Slow Cooked BBQ Beef Brisket (Printer-Friendly Version)

Tender, slow cooked BBQ beef brisket with smoky rub and tangy sauce delivers rich, satisfying flavors.

# What You'll Need:

→ Brisket

01 - 4 to 5 pounds beef brisket flat, trimmed
02 - 1 tablespoon olive oil

→ Dry Rub

03 - 2 tablespoons brown sugar
04 - 1 tablespoon smoked paprika
05 - 2 teaspoons garlic powder
06 - 2 teaspoons onion powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1 teaspoon kosher salt
10 - ½ teaspoon black pepper

→ BBQ Sauce

11 - 1 cup barbecue sauce
12 - 2 tablespoons apple cider vinegar
13 - 2 tablespoons Worcestershire sauce
14 - 2 tablespoons brown sugar
15 - 1 teaspoon Dijon mustard
16 - ¼ cup beef broth

# Steps to Follow:

01 - Trim excess fat from the brisket to about ¼ inch thickness. Pat dry and lightly brush with olive oil to help the dry rub adhere evenly.
02 - Mix brown sugar, smoked paprika, garlic powder, onion powder, ground cumin, chili powder, kosher salt, and black pepper thoroughly. Rub generously over the brisket, pressing gently. Let rest for 30 to 60 minutes at room temperature to absorb flavors.
03 - Heat a large skillet or Dutch oven over medium-high. Sear brisket for 3 to 4 minutes per side until a golden crust forms, locking in juices.
04 - Whisk barbecue sauce, apple cider vinegar, Worcestershire sauce, brown sugar, Dijon mustard, and beef broth until smooth. Pour over brisket in a crockpot or roasting pan. Cook on low for 8 to 10 hours or in a 275°F oven until tender and easily sliced.
05 - Transfer brisket to a cutting board. Skim fat from cooking juices, pour juices into a saucepan, and simmer over medium heat until sauce thickens and halves in volume, intensifying flavor.
06 - Thinly slice brisket against the grain. Drizzle liberally with reduced sauce. For caramelized edges, arrange slices on a sheet pan, brush with sauce, and broil for 3 to 4 minutes.

# Additional Tips:

01 - Rest brisket tented under foil for 15 to 20 minutes after cooking to redistribute juices for maximum moistness.
02 - Slice brisket thinly against the grain at a 45-degree angle for optimal tenderness.
03 - For deeper flavor, apply rub and refrigerate overnight before cooking.
04 - Maintain low and steady cooking temperature between 240°F and 275°F to avoid toughness.
05 - Check doneness by inserting a fork or probe; it should slide in with little resistance.

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