Crock Pot BBQ Pulled Beef Brisket

Oh my God, how I love brisket! And if I normally love it, this Crock Pot BBQ Pulled Beef Brisket takes my love for this deliciousness to a whole new level. It’s so simple: the brisket is slow-cooked until incredibly tender and juicy, then shredded and tossed with a deliciously sweet and smoky BBQ sauce, and finished with those irresistible, perfectly caramelized edges. You won’t believe how good it tastes! So, let’s make it!

---

---

Crock Pot BBQ Pulled Beef Brisket

Ingredients

• 3 1/2 lb (1.6 kg) beef brisket, excess fat trimmed
• 1 large yellow onion, thickly sliced
• 4 garlic cloves, finely minced
• 1 1/2 cups (360 ml) BBQ sauce, divided
• 1/2 cup (120 ml) low-sodium beef broth
• 2 tablespoons (30 ml) Worcestershire sauce
• 2 tablespoons (30 ml) apple cider vinegar
• 2 tablespoons (25 g) brown sugar
• 1 tablespoon (7 g) smoked paprika
• 2 teaspoons (5 g) chili powder
• 1 teaspoon (3 g) garlic powder
• 1 teaspoon (2.5 g) onion powder
• 1 teaspoon (2 g) ground cumin
• 1 1/2 teaspoons (9 g) kosher salt
• 1/2 teaspoon (1 g) freshly ground black pepper
• 1 teaspoon (5 ml) liquid smoke, optional

Equipment Needed

• 6-quart (5.7 L) or larger Crock Pot or slow cooker
• Cutting board
• Sharp knife
• Small bowl
• Measuring cups and spoons
• Kitchen tongs
• 2 forks for shredding the beef
• Baking sheet
• Aluminum foil, optional for easier cleanup

See 5 variations of the recipe at the end.

---

---

---

You might also be interested in:

...

---

---

---

---

Instructions

1. Well, let’s get started! First things first, take the brisket out of the refrigerator and trim away any excessively thick pieces of fat, but always leave a thin layer behind to help keep the meat juicy and flavorful while it cooks. Obviously, if your brisket is too large to fit comfortably in the Crock Pot, cut it into 2 or 3 large pieces.
2. Now, in a small bowl, combine the smoked paprika, chili powder, garlic powder, onion powder, cumin, salt, and black pepper. Mix everything together really well.
3. Next, lightly pat the brisket dry with paper towels, then spread the spice mixture all over the meat. Gently press the seasoning into the brisket with your hands so it sticks really well.
4. Place the sliced onion and minced garlic in the bottom of your Crock Pot. Then carefully set the brisket on top, always keeping the side with the most remaining fat facing up.
5. In a bowl, combine 1 cup (240 ml) of the BBQ sauce with the beef broth, Worcestershire sauce, apple cider vinegar, brown sugar, and liquid smoke, if you’re using it. Give everything a really good stir.
6. Pour this mixture around and over the brisket. Do it with a little love and care so you don’t wash away all those wonderful spices. Gently lift the meat with tongs to allow some of the sauce to reach the bottom, but try not to disturb that flavorful layer of seasoning.
7. Cover the Crock Pot and cook on LOW for 8 hours, or until the brisket is extremely tender and pulls apart easily with a fork. Now, here’s something important: depending on how thick your brisket is, it may need anywhere from 8 to 9 hours, or possibly a little less. And whatever you do, try not to keep opening the lid while it cooks or you’ll slow down the cooking process.

---



---

8. All right, once you’re around the cooking time, check the brisket with a fork. If it pulls apart very easily, carefully transfer it to a cutting board and let it rest there for about 10 minutes. Meanwhile, reserve about 1 cup (240 ml) of those delicious juices and onions from the Crock Pot. Trust me, don’t let them go to waste!
9. Remove any large pieces of fat that are still on the meat. Then, using two forks, pull the brisket apart into thick shreds and chunks. Don’t shred it too finely because leaving some larger pieces gives you a much more appetizing, juicy, and meaty texture.
10. Return the shredded brisket to the Crock Pot and add the remaining 1/2 cup (120 ml) of BBQ sauce along with about 1/2 cup (120 ml) of the reserved cooking juices. Gently mix everything together with a little love until all that beautiful beef is glossy and nicely coated with sauce.
11. Now, to get those dark, caramelized edges you see in the photos, preheat your oven broiler to HIGH. Spread the pulled brisket onto a baking sheet in a fairly even layer, then scatter some of those cooked onions over the top. By now, everything should smell absolutely delicious!
12. Place the baking sheet about 6 inches (15 cm) from the broiler and cook for 3 to 5 minutes, watching it constantly because the exact time can vary depending on your oven. You’re looking for some of those edges to become caramelized, lightly crisp, and beautifully browned. Keep a close eye on it, though—we definitely don’t want to burn all that amazing beef!
13. Remove the brisket from the oven and gently mix some of those caramelized pieces into the juicier meat. Now, if you want it even saucier, go ahead and add a few extra spoonfuls of the reserved cooking juices or some additional BBQ sauce before serving.
14. And that’s it! Serve it hot however you like because, trust me, the flavor of what you just made is simply incredible!

