Slow-Cooked Pulled Brisket

Minimal hands-on prep makes Slow-Cooked Pulled Brisket a practical crockpot meal for family dinners and gatherings. A 6-pound brisket serves about 12 and works well when you need to feed a larger group. Pair the shredded beef with your favorite sides or serve it as a BBQ Brisket Sandwich.

Ingredients

• Beef brisket – 6 lbs, flat cut, trimmed and patted dry. Look for good marbling and fairly even thickness. Some internal fat helps the meat stay moist through the long cook time.
• Dry rub. Garlic powder, onion powder, chili powder, smoked paprika, brown sugar, and cumin give the brisket smoky, savory flavor with mild heat and subtle sweetness.
• Barbecue sauce – 3 cups. Choose a barbecue sauce you already enjoy because its flavor comes through in the finished brisket. A smoky sauce complements the paprika, and a sweeter sauce brings out the brown sugar in the rub.
• Apple cider vinegar – ¾ cup. The acidity balances the sweet barbecue sauce and rich beef.
• Hot sauce – 1½ teaspoons. Use your preferred hot sauce or Sriracha to add mild heat and tang to the BBQ sauce.

How to Make Pulled Brisket

1. Prepare the slow cooker: Spray the inside of an 8-quart slow cooker with nonstick cooking spray.
2. 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. PIC. 1
3. Place the brisket in the slow cooker: Set the brisket in the slow cooker with the fat side up.
4. 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. PIC. 2
5. 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. PIC. 3
   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.
6. 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.
7. 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. PIC. 4

Other Ways to Make Pulled Brisket

Smoked Pulled Brisket

Cook brisket in a smoker at around 225°F to 250°F for about 1 to 1½ hours per pound. The exact time depends on the size and thickness of the brisket. Smoking gives the beef a deeper smoky flavor and bark on the outside.

Instant Pot Pulled Brisket

Pressure cook the brisket on High Pressure for about 75 to 90 minutes, depending on its size, followed by a natural pressure release. Larger briskets may need to be cut into pieces to fit the pot. This method takes much less time than the smoker or slow cooker.

FAQ About Pulled Brisket

What to Serve with Pulled Brisket

• Sandwiches: Serve the pulled brisket on toasted buns or sturdy sandwich rolls with your favorite BBQ sides.
• Tacos: Fill warm tortillas with the shredded brisket, then add avocado, salsa, cilantro, or pickled onions.
• Rice bowls: Spoon the brisket over rice with corn, black beans, avocado, or fresh salsa for a complete meal.
• Potatoes: Pair the brisket with mashed or baked potatoes, or serve it alongside Air-Fried Potato Wedges.
• Classic BBQ sides: Serve with potato salad, baked beans, Grilled Corn on the Cob, or Cabbage and Broccoli Coleslaw.
• Crispy sides: Pair it with Air-Fried Garlic Bread, Cassava Fries, or Air-Fried Zucchini for contrast with the tender brisket.

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5 from 5 votes

Slow-Cooked Pulled Brisket

Seasoned with smoky spices and tangy BBQ sauce, this Pulled Brisket cooks low and slow until the beef turns tender, juicy, and easy to shred.

Course:Main dish

Cuisine:American

Prep Time 20 minutes minutes

Cook Time 10 hours hours

Rest and Soak Time 30 minutes minutes

Total Time 10 hours hours 50 minutes minutes

Servings 12 people

Calories510.5 kcal

Author Valentina Dimitrova

Cost $ 4.50 per person

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

US Customary - Metric

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

Calories: 510.5kcal | Carbohydrates: 32g | Protein: 48g | Fat: 19.7g | Saturated Fat: 6.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 9.7g | Cholesterol: 140.6mg | Sodium: 1717.5mg | Potassium: 970.4mg | Fiber: 1.2g | Sugar: 24.9g | Vitamin A: 648.1IU | Vitamin C: 1mg | Calcium: 45.2mg | Iron: 5.3mg

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