Shred Brisket Like a Pro – How To Make Pulled Brisket Like BBQ Pitmasters

You can either slice brisket, or you can shred it. If you want to serve pulled beef, shredded brisket is the best choice by far. Nothing tastes better than tender, juicy smoked brisket. In this article, I’m going to show you how the barbecue pitmasters prepare smoked brisket for shredding. I’ll walk you through every step from the cook to the shredding.

How To Shred Brisket

When shredding brisket, you want to have an even mix of the point, flat and the bark. The bark contains layers of flavor from the fat, rub and the smoke. The point is the muscle with the best tasting meat, so you want to make sure it’s mixed evenly. Allow the brisket to rest for at least 1 hour after cooking.

• Take a large chef’s knife with a 10 to 12 Inch blade. A carving knife isn’t necessary when shredding. You just need a sharp blade.
• Take the knife and gently scrape the fat and bark from the brisket without cutting into the meat.
• Set the fat and bark aside. This is one of the most flavorful parts of the brisket.
• Separate the point and flat, then remove the deckle (the lump of fat between the two muscles). Keep the fat and set it aside with the bark.
• Cut the flat across the grain about 1 inch thick. Then do the same with the point.
• Take the knife and chop the bark and fat up into small pieces. Run the knife both ways. Make sure you cut the fat and bark fine so it mixes throughout all the pulled brisket.
• Place the chopped bark and fat on top of the 1 inch brisket slices.
• Make sure you are wearing the proper gloves, mix the fat and bark into the point and flat slices. Rip apart the brisket slices and mix the fat through.
• Using this method, you will get some chunks of meat and the flavor and fat from the bark.

Shred Brisket Like A Pro

Below is a great demonstration on how to shred brisket the right way. There are dozens of YouTube videos showing you how to pull brisket apart, but watching the pros from Southern barbecue joints is the best way to learn. These pitmasters pull hundreds of briskets every week.

https://www.youtube.com/watch?v=t-UWGQJsTb8

The Best Brisket For Shredding

Some people think shredding a perfectly good brisket is a waste of a prized cut of meat. I can understand this, but sometimes you might end up with a brisket that isn’t the best for slicing, or maybe you want to just slice the point and shred the flat. You might also get your hands on a cheap USDA Select brisket which are suitable for making pulled brisket if prepared properly. If you want to learn more about all the different beef grades, check out this article: Prime, Choice or Select Grade Brisket – Which One Should I Buy?

The Best Time to Shred a Hot Brisket?

Avoid shredding brisket that hasn’t been given adequate time to rest. Attempting to pull a brisket directly out of the smoker will not only will it be too hot to handle, it will also dry out if it’s not given enough time to rest. The best temperature to slice or shred brisket is around 140° F.

When brisket is cooking, all the muscles contract and push moisture out. It takes a while for the muscles to relax after you have removed it from the heat. Once the meat has been removed from the smoker, the muscles will relax and reabsorb moisture. If you were to slice or shred the brisket too soon, a lot of moisture will be lost and the meat will taste dry. Allow the brisket about 1 hour to rest prior to shredding. If you have placed your brisket into holding, wait for the temperature to drop to around 140°F or thereabouts.

Shred After The Brisket Has Been Well Rested

Resting the brisket after cooking is an important step in the process. By allowing the meat to rest for 30 minutes to 1 hour, the juices will redistribute throughout the meat, making it more moist and flavorful.

When resting the brisket, it’s important to “vent” the meat a little by opening the foil on one corner. This allows some of the steam to escape, preventing the meat from getting too wet and allowing it to cool down more quickly.

When you are ready to shred the brisket, you should do it on a cutting board. If there’s still a lot of moisture on the cutting board after shredding, make sure you save it all and mix it through the shredded meat. This is because the juices that collect on the cutting board are full of flavor and will help keep the meat moist and flavorful.

It’s also important to note that brisket should be sliced against the grain when shredding, this will help to make the meat more tender.

