Tender, smoky, and fall-apart delicious — this Slow-Cooked Pulled BBQ Beef Brisket is a crowd-pleaser that practically cooks itself. A savory dry rub, hours of low-and-slow cooking, and a sticky, caramelized finish in its own rich BBQ juices make this brisket perfect for sandwiches, sliders, tacos, or piled high on a plate with your favorite sides.
Ingredients
- 4–5 lbs beef brisket or chuck roast
- 1½ cups BBQ sauce
- 1/4 cup brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 cup beef broth
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon liquid smoke (optional)
Instructions
- Make the dry rub: In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture all over the brisket, pressing it into the meat.
- Slow cook low and slow: Place the brisket in the slow cooker. Whisk together the BBQ sauce, apple cider vinegar, Worcestershire sauce, beef broth, and liquid smoke (if using), and pour over the meat. Cover and cook on LOW for 8–10 hours (or HIGH for 5–6 hours) until the beef is fall-apart tender.
- Shred the beef: Transfer the brisket to a cutting board and shred it with two forks, discarding any large pieces of fat.
- Toss in BBQ juices and caramelize: Return the shredded beef to the slow cooker and toss it in the cooking juices. For extra caramelized edges, spread the meat in a baking dish, spoon over some juices, and broil for 3–5 minutes until the edges crisp and caramelize.
- Serve: Pile the pulled BBQ beef onto toasted buns for sandwiches or sliders, or serve over rice, mashed potatoes, or coleslaw with extra warm BBQ juices spooned over the top.
Tip: This brisket freezes beautifully — portion it with its juices in freezer bags for up to 3 months, then reheat gently for an instant BBQ night.
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