prep: 20 minutes
cook: 5 to 6 hours
cool: none
1 tablespoon garlic salt
1 tablespoon onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 pounds brisket, fat trimmed
1 tablespoon canola oil
1 large white onion, peeled and halved
1 garlic head, halved horizontally
2 cups beef broth
1 cup Worcestershire
¼ cup sweet teriyaki sauce
1 cup barbecue sauce
12 slider buns, split
1. Preheat the oven to 225°F.
2. To make the pulled brisket: In a small bowl, combine the garlic salt, onion powder, kosher salt, and pepper. Rub over both sides of the brisket.
3. Heat a large Dutch oven over medium-high heat. Add the oil and swirl to coat. Add the brisket and cook until browned on both sides, about 6 minutes per side.
4. Settle the brisket in the pan. Add the onion halves, garlic, beef broth, Worcestershire, and teriyaki sauce. Cover and bake in the oven until fork tender, 5 to 6 hours.
5. Let rest for 15 minutes, then shred the meat with 2 forks. Toss with 2 cups of the cooking liquid and the barbecue sauce. Discard any leftover cooking liquid.
6. Store the pork in an airtight container in the refrigerator for 3 to 5 days.
7. To assemble: Place ¼ cup brisket on each bottom bun half. Top with 1½ tablespoons of the slaw and the upper bun halves. Serve immediately.
Makes 6 servings