Pulled Bbq Beef Brisket Slow Cooker Recipes

SLOW-COOKER BEEF BRISKET

Steps:

• Spray 6-quart slow cooker with cooking spray. Rub brisket with 1 tablespoon of the vegetable oil. Rub with salt and pepper. Heat 12-inch skillet over medium-high heat. Cook brisket in skillet 2 minutes on fattiest side, then turn and cook 2 to 3 minutes on other side, until browned. Transfer to slow cooker.
• Reduce heat to medium; add remaining tablespoon of vegetable oil to skillet. Add onions; cook 5 to 8 minutes, stirring frequently, until beginning to brown. Add carrots and garlic; cook 1 minute. Stir in tomatoes and broth; heat just to simmering. Pour mixture over brisket in slow cooker. Cover and cook on Low heat setting 7 to 8 hours or until brisket is very tender.
• Transfer brisket to cutting board; cool slightly, cut into slices, and serve with vegetables and cooking juices.

SMOKY SLOW COOKER BEEF BRISKET

Steps:

• Dice the Onion. Mince the garlic.
• Cut the Brisket into 2-3 pieces so that it fits into the slow cooker.
• Mix the 6 Spice Rub ingredients and rub all over the brisket pieces.
• Add half of the diced onion to the bottom of the slow cooker insert.
• Place the brisket pieces on top of the onion. Add the remaining diced onion and minced garlic. Pour Worcestershire sauce and beef broth over the roast.
• Cook roast in slow cooker for 4-6 hours on High setting or 8-10 hours on Low.
• Once the brisket is done cooking, remove it from slow cooker to a plate or cutting board for pulling or shredding it apart.
• Using a knife or a fork, scrape away any layer of fat. It should come off very easily. Discard the fat.
• Then using 2 forks, start to shred the meat. If the piece of meat is really large, you can cut it in half so the beef strands are not too long.
• Once the meat is shredded, add it back to the cooking liquid in the slow cooker.

PULLED BRISKET SANDWICHES

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. In a small bowl, combine the water, Worcestershire sauce, vinegar, garlic, bouillon, chili powder, mustard, cayenne and garlic salt. Cover and refrigerate 1/2 cup mixture for sauce; pour remaining mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to the slow cooker; heat through., In a small saucepan, combine the ketchup, brown sugar, butter, pepper sauce and reserved water mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 2-3 minutes to allow flavors to blend. Using a slotted spoon, place beef on rolls; drizzle with sauce.

SLOW COOKER BBQ BEEF BRISKET

Steps:

• Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce.
• Cook on High until beef shreds easily with 2 forks, about 6 hours.

SLOW-COOKED BARBECUED BEEF BRISKET

Steps:

• In a small bowl, combine the first six ingredients; rub over brisket. Place in a 3-qt. slow cooker. , In a large bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. , Cover and cook on high for 4-5 hours or until meat is tender. Serve with the reserved sauce.

SLOW COOKED BARBECUE BEER BEEF

Steps:

• Place the onion and garlic into a large slow cooker. Pour in the ketchup, beer, vinegar, Worcestershire sauce, and liquid smoke; set aside. Combine the salt, pepper, chili powder, paprika, oregano, and brown sugar until evenly blended. Rub the spice mixture all over the beef brisket. Place the brisket into the slow cooker. Sprinkle the remaining spice mixture over top.
• Cover, and cook on Low until the beef is easily shredded with two forks, 10 to 12 hours.
• Remove the beef from the slow cooker, and place into a large bowl. Ladle the fat from the remaining sauce in the slow cooker and discard. Pour about 2 cups of the sauce from the slow cooker into a saucepan. Bring to a simmer over medium heat. Dissolve the cornstarch in the water, and stir into the simmering sauce. Cook and stir 5 to 10 minutes until the sauce has thickened. Meanwhile, shred the meat into small pieces using two forks.
• Pour the thickened sauce and remaining sauce from the slow cooker into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the slow cooker.
• Stir the shredded beef and pureed sauce together in the slow cooker. Use tongs to serve the beef on the potato buns.

