Slow Cooked BBQ Beef Brisket

This slow cooked BBQ beef brisket is the perfect dish for those who love tender flavorful meat with a hint of smoky sweetness. It captures the essence of a backyard summer cookout with its balanced blend of spices and a rich homemade barbecue sauce that brings everyone together around the table. The long slow cooking process makes the brisket fall apart tender while caramelizing the edges into a delicious crust that’s hard to resist.

I first made this brisket during a family reunion and since then it has become our go to dish for celebrations because it always impresses with its depth of flavor.

Ingredients

• 4 to 5 pounds beef brisket flat trimmed: Choosing a well marbled brisket ensures moist and juicy meat after slow cooking
• One tablespoon olive oil: Helps the rub stick and adds subtle richness
• Two tablespoons brown sugar: Adds caramel sweetness balancing smoky and spicy notes
• One tablespoon smoked paprika: For a deep smoky flavor. Spanish smoked paprika is ideal for authenticity
• Two teaspoons garlic powder: Offers a mellow pungency enhancing savory depth
• Two teaspoons onion powder: Provides a sweet and slightly sharp aromatic note
• One teaspoon ground cumin: Brings warmth and earthiness to the rub
• One teaspoon chili powder: Adds mild heat and complex peppery flavor
• One teaspoon kosher salt: Improves seasoning and texture of the meat
• Half teaspoon black pepper: Fresh cracked for a gentle kick
• One cup barbecue sauce: As the base for a tangy glaze
• Two tablespoons apple cider vinegar: Adds brightness and cuts through richness
• Two tablespoons Worcestershire sauce: Gives umami depth and a hint of savory tang
• Two tablespoons brown sugar: To sweeten the sauce and help caramelize
• One teaspoon Dijon mustard: For a gentle sharpness adding balance
• Quarter cup beef broth: Keeps the sauce moist and enriches flavor

Instructions

Prepare the Brisket:

Start by trimming excess fat from the brisket leaving about a quarter inch for moisture and flavor. Pat the meat dry thoroughly and brush evenly with olive oil. This coat helps the dry rub adhere and promotes a better crust later.

Apply the Dry Rub:

In a bowl mix brown sugar smoked paprika garlic powder onion powder cumin chili powder kosher salt and black pepper until combined. Generously rub the mixture over all sides of the brisket pressing lightly to ensure it sticks well. Let the seasoned brisket rest at room temperature for 30 to 60 minutes to let flavors infuse.

Sear the Brisket:

Heat a large skillet or Dutch oven over medium high heat and sear the brisket for three to four minutes on each side until a rich golden crust forms. This step locks in juices and adds a delicious savory foundation for the slow cook.

Combine and Cook:

Whisk together barbecue sauce apple cider vinegar Worcestershire sauce brown sugar Dijon mustard and beef broth until smooth. Place brisket in a crockpot or oven safe roasting dish and pour over the sauce mixture evenly. Cook on low in a crockpot for eight to ten hours or in the oven at two hundred seventy five degrees Fahrenheit until the meat is fork tender.

Prepare and Reduce the Sauce:

Once cooked transfer the brisket to a cutting board to rest. Skim off any excess fat from the cooking liquids and then simmer the juices in a saucepan over medium heat until reduced by half forming a glossy and thick sauce packed with intense flavor.

Slice Sauce and Serve:

Slice the brisket very thinly against the grain which helps maximize tenderness. Arrange slices on a serving platter and generously drizzle with the reduced barbecue sauce. For extra caramelized edges lay the slices on a sheet pan brush with sauce again and broil for three to four minutes until bubbling and slightly crispy.

My favorite ingredient is smoked paprika because it brings that unmistakable BBQ smoky note even without a smoker. One memorable moment was the first time I served this brisket at a neighborhood gathering. Everyone was amazed at how juicy and flavorful the meat was considering it was cooked indoors all day. It quickly became the highlight of the event.

Storage Tips

Keep leftovers refrigerated in a sealed container for up to four days. For longer storage slice brisket and freeze well wrapped for up to three months. Reheat covered in the oven with extra sauce to keep it moist.

Ingredient Substitutions

Brown sugar can be swapped with honey for a more floral sweetness that also adds sheen to the sauce. Worcestershire sauce can be replaced by soy sauce or coconut aminos for a gluten free alternative with slightly different umami notes. For a fun twist replace part of the beef broth with cola or root beer to introduce caramel and earthy flavors.

Serving Suggestions

Serve with creamy mashed potatoes for a comforting bowl or tangy coleslaw to cut richness. Cornbread complements the texture and adds subtle sweetness. For adventurous eaters mixing ground coffee or cocoa in the dry rub takes the smoky intensity to another level.

This brisket rewards patience and is perfect for gatherings. It makes a great make ahead main that feeds a crowd.

Common Questions About Recipes

→ Why did my brisket turn out tough and chewy?

Tough brisket usually results from undercooking or cooking at excessively high temperatures. Opt for slower extended cooking at lower temperatures, giving collagen time to break down and ensuring tender, juicy brisket.

→ Can I make this brisket in an Instant Pot?

Yes, pressure cooking on high for about 70-90 minutes followed by natural pressure release mimics slow cooking tenderness. Broiling briefly afterwards adds crispy edges.

→ Is trimming brisket essential before cooking?

Trimming helps control the fat layer for uniform cooking and prevents greasy results. Some fat is beneficial for moisture retention, but too much impacts texture.

→ How should I store leftover brisket?

Store sliced leftovers airtight in the fridge up to 4 days or freeze up to 3 months. Reheat gently covered with foil and extra sauce to keep moist.

→ Any tips for slicing brisket properly?

Slice thinly against the grain at about a 45-degree angle for maximum tenderness and an appealing presentation.