Slow Cooked BBQ Beef Brisket
5 h 20 min
|
intermediate
Recipe by Eunice
Introduction
This slow-cooked BBQ brisket leans Texas, with a smoky-sweet rub that builds real bark and turns the meat juicy, tender, and sliceable.
It is perfect for game day, backyard cookouts, or Sunday dinner, and the tangy sauce gloss means leftovers that crush in sandwiches, tacos, or piled over cheesy grits.
Ingredients (8 servings)
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Ingredients for the Brisket:
- 4-5 lb beef brisket flat, trimmed beef brisket flat 4.5 lb
- 1 Tbsp olive oil olive oil
Ingredients for Dry Rub:
- 2 Tbsp brown sugar brown sugar 0.86 oz
- 1 Tbsp smoked paprika smoked paprika 0.25 oz
- 2 tsp garlic powder garlic powder 0.2 oz
- 2 tsp onion powder onion powder 0.17 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- 1 tsp chili powder chili powder 0.08 oz
- 1 tsp kosher salt kosher salt 0.13 oz
- ½ tsp black pepper black peppercorns (for black pepper)
Ingredients for BBQ Sauce:
- 1 cup barbecue sauce barbecue sauce 9.58 oz
- 2 Tbsp apple cider vinegar apple cider vinegar 1 fl oz
- 2 Tbsp Worcestershire sauce Worcestershire sauce 1 fl oz
- 2 Tbsp brown sugar brown sugar 0.86 oz
- 1 tsp Dijon mustard Dijon mustard 0.19 oz
- ¼ cup beef broth beef broth 2 oz
How to Make Slow Cooked BBQ Beef Brisket
-
Mix the dry rub
Stir brown sugar, smoked paprika, garlic powder, onion powder, cumin, chili powder, kosher salt, and black pepper until evenly combined with no clumps.
-
Season the brisket
Pat the brisket dry, rub with olive oil, then coat every surface and edge with the dry rub, pressing so it sticks.
For deeper flavor and better moisture retention, wrap and refrigerate 4 to 24 hours, then bring to room temp for 30 minutes before cooking.
-
Preheat and set up
Heat the oven to 275 F and place a rack in the lower third.
Set a wire rack inside a roasting pan so drippings can collect without steaming the meat.
-
Sear for serious flavor
Heat a large cast-iron skillet over medium-high until just smoking and sear the brisket 3 to 4 minutes per side until deeply browned.
Do not move it while it sears and work in batches if needed so you do not crowd the pan.
-
Roast low and slow
Transfer brisket fat-cap up to the rack, pour 1/2 cup beef broth into the pan below, and cover the pan tightly with heavy foil.
Roast at 275 F until a probe slides in like soft butter, usually 4.5 to 5.5 hours for a 4 to 5 lb flat, targeting an internal temp around 200 to 205 F.
-
Rest like you mean it
Remove the brisket and rest on a board, loosely tented with foil, for 30 to 45 minutes so the juices redistribute.
Pour pan juices into a fat separator and reserve 1/2 cup defatted jus for the sauce.
-
Make and reduce the BBQ sauce
Whisk barbecue sauce, apple cider vinegar, Worcestershire, brown sugar, Dijon, and 1/4 cup beef broth plus 1/2 cup defatted pan juices in a small saucepan.
Simmer over medium heat, stirring, until thick, glossy, and able to coat a spoon, about 6 to 10 minutes, then season to taste with a pinch of salt or a splash more vinegar.
-
Slice and finish
Slice the brisket against the grain into 1/4 inch slices so every bite is tender.
Brush slices with reduced sauce and, if you want caramelized edges, broil on a sheet pan 3 to 4 minutes, watching closely.
-
Serve
Serve warm with extra sauce on the side and let people sauce their own so the bark keeps its swagger.
Substitutions
- Brisket flat -> Boneless beef chuck roast
- Chuck has more intramuscular fat so it stays juicy and shreds a bit more, giving a luscious bite while still taking on the rub and glaze like a champ.
- Smoked paprika -> Chipotle chili powder
- Chipotle adds smoke and a gentle heat, deepening the barbecue vibe and boosting color with a similar brick-red tone.
- Brown sugar -> Maple syrup (in sauce) or turbinado sugar (in rub)
- Maple syrup brings a silky gloss and warm caramel notes to the sauce, while turbinado keeps the rub gritty for better crust without melting too fast.
Tips
- Dry brine overnight
- Salt in the rub draws in and seasons the meat all the way through, which means more flavorful slices and better moisture retention.
- Sear hot and leave it alone
- A ripping-hot cast-iron pan builds a deep mahogany crust in minutes, and resisting the urge to move the meat prevents tearing and keeps the bark intact.
- Rack plus tight foil is your insurance
- Elevating the brisket avoids steaming while the tightly sealed pan traps gentle moisture so the flat does not dry out during the long cook.
- Defat your drippings
- Separating fat from the pan juices gives you liquid gold for the sauce that reduces fast and tastes clean, not greasy.
- Slice against the grain
- Find the direction of the muscle fibers and cut perpendicular for tender slices; if the grain shifts, rotate the meat so every slice stays soft.
- Know when it is done by feel
- A probe or skewer should slide in with little resistance, like room-temperature butter, which is a better indicator than chasing a number alone.
- Hold like a pro if guests are late
- Wrap the rested brisket in unlined butcher paper, tuck into a dry cooler, and it will stay hot and juicy for up to 2 hours without overcooking.
Nutrition Facts *
| Energy | 619 | kcal |
|---|---|---|
| Protein | 72 | g |
| Total Fat | 26 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My brisket is tough after 4 hours, what now?
- It is not done yet, so keep cooking covered at 275 F and check every 30 minutes until the probe slides in easily, usually closer to 5 to 5.5 hours for a 4 to 5 lb flat.
- How do I keep the brisket from drying out?
- Cook covered with a bit of liquid in the pan, do not rush the cook, and always rest at least 30 minutes before slicing against the grain.
- Can I use a slow cooker instead of the oven?
- Yes, skip the rack, add 1/4 cup broth, and cook on Low 8 to 10 hours until probe tender, then reduce the sauce on the stove and broil the slices for caramelized edges.
- What internal temperature should I aim for?
- Start checking around 195 F and cook until 200 to 205 F, but rely on the probe test because tenderness is the real finish line.
- My sauce is too thin, how do I fix it?
- Simmer a few more minutes until it thickens to coat a spoon or whisk in a teaspoon of cold butter off heat for sheen and body.
- The rub tastes too salty, can I balance it?
- Brush on the reduced sauce and add a splash of apple cider vinegar or a squeeze of lemon to brighten and diffuse saltiness.
Serving Suggestions
This brisket loves crisp dill pickles, tangy slaw, and a pile of warm brioche or cornbread so you can mop every last drop of that sticky sauce.
Feeling extra, hit the Weber for 30 to 45 minutes of gentle smoke at 275 F before the oven, then finish with the broiler for those caramel edges that make people close their eyes at the table.
More pairings:
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