Brisket (pulled) Recipe

Trim and dry

Preheat oven or smoker to 275°F (135°C). Pat the brisket dry with paper towels. Trim excess fat leaving about 1/4-inch fat cap; remove any large silver skin pieces so the rub can penetrate.

Make rub and coat

In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Brush the brisket lightly with vegetable oil, then coat all sides evenly with the rub, pressing it into the meat.

Sear (optional)

If desired, heat a large heavy skillet or Dutch oven over medium-high heat until hot. Sear brisket fat-side down 3–4 minutes until browned, then sear the other side 2–3 minutes. This step adds color but is optional for low-and-slow cooking.

In a bowl or measuring cup whisk together beef broth, apple cider vinegar, Worcestershire sauce, yellow mustard and hot sauce. Place brisket fat-side up in a roasting pan or Dutch oven on a rack or bed of sliced onions (optional). Pour braising liquid into the pan around (not over) the brisket so liquid comes up about 1 inch from the bottom. Cover tightly with a lid or foil to seal.

Roast: Place covered brisket in the preheated oven or on a smoker set to 275°F (135°C). Cook low and slow until the internal temperature reaches 195–205°F (90–96°C), about 1 to 1.25 hours per pound; for a 4-lb brisket expect 4–5 hours. Check at the 3-hour mark: if liquid is low, add up to 1/2 cup additional broth or water. For a smoker, you may mop the brisket every hour with reserved braising liquid to add moisture and flavor.

Probe for doneness by inserting a fork or thermometer — it should slide in with little resistance when ready. Once the brisket reaches target temp, remove from oven/smoker. Carefully transfer the brisket to a cutting board and reserve the pan juices.

Tent the brisket loosely with foil and let rest for at least 30 minutes, up to 1 hour. Resting lets the juices redistribute and makes shredding easier.

Using two forks, meat claws, or gloved hands, pull the brisket into shreds. If the brisket has point and flat sections, shred each according to its grain; discard any large pieces of fat. Reserve 1–2 cups of the pan/braising liquid to moisten the pulled meat.

Combine the pulled brisket with enough reserved braising liquid (start with 1/2 cup and add as needed) to reach desired moistness. Taste and adjust seasoning with salt and pepper if necessary.

While brisket rests, make the finishing sauce: pour 1 cup reserved braising liquid into a small saucepan and bring to a simmer over medium heat. Whisk in ketchup, brown sugar, apple cider vinegar and Worcestershire sauce. Simmer 5–8 minutes until slightly reduced.

Make a slurry by stirring cornstarch into cold water, then whisk into the simmering sauce. Cook 1–2 minutes until thickened. Taste and adjust acidity or sweetness as desired. Toss pulled brisket with sauce to coat or serve sauce on the side.

Pile warm pulled brisket on toasted buns, top with coleslaw and pickles if using. Serve extra sauce on the side. Leftovers keep well refrigerated up to 4 days or frozen up to 3 months.