PULLED BBQ BEEF BRISKET SLOW COOKER

Steps:

• In a small mixing bowl add brown sugar, chili powder, cumin, garlic powder, onion powder, salt, and pepper and mix well.
• Spray with 6 quart slow cooker with cooking spray. ( I like this one)
• Add brisket and top with rubbing mixture coating well.
• In another bowl add BBQ sauce, Worcestershire sauce, and chicken stock. Pour over brisket.
• Cover and cook on low heat setting for 10 to 12 hours until fork tender.
• Remove brisket from cooker and shred.
• Pour liquid bbq broth from the slow cooker into a large sauce pan.
• Bring to a boil over medium-high heat. Stir cornstarch into cold water until dissolved, then pour into sauce pan. Reduce heat to medium-low and stir until sauce is thickened.
• Remove from heat.
• Pour reduced sauce over shredded brisket.

SLOW COOKER BARBECUE BRISKET SLIDERS

Steps:

• Sprinkle brisket generously with salt and pepper. Mix the onion powder, smoked paprika, garlic powder, cumin, and cayenne pepper together in a small bowl. Dry rub both sides of the brisket with the seasoning mixture.
• Stir together the honey barbecue sauce and brown sugar. Pour half of the sauce into the bottom of your slow cooker. Place the seasoned brisket, fatty side up, into the slow cooker. Don't worry if it's a little big for the cooker, the brisket will shrink as it cooks. Cover the top o the brisket with the remaining sauce.
• Cover the slow cooker. Cook brisket on low for 9-10 hours, or until fork tender.
• When the brisket is cooked, remove it carefully from the slow cooker and place it on a cutting board.Pour the sauce from the slow cooker into a large bowl and let it cool.
• Slice off the fat cap from the top of the brisket and discard.
• Flip the brisket over so the leaner side faces upward. You'll be able to see the direction of the meat grain better on this side. Slice the brisket against the grain. The meat will start to fall apart and "shred" as you slice... this is good.
• Skim the fat from the sauce in the bowl. The fat will appear lighter in color than the sauce, like droplets of oil on the surface. Skim as much fat as you can.
• In a small bowl, stir together cornstarch and 1 tbsp of water till completely smooth. Pour the cornstarch mixture into the sauce and stir to combine.
• Pour half of the sauce back into the slow cooker. Layer the slices of brisket meat on top of the sauce. Pour the remaining sauce over the brisket.
• Turn slow cooker to high for about 1 hour, till the meat and sauce are heated through and the sauce begins to bubble and thicken. Note that some slow cookers run hotter than others; keep a close eye to make sure the sauce doesn't get too hot or overly dry. If the sauce starts to dry out, add some hot water or more barbecue sauce to the slow cooker. Switch to warm as soon as the sauce begins to bubble and thicken. Shred the meat with a fork till desired texture is reached. Taste the meat; season with more salt and pepper, if desired. For a sweeter sauce, stir in a little more brown sugar to taste. Keep the slow cooker on warm setting till ready to serve.
• Serve meat on soft warm slider buns. Sometimes I top the meat with a little coleslaw or a pickle slice. You don't need anything too fancy, these sliders are just great as-is-- easy, simple, homemade comfort food.

CROCK POT BBQ BEEF BRISKET

Steps:

• Combine the rub ingredients in a small bowl; chili powder, garlic powder, celery seed & pepper.
• Rub onto the meat.
• OPTIONAL: Cover it in plastic wrap and pop it in the fridge overnight to really deepen the flavors.
• Place brisket into bottom of the crock pot. Combine all the sauce ingredients and stir together well.
• Pour sauce all over the brisket, coating evenly.
• Cover and cook on low for about 6-8 hours.
• Remove meat and cut the brisket across the grain, making thin slices.

BBQ SLOW COOKER BRISKET

Steps:

• In a bowl mix together the dry rub ingredients.
• Rub the mixture all over the brisket then place it in a 6 quart slow cooker Crockpot. Click for a 6 quart Crockpot
• In another bowl, combine the BBQ Sauce ingredients and slowly pour it over the brisket in the crockpot.
• Slow cook on low for 8 to 10 hours.
• Remove the brisket to a broiler pan. Click for a broiler pan.
• Pour the liquid from the slow cooker into a saucepan. Bring to simmer over medium high heat and reduce until it thickens, about 10 - 15 minutes.
• At the same time, preheat the broiler to high.
• Baste the brisket generously with the BBQ sauce. Broil for 1 1/2 - 2 minutes.
• Remove from the oven and baste again, then return to the broiler for 1 1/2 - 2 more minutes until it caramelizes just a bit. Watch so it doesn't burn or overcook.
• Slice the brisket thinly against the grain and serve with remaining BBQ Sauce.

