Pulled Brisket
This slow-cooked pulled brisket is packed with bold, smoky flavor thanks to a rich spice rub and a sweet, tangy sauce. Perfect for sandwiches, tacos, or served over mashed potatoes.
Ingredients
Brisket:
1 (2–3 pound) brisket, trimmed
Spice Rub:
1 tbsp kosher salt
3 tbsp brown sugar
1 tbsp smoked paprika
1 tbsp garlic powder
¼ tsp red pepper flakes
1 tsp ground cumin
Sauce:
1 cup ketchup
1 tsp garlic powder
2 tbsp smoked paprika
¼ cup brown sugar
½ cup maple syrup
1 tbsp soy sauce
¼ cup apple cider vinegar
2 tbsp mustard (yellow or Dijon)
Additional:
4 onions, sliced into rings
Instructions
Make the spice rub:
Mix all rub ingredients together in a small bowl. Rub evenly over both sides of the brisket.Prepare the slow cooker:
Layer the sliced onions on the bottom of the slow cooker.Add the brisket:
Place the seasoned brisket on top of the onions.Make the sauce:
In a bowl, combine all sauce ingredients and mix well. Pour over the brisket.Cook:
Cover and cook on high for 6–7 hours, or until the meat is very tender and shreds easily.Shred the meat:
Remove the brisket and use two forks to pull it apart. Return the shredded meat to the slow cooker and stir to coat with the sauce.Serve:
Let it simmer for a few more minutes. Serve hot.
- Pro Tip
For extra flavor and texture, sear the brisket in a hot pan for 2–3 minutes per side before placing it in the slow cooker. This adds a caramelized crust that enhances the final dish.
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