Beef brisket slow-cooked for 10 hours until fall-apart tender, then shredded and tossed with a homemade BBQ sauce that's savory, sweet, sticky and deeply flavored—far superior to anything store-bought. Perfect for sliders, Southern-style plates, stuffed potatoes, wraps, or simply eaten straight from a bowl.
Beer (not dark stouts like Guinness) or beef stock, low sodium1 cup
Olive oil or other neutral oil for searing3 tbsp
Brown sugarFor the dry rub3 tbsp
PaprikaFor the dry rub1 tbsp
Garlic powderFor the dry rub1 tbsp
Onion powderFor the dry rub2 tsp
Mustard powderFor the dry rub
2 tsp
CuminFor the dry rub1 tsp
Black pepperFor the dry rub1 tsp
Cooking salt or kosher saltFor the dry rub (halve if using table salt)2 tsp
Apple cider vinegarFor the BBQ sauce1 cup
Tomato ketchup (or Australian tomato sauce)For the BBQ sauce3 cups
Molasses, original/regular (not blackstrap)For the BBQ sauce3 tbsp
Brown sugarFor the BBQ sauce2/3 cups
Mustard powderFor the BBQ sauce4 tsp
Garlic powderFor the BBQ sauce3 tsp
Worcestershire sauceFor the BBQ sauce4 tsp
Cooking salt or kosher saltFor the BBQ sauce (halve if using table salt)2 tsp
Black pepperFor the BBQ sauce2 tsp
Tabasco or cayenne pepper (optional, for extra spiciness)For the BBQ sauce, optional2 tsp
Steps
1
Mix the dry rub ingredients together in a bowl. Coat the beef with the rub and shake off any excess.
2
Heat half the oil in a pan over medium-high heat. Sear 2 pieces of beef until browned, transfer to the slow cooker. Wipe out the loose browned bits, then repeat with the remaining beef using the rest of the oil.
3
Deglaze the pan with the beer, reduce it to about 1/4 cup, then add to the slow cooker.
4
Whisk together all the BBQ sauce ingredients in the slow cooker. Arrange the beef so it's submerged as much as possible in the liquid.
5
Slow cook on low for 10 hours until the beef is very tender and falls apart easily.
6
Remove the beef and shred it using two forks. Strain the sauce or pour it into a large saucepan.
7
Reduce the sauce in the pan over medium-high heat for 15–20 minutes until it reaches a honey-like consistency, stirring regularly to prevent the base from burning. Lower the heat as it sputters while thickening. Remember the sauce will thicken further as it cools.
8
Toss half the sauce with the shredded beef, then pour the remaining sauce into a jar to serve on the side.
9
Serve the BBQ shredded beef on sliders with coleslaw, or make a Southern-style dinner plate with mac and cheese, warm buttery cornbread, and a fresh corn and tomato salad with avocado.
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