has around 5 pounds. Choose the weight according to the size of your pot/pan, your cooking method, and how many people you will serve.
For our pulled brisket recipe, I bought a 6-pound flat-cut brisket and it fitted my 8-qt slow cooker.
7. Aging process
Aging yields a tender and flavorful brisket. But if you cook your brisket in the slow cooker as we did, do you really need to dry age your meat? The answer is no! Trimming excess fat, seasoning with a dry rub and marinating, and then cooking low and slow in the crock pot will result in a flavorful, tender brisket.
However, if you intend to use a different cooking method, you should age your brisket. When it comes to selecting a brisket for aging, choose a well-marbled cut with a good fat cap. This will ensure that the meat stays moist and flavorful during the aging process. It lasts around 75 days for dry-aging or 30-60 days for wet-aging in the fridge with a constant temperature of around 32-34 degrees F.
8. PULLED BRISKET Cooking time
The cooking time for brisket depends on several factors such as the weight and thickness of the meat, the cooking method used, and the desired level of tenderness. As a general rule of thumb, it takes about 1 hour per pound of meat to cook brisket. However, if slow-cooking your brisket in a slow cooker, the cooking time can vary from 8-10 hours while using a smoker or grill can take 12-16 hours as seen in the table below.
| HOW LONG TO COOK BEEF BRISKET | |
| Cooking Method | Cooking Time |
| Slow Cooker | 8-10 hours on LOW |
| Smoker | 12-16 hours |
Nutrition
Brisket is a rich source of protein! A 3-ounce serving contains about 25 grams. In addition, it's a good source of iron, zinc, and vitamin B12, containing also vitamins and minerals like vitamin A, vitamin C, calcium, and potassium. Because it is lean meat, its flat cut contains less than 10 grams of total fat per serving.
Tools and equipment
To make this pulled beef brisket recipe, you will need the following tools and equipment:
- A surface area (cutting board or baking sheet), to season the meat.
- Slow cooker, to cook the brisket.
- Two forks, to shred the brisket.
Ingredients and Substitutions
To make this pulled beef brisket, you will need the following:
BRISKET DRY RUB:
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp salt
- 1 tbsp light brown sugar
- 1 tsp ground cumin
- 6 lbs beef brisket, trimmed and pat dry (flat cut)
- 2 tbsp olive oil, or another one such as avocado oil or canola oil
FOR THE bbq SAUCE:
- 3 cup barbecue sauce
- ¾ cup apple cider vinegar, or red wine vinegar
- 1 ½ tsp hot sauce, or sriracha (plus 1 teaspoon of Worcestershire sauce if desired)
- 1 tsp table salt
Instructions on How to Make Pulled Brisket
1. Spray the bowl of slow cooker with no-stick cooking spray.
2. SEASON: Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil. Be sure to apply the rub well to both sides with your hands. If you have time, you can marinate the meat for 2 hours in the fridge, wrapped in plastic film.
3. Place brisket, fat side up, in the slow cooker bowl.
4. PREPARE THE SAUCE: Stir sauce ingredients together and cover the brisket with half of the sauce. Refrigerate the remaining bbq sauce for later.
5. COOK: Cover brisket with a lid and cook on low setting for 8-10 hours, or on high for 4-5 hours. When brisket is tender, place onto a cookie sheet, lined with aluminum foil. Check the internal temperature using a meat thermometer inserted in the thickest part of the beef. It must be at least 175 to 185 F to be tender without breaking apart. Between 190 F to 205 F, it will fall apart tender (this is what we want for pulling the brisket meat easily).
6. LET IT REST: Baste brisket with meat juices from the slow cooker and then with the remaining bbq sauce. Transfer it to a cutting board (without the liquids) and let it rest for 15 minutes.
7. SHRED: Then, using two forks shred the meat and discard any large pieces of fat. Add the pulled brisket back to the cooking liquid and let it soak for at least 15 minutes, making the meat absorb more of the flavors of the cooking liquid and become even more tender.
Tips on making Shredded Beef Brisket
- Choose a lean brisket (preferably flat-cut) with good marbling and the most uniform thickness, at least 1 inch thick. This will prevent uneven cooking!
- Trim the brisket, removing any excess fat or silver skin, preventing it to become too greasy.
- Season it with a dry rub using a blend of spices, rubbing the spices all over.
- If you have time, consider marinating it for at least 2 hours or up to overnight to provide flavor and help tenderize the meat.
- Use a slow cooker to cook the brisket with a liquid (such as bbq sauce) on low heat for 8-10 hours until it becomes tender and falls apart easily.
- Let the cooked brisket rest for 15 minutes before shredding, allowing its juices to redistribute.
- Shred the beef brisket using two forks and serve!
What to serve with pulled beef brisket
There are many options, including: In BBQ brisket sandwiches, in tacos, on top of mac and cheese or mashed potatoes, in a rice bowl, in a loaded baked potato, or mixed into a breakfast potato hash.
As for sides, you can serve pulled beef brisket with potato salad, baked beans, grilled corn on the cob, and cabbage and broccoli coleslaw for your next BBQ party. As for everyday sides, it works great with pasta salad, air-fried garlic bread, potato chips, or fries such as cassava fries, air-fried zucchini, or air-fried potato wedges.
Some great garnishes are fresh herbs, sliced jalapeno, pickles, sliced pepperoncini, hot sauce, and cheese, adding extra flavor to your dish.
FAQ'S
Is it better to cook brisket in a smoker, instant pot, or a slow cooker?
