Juicy Beef Brisket cooked low and slow until tender, basted in a mouthwatering barbecue sauce with a kick of garlic and optional heat! SLOW COOKER, OVEN, INSTANT POT OR PRESSURE COOKER METHODS INCLUDED!
Filled with amazing flavour, this beef brisket recipe is deliciously easy to prepare. Rubbed with the best dry rub and smothered in a mouthwatering barbecue sauce, this is the stuff food dreams are made of.
The best Brisket is full flavoured with spices to make the beef shine. A fool-proof recipe with a delicious homemade rub and barbecue sauce that will totally knock your socks off.
Brisket is a beef cut from the breast section of the animal and normally sold boneless. Because brisket is a tough cut of meat, it yields the best results when slow cooked or braised in a slow cooker.
A rare cut, Brisket is unlike other beef cuts like chuck or short ribs where the beef falls apart and shreds. For instance, when slow cooking for hours, it holds its shape and slices easily instead of shredding.
Therefore, it is the perfect cut to slice and pile into sandwiches, sliders or serve on its own with a good heaping of mashed potatoes.
HOW TO COOK BEEF BRISKET
Firstly, you’re going to start with an incredible spice mix to rub all over your beef brisket. Don’t let the semi-long list of spices deter you! This is where all of the flavour comes in without any need of marinating.
All you need is:
- Garlic and onion powders
- Paprika (mild or smoky)
- Salt and black cracked pepper
- Ground Chili or Cayenne powder (optional for a kick of heat).
In addition, you’re going to drizzle your brisket all over with olive oil to let that rub spread nice and evenly.
(FOR FULL RECIPE, SEE RECIPE BOX BELOW).
HOW DO YOU MAKE BEEF BRISKET TENDER?
The best place to get your brisket tender and juicy without drying it out is the slow cooker. It is absolutely fool-proof and perfect for first-timers OR for lovers of slow cooked beef.
Whip up your barbecue sauce and pour half of it all over your beef — you’re going to use the remaining half for later when basting! Let it cook low and slow for 8 to 10 hours.
Lastly, for crispy, charred edges, you’re going to broil or grill it in the oven to caramelize the edges and create a beautiful crust on the meat. I love mixing the pan juices leftover in the slow cooker bowl into the remaining barbecue sauce to baste the brisket in for the ultimate flavour!
WHAT SIZE BRISKET SHOULD I BUY?
For this recipe, use a 4 pound cut (or 2 kilo). If you have a larger or smaller cut, you won’t need to alter the measurements of spices or sauce because there is plenty to go around. The more the merrier!
Usually uncooked weight equal to 1/2 pound (or 1 kilo) per person is the suggested way to go. You can always ask for two pounds extra to allow for delicious leftovers.
WHAT CAN I USE INSTEAD OF BRISKET?
You can substitute other beef cuts for this recipe, like a boneless chuck roast, blade roast or even short ribs.
MORE BEEF RECIPES
BEEF BRISKET SEASONING:
- 4 pounds (2 kg) beef brisket
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1/2 teaspoon cumin
- 1 teaspoon chili or Cayenne powder (optional)
- 2 tablespoons olive oil
- 2 cups (500ml) barbecue sauce
- 3 tablespoons minced garlic
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- 1/2 - 1 tablespoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- Spray inside of a 6-quart slow cooker with cooking spray. Place brisket in slow cooker bowl.
- Combine seasoning ingredients together and pour over the brisket. Drizzle with oil and rub the seasoning all over the brisket.
- Mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later.
- Cover brisket with lid and cook on low setting for 8-10 hours, or high setting for 4-5 hours.
- When brisket is tender, transfer onto an oven tray (or baking sheet), lined with parchment paper or foil.
- Pour 1/4 cup of juices from the slow cooker bowl into the remaining sauce. Baste brisket with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.
- Rest for 10 minutes to allow the juices to recirculate back into the meat before serving.
- To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.
- Spray inside of a pressure cooker bowl with cooking spray. Place brisket, fat side up, into the pot and season brisket as above.
- Mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later. Cover and seal according to manufacturer’s instructions.
- Set to Manual at High Pressure and cook for 1:30 hours.
- Quick release to remove steam and pressure, then unlock and carefully remove the lid. Set brisket onto oven tray and continue the recipe as above (FROM STEP 6).
- Season brisket as above and place into a roasting tray.
- Add 1 cup beef broth and 1 cup water to the base of the pan. Cover tightly with foil and cook at 350°F (175°C) for the first hour.
- Reduce temp down to 300°F (150°C) and continue cooking for a further 3-4 hours, or until fork-tender.
- Pour 1/4 cup of juices from the roasting tray into the remaining bbq sauce. Baste with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.
- Rest for 10 minutes to allow the juices to recirculate back into the meat before serving. To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.