Shred After The Holding Period

If you’re not ready to shred and serve, place the brisket into holding. To hold the brisket:

• Place the brisket into a dry cooler.
• Keep the meat wrapped in foil or butcher paper.
• Insert a thermometer probe into the brisket to keep track of the meat temp.
• Wrap a towel or dish cloth around the brisket.
• Close the lid of the cooler.
• This will keep the brisket hot for about 4 hours—even longer.
• Keep the internal probe thermometer inserted so you can make sure that it doesn’t go below the unsafe eating temperature.

Only Shred What You Need

Also, only shred or slice what you need. If you have leftovers, store the brisket in chunks rather than shredded beef. It’s much easier to restore leftovers in larger pieces because shredded meat contains less moisture. Vacuum packaging is by far the most effective way to place brisket into storage. This also allows you to reheat the brisket in the vac-sealed bags using the sous-vide cooking method—which is by far the best way to reheat brisket leftovers. For more about how to store and reheat brisket leftovers, check out this article: How To Reheat Brisket Leftovers

The Best Gloves For Shredding Brisket

When handling hot grates and coal baskets, you need heavy duty heat proof gloves. However, when you’re handling hot meat, barbecue gloves aren’t suitable. Barbecue gurus like Malcolm Reed use Nitro Max black latex and powder free gloves with white cotton gloves underneath. This gives you the ability to pull pork, shred hot brisket, and slice and dice any hot barbecue meat.

https://www.youtube.com/watch?v=3VKpNXlK4Lo

Shredding Brisket With Meat Claws

Shredding meat can be a bit tricky, but using your hands is often considered to be the best way to do it. The hands are sensitive and can easily detect the fibers in the meat, making it easy to pull the meat apart. However, when the meat is too hot, it can be difficult to handle with your hands. In this case, heat-proof claws work really well. These claws are specially designed for handling hot meat and are made of heat-resistant materials that protect your hands from burns.

Meat claws, also known as meat shredders, are a useful barbecue tool for shredding pulled pork or brisket. They are designed to shred meat quickly and easily. These claws are also great for moving meat on and off the grill, they are sturdy and can be used to lift heavy cuts of meat with ease.

When using any type of meat claws or tongs, it’s important to be careful not to rip off an enormous chunk of bark. The bark is the crispy, flavorful crust that forms on the outside of the meat during smoking, and it is an important part of the flavor profile. You should try to preserve as much of the bark as possible while shredding the meat.

https://www.youtube.com/watch?v=UXDYR_sQjE4

Different Types of Meat Shredders

The original Bear Paws have been around for over 20 years and are still my favorite. However, now there are dozens of similar products you can find on Amazon or your local barbecue store. Bear Paws are resistant up to 475° F, so shredding hot brisket isn’t a problem, and sell for about $15 on Amazon. The original Bear Paws a simple, comfortable and have lots of space between the claws.

Most meat shredders on the market are heat resistant, and are made with plastic or stainless steel can withstand heat. Cave Tools stainless steel pulled pork shredders and Meat Rake are also high-quality shredders. They received a platinum award on Amazing Ribs. Another great shredder is the KAMaster Pork Puller Drill Attachment, and the OXO Good Grips Shredding Claws, which have more of a long handle rather than the short handle.

Shred the Point or the Flat?

Shredding a brisket can be a bit tricky, especially when it comes to deciding whether to shred the point or the flat. Brisket contains two muscles, a point and a flat, and each muscle has its own unique characteristics. The point is a thicker, more marbled cut of meat that is often considered to be more flavorful than the flat. The flat, on the other hand, is a leaner cut of meat that is often considered to be more tender.

Some people prefer to slice the point and shred the flat. The reasoning behind this is that the flat is considered to be more tender, so it is easier to shred. The only problem with this approach is that the point contains more flavor, so a pulled flat won’t make the best pulled brisket. For the best flavor, it is recommended to shred both the point and the flat together. This way, you get the best of both worlds – the flavor of the point and the tenderness of the flat.