PULLED BEEF BRISKET

Steps:

• Preheat the oven to 150C, 130C Fan, Gas Mark 2.Heat half the oil in a large non-stick frying pan.Place the joint on a chopping board and season with salt and pepper all over. Brown the joint on all sides and transfer to a large ovenproof dish.Add the remaining oil and cook the onion and garlic for 2-3 minutes until soft. Transfer to the casserole dish with the joint.Add the tomatoes, barbecue sauce, honey, Worcestershire sauce, stock and paprika. Bring to the boil, cover and slow roast in the oven for 3-3hours until the beef is tender.Transfer the beef to a clean chopping board and `pull the cooked beef apart by securing the joint with a fork and shredding the meat with another fork.Pile the pulled brisket in baguettes or rolls, spoon over the sauce and serve withcucumber and onion relish.

SLOW COOKER BEEF BRISKET

Steps:

• In a large, deep frying pan, heat the oil and fry the onions over a high heat for 5min or until dark and golden, stirring occasionally. Stir in the stock, scraping the bottom of the pan and bring to the boil. Season well with pepper and a pinch of salt.
• Put the brisket into the pan of the slow cooker (cut the brisket in half if you can't fit the whole piece in the pan), add the garlic cloves and bay leaves and pour over the hot cooking liquid. Cover with the lid and cook on low for 8hr, until the meat is tender and falling apart.
• Meanwhile, make the sauce. Put all the ingredients except 1tbsp bourbon in a large pan and stir together over a medium heat, bubbling for 15-20min until thick. Stir in the remaining bourbon and season to taste. Set aside.
• Lift the brisket out of the cooking liquid (see GH Tip) on to a board, and shred into pieces with two forks. Add the meat to the sauce in the pan and stir to coat. Serve.

SLOW-COOKED PULLED BRISKET

Steps:

• Season the brisket generously with salt and pepper.
• In a large cast iron skillet, over medium high heat, heat the olive oil and, once smoking hot, brown the brisket on all sides until golden brown.
• Transfer the browned brisket to your slow cooker, fat side up.
• Back in the skillet, lower the heat to medium low and add some more olive oil if necessary. Add the onions and garlic and sauté for about 10 minutes or until the onions have caramelized. Transfer to the slow cooker.
• In a medium sized bowl, combine the blended tomatoes, the Worcestershire sauce, the vinegar, the mustard, the brown sugar, the ketchup and the chili powder, whisking everything together until smooth. Pour the sauce into the brisket in the slow cooker.
• Finally, add a whole chipotle pepper to the slow cooker and cover. Cook on low for 9 hours, until the brisket is fork tender.
• Discard the chipotle pepper and take the brisket out of the slow cooker.
• On a cutting board, take the fat out using a serrated knife. Discard the fat.
• Shred the brisket using two forks and bring it back to the slow cooker. Cover and cook for one more hour.
• Serve hot with buns or mashed potatoes.

ROOT BEER BBQ SLOW COOKER BRISKET

Steps:

• Place the brisker in the bottom of your slow cooker.
• Whisk together all of the ingredients excepting the root beer.
• Once combined, add in the root beer ( it will foam!) Mix it completely together and pour over the brisket.
• Cook on low for 8-10 hours. Brisket needs to be tender enough to shred when it's done, or it's not done! That means the connective tissues haven't broken down. Don't under cook brisket!

SLOW COOKER BBQ WAGYU BEEF BRISKET

Steps:

• Place all dry rub ingredients into a small bowl and whisk together until completely combined.
• Rub brisket all over with dry rub. Refrigerate for 30 minutes.
• Pour 2 cups ketchup, 3/4 cup brown sugar, vinegar, 1 tablespoon Worcestershire sauce, garlic powder, onion powder, cumin, ground mustard, and black pepper into a slow cooker and stir together.
• Place brisket into slow cooker, turning to coat. Cover slow cooker and cook on high for 5 hours.
• Remove brisket onto a foil lined baking sheet. Loosely cover with foil and set aside.
• Skim as much fat as possible from sauce and pour reserved sauce into a small saucepan, discarding fat.
• Stir in remaining ketchup, sugar and Worcestershire sauce and simmer for 15 minutes until sauce thickens.
• Set broiler to low.
• Brush half of the sauce over brisket and broil brisket for 4 to 5 minutes. Remove from broiler, thinly slice and serve with the remaining BBQ sauce.

