Caramelized Pulled Beef Brisket – Tender, Juicy & Flavor-Packed
This Caramelized Pulled Beef Brisket is slow-cooked to perfection, tender, juicy, and bursting with rich, savory-sweet flavor. Perfect for family dinners, BBQ parties, sandwiches, or meal prep. A comforting, hearty dish everyone will love!
Equipment
- Large Dutch oven or slow cooker
- Sharp knife and cutting board
- Meat thermometer
- Tongs and spatula
- Optional: Roasting pan or broiler tray for finishing
Ingredients
- 3–4 lb beef brisket (flat or point cut)
- 2 tbsp olive oil (for searing)
- 3 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup beef broth (or coffee, wine, or apple cider)
- Optional: onions, carrots, bell peppers for braising
- Optional: honey or maple syrup for glaze
Instructions
- Prepare brisket: Trim excess fat and apply rub (brown sugar, paprika, garlic, onion, salt, pepper). Marinate for 4–6 hours or overnight for best flavor.
- Sear brisket: Heat oil in Dutch oven or skillet. Sear brisket on all sides until golden brown.
- Slow-cook or braise: Add braising liquid and optional vegetables. Cover and cook low and slow in oven (225–275°F / 107–135°C) or slow cooker for 8–10 hours.
- Pull the meat: Remove brisket and shred with forks or meat claws, pulling along the grain.
- Finish with caramelization: Optional broil or sauté shredded brisket briefly to crisp edges. Serve warm.
Notes
- Marinating: Overnight marination enhances flavor penetration.
- Braising liquid: Adjust liquids to taste; coffee or cola adds unique sweetness.
- Caramelization: Watch closely under broiler to avoid burning while creating crispy edges.
- Serving: Ideal for sandwiches, tacos, or plated dinners with mashed potatoes or roasted vegetables.
- Storage: Refrigerate 3–4 days with some braising liquid; freeze up to 3 months.