You can cook beef brisket in a smoker, instant pot, or slow cooker, but each has its own pros and cons. Smoking brisket produces a great smoky flavor and a crispy crust, but it can take a long time. On the other hand, cooking brisket in an instant pot is quick and easy, but the meat won't have much depth of flavor as smoking or slow cooking. Slow-cooking brisket is a convenient method because the cooking process doesn't require attention, resulting in tender and juicy meat. Like smoking, it takes hours to cook and can require either browning the meat before cooking in the crockpot or broiling it after cooking.
How long does it take to make pulled brisket?
The cooking time will depend on the chosen cooking method. To make pulled brisket, it takes about 15-20 minutes to prep the meat (trimming and applying rub), about 8-10 hours to cook in a slow cooker, 15 minutes to rest, and then 5 minutes to shred the brisket. If you want also to marinate the brisket, it will add extra 2 hours to the time. This means it can take a total of 10 ½ to 12 ½ hours.
What is the best way to shred beef brisket?
There is more than one way to shred beef brisket. My favorite way is to shred it using 2 forks. After cooking the brisket until it is falling-apart tender, transfer it to a cutting board (without the liquids) and let it rest for 15 minutes. Then, using two forks shred the meat and discard any large pieces of fat. After shredding the meat, add it back to the cooking liquid and let it soak for at least 15 minutes, making the meat absorb more of the flavors of the cooking liquid and become even more tender.
What is the best cut of beef for making pulled brisket?
The best cut of beef for making this slow cooker pulled beef brisket is the flat-cut brisket, which is the leaner half of the whole brisket. It can be either sliced or shredded, not rending big pieces of fat. But if you are on a tight budget, you can make it pulled beef brisket recipe with point-cut brisket but be aware it will render most fat, and not lean meat.
How do you know when the brisket is fork-tender?
If you can easily stick a fork into the meat, it is tender enough to shred with a fork. If not, continue to cook in the slow cooker until fork-tender, checking it every 30 minutes
How to Store Leftovers
Store leftover pulled brisket in a sealed container in the fridge for 3-4 days. To freeze it, place it in a plastic freezer bag or freezer-safe container and freeze it for 2-4 months. To reheat, you can do it covered in the microwave, along with its juices, for 2 minutes or more depending on the portion of your leftovers.
Other beef recipes to enjoy
Enjoy these other easy delish recipes for dinner:
- Easy Beef Brisket
- Braised Veal Brisket
- Instant Pot Corned Beef
- Grilled Flank Steak Recipe
- Easy Skirt Steak Recipe
- Smoked Beef Tenderloin Recipe
- Beef Oxtail Recipe
- Guinness Beef Stew Recipe
- Pressure Cooker Beef Short Ribs
- Crockpot Beef Stroganoff
- Instant Pot Ground Beef Recipe
- 55 Easy Beef Recipes
PIN & ENJOY!
BEST Pulled Brisket (Slow-Cooked)
Equipment
- 1 slow cooker 8-qt
- 1 cutting board
Ingredients
FOR THE BRISKET DRY RUB:
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 tablespoon light brown sugar
- 1 teaspoon ground cumin
- 6 lbs beef brisket trimmed and pat dry (flat cut)
- 2 tablespoon olive oil or another one such as avocado oil or canola oil
FOR THE BBQ SAUCE:
- 3 cup barbecue sauce
- ¾ cup apple cider vinegar or red wine vinegar
- 1 ½ teaspoon hot sauce or sriracha (plus 1 teaspoon of Worcestershire sauce if desired)
- 1 teaspoon table salt
Instructions
- Spray the bowl of slow cooker with no-stick cooking spray.
- SEASON: Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil. Be sure to apply the rub well to both sides with your hands. If you have time, you can marinate the meat for 2 hours in the fridge, wrapped in plastic film.
- Place brisket, fat side up, in the slow cooker bowl.
- PREPARE THE SAUCE: Stir sauce ingredients together and cover the brisket with half of the sauce. Refrigerate the remaining bbq sauce for later.
- COOK: Cover brisket with a lid and cook on low setting for 8-10 hours, or on high for 4-5 hours. When brisket is tender, place onto a cookie sheet, lined with aluminum foil. Check the internal temperature using a meat thermometer inserted in the thickest part of the beef. It must be at least 175 to 185 F to be tender without breaking apart. Between 190 F to 205 F, it will fall apart tender (this is what we want for pulling the brisket meat easily).
- LET IT REST: Baste brisket with meat juices from the slow cooker and then with the remaining bbq sauce. Transfer it to a cutting board (without the liquids) and let it rest for 15 minutes.
- SHRED: Then, using two forks shred the meat and discard any large pieces of fat. Add the pulled brisket back to the cooking liquid and let it soak for at least 15 minutes, making the meat absorb more of the flavors of the cooking liquid and become even more tender. Enjoy!
Recipe Notes
- FRIDGE: Store the leftover pulled brisket in a sealed container in the fridge for 3-4 days.
- FREEZER: To freeze it, place it in a plastic freezer bag or freezer-safe container and freeze it for 2-4 months.
- REHEATING: To reheat, you can do it covered in the microwave, along with its juices, for 2 minutes or more depending on the portion of your leftovers.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Debnath says
Deliciously tender and full of flavor! This pulled brisket recipe is a game-changer. The smoky and juicy meat, combined with the tangy barbecue sauce, creates the perfect balance of savory goodness. Whether you're hosting a backyard barbecue or craving a satisfying meal, this recipe will leave your taste buds begging for more. Don't miss out on this mouthwatering culinary delight!