Pulled Brisket

Ingredients

• 907–1,361 g (2–3 lb)brisket
• 4onions
• 15 ml (1 tablespoon)kosher salt
• 45 ml (3 tablespoons)brown sugar
• 15 ml (1 tablespoon)smoked paprika
• 15 ml (1 tablespoon)garlic powder
• 1.25 ml (1/4 teaspoon)red pepper flakes
• 5 ml (1 teaspoon)cumin
• 240 ml (1 cup)ketchup
• 5 ml (1 teaspoon)garlic powder
• 30 ml (2 tablespoons)smoked paprika
• 60 ml (1/4 cup)brown sugar
• 120 ml (1/2 cup)maple syrup
• 15 ml (1 tablespoon)soy sauce
• 60 ml (1/4 cup)apple cider vinegar
• 30 ml (2 tablespoons)mustard

Instructions

1. 1

   Mix the rub

   Combine the kosher salt, brown sugar, smoked paprika, garlic powder, red pepper flakes and cumin. Rub the mixture over both sides of the brisket.

2. 2

   Layer the onions

   Slice the four onions into rings and arrange them in the bottom of the slow cooker pot on high.

3. 3

   Add the brisket

   Set the brisket on top of the onions.

4. 4

   Mix the sauce

   Combine the ketchup, garlic powder, smoked paprika, brown sugar, maple syrup, soy sauce, apple cider vinegar and mustard. Pour the sauce over the brisket.

5. 5

   Cook the brisket

   Cover the slow cooker with its lid and cook on high for 6–7 hours.

6. 6

   Shred and combine

   After 6–7 hours, remove the brisket and shred it with two forks. Return the meat to the pot, stir it into the sauce and cook for a few more minutes.

What is pulled brisket?

Pulled brisket is beef cooked slowly until it can be separated into strands with forks, then mixed with its cooking sauce. Brisket comes from the chest of the cow and suits long, moist cooking, which gives its connective tissue time to soften.

This version layers the meat over onions and pairs a paprika-and-cumin rub with a sweet, tangy sauce. Shredding the cooked beef into that sauce helps coat each strand.

Nutrition and macros by portion

The nutrition label shows one serving as written: 490 calories, 34g protein, 36g carbs, 22g fat.

Brisket supplies most of the protein and fat, while the ketchup, brown sugar, maple syrup and onions contribute much of the carbohydrates. Serve a moderate portion with vegetables or salad, and add a modest serving of potatoes or grains if you want a more filling plate.

Build the flavour in layers

The rub: Salt, brown sugar, smoked paprika, garlic powder, pepper flakes and cumin season the outside of the brisket before it goes into the slow cooker.

The sauce: Ketchup, maple syrup and brown sugar bring sweetness, while vinegar, mustard and soy sauce add tang and savoury depth. The second dose of smoked paprika and garlic powder carries those flavours through the sauce.

The onion base

Onions: Cut them into rings and spread them across the bottom of the cooker as directed. They form a bed for the brisket and soften during the long cooking time.

Placement: Put the brisket on top of the onions, then pour the combined sauce over the meat. Keep the slow cooker covered while it cooks.

How to tell when it is ready

Tenderness: The recipe gives a cooking window of 6–7 hours on high. At the end, the brisket should pull apart with two forks; if it does not, it needs more cooking before shredding.

Finish: Stir the shredded beef back into the sauce and cook for a few more minutes. This lets the strands pick up the sauce left in the pot.

Serving ideas

Serve the brisket with the onions and plenty of sauce. It also works in a sandwich roll or alongside a simple salad or vegetables.

For a more substantial plate, add a serving of potatoes, rice or another grain. Choose a side that suits how you want to serve the saucy meat.

Plan around the long cook

The listed total time is 410 minutes, and the cooking stage itself takes 6–7 hours. Allow time for the final shredding and mixing before serving.

The brisket is cooked whole, then shredded only after it comes out of the slow cooker. Have two forks ready for that final step.

Recipe notes & tips

• Coat both sides of the brisket evenly with the rub before it goes into the cooker.
• Slice the onions into rings so they can be spread across the base of the pot.
• Combine the sauce ingredients thoroughly before pouring them over the meat.
• Keep the slow cooker covered during the 6–7 hour cooking period.
• Use two forks to shred the brisket, then stir it well through the sauce.

Variations

• More heat: Increase the red pepper flakes in the rub to suit your taste.
• Tangier sauce: Add a little extra apple cider vinegar to the sauce mixture.
• Less sweet: Reduce the maple syrup or brown sugar, keeping in mind this changes the sauce balance.
• Sandwiches: Spoon the shredded brisket into rolls and add a crisp salad filling.
• Vegetable sides: Serve with steamed or roasted vegetables to make the meal more varied.

Common mistakes to avoid

• Uneven seasoning: Rub the mixture over both sides of the brisket before cooking.
• Skipping the onions: Layer them on the bottom of the slow cooker as the recipe directs.
• Lifting the lid repeatedly: Keep the cooker covered during the long cooking time.
• Shredding too soon: Wait until the brisket pulls apart easily with two forks.
• Leaving the meat uncoated: Return the shredded brisket to the pot and mix it into the remaining sauce.

How to store

Refrigerate leftover brisket in an airtight container with its sauce for up to 3 days. Reheat gently in a covered pan or microwave until hot throughout, adding a little water if the sauce has thickened.

Frequently asked questions