Slow-Cooked Pulled Brisket

This Slow-Cooked Pulled Brisket is tender, juicy, smoky, and packed with incredible BBQ flavor. The brisket is coated in a flavorful spice rub, slow-cooked with barbecue sauce and aromatics, then shredded until it’s fork-tender. Serve it on toasted buns, in tacos, over mashed potatoes, or alongside your favorite BBQ sides.

Ingredients

For the Brisket

• 3–4 pounds beef brisket
• 1 tablespoon olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon ground cumin

For the Slow Cooker

• 1 cup barbecue sauce
• ½ cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 medium yellow onion, sliced
• 3 cloves garlic, minced

Instructions

1. Pat the brisket dry with paper towels. Trim any large pieces of excess fat, leaving a thin layer for flavor and moisture.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, brown sugar, salt, black pepper, and cumin.
3. Rub the brisket all over with olive oil, then generously coat it with the spice mixture, pressing the seasoning into the meat.
4. For extra flavor, heat a large skillet over medium-high heat and sear the brisket for 2–3 minutes per side until nicely browned.
5. Place the sliced onion and minced garlic in the bottom of a 6-quart slow cooker.
6. Set the seasoned brisket on top of the onions.
7. In a bowl, whisk together the barbecue sauce, beef broth, Worcestershire sauce, and apple cider vinegar.
8. Pour the sauce mixture over and around the brisket.
9. Cover and cook on LOW for 8–10 hours, or until the brisket is very tender and easily pulls apart with a fork.
10. Carefully transfer the brisket to a large cutting board and let it rest for about 10–15 minutes.
11. Use two forks to shred the beef into bite-sized pieces, removing any large pieces of fat.
12. Return the shredded brisket to the slow cooker and toss it with the flavorful BBQ juices and sauce.
13. Let it sit in the sauce for another 10–15 minutes before serving.

Serving Ideas

Serve the pulled brisket on toasted brioche buns with extra barbecue sauce and coleslaw. It’s also delicious in tacos, quesadillas, loaded baked potatoes, or served alongside mashed potatoes, baked beans, corn, and mac and cheese.

Tips

For the best results, cook the brisket low and slow. Avoid opening the slow cooker frequently while it cooks, since this allows heat and moisture to escape. The brisket is ready when it is tender enough to shred easily with a fork.