---

---

Ingredient Substitutions

• Beef brisket: If you can’t find brisket, you can also use the same amount of chuck roast. It has enough fat and connective tissue to become incredibly tender and easy to shred after several hours in the Crock Pot.
• BBQ sauce: If you don’t have your favorite BBQ sauce, of course you can use a homemade one. You can combine ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and a little smoked paprika to get a similar flavor.
• Beef broth: If you don’t have beef broth at home, you can also use the same amount of chicken broth or 1/2 cup (120 ml) of water mixed with 1/2 teaspoon (2.5 g) of beef bouillon.
• Worcestershire sauce: If you don’t have any, don’t worry. You can substitute the same amount of soy sauce. The flavor will be slightly different, but it will still add that salty, savory umami flavor that goes so well with beef.
• Apple cider vinegar: You can substitute red wine vinegar or white vinegar. Just start with a little less and adjust it at the end if you want a tangier sauce.
• Brown sugar: If you don’t have any at home, you can also use honey or maple syrup. Start with 1 1/2 tablespoons (22 ml), then add more if needed, since some store-bought BBQ sauces are already pretty sweet.
• Smoked paprika: If you don’t have smoked paprika, go ahead and use regular paprika, but I recommend adding the liquid smoke from the recipe to bring back some of that smoky BBQ flavor.
• Chili powder: If you don’t have any, you can make a flavorful substitute with paprika, a small amount of cayenne pepper, and cumin. Just remember to adjust the cayenne depending on how much heat you want.
• Liquid smoke: This is completely optional. If you don’t have it, simply leave it out. Remember, the smoked paprika, BBQ sauce, and caramelized edges will still bring plenty of flavor.
• Yellow onion: If you don’t have yellow onion, you can also use white or sweet onion. Sweet onion works especially well if you want to bring out the slightly sweet side of the BBQ sauce.

---

---

Prep Tips

• Don’t trim away all the fat: When trimming the brisket, only remove the excessively thick pieces of fat. Remember, leaving a thin layer helps keep the meat juicy throughout those long hours of cooking.
• Season the entire surface: Always spread the spices over every side of the brisket and gently press them into the meat. This way, every piece will have so much more flavor once you finally shred it.
• Use LOW when you have the time: The truth is, if you want an especially tender brisket, I recommend cooking it for about 8 hours on LOW. That slow cooking is what helps gradually soften the connective tissue in the meat.
• Put the onion underneath: Always place the sliced onion in the bottom of the Crock Pot and set the brisket on top. The onion will cook directly in all those delicious beef juices and become incredibly soft and flavorful. You’ll see!
• You don’t need to completely cover the meat: Don’t fill your Crock Pot with liquid. Remember, the brisket will release plenty of its own juices as it cooks, so the amount of broth and sauce in the recipe is more than enough.
• Check the texture: Don’t rely only on the clock. As you get close to the cooking time, check your brisket by inserting a fork into the meat. It should slide in easily, and you should be able to pull the fibers apart with almost no effort. If that’s not happening yet, it simply needs more time.
• Shred it into thick pieces: To get a texture as appetizing as the one you see in the photos, avoid turning all the meat into super-fine shreds. Always leave some larger pieces so your pulled beef stays meaty and juicy. You can thank me later!
• Save those juices: Don’t throw away the liquid in the Crock Pot. After shredding the meat, add only as much as you need to bring back the moisture without leaving your beef swimming in sauce. Simply perfect.
• Caramelize it at the end: Remember, to get those dark, slightly crispy edges, spread the meat on a baking sheet and place it under the broiler for 3 to 5 minutes. Just keep a close eye on it because it can go from beautifully caramelized to burned pretty quickly.
• Mix those textures: After broiling, gently mix those caramelized edges with the juicier pieces. That gives you the perfect combination and makes the texture so much more interesting than simply serving the brisket straight from the Crock Pot.

