September 30, 2021

Slow-Cooker Pulled BBQ Brisket

Name: Slow-Cooker Pulled BBQ Brisket
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Ingredients: 1 medium-large beef brisket* - (about 5 pounds); 2 teaspoons garlic powder; 2 teaspoons chili powder; 2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1/2 cup ketchup; 1/2 cup molasses; 4 tablespoons honey; 2 tablespoons dark brown sugar; 2 tablespoons Worcestershire sauce; 2 teaspoons dijon mustard; 1 teaspoon garlic powder; 1/3 cup apple cider vinegar; 2 tablespoons COLD water + 1 tablespoon cornstarch

I’m going to come clean…I’ve never used a slow-cooker before. Mind blowing, I know! After making this recipe, I can now see why everyone loves their slow-cookers so much! It’s the perfect appliance to make this pulled brisket recipe. The brisket becomes fall-apart tender and is amazingly saucy with just the right amount of caramelization. I know I’ll be making this Slow-Cooker Pulled BBQ Brisket recipe again…especially for game days, potlucks or large family gatherings!

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Brisket Prep

brisket and dry rub ingredients (garlic powder, chili powder, salt and pepper)

Mix together dry rub seasonings and rub all over both sides of the brisket. Then place brisket in the slow-cooker. The brisket may need to be cut in half or into thirds to fit inside the slow cooker.

Sauce Prep

Mix all sauce ingredients together except for the cornstarch and water

Whisk together ketchup, molasses, honey, dark brown sugar, Worcestershire sauce, mustard, garlic powder and apple cider vinegar in a small bowl.

Brisket and Sauce Placed in the Slow-Cooker

Place brisket in the slow-cooker and pour the sauce on top

Pour sauce over brisket, cover, and cook on low for 10 hours.

Thickening the Sauce

pour the sauce from the slow cooker into a sauce pan and bring to a boil.

then reduce heat and stir in the cornstarch/water to thicken the sauce

Carefully pour the sauce from the slow cooker into a medium or large sauce pan. Bring sauce to a boil over medium-high heat. Combine cornstarch and COLD water and stir until cornstarch is dissolved, then pour cornstarch mixture into sauce pan. Reduce heat to medium-low and stir until sauce is thickened which can take up to 20 minutes.

Shredding the Brisket

while the sauce is reducing, shred the brisket with two forks

pour sauce over the brisket and combine thoroughly

While sauce is thickening, shred beef with two forks. Pour thickened sauce back into the slow cooker, give it a good stir making sure all of the brisket is covered in sauce.

Slow-Cooker Pulled BBQ Brisket

Serve in a large bowl with fixins’ such as gluten free toasted buns, cole slaw, pickles, chips, lettuce to make lettuce wraps, etc.

Or prepare individual sandwiches.

Print Recipe

Slow-Cooker Pulled BBQ Brisket

If serving this for dinner the same day, get the brisket in the slow cooker no later than 8 am (or start it the night before…before you go to bed).

Prep Time20

Cook Time10

Total Time10 20

Course: dinner, lunch

Cuisine: American, Southern

Keyword: brisket, gluten free, honey, molasses, pulled brisket

Servings: 15 people

Author: GFchow @ gfchow.com

Ingredients

Brisket Dry Rub

1 medium-large beef brisket* – about 5 pounds
2 teaspoons garlic powder
2 teaspoons chili powder
2 teaspoons kosher salt
1/2 teaspoon black pepper

Honey BBQ Sauce

1/2 cup ketchup
1/2 cup molasses
4 tablespoons honey
2 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons dijon mustard
1 teaspoon garlic powder
1/3 cup apple cider vinegar
2 tablespoons COLD water + 1 tablespoon cornstarch

Instructions

Lightly grease your slow cooker.
Mix together dry rub seasonings and rub all over both sides of the brisket. Then place brisket in the slow-cooker. The brisket may need to be cut in half or into thirds to fit inside the slow cooker.
Whisk together ketchup, molasses, honey, dark brown sugar, Worcestershire sauce, mustard, garlic powder and apple cider vinegar in a small bowl. Pour sauce over brisket, cover and cook on low for 10 hours.
Once the brisket is fully cooked, carefully pour sauce from the slow cooker into a medium or large sauce pan. Bring sauce to a boil over medium-high heat. Combine cornstarch and COLD water and stir until cornstarch is dissolved. Then pour cornstarch mixture into sauce pan. Reduce heat to medium-low and stir until sauce is thickened which can take up to 20 minutes.
While sauce is thickening, shred beef with two forks.
Pour thickened sauce back into the slow cooker and give it a good stir making sure all of the brisket is covered in sauce.
Serve in a large bowl with fixins' such as gluten free toasted buns, cole slaw, pickles, chips, lettuce to make lettuce wraps, etc. Or prepare individual sandwiches.

Notes

*Brisket can often times have a thick layer of fat on the underside. If this is the case, trim some of the excess fat off but make sure to leave some of the fat on for a more tender pulled brisket.

Sauce can be made in advance and stored in fridge until ready to use.

For saucier pulled brisket, make 1 1/2x the sauce recipe.

Brisket can be made one to two days in advance.

Can also be served over rice or mashed potatoes.

My BFF Susan told me about this recipe from Lecremedelacrumb.com.

If you like this GFchow recipe, you may also like these recipes. Mom’s Saucy Brisket, Gluten Free Sloppy Joes, and Candied Baked Salami Hasselback Style.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.