Slow Cooker Shredded BBQ Brisket
Learn how to make juicy, flavorful dry rubbed BBQ beef brisket in the slow cooker! Instant Pot instructions included.
Servings: 10
Calories: 195kcal
Equipment
- 1 slow cooker
Ingredients
- 2-3 pounds brisket
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 2 teaspooons salt
- ½ teaspoon black pepper
- ½ cup beef broth
- 1 cup bbq sauce
Instructions
Slow Cooker
- Mix paprika, garlic powder, chili powder, salt, and black pepper in a small bowl.
- Place the brisket on a large cutting board and pat completely dry with paper towels. Trim away any excess fat with a sharp knife (optional).
- Sprinkle the dry rub all over the brisket. Be sure to coat all sides.
- Add the beef broth to the slow cooker, and then the seasoned brisket. Pour a half-cup of BBQ sauce over the top, and spread it out evenly with a spoon
- Program your slow cooker to cook on LOW for 8 hours (or until the internal temperature reaches 175F).
- Transfer the brisket from the slow cooker and place it on a clean cutting board. Let it rest for 5 minutes.
- Thinly slice the brisket against the grain with a serrated knife. Then, place the slices back into the slow cooker with all of the juices and the other half of the BBQ sauce.
- Continue to slow cook on LOW for 30 minutes in order for the brisket to absorb all of the delicious flavors.
Notes
Instant Pot BBQ Brisket
- With the Instant Pot set to SAUTE, heat 1 tablespoon of oil.
- While the oil heats, cut the brisket into 2 to 3 pieces, so they fit in the bottom of the Instant Pot.
- Then, add the pieces to the Instant Pot and sear on all sides until browned. Remove from the pot.
- Add beef broth to the pot to deglaze, scraping up any browned bits, and then return the seared brisket to the pot. Pour half of the BBQ sauce over top.
- Secure the lid and set the pressure valve to sealed. Then, manually set the Instant Pot to cook on HIGH for 20 minutes PER pound. It will take at least 15 minutes to preheat before the timer starts counting down. When the time is up, allow the pressure to release naturally.
- Once the pressure valve drops, you can remove the brisket and transfer it to a clean cutting board. Slice or shred the beef and serve.
Nutrition
Calories: 195kcal | Carbohydrates: 13g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 496mg | Potassium: 398mg | Fiber: 1g | Sugar: 10g | Vitamin A: 380IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg