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.
Place on a beautiful hoagie bun for a delicious French Dip Sandwich, or enjoy as a main next to a side of Green Bean Casserole and Cheesy Bacon Smashed 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 ½ 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
Ingredients
BEEF BRISKET SEASONING:
- 4 pounds beef brisket
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cracked pepper
- ½ teaspoon cumin
- 1 teaspoon chili optional, or Cayenne powder
- 2 tablespoons olive oil
SAUCE:
- 2 cups barbecue sauce
- 3 tablespoons minced garlic
- 2 tablespoons brown sugar
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
- ½ - 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 ¼ 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 ¼ 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.
Ann says
Making this recipe today and smells great but WARNING be sure to use adequate liquid for instapot pressure cooking or you will get the “burn” message on the screen and it will automatically turn off and you have to fix the problem!
Erika says
My brisket is only 2 lbs should I shorten the cooking time in the instant pot? Thanks!
Kayla says
I’m trying to make this with 2 pounds of brisket. Do I still use the same cooking time for the pressure cooker?
Madison says
For the oven method, do you leave it covered the entire time??
Simon (UK) says
Always wanted to cook US style brisket, since