Pulled brisket – also called shredded brisket – is a classic here in Texas and all around the South. Not only is that melt-in-your mouth meatiness pure comfort and joy, but it’s a versatile meal option that can be used is so many ways – stuffed into potatoes, and a salad, sandwich, you name it!
My Lean Honey BBQ Pulled Brisket in the Slow Cooker is a beefy family favorite. I like it because it’s simple to prepare with just a few quick steps in the morning: Rubbing with spices, throwing down in a slow cooker, covering with the homemade sauce ingredients and letting cook low and slow until dinner time. It’s also Paleo diet friendly and everyone loves it, mainly, because it tastes so dang AMAZING.
And – HELLO — finished recipes less that 250 calories per serving, with 24g protein and 9g fat. A 2.5lb brisket makes about 10 servings, so this pulled honey brisket is perfect for a crowd, second-day meals, or to freeze for make-ahead meal prep.
TIPS ON MAKING HONEY BBQ SHREDDED BRISKET
BRISKET CUT: I’ve used a flat-half brisket to keep the recipe lean. Flat-half is also sometimes called “center cut” or “first cut”. The “flat” (as opposed to the fattier “point” cut) is typically used for braised brisket that you want to hold up in slices, but it will also shred if cooked low and slow. It’s considered a lean cut by the USDA with 170 cal, 6g total fat, and 28g protein per 3-oz cooked serving (where all visible fat has been trimmed). I’ve been getting my brisket from Butcher Box, a premium meat and seafood delivery service, and been very happy with their grass-fed, grass-finished beef selections.
CAN I SUBSTITUTE THE CUT AND/OR SIZE? Yes, you can use the “point cut” of brisket, if preferred. Also, a Chuck Roast works well. Just note that switching the cut does alter the nutritional details. Also, if you’d like to make a bigger batch, just scale up the ingredients (doesn’t have to be precision, this isn’t baking) and also ensure the cooker is big enough. Also, you may want to add another hour or two of cooking on low – check center, thickest part with meat thermometer and pull at 190F-200F.
SLOW COOKER SPECS: You want to make sure that the slow cooker you are using approximately matches the piece of meat. For example, for a smaller brisket (like this 2.5 one), I used a 4-quart slow cooker instead of my 6-quart one to ensure that the sauce depth would adequate. If I poured the sauce into the big slow cooker, it would spread out too much, not covering the meat as well, and possible burn to the bottom and/or create a dry meat outcome.
HONEY BBQ SAUCE: I’ve used ingredients to make this a Paleo pulled beef recipes – for example, coconut sugar instead of brown sugar, coconut aminos instead of soy sauce, and arrowroot powder instead of cornstarch. However, you can use what fits your dietary preferences.
LEFTOVERS: Store leftover cooked beef in the fridge, in an air-tight container, for up to 4 days. OR freeze for up to 6 months. ALSO, this recipe turns out more sauce than needed for coating the pulled beef. Pour the remaining Honey BBQ Sauce in a jar store in the fridge for up to 4 days – or freeze in a freezer-friendly container.
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- 2.5 lb. approx. flat cut or center cut brisket (can substitute “point cut” brisket or a chuck roast for a similar, but higher fat result.)
- 1 ½ tbs chili powder
- 1 ½ tbs garlic powder
- 2 tsp black pepper
- 1 tsp salt
- ½ cup tomato sauce 4 oz can
- 3 tbsp honey
- 1/3 cup molasses
- 1/3 cup apple cider vinegar
- 1 tbs coconut aminos
- 1 tbsp stone ground mustard
- 1 tbsp coconut sugar
- 2 tsp garlic powder
- 3 tbs water
- 1.5 tsp arrowroot powder
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Mix together spices and rub into brisket generously.
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Transfer brisket to slow cooker, fat side up.
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In glass mixing cut, stir together all sauce ingredients (except for water and arrowroot powder) and pour over top of brisket.
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Place lid on slow cooker and cook on low for 8 to 9 hours, or until internal temperature about 190F -200F.
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Remove brisket from slow cooker to rest.
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Skim any fat off the top of liquid in pot, the best you can, and discard. Carefully pour remaining liquid into a sauce pot.
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Mix the water (cool) and arrowroot powder together until dissolved. Stir into sauce pot and simmer on medium for 5 to 10 minutes until thickened.
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Now that brisket is cook enough to handle, trim off fat side with serrated knife, and discard.
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Shred the brisket using two forks and bring it back to the slow cooker. If it is being stubborn, pull with fingers and/or use a knife to cut into large chunks to help shred.
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Dress beef with about a cup of the sauce, more or less to taste. Serve as desired.
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Keep leftover beef and remaining sauce in the fridge for up to 4 days, or in freezer for up to 6 months.