When you are ready to shred the brisket, make sure to slice it against the grain to make it more tender. And don’t forget to save the juices that collect on the cutting board, mix it through the shredded meat, it will help keep the meat moist and flavorful.

Different Ways to Serve Shredded Brisket

Shredded brisket is a versatile and delicious ingredient that can be used in a variety of dishes. From classic Southern barbecue sandwiches to Mexican tacos and Asian stir-fries, shredded brisket adds a rich, smoky flavor to any meal. The tender, juicy meat is perfect for sandwiches, tacos, nachos, and more. It can also be used as a topping for salads, pizzas, or even mixed into pasta dishes. With its rich flavor and tender texture, shredded brisket is a delicious addition to any meal. In this article, we’ll explore some of the many different dishes you can serve with shredded brisket and give you some recipes to try at home.

1. Brisket Sandwiches

A brisket sandwich is a classic Southern dish that is made by taking tender, juicy, and flavorful shredded brisket and placing it on a bun or bread.

Here’s a traditional recipe for a brisket sandwich:

Ingredients:

• Shredded brisket
• Barbecue sauce
• Soft white buns or bread
• Sliced pickles
• Sliced onions
• Coleslaw (optional)

Instructions:

1. Preheat a pan or griddle on medium-high heat.
2. Warm up the shredded brisket in the pan or griddle, and add barbecue sauce to taste.
3. Toast the buns or bread in the oven or on the griddle.
4. Place the brisket on the bottom half of the bun or bread.
5. Add pickles and onions on top of the brisket.
6. You can add coleslaw as an option.
7. Place the top half of the bun or bread on top of the sandwich.
8. Serve immediately and enjoy!

Note: If you prefer, you could also serve the sandwich open-faced, with the brisket on top of the toasted bun or bread and the pickles, onions, and coleslaw on top of the brisket.

This sandwich is a classic, hearty, and delicious way to enjoy the rich flavor of smoked brisket. The barbecue sauce, pickles, and onions all complement the smoky and savory taste of the brisket perfectly. Feel free to adjust the ingredient quantity according to your preference.

2. Brisket Sliders

Brisket sliders are small sandwiches made with shredded brisket, similar to traditional brisket sandwiches. They are often served as a party or game-day food, and are a great way to enjoy the flavor of smoked brisket in a smaller portion size.

Here is a traditional recipe for making Southern-style brisket sliders:

Ingredients:

• Shredded brisket
• Barbecue sauce
• Small slider buns or Hawaiian rolls
• Sliced pickles
• Sliced onions

Instructions:

1. Preheat a pan or griddle on medium-high heat.
2. Warm up the shredded brisket in the pan or griddle, and add barbecue sauce to taste.
3. Cut the slider buns or Hawaiian rolls in half.
4. Place the brisket on the bottom half of the bun or roll.
5. Add pickles and onions on top of the brisket.
6. Place the top half of the bun or roll on top of the sandwich.
7. Serve immediately and enjoy!

These sliders are a great option for serving at parties or events, as they are small and easy to eat. They are also a great way to enjoy the rich flavor of smoked brisket in a smaller portion size. You can adjust the ingredient quantity according to your preference and you can add different toppings like cheese or coleslaw as well.

I’ve written a full-length article on sliders, check it out here.

3. Shredded Brisket in Mexican Food

Shredded brisket can be used in a variety of Mexican dishes to add a rich, smoky flavor. Here’s a recipe for making brisket tacos:

Ingredients:

• Shredded brisket
• Corn tortillas
• Salsa
• Shredded cheese
• Lettuce
• Sour cream (optional)
• Guacamole (optional)

Instructions:

1. Preheat a pan or griddle on medium-high heat.
2. Warm up the shredded brisket in the pan or griddle.
3. Heat the corn tortillas in the pan or griddle.
4. Assemble the tacos by placing a few spoonfuls of brisket on each tortilla.
5. Top with salsa, shredded cheese, lettuce, sour cream, and guacamole if desired.
6. Fold the tortillas in half and serve immediately.

