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.

BEEF BRISKET

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
Cumin
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 Bourguignon (Julia Child Recipe)
Slow Cooker Beef Stew
Beef And Guinness
Slow Cooker Beef Ragu

Beef Brisket

Name: Beef Brisket
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 8 people
Ingredients: 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

Juicy Beef Brisket cooked low and slow until tender, basted in a mouthwatering barbecue sauce with a kick of garlic and optional heat! Double up on incredible flavour with an easy to make dry rub first, then smothered in a mouthwatering barbecue sauce.

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Prep Time: 10 minutes

Cook Time: 4 hours

Resting Time: 10 minutes

Total Time: 4 hours 10 minutes

Servings: people

Ingredients

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

SAUCE:

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

Instructions

SLOW COOKER:

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.

PRESSURE COOKER:

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).

OVEN METHOD:

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.

Nutrition

Nutrition Facts

Beef Brisket

Amount Per Serving

Calories 502 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 5g 25%

Cholesterol 140mg 47%

Sodium 813mg 34%

Potassium 979mg 28%

Total Carbohydrates 29g 10%

Dietary Fiber 1g 4%

Sugars 27g

Protein 48g 96%

Vitamin A 9.6%

Vitamin C 3%

Calcium 5%

Iron 29.5%

* Percent Daily Values are based on a 2000 calorie diet.

Comments

DeeO says
January 28, 2019 at

I have been following you for awhile and enjoyed your recipes. Always 5 stars and I can’t wait to eat my brisket tonight!

Larry says
January 23, 2019 at

Magnificent! We live in the wilds of southern Germany, but I have the slow cooker I packed when I moved here from the States and, with this, it definitely earned its keep. I have several other beef brisket recipes, but yours blows the others away. Great spice mix, and it complemented the barbecue sauce (a mix of three – 2 Bullseye varieties and a Kraft – because the bottles in Germany are small) mixture perfectly. Thanks for the recipe – this is a keeper.

David says
January 22, 2019 at

Head Country (available online) is also an excellent BBQ sauce, and is very popular here in Oklahoma.

Kira says
January 20, 2019 at

Can you do this in a pressure cooker? I’m fine waiting, especially if it needs time to get that great taste. I’m just curious because I love my new pressure cooker/InstaPot.

- Karina says
  January 20, 2019 at
  
  ABSOLUTELY KIRA! Recipe has now been updated.
  
Jo says
January 19, 2019 at

Can this recipe be used with a tri tip?

- Karina says
  January 20, 2019 at
  
  Hi Jo! YES! Just as good.
  
Peggy Belcher says
January 19, 2019 at

Could I substitute a large London Broil for the brisket?

- Karina says
  January 20, 2019 at
  
  Absolutely.
  
Nancy Luttrell says
January 19, 2019 at

My favorite BBQ sauce for brisket is Woody’s. Great flavor!

- Karina says
  January 20, 2019 at
  
  Thank you for the suggestion Nancy!
  
Tarre Smith says
January 19, 2019 at

would an instant pot make this just as tender and flavorful? If so, how long should I cook?

- Karina says
  January 20, 2019 at
  
  Recipe has been updated Tarre!
  
Traveler says
January 19, 2019 at

Re BBQ Sauce. I love, love Sweet Baby Ray’s.

- Karina says
  January 20, 2019 at
  
  Yes that is a good one also, thanks Traveler.
  
Marie says
January 19, 2019 at

Could you make this in the oven?

- Karina says
  January 20, 2019 at
  
  Hi Marie! Recipe has been updated to include oven method.
  
kasey says
January 19, 2019 at

do you have a barbecue sauce recipe that you like? can’t wait to try this!

amy says
January 19, 2019 at

what brand of bbq sauce do you use for this? seems like i cant find one that i really like lately so im open to suggestions. thanks!

- Brenda Caldwell says
  January 19, 2019 at
  
  KC Masterpiece is great. Stubbs is also very good.
  
  - Karina says
    January 20, 2019 at
    
    Thanks Brenda!