1/2 Lb Pulled Brisket Recipe

Trim and dry

Pat the 1/2 lb brisket dry with paper towels. Trim any excessive hard fat, leaving a thin layer (about 1/8 inch) for flavor and moisture.

Make the rub

In a small bowl combine 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika, 1/2 tbsp brown sugar, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/8 tsp cayenne. Mix thoroughly.

Rub the mixture evenly over all sides of the brisket, pressing gently so the rub adheres. Let sit at room temperature for 20–30 minutes (or refrigerate up to overnight and bring back to room temp before cooking).

Sear brisket

Heat 1 tsp vegetable oil in a medium ovenproof skillet or heavy-bottomed pot over medium-high heat until shimmering. Sear the brisket 2–3 minutes per side until a brown crust forms. Remove brisket to a plate.

Sauté aromatics

Reduce heat to medium. Add the 1/4 cup thinly sliced onion to the pan and sauté 2–3 minutes until softened. Add 1 minced garlic clove and cook 30 seconds until fragrant, scraping browned bits from the pan.

Add liquids

Pour in 1/2 cup beef broth, 1 tbsp apple cider vinegar and 1 tsp Worcestershire sauce. Stir to combine and deglaze the pan, loosening any browned bits. Bring the liquid to a gentle simmer.

Braise covered

Return the brisket to the pan, fat side up. Cover the skillet tightly with a lid or foil. Transfer to a preheated oven at 300°F (150°C) and braise until fork-tender, about 2 to 2.25 hours for a 1/2 lb piece (time can vary; check at 90 minutes). Alternately, simmer gently on the stovetop over low heat for similar time.

Occasionally check liquid level; add up to 1/4 cup additional broth if pan becomes dry. The brisket is done when it pulls apart easily with two forks.

Shred brisket

Carefully remove the brisket to a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any excessively large pieces of fat.

Combine with sauce

Return shredded brisket to the pan with the remaining braising liquid. Add 2 tbsp barbecue sauce and gently stir to coat. Warm over low heat for 3–5 minutes so flavors meld and excess liquid thickens slightly. Taste and adjust seasoning with salt and pepper as needed.

Transfer pulled brisket to a serving dish. Sprinkle with 1 tsp chopped fresh parsley if desired. Serve warm on buns, over mashed potatoes, in tacos, or plated with sides.

Leftovers: store in an airtight container with a little cooking liquid for up to 4 days in the refrigerator or freeze up to 3 months.