Easy Root Beer Crockpot Pulled Brisket Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the brisket in a hot skillet before placing it in the slow cooker. While not strictly necessary for this method, searing adds a complex layer of roasted flavor to the meat. If you choose to sear, keep the heat high and brown each side for about three minutes until a dark crust forms, then proceed to the slow cooker as directed in the recipe.

If the sauce remains too thin after the cooking time is complete, you can remove the shredded meat and simmer the remaining liquid in a saucepan over medium-high heat for a few minutes.

This will evaporate excess water and concentrate the flavors even further. Once the sauce reaches your desired thickness, pour it back over the shredded brisket and toss to coat thoroughly before serving on the toasted buns.

Variations

• Spicy Root Beer Brisket: Add one tablespoon of smoked chipotle powder or a diced jalapeño pepper to the slow cooker before starting to introduce a subtle, smoky heat that cuts through the sweetness of the root beer.
• Root Beer Brisket Sliders: Use small slider buns instead of full-sized brioche buns and serve with a side of coleslaw directly on the meat for a perfect party-sized portion that is easy to eat.

Storage and make-ahead

Fridge

Cool the leftovers within 2 hours of cooking, then store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat or in the microwave, adding a splash of water if the sauce becomes too thick.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the meat is completely cooled before sealing the container.

For longer storage, the shredded brisket can be frozen in a freezer-safe bag or container for up to three months. When freezing, try to include plenty of the sauce to keep the meat moist during the thawing and reheating process.

This dish is perfect for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can cook the brisket, shred it, and store it in the sauce. When ready to serve, simply reheat the desired portion in a saucepan over low heat or in the microwave until it is piping hot, then assemble the sandwiches fresh with the toasted brioche buns and pickles.

Serving ideas

To serve, toast the brioche buns until they are golden brown, which provides a nice textural contrast to the soft, tender brisket. Pile a generous portion of the saucy, shredded beef onto the bottom bun and top with a few dill pickle chips.

The tanginess of the pickles is essential to balance the sweetness of the root beer glaze, creating a well-rounded and satisfying sandwich experience for everyone at the table.

For a complete meal, consider serving the brisket sandwiches alongside a crisp coleslaw or a simple potato salad. The cool, crunchy slaw provides a refreshing contrast to the warm, sticky brisket, while the potato salad adds a classic barbecue side that complements the hickory-smoked flavors.

Keep the sandwiches small if serving as an appetizer, or make them full-sized for a hearty and filling dinner that is sure to be a hit.

Frequently asked questions

Recipe card

Easy Root Beer Crockpot Pulled Brisket

Prep 10 minCook 8 h 30 minRest 15 minTotal 8 h 55 minServes 8

Ingredients

• 3 1/2 lb beef brisket, trimmed
• 355 ml craft sassafras root beer
• 240 ml sweet hickory BBQ sauce
• 30 g yellow mustard
• 4 minced garlic cloves
• 8 brioche buns, toasted
• 1 cup dill pickle chips for serving

Instructions

1. Place the 3.5-pound beef brisket into the center of the clean slow cooker basin. Ensure the fat side is facing up to allow juices to baste the meat as it cooks. Arrange the meat so it fits comfortably without overcrowding the sides of the ceramic pot, ensuring even heat distribution throughout the long cooking process.
2. Pour the 355 milliliters of craft sassafras root beer, 240 milliliters of sweet hickory BBQ sauce, 30 grams of yellow mustard, and 4 minced garlic cloves directly over the brisket. Using a spoon or spatula, gently spread the mixture across the top of the meat to ensure it is evenly coated before covering the pot with the lid.
3. Cook the brisket on LOW for 8.5 hours. Once the time is up, the meat should be fork-tender. Remove the brisket from the pot and shred using two forks. Return the shredded meat to the bubbling barbecue glaze and toss to combine. Ensure the internal temperature of the meat reaches 145°F (63°C) and let it rest for at least 3 minutes before serving on toasted brioche buns with dill pickle chips.

Contains: gluten, mustard, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

32.5 g

Carbohydrates

38.2 g

Fat

22.8 g

Fiber

1.2 g

Sugar

32.1 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.