---

---

Common Mistakes (What Not to Do)

• Choosing a cut that’s too lean: Don’t use an extremely lean cut and expect the same result, because it just won’t happen. For really good pulled beef, you need enough fat and connective tissue to keep the meat juicy during the long, slow cooking process and give you that perfect texture at the end.
• Trimming away all the fat: Don’t trim the brisket until there’s absolutely no fat left. Remember, removing every bit of fat before cooking can leave you with a drier result.
• Adding too much liquid: Never fill the Crock Pot with broth. The beef and onion will already release plenty of liquid as they cook, and adding too much can leave you with a watery sauce that isn’t nearly as flavorful.
• Constantly opening the lid: Try not to lift the lid every hour to check the meat. Every time you do, heat escapes, and you can significantly increase the amount of time it takes for your brisket to become tender and ready.
• Not cooking it long enough: Never remove the brisket just because it has reached a safe temperature. It can be fully cooked and still be really tough. Remember, if you want to shred it, you need to keep cooking until the connective tissue has softened and the meat pulls apart easily.
• Shredding it too finely: Don’t turn your brisket into tiny strands. It’s always better to leave some irregular chunks and thicker shreds for a much juicier, more appetizing texture.
• Throwing away all the juices: Don’t immediately discard the liquid left in the Crock Pot. Remember, it’s perfect for adding moisture and flavor back into the beef after you shred it.
• Adding too much sauce at the end: Don’t drown the meat in BBQ sauce. Trust me, it just doesn’t work. Add only enough to lightly coat the pulled beef and let that delicious brisket flavor remain the star of the recipe.
• Walking away while using the broiler: Never leave the meat unattended during this step. Trust me, I know! The sugar in BBQ sauce caramelizes quickly, but it can also burn in a matter of minutes.
• Serving it completely dry: If some of the pieces lose too much moisture under the broiler, don’t serve them that way. Instead, toss them with a few spoonfuls of the reserved cooking juices to bring back that juicy texture we all love.

---

---

FAQ

• What is the best cut for Crock Pot BBQ Pulled Beef Brisket? Beef brisket is always a great choice because it contains enough connective tissue to become incredibly tender during slow cooking. If you have a choice, look for a piece with some nice marbling and avoid one that is completely lean.
• How long should I cook brisket in the Crock Pot? For this recipe, cook the brisket for about 8 hours on LOW. An especially thick piece may need up to 9 hours, so always use the texture of the meat as your main guide.
• How do I know when the brisket is ready to shred? Simply insert a fork into the thickest part of the brisket. If it goes in with very little resistance and you can easily pull the fibers apart, your brisket is ready. If it still feels firm, it needs more time.
• Can I cook it on HIGH? Yes, you can cook it on HIGH for about 4 1/2 to 5 1/2 hours, depending on the size and thickness of your brisket. But it won’t be quite the same. LOW usually gives you a more evenly tender texture.
• Do I have to sear the brisket before putting it in the Crock Pot? No, you really don’t need to for this recipe. The broiler at the end is what gives you those delicious browned and caramelized edges after the meat is already perfectly tender.
• Why is my brisket still tough? This one is simple: if your brisket is still tough after several hours, it usually just needs more time. Be patient and let it keep cooking, checking it again every 30 to 45 minutes until you can easily pull it apart with a fork. Then you’ll know it’s ready.
• How do I keep pulled beef from drying out? First things first, don’t trim away all the fat before cooking, and make sure you save some of those Crock Pot juices. After shredding the brisket, mix the meat with a little of those juices and BBQ sauce until it’s as juicy as you like it.
• Can I make this recipe ahead of time? Absolutely, and it’s delicious! You can cook and shred the brisket ahead of time, refrigerate it with some of its cooking juices, and reheat it when you need it. For those irresistible edges, simply do the broiling step right before serving to bring back that caramelized texture.
• Can I freeze BBQ pulled beef? Yes. Just make sure you let it cool completely first, then freeze it with some of its cooking juices in an airtight container for up to 3 months. Thaw it overnight in the refrigerator and slowly reheat it until it’s nice and hot.
• What can I serve with Crock Pot BBQ Pulled Beef Brisket? So many things! You can pile it onto brioche buns with coleslaw and pickles, turn it into sliders or tacos, spoon it over baked potatoes, or serve it with mac and cheese, baked beans, corn on the cob, or a fresh salad.

