Pulled brisket is one of the easiest and most delicious things you can cook on a smoker.
Let me show you the steps needed to make shredded brisket and, after the recipe card, you can read the story of how Rick introduced this glorious technique to Kevin and Patti!
The steps for making pulled brisket are:
- Trim and season the brisket.
- Smoke for 4-5 hours at 275F with hickory wood for smoke.
- Place the the brisket in aluminum foil pan with marinade, tightly cover and smoke 3-4 more hours until an internal temperature of 210F.
- Remove the brisket from the smoker, reserve the pan juices and shred the meat.
- Return the shredded meat to the pan juices and let soak for 15-30 minutes.
- Serve the meat as sandwiches or with standard bbq sides.
Prepare the Brisket for the Smoker
You can use this technique with a whole packer brisket or just a flat if that is all that you can find. Ideally you would want to use a whole packer since you get so much flavor and juices from the point.
Trim the brisket of excess hard fat, silverskin and any gray bits that just don’t look right. You will want to leave a fat layer of about 1/4 of an inch.
You want to get some flavor into the beef so you can either marinate it overnight or inject it with the marinade an hour before it goes onto the smoker.
Season the brisket with your favorite brisket rub. You can use our Award Winning Brisket Rub if preferred.
Place the brisket in an aluminum foil pan, fat side DOWN.
Smoke the Brisket
Set your smoker to 275F using hickory and some fruit woods for smoke.
Let the brisket cook in the smoke for four hours.
Add a cup of the marinade to the foil pan, cover the pan tightly with more foil and smoke four more hours or until the brisket reaches an internal temperature of 210F.
Shred and Serve the Pulled Brisket
Remove the brisket from the foil pan and reserve all of the amazing juices.
Use a pair of forks to shred the meat and discard any large pieces of fat.
Return the shredded meat to the pan with the juices and let soak for at least 15 minutes.
You can serve the shredded brisket on a sandwich or as a stand alone meat along with some sides like potato salad and baked beans.
The shredded brisket is amazing right out of teh pan and anything you don’t eat today can be used for any of these amazing leftover smoked brisket recipes.
Pulled Brisket Shredded for Sandwiches
- 1 Brisket - 10-12 lbs
- 1 c Beef Broth
- 1/4 c Worcestershire
- 1/4 c Dale's
- 1/4 c Soy Sauce
- 1/4 c Real Maple Syrup
- 1 can Coke or Beer your preference
- Reserve about 1c marinade for wrap stage.
- See Award Winning Beef Brisket Rub Recipe
- Trim meat side of brisket so there is almost no fat. This helps maximize your bark.
- Trim fat cap down to about 1/4 inch thickness.
- Marinade brisket overnight.
- Remove from marinade, pat dry, and sprinkle a heavy coat of rub all over. I use my Beef Rub.
- Smoke brisket at 275F for at least 4 hours using a mix of hickory and fruit woods.
- If possible, place an aluminum pan underneath the brisket to catch the delicious natural juices.
- Place brisket in a pan with natural juices and a cup of the reserved marinade.
- Cover and cook until internal temp hits at least 210. Approximately 4 more hours.
- Let rest for at least 30 minutes before pulling.
- Cut brisket into chunks and tear apart using 2 forks. Discard excess fat.
- Place pulled brisket back into delicious mixture of juices and marinade and watch your guests drool.
This is the story of how Rick introduced this glorious technique to Kevin and Patti.
Ever so often in our lives we meet someone with no idea of the impact they will have on us in the future.
About 12 years ago when I was a manager at Enterprise, a new guy started at my location and I trained him. We hit it off from the start. I could tell he was sharp and a genuinely kind individual. My time working with him was over quickly, however, as I moved to a different location and then eventually left the company.
We stayed in contact over the years, and I always enjoyed our conversations. When I entered the world of competition BBQ, he was one of the guys I thought would enjoy it. I invited him to a few events but his schedule usually conflicted, until finally over the past year the stars started to align.
There was another small stumbling block in the way of him and I joining our BBQ interests – his beautiful wife, Jenn, really doesn’t like BBQ.
And then there was brisket.
She loves brisket. So he quickly made brisket his passion. If I had to guess, he’s made about 30 briskets over the past year. Tweaking rubs and marinades, woods and temps.
In our first competition using our combined brisket recipe and process, we came in 6th place. Not too shabby, I’d say.
This recipe is not our competition recipe – this is our everyday enjoyment now my favorite bbq to eat over anything else recipe.
Several months ago I posted a recipe on my attempt to turn a Chuck Roast into pulled beef. It was good, but a semi-failed attempt, and I was determined to find a delicious pulled beef recipe for my family and for entertaining.
This is that recipe. I wish I could take credit. Sure, he started with my recipes, but he made this his own and has absolutely mastered it.
Thank you, Rick, for sharing your passion with me. Thanks for the time you put into nailing this recipe. But most of all, thank you for your friendship.