SLOW COOKER BEEF BRISKET

Steps:

• Preheat oven to 425 degrees F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside.
• Spray 6 quart (or larger) slow cooker with non-stick cooking spray.
• Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long then slice it in half so it will fit in your slow cooker.
• In a medium bowl, whisk together Spice Rub ingredients. Remove 1 tablespoon Spice Rub and add to a medium bowl to use in your barbecue sauce. Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temperature for 30 minutes or refrigerate up to 24 hours if desired). Bake uncovered for 30 minutes at 425 degrees F to sear meat.
• Meanwhile, add all of the Barbecue Sauce ingredients to the 1 tablespoon reserved Spice Rub and whisk to combine. Remove 1/2 cup barbecue sauce and add to slow cooker along with 1 cup water, 2 tablespoons Worcestershire, 1 tablespoon reduced sodium soy sauce and 1 tablespoon beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking).
• Using tongs (so you don't burn yourself) carefully transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid.
• Cover and cook on LOW for 8-10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer.
• Remove brisket to a foil lined baking sheet. Brush with barbecue sauce and broil 5-10 minutes, until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through.
• Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches. (See side dish suggestions below recipe.)
• MAKE AHEAD: I often will cook my brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices. The next day, I skip off all the hardened fat then cook on LOW in the slow cooker for 1-2 hours until warmed through and proceed with recipe.

SPICY SLOW COOKER PULLED BRISKET

Steps:

• Heat a tablespoon of oil over a high heat. Season the brisket with salt and pepper and sear until browned on all sides. Remove the brisket from the heat and set aside. Heat a second tablespoon of oil and cook the onions for 10 minutes until softened.
• While the onions are cooking mix together the smoked paprika, mustard, final tablespoon of oil, cinnamon, cayenne, soy sauce, fish sauce, honey, red wine vinegar, garlic and sugar. Whisk until smooth.
• Place the seared brisket and red onions into your slow cooker. Brush the brisket with the sauce mixture then pour the rest into the slow cooker over the brisket. Add the chipotle chillies, chopped tomatoes and bay leaves. Cook on low for 8-10 hours. Once done, pull the meat and stir through the sauce.

EASY SLOW COOKER BARBECUE BEEF BRISKET

Steps:

• Combine the Ketchup, dark brown sugar, water, onion, minced chipotles, vinegar, Worcestershire, garlic powder and black pepper. Whisk until the brown sugar is dissolved and then pour it into the slow cooker.
• In a separate bowl combine 1/4 cup paprika, 1 tablespoon of chili powder, ground cumin, dark brown sugar and kosher salt. Then measure and add in a teaspoon of cayenne pepper, garlic powder and coarse black pepper.
• Slice the brisket in half and rub the entire thing with the seasoning. Drop it into your slow cooker with the barbecue sauce in the bottom, secure the lid and set your slow cooker to low and cook for 10-12 hours.
• Remove the brisket to a cutting board and either shred or slice.
• Pour the sauce from the crock-pot into a large bowl and let sit for 30 minutes. Once the fats float to the top, use a spoon and skim it off and discard.
• Add the shredded beef brisket back into the crock-pot and the skimmed barbecue sauce and keep warm until ready to serve.
• I toast 6-8 sturdy, crusty hoagie rolls under the broiler for a few minutes.
• Top with a heaping amount of saucy shredded beef brisket and a slice of smoked {or non smoked} provolone cheese. Place the sandwiches back under the broiler until the cheese has melted and then top the whole thing with sauteed onions and pickled jalapenos {if you want} and serve! Truly the onions make it work.
• And this barbecue beef brisket reheats beautifully and makes EXCELLENT leftovers!

SLOW COOKER SHREDDED BEEF (BBQ PULLED BEEF)

Steps:

• Make a spice rub by mixing together garlic powder, ginger powder, onion powder, paprika, cumin powder, salt, pepper on top.
• Rub this spice mixture all over the roast.
• Place the chuck roast in a greased slow cooker (6 quart or larger).
• Add broth, Worcestershire sauce, liquid smoke, half the bbq sauce on top of the roast. Don't mix.
• Cover and cook on Low heat for 8-10 hours or until roast is super tender.
• If there is too much liquid in the crockpot, you can discard half of it. Just scoop it with a ladle and toss it in the sink.
• Use two forks to shred the meat.
• Mix in remaining bbq sauce. Enjoy!