Slow-Cooked Pulled Brisket
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 patted dry (flat cut)
- 2 tablespoons olive oil or another oil, such as avocado oil or canola oil
For the BBQ Sauce
- 3 cups barbecue sauce
- ¾ cup apple cider vinegar or red wine vinegar
- 1½ teaspoons hot sauce or sriracha, plus 1 teaspoon Worcestershire sauce, if desired
- 1 teaspoon table salt
Instructions
- Prepare the slow cooker: Spray the inside of an 8-quart slow cooker with nonstick cooking spray.
- Season the brisket: Combine the dry rub ingredients in a small bowl. Place the brisket on a large baking sheet and season both sides with the dry rub. Drizzle the oil over the brisket and rub the seasoning into both sides with your hands. If you have time, cover the brisket and refrigerate it for 2 hours.
- Place the brisket in the slow cooker: Set the brisket in the slow cooker with the fat side up.
- Prepare the sauce: Stir the BBQ sauce ingredients together. Pour half of the sauce over the brisket, then cover and refrigerate the remaining sauce for later.
- Cook the brisket: Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours. Once tender, transfer the brisket to a foil-lined baking sheet. Insert a meat thermometer into the thickest part of the beef to check the internal temperature.Note: At 175–185°F (79–85°C), the brisket can be tender but still firm enough to hold together. For pulled brisket, aim for 190–205°F (88–96°C) and check that the meat pulls apart easily with two forks.
- Baste and rest: Spoon some of the cooking juices over the brisket, then add the reserved BBQ sauce. Transfer the brisket to a cutting board without the cooking liquid and let it rest for 15 minutes.
- Shred the brisket: Pull the meat apart with two forks and discard any large pieces of fat. Return the pulled brisket to the cooking liquid and let it sit for at least 15 minutes before serving.
Recipe Notes
Storage and Reheating
Refrigerator: Store pulled brisket in a sealed container with some of its juices for 3–4 days. Freezer: Place the cooled brisket in a freezer-safe container or bag and freeze for 2–3 months for best quality. Reheating: Reheat the brisket with some of its juices and BBQ sauce until it reaches 165°F (74°C). Keep it covered to help the shredded beef stay moist.Nutrition
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