This Pulled Brisket is a mouthwatering dish with many layers of flavors. Magic happens when the meat is rubbed with the perfect blend of spices and then cooked all day in a special sauce.
Pulled Brisket
Servings
8 Servings
Ingredients
- 1 two to three pound brisket
- 4 onions
Spice Rub
- 1 tablespoon kosher salt
- 3 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cumin
Sauce
- 1 cup ketchup
- 1 teaspoon garlic powder
- 2 tablespoons smoked paprika
- 1/4 cup brown sugar
- 1/2 cup maple syrup
- 1 tablespoon soy sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons mustard
Instructions
- Prepare the rub by combining all the ingredients and then rub all over brisket on both sides.
- Cut four onions in rings and layer on bottom of a slow cooker pot on high.
- Place brisket over onions.
- Combine all the sauce ingredients, and pour over brisket.
- Cover slow cooker with lid and let cook 6-7 hours on high.
- After 6-7 hours of cooking, remove brisket. Use two forks to shred the meat. Return to pot, and mix meat into the sauce that remained in the pot. Cook for a few more minutes.
The instructions mention onions but it’s missing from the list of ingredients
It has been fixed.
I suggest you just leave them out.
what do you suggest to @make this without the onions, my husband is allergic
I was wondering how to prepare for Friday night dinner. Can I prepare it all before shabbat and then keep the shredded brisket in the crock pot on low heat till we eat? About an hour and half later?
How many kilos would you make for a standing kiddush for 115 people, assuming also potato kugel, gravlax, and the usual dessert, fruit, nuts, candy fare? Thanks.
Can you use this recipe in the oven for a regular brisket to be sliced (not pulled)? Thanks
Probably should be okay, just let it sit in the fridge overnight and slice it cold.
Seriously DELICIOUS!!!!! Made it as a surprise for the family for Succos and they are still raving about it. So Chanukah is going to be Brisket and Latkes. It is seriously the easiest recipe to make and yet the taste is as though I spent hours in the kitchen. Thank you so much!!!
Step 2 says to turn it to high, but I will update to also add to step 4 so it is more clear.
The recipe doesn’t even say to cook on high or low. Perhaps this recipe should be amended to include this not so minor detail.
YAY!
We know it is best for flavor to always sear it first, but since many people don’t want to take that extra step, when it works without it we leave it out.
I always sear meat before it goes in my slow cooker. Other than that this recipe is delicious!
Thanks for letting us know, glad it worked without added sugar.
thank you for the delicious recipe- with all do respect, you don’t need all the sugar. Ketchup has sugar, maple syrup is sweet, you don’t need any of the brown sugar. Did it without, came out delicious
just made this in the oven at 300 for about 5 hours using a double brisket. came out delicious. true the multi layer flavouring.
will make this again- and i forgot the onions !!
Can i make this recipe in the oven in a pan or on the stove in a pot instead??
YES — see above
Can this be cooked on low till shabbos afternoon ?
Would love to know the answer to this as well…
It will dry out over shabbos in the slow cooker, so sorry.
it will dry out in the slow cooker after 6-7 hours (so sorry!)
It isnt too much, but if your crock pot cooks really high use the low setting
Do you cook on high for the 7 hours? Isn’t it too much?