Pulled Brisket Shredded for Sandwiches
A full packer brisket is trimmed, marinated overnight and smoked until fall apart tender.
Ingredients
- 1 Brisket - 10-12 lbs
For Marinade
- 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
Instructions
- 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.
Notes
To make amazing shredded brisket sandwiches use toasted buns and offer toppings such as pickles and coleslaw.