Slow Cooked BBQ Beef Brisket
5 h 25 min
|
intermediate
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 5 h | 5 h 25 min |
Introduction
This slow cooked BBQ beef brisket comes out incredibly tender, smoky, and packed with rich flavor in every bite.
The easy dry rub and simple homemade sauce create that classic backyard barbecue taste with almost no hands-on work.
It’s perfect for weekend gatherings, game day, or any time you want a comforting, crowd-pleasing main dish.
Ingredients (8 servings)
Ingredients for the Brisket:
Ingredients for Dry Rub:
Ingredients for BBQ Sauce:
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How to Make Slow Cooked BBQ Beef Brisket
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Mix the dry rub and season the brisket
Pat the brisket dry with paper towels so the rub sticks well.
In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper.
Rub the spice mixture all over the brisket, covering the top, bottom, and sides evenly.
Let the seasoned brisket sit at room temperature for about 20 minutes while you prepare everything else.
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Sear the brisket for deeper flavor
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Add the brisket, fat side down first, and sear until deeply browned, about 4 to 5 minutes.
Flip and sear the other side for another 4 to 5 minutes, until nicely browned.
Remove the brisket to a plate and turn the heat down to medium.
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Stir together the BBQ cooking sauce
In the same pot, pour off any excess fat, leaving about 1 tablespoon in the bottom.
Add the barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, and beef broth.
Stir, scraping up any browned bits from the bottom, until everything is well combined and simmering.
Turn off the heat and nestle the seared brisket back into the pot, fat side up.
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Slow cook the brisket in the oven
Preheat your oven to 275°F while the sauce bubbles and the brisket settles into the pot.
Cover the pot tightly with its lid, or with two layers of foil if needed.
Transfer to the oven and cook for 4½ to 5 hours, until very tender but still sliceable.
Check after 3 hours and spoon some sauce over the top if it looks dry.
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Rest and slice the brisket
Carefully lift the brisket onto a cutting board and tent loosely with foil.
Let it rest for at least 20 minutes so the juices redistribute.
Skim any excess fat from the surface of the sauce left in the pot.
Slice the brisket against the grain into thin slices, starting at the flat, wide end.
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Reduce the sauce and caramelize the edges
While the brisket rests, place the pot with the sauce over medium heat and bring to a simmer.
Simmer, stirring occasionally, until the sauce thickens slightly and tastes rich, about 8 to 10 minutes.
For caramelized edges, arrange sliced brisket on a foil-lined sheet pan and brush generously with some reduced sauce.
Broil 3 to 4 minutes, watching closely, until the tips start to char and get sticky.
Serve the brisket hot with remaining warm sauce on the side.
Substitutions
- Beef brisket flat -> beef chuck roast
- Use a 4–5 lb boneless beef chuck roast if brisket is unavailable; it shreds more but stays rich and beefy.
- Brown sugar in rub and sauce -> coconut sugar
- Coconut sugar keeps the same sweetness and caramel notes, but adds a subtle toasty flavor and stays dry for rubbing.
- Regular barbecue sauce -> chipotle barbecue sauce
- Chipotle barbecue sauce adds smoky heat and a deeper pepper flavor, which pairs beautifully with the rich, slow cooked beef.
Tips
- Leave a thin fat cap
- Aim to leave about 1/4 inch of fat, which bastes the meat and keeps it moist during cooking.
- Check tenderness, not just time
- Slide a fork or skewer into the thickest part; it should go in with very little resistance.
- Slice firmly against the grain
- Look for the direction of the muscle fibers, then cut across them for tender, easy-to-bite slices.
- Make it ahead for busy days
- Cook the brisket a day ahead, chill in its sauce, then reheat gently; the flavors deepen overnight.
- Use leftovers creatively
- Leftover brisket is amazing in tacos, grilled cheese sandwiches, baked potatoes, or scrambled eggs the next morning.
Nutrition Facts *
| Energy | 424 | kcal |
|---|---|---|
| Protein | 55 | g |
| Total Fat | 10 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the brisket is done and not still tough?
- Instead of relying only on time, check tenderness. The internal temperature should be between 195°F and 205°F. A fork or skewer should slide in easily with almost no resistance.
- Can I cook this brisket in a slow cooker instead of the oven?
- Yes. After searing, place the brisket and sauce in the slow cooker and cook on Low for 8 hours. If it is not tender, keep cooking, checking every 30 minutes.
- How can I keep my brisket from drying out?
- Keep the pot tightly covered during cooking so steam stays inside. Always slice against the grain and avoid cutting it before the resting time is done. Leftover slices stay moist if stored in sauce and reheated gently with a splash of broth.
- Can I use store-bought barbecue sauce, or do I need something special?
- Store-bought barbecue sauce works perfectly here; choose one you already enjoy. For a smoky flavor, pick a sauce labeled 'smoky' or 'hickory' and keep the same measurements.
- What should I serve with slow cooked BBQ brisket?
- Classic sides like coleslaw, cornbread, potato salad, or baked beans balance the rich, saucy meat. Lighter options such as green salads or grilled vegetables also pair nicely and keep the meal from feeling too heavy.
Serving Suggestions
This slow cooked BBQ brisket brings big smokehouse flavor to the table without much effort.
Try serving it on toasted brioche buns with pickles and red onion for an easy, crowd-pleasing sandwich spread.
For a fun twist, drizzle extra reduced sauce over creamy mashed potatoes or cheesy grits instead of classic buns.
More pairings:
Reviews
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Margaret, Scottsdale: Finally found a brisket method that’s actually foolproof! The rub plus that tangy sauce was so flavorful, and broiling at the end gave the best sticky edges. Served on brioche with pickles and everyone went back for seconds 😋
: So happy this brisket method felt foolproof for you, Margaret! Those broiled sticky edges are the best, and brioche with pickles is a perfect way to serve it. 😊
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