---

---

Storing & Reheating

• Refrigerating: For this, simply let the BBQ pulled beef cool completely, then store it in an airtight container with some of its cooking juices. You can keep it in the refrigerator for up to 4 days with no problem, and those extra juices will also help keep the meat from drying out.
• Meal prep: If you want to make it ahead of time, simply store the meat and some extra BBQ sauce separately. When you’re ready to eat, you can add as much sauce as you need to bring back that wonderful juicy texture in every serving.
• Freezing: Remember, you can freeze the pulled beef for up to 3 months. For the best results, add a few spoonfuls of the cooking juices before freezing and store it in an airtight container or freezer bag, removing as much air as possible.
• Reheating in the microwave: For this option, place one serving in a microwave-safe container, add 1 or 2 tablespoons of the reserved cooking juices or BBQ sauce, and heat for 60 to 90 seconds. Give it a stir and continue heating in short intervals if needed.
• Reheating in the oven: This is a better option when you’re reheating several servings. Place the meat in a baking dish, add a little BBQ sauce or some of its cooking juices, and cover with aluminum foil. Heat at 350°F (175°C) for about 15 to 20 minutes, or until completely heated through.
• Bringing back those caramelized edges: If you want your leftovers to have those delicious browned edges again, spread the hot meat onto a baking sheet and place it under the broiler for another 2 to 3 minutes. Just keep a close eye on it so the BBQ sauce doesn’t burn. Don’t forget this part!

---

---

Serving Suggestions

• Serve your BBQ pulled beef on some delicious, lightly toasted brioche buns and top it with fresh, crunchy coleslaw.
• Pair it with classic creamy mac and cheese, baked beans, or corn on the cob.
• You can also pile it onto a delicious baked potato with some shredded cheddar, green onions, and a spoonful of sour cream.
• For a drink, serve it with an ice-cold homemade lemonade, sweet tea, or sparkling lemonade.
• For dessert, go with an American classic like warm peach cobbler with a scoop of vanilla ice cream or some rich chocolate brownies.

For Kids and Teens

• Make mini BBQ brisket sliders with brioche buns and melted cheddar cheese. Their smaller size makes them easy to eat, and you can serve some extra BBQ sauce on the side.
• Use the pulled beef as a filling for delicious quesadillas with plenty of Monterey Jack or cheddar cheese, then cut them into triangles so they’re easy to share.
• Make them some loaded fries with crispy French fries, pulled beef, melted cheddar, and a little BBQ sauce drizzled over the top. If you want, leave some extra toppings on the side so everyone can build their own.
• For a drink, serve homemade lemonade, fruit punch, or an ice-cold strawberry lemonade. They’ll love it!
• For dessert, think chocolate chip cookies, brownies, or a small serving of vanilla ice cream with fresh strawberries.

---

---

Recipe Variations

• Spicy BBQ Brisket: If you want to give it a spicy kick, add 1 or 2 chopped chipotle peppers in adobo to the sauce before cooking. This will give your brisket even more bold flavor and character.
• Honey BBQ: If you prefer a sweeter version, replace the brown sugar with 2 tablespoons (30 ml) of honey and use a honey-style BBQ sauce. You’ll end up with delicious beef that’s sweet, smoky, and especially caramelized around the edges. You’re going to love it!
• Bourbon-Style BBQ: If you want a deeper, bolder BBQ flavor, use a bourbon-style or bourbon-flavored BBQ sauce. It’s an easy way to completely change the flavor profile without changing the cooking method. You’ll get a different result, but trust me, it’ll be delicious.
• Smoky Chipotle: For this version, simply mix 1 tablespoon (15 ml) of adobo sauce into the BBQ sauce and add an extra 1/2 teaspoon of smoked paprika. You’ll get a more intense pulled brisket that’s smoky and slightly spicy. It’s a really interesting flavor combination—you’ll see!
• BBQ Brisket Sandwiches: Turn this recipe into classic loaded sandwiches by piling the pulled beef onto toasted brioche buns with coleslaw, pickles, and a little extra BBQ sauce. Of course, you can also add cheddar or pepper Jack if you really want to take them to the next level—and trust me, you should, because they’re absolutely delicious.

---

Nutritional Information (per serving)

Energy: 470 kcal | Protein: 43 g | Total Fat: 23 g | Saturated Fat: 8 g | Carbohydrates: 22 g | Fiber: 1 g | Sugars: 16 g | Cholesterol: 135 mg | Sodium: 980 mg | Potassium: 690 mg

Nutritional values are approximate and may vary depending on the ingredients, brands used, substitutions made, and serving size.

---

---

---

---

---

Share:

       

---

---