Brisket Pulled Pork Recipe
Make Brisket Pulled Pork Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Braising Liquid & Smoke (for moist pulled brisket)
Finishing / Serving
Method
Brisket
- 1
Trim and season
Pat the brisket dry with paper towels. Trim excess silver skin and any very large fat caps, leaving about 1/4-inch of fat for flavor and moisture. Combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar in a small bowl. Rub the brisket all over with olive oil, then evenly coat with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes (or refrigerate covered for up to 12 hours and bring back to room temperature before cooking).
- 2
Sear (optional)
Preheat a heavy Dutch oven or large oven-safe skillet over medium-high heat. When hot, add a little oil and sear the brisket 2–3 minutes per side until a deep brown crust forms. This step adds flavor but can be skipped if you plan to smoke first.
Braising Liquid & Smoke (for moist pulled brisket)
- 3
Prepare aromatics and liquid
Slice the onion and smash the garlic cloves. Pour beef broth into a measuring cup and stir in apple cider vinegar, Worcestershire sauce and liquid smoke (if using). Reserve.
- 4
Braise in oven (low-and-slow method)
Preheat oven to 300°F (150°C). Place sliced onions and smashed garlic in the bottom of the Dutch oven. Set the seared brisket on top of the onions, fat-side up. Pour the braising liquid around—but not over—the brisket (you want some dry surface to encourage bark). Cover tightly with a lid or foil. Transfer to the oven and braise for 3 to 4 hours, or until the brisket is fork-tender and internal temperature reaches 195–205°F (90–96°C). Check after 2.5 hours: if liquid is low, add up to 1/2 cup more broth.
- 5
Rest before shredding
Remove the brisket from the oven and let it rest, covered loosely, for 20–30 minutes. Reserve the braising liquid and onions—strain and skim fat if desired. The liquid will be used to moisten the shredded meat.
Finishing / Serving
- 6
Shred the brisket
Using two forks (or meat claws), pull the brisket apart into shreds. Discard any large pieces of gristle. Place shredded meat in a large bowl. Spoon 1/2 to 1 cup of the reserved braising liquid over the meat to moisten it and toss gently. The amount depends on your desired juiciness.
- 7
Mix with sauce and reheat (optional)
If you want saucy pulled brisket, add 3/4 to 1 cup barbecue sauce to the shredded meat and stir to combine. Warm the sauced brisket in a large skillet over medium-low heat for 5–8 minutes, stirring occasionally, until heated through. Taste and adjust seasoning (salt/pepper) and add more braising liquid if it seems dry.
- 8
- 9
Storage
Store leftover shredded brisket in an airtight container with some reserved braising liquid for up to 4 days in the refrigerator or up to 3 months in the freezer.