1 Lb Pulled Brisket Recipe
Make 1 Lb Pulled Brisket Recipe in just 3h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket and Rub
Cooking liquid & finishing
Method
Brisket and Rub
Prepare the brisket
Pat the 1 lb brisket dry with paper towels. Trim excess fat leaving about 1/8 to 1/4 inch fat cap (optional). Let brisket sit at room temperature for 20–30 minutes while you mix the rub.
Make the rub
In a small bowl combine 1 tbs kosher salt, 1 tbs coarsely ground black pepper, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp ground cumin. Mix thoroughly so spices are evenly distributed.
Coat the brisket: Lightly brush the brisket with 1 tsp vegetable oil to help the rub adhere. Generously season all sides of the brisket with the rub, pressing it onto the surface so it forms an even crust.
Cooking liquid & finishing
Preheat and sear
Preheat oven to 300°F (150°C). In a heavy ovenproof skillet or Dutch oven over medium-high heat, add a thin film of oil and when shimmering sear the brisket fat-side down and then the other side until well browned, about 3–4 minutes per side. Use tongs to handle brisket carefully. Browning adds flavor but avoid burning the rub.
Deglaze and assemble
After searing, remove brisket briefly to a plate. Pour 1 cup beef broth into the skillet and scrape up browned bits with a wooden spoon. Stir in 2 tbs apple cider vinegar, 1 tbs Worcestershire sauce, 1 tbs brown sugar, and 1 tbs mustard. Return the brisket to the pan, fat-side up. The liquid should come partway up the sides but not cover the brisket (about 1/3 to 1/2 way).
Cover and braise
Cover the skillet or Dutch oven tightly with a lid or foil. Transfer to the preheated oven and braise at 300°F (150°C) until very tender, about 2 to 2.5 hours for a 1 lb piece — check at 1.5 hours. The brisket is done when a fork slides into the meat with little resistance and internal fibers begin to fall apart.
Rest and shred
Remove the brisket from the oven and transfer to a cutting board or bowl. Let rest covered for 15 minutes to allow juices to redistribute. Using two forks (or meat claws), shred/pull the brisket into bite-sized pieces. If the brisket has a noticeable fat layer, trim any large chunks of fat while shredding.
Finish sauce and toss
While the meat rests, place the braising liquid on the stovetop over medium heat. Skim any excess fat, then simmer 3–5 minutes to slightly reduce and concentrate flavors. Stir in 1 tsp butter (optional) for gloss. Taste and adjust seasoning with a pinch of salt or a splash more vinegar if desired. Toss the pulled brisket in the sauce to coat evenly.
Serve: Transfer pulled brisket to a serving dish, garnish with 1 tbs chopped parsley if using. Serve hot on rolls, over mashed potatoes, rice, or with your favorite sides.