You can also use the shredded brisket as a topping for nachos. Simply place tortilla chips on a plate, top with shredded cheese and shredded brisket and put it in the oven to melt cheese. Finally, you can add toppings such as salsa, guacamole, and sour cream.

You can also use the shredded brisket in other Mexican dishes such as enchiladas, burritos, and tamales. The smoky flavor of the brisket pairs well with the bold spices and flavors of Mexican cuisine. Feel free to adjust the ingredient quantity according to your preference and add different toppings and seasonings to suit your taste.

4. Asian Stir-Fry

Shredded brisket can be used in an Asian stir-fry to add a rich, smoky flavor to the dish. Here’s a recipe for making a brisket stir-fry:

Ingredients:

• Shredded brisket
• Vegetables of your choice (such as bell peppers, onions, carrots, and broccoli)
• Garlic and ginger (minced)
• Soy sauce
• Rice wine or sake
• Sesame oil
• Cornstarch
• Rice or noodles (for serving)

Instructions:

1. Heat a wok or large pan over high heat.
2. Add oil to the pan and stir-fry the garlic and ginger for a few seconds until fragrant.
3. Add the vegetables to the pan and stir-fry for a few minutes until they are just starting to soften.
4. Add the shredded brisket to the pan and stir-fry until it’s heated through.
5. In a small bowl, mix together soy sauce, rice wine or sake, and cornstarch. Add this mixture to the pan and stir-fry until the sauce thickens.
6. Remove from heat and drizzle with sesame oil.
7. Serve over rice or noodles and enjoy!

This stir-fry is a great way to use up leftover brisket and add a unique flavor to a classic Asian dish. You can adjust the ingredient quantity according to your preference and add different spices and seasonings to suit your taste. Feel free to add other ingredients such as mushrooms, bok choy or any other vegetables you like.

Brisket Pizza

Shredded brisket is a delicious and unique ingredient that can be used on pizza to add a rich, smoky flavor. Here’s a recipe for making a brisket pizza:

Ingredients:

• Pizza dough
• Tomato sauce
• Shredded brisket
• Sliced onions
• Sliced mushrooms (optional)
• Sliced bell peppers (optional)
• Shredded mozzarella cheese
• Fresh basil (optional)

Instructions:

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Roll out the pizza dough to the desired size and thickness.
3. Spread the tomato sauce over the dough, leaving about 1/2 inch border around the edges.
4. Add the shredded brisket, onions, mushrooms and bell peppers if you’re using them, on top of the sauce.
5. Sprinkle shredded mozzarella cheese over the toppings.
6. Bake the pizza for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
7. Remove from the oven, top with fresh basil if desired and serve immediately.

This pizza is a great way to use up leftover brisket and add a unique flavor to a classic dish. You can adjust the ingredient quantity according to your preference and add different toppings and seasonings to suit your taste. You could also use different sauces like barbecue sauce or a garlic butter sauce to give it a new twist.

Salad Topped with Shredded Brisket

Shredded brisket is a delicious and unique ingredient that can be used as a topping for salad. It adds a rich, smoky flavor to the salad and provides a nice contrast to the fresh greens. Here’s a recipe for making a brisket salad:

Ingredients:

• Shredded brisket
• Mixed greens
• Cherry tomatoes
• Red onions
• Crumbled blue cheese (optional)
• Balsamic vinaigrette

Instructions:

1. In a large bowl, toss together the mixed greens, cherry tomatoes, and red onions.
2. Add the shredded brisket on top of the salad.
3. If you like, you can add some crumbled blue cheese for extra flavor.
4. Drizzle the balsamic vinaigrette over the salad.
5. Toss gently to combine and distribute the dressing evenly.
6. Serve immediately.

This salad is a great way to use up leftover brisket and add a unique flavor to a classic dish. You can adjust the ingredient quantity according to your preference and add different toppings and seasonings to suit your taste. You could also use different dressings like ranch, blue cheese, or a honey mustard dressing. The smoky flavor of the brisket pairs well with the fresh greens and acidic vinaigrette, making it a perfect combination.

How To Smoke Brisket In A Smoker

Below is a basic recipe to smoke brisket in a smoker.

Ways To Guarantee The Best Pulled Brisket

The most important step when making pulled brisket is to make sure you do everything to cook the perfect brisket. The last thing you want is stringy chewy pulled brisket. Below are several tips to guarantee you give yourself the best chance.

1. Cook Until Perfectly Tender

Cook the brisket until it reaches an internal temperature of 203° F. Something magical happens at this number, and is the point where the brisket connective tissue melts and transforms into gelatin. Don’t take the brisket beyond 210° F because it will dry out. Shredded beef needs a lot of moisture, so be careful not to overcook.

Brisket is full of tough connective tissue. If you were to serve the brisket at 165° F, the collagen would not have had a chance to break down. Although it would be safe to eat, it would be too chewy. It will be difficult to pull a brisket or shred it at this temperature. You want to take the brisket closer to the 200°F range where it should just fall apart.

2. Keep The Temp Low-And-Slow

Cooking the brisket in the 225 to 250° F temperature range and hold it there for the entire cook. Avoid cooking the brisket at higher temperatures because it will be at risk of drying out. You can move above 250° F and into the 275°F range after the brisket is wrapped, but not during the first phase where the meat needs time to absorb smoke. Follow these rules when smoking brisket on your smoker:

• Have good control over the temperature of your smoker. Keep it in the low-and-slow range.
• Use good thermometers to measure the temperature of your pit.
• Control the vents if you’re using a charcoal smoker.
• Don’t open the lid too often otherwise it can send the temperature soaring.
• Use a temperature controller to make your pit set-and-forget. Check out this article

3. Wrap The Brisket

Wrapping the brisket is an important step in the cooking process as it helps to speed up the cooking time, make the meat more tender, and retain moisture. The ideal time to wrap the brisket is once the “bark” or the crust on the outside of the meat has set. This typically occurs once the internal temperature of the brisket has reached the range of 160° F. At this point, the bark should be firm and slightly splitting. Wrapping the brisket in foil or butcher paper can help to trap the heat and moisture inside, allowing the meat to cook faster and stay more moist.

Wrapping the brisket in foil is considered a traditional method that has been used for many years. The foil creates a barrier that helps to trap the heat and moisture, which can lead to a more tender and juicy brisket. Butchers paper is another popular option, it’s a type of grease-proof paper that is often used in barbecue competitions. This method allows the meat to breathe, which can lead to a more flavorful and moist brisket.

It’s important to note that once the brisket has reached the desired internal temperature, it should be removed from the heat and allowed to rest for at least 30 minutes before unwrapping. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist brisket. So, wrapping the brisket in foil or butcher paper can be an effective way to make your brisket more tender, juicy, and delicious.

4. Save the Juices

When cooking a brisket, it is important to save all of the meat juices that are released during the cooking process. One way to do this is by placing a pan underneath the brisket while it cooks. This pan will act as a drip tray, catching all of the juices that are released from the meat as it cooks.

It is important to note that the brisket should not be cooked directly in the pan, as this can alter the texture and flavor of the meat. Once the brisket is fully cooked and ready to be shredded, the juices that have been collected in the pan can be poured over the meat, adding extra flavor and moisture. This simple step can elevate the taste and texture of your brisket, making it even more delicious.

5. Buy a Marbled Brisket

Marbling is what will make your brisket tender and juicy. The fatty striations between the muscle fibers will keep the meat moist, and flavorful. If you want to guarantee tender, juicy brisket, buy a high-quality beef. USDA Prime, or USDA Choice are guaranteed to have higher levels of marbling.

USDA Select briskets will have less flavor, and won’t make the best pulled beef. This is because Select briskets are leaner and contain little to no marbling. However, sometimes you can pick up one of these briskets for cheap, and with a few tricks, you can make them taste nice. If you want to know how to get the best out of a Select brisket, check out this article: USDA Select Biskets – Are They Good For Smoking?

6. Inject the Brisket

If you want to really juicy brisket, consider injecting it prior to smoking. Injecting is a great way to get some extra liquid deep inside the meat. Injecting is the only way to get moisture into the center of the brisket. Butcher BBQ has a famous product used by barbecue competitors called the brisket marinade. If you want to learn more about injecting brisket, check out this article that I wrote a while back. I’ll walk you through the best meat injectors and marinades.

7. Brine the Brisket

Consider using a salt brine on your brisket to prior to cooking. Salt will help the meat during the long cook. Not only will a brine add flavor, it will also help the meat retain moisture. Never wet brine brisket because it will end up tasting more like corned beef than smoked brisket. To dry brine, simply rub kosher salt a few hours before or let sit overnight. For more information, check out this post: Should I Brine Brisket?

Brisket Rub – The Secret to Perfect Bark and Favor

A rub is a mixture of spices and seasonings that are applied to the surface of the brisket before cooking. It plays an important role in creating the flavorful crust or “bark” that forms on the outside of the meat while it cooks. The rub also helps to add depth of flavor to the meat and can create a unique taste depending on the ingredients used.

The ingredients in a rub typically include a blend of different herbs and spices such as salt, pepper, paprika, garlic powder, and cumin. The combination and balance of these ingredients can vary depending on personal preference and the desired taste. The rub is typically applied to the brisket before it is cooked, and the spices and seasonings will create a flavorful crust on the outside of the meat as it cooks.

The bark that forms on the brisket is not only delicious but also helps to keep the moisture inside the meat, which makes it more tender. Once the brisket is cooked and shredded, the bark will mix through the meat, adding flavor to every bite. This is why it’s important to use a good quality rub, it will ensure that the brisket is packed with flavor and creates a delicious bark that will permeate throughout the meat.

You want to have a nice amount of bark and seasoning evenly mixed through your shredded brisket. Here is a great recipe that you can use on your brisket.

Slicing Brisket

If you are slicing brisket, cut against the grain. Cutting with the grain will cause the brisket to taste chewy and a texture will become stringy. Keep in mind that brisket contains two muscles; a point and a flat. Both of these muscles have grain running in different directions.

How To Cook Brisket In The Oven – Gordan Ramsay Style

If you don’t have a smoker but want that barbecue flavor on your brisket, here is a great recipe by Gordan Ramsey. In this recipe, Gordan cooks the brisket in the oven but uses a reverse-sear method to infuse some barbecue flavor.

https://www.youtube.com/watch?v=ba0ZtkXu9R4

How To Smoke Brisket on A Pellet Grill

Pellet grills are one of the easiest ways to smoke brisket. Matt from Meat Church walks you through the steps in this video.

https://www.youtube.com/watch?v=MsorXoRrV0c&t=464s

My Favorite Brisket Tools

Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I’ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out.

Meat Injector: Injecting meat is a great way to take your barbecue to the next level and help you make competition-style brisket. An injector is the only way you will be able to get flavor and moisture into the middle of the meat. The Beast Injector is a stainless steel injector that is sturdy and affordable. Check the latest price on Amazon here.

Brisket Marinade: The best injection solution on the market is the Butcher BBQ Brisket Injection. This marinade is used in competitions and is made by World Barbecue Champion pitmaster, Dave Bouska. You can find the marinade on Amazon here.

Butcher Paper: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can’t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon here.

Brisket Rub: These days I make my own rub when possible, but I always have a few pre-made rubs for when I’m running low. Barbecue guru Malcom Reed produces Killer Hogs, one of the best brisket rubs I’ve found over the years. Another great rub is Slap Yo Daddy, made by brisket master and multiple World Barbecue Champion, Harry Soo.

Meat Thermometer: There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The ThermoPro TP20 is an Amazon Best Seller because it’s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings.

Instant Read Thermometer: Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon here.

Advanced Thermometer and Automatic Temperature Controller: Once you’re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website here.