Pulled Beef Brisket

Main Course

Recipe courtesy of The Southern Slow Cooker Bible

Serves 12

  • 4 to 5 pounds beef brisket, cut in half
  • 1½ cups water or 1 (12-ounce) beer
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1½ teaspoons beef bouillon granules
  • 1½ teaspoons chili powder
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon black pepper
  • 1/2 cup ketchup
  • 2 tablespoons firmly packed brown sugar
  • 1 teaspoon honey
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon hot sauce

Pulled Beef Brisket

Click image to enlarge


Place the beef in a lightly greased large slow cooker. In a medium bowl whisk together the water, Worcestershire, vinegar, bouillon, chili powder, mustard, cayenne, garlic powder, onion salt, and black pepper.

Measure out 1/2 cup of the mixture, cover, and refrigerate. Pour the remaining mixture over the beef. Cover and cook on low for 9 hours or until the meat is tender.

Twenty minutes before the beef is ready, combine the ketchup, brown sugar, honey, butter, hot sauce, and the reserved cooking liquid in a saucepan over medium-', high heat. Bring to a boil and reduce the heat to low. Simmer uncovered for 3 minutes.

Skim the fat from the cooking juices and shred the meat with two forks. Serve warm with the barbecue sauce on the side.


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