Description
Slow‑cooked brisket rubbed with spices and slathered in a homemade smoky‑sweet barbecue sauce, resulting in melt‑in‑your‑mouth meat with bold flavor.
Ingredients
- 1 whole beef brisket (4–5 lbs), trimmed
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp cayenne pepper (optional)
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar (for sauce)
- 2 tbsp molasses
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika (for sauce)
- 1 tsp garlic powder (for sauce)
- ½ tsp black pepper (for sauce)
- ¼ tsp cayenne pepper (optional, for sauce)
- Salt to taste (for sauce)
Instructions
- Mix together all dry rub ingredients. Pat the brisket dry and rub first with olive oil, then coat generously with the rub. (If time permits, refrigerate for 8–12 hours to deepen flavor.)
- Meanwhile, combine all barbecue sauce ingredients in a saucepan. Simmer over medium heat, stirring occasionally, until thickened (about 15–20 minutes). Adjust seasoning as needed, then set aside.
- Oven method: Preheat the oven to 300°F (150°C). Place brisket fat-side up in a roasting pan. Pour ½ cup beef broth or water into the pan. Cover tightly with foil or a lid and cook for 4–5 hours. After that, increase oven to 325°F, brush brisket with barbecue sauce, and bake uncovered for an additional 30–45 minutes to caramelize the top.
- Smoker method: Smoke brisket at 225°F for 8–10 hours. After ~5 hours or when brisket hits around 165°F (the “stall”), wrap it (in butcher paper or foil) and continue cooking until the internal temperature reaches 195–205°F. Let rest for at least an hour before slicing.
- Once cooked, let the brisket rest under foil for 30–45 minutes. Slice against the grain and serve with the barbecue sauce spooned over or on the side.
Notes
- Boost heat by increasing cayenne or adding chipotle powder.
- For extra sweetness, add a spoonful of honey or more brown sugar to the sauce.
- Add dried herbs (rosemary, thyme) to the rub for herbal notes.
- In an oven or kitchen without a smoker, use a splash of liquid smoke or smoked salt to mimic smoky flavor.
- To use a slow cooker, cut the brisket to fit, coat with rub, add some broth, and cook on low 8–10 hours until tender. Finish with sauce.
- Leftover brisket freezes well—slice, coat lightly in sauce, and freeze in airtight containers for up to 3 months.
- Prep Time: 30 minutes (plus optional marinating time)
- Cook Time: 4–10 hours depending on method
- Category: Main Course
- Method: Slow Cooking / Smoking / Roasting
- Cuisine: American / Barbecue
Nutrition
- Serving Size: ≈ 1 slice (with sauce)
- Calories: 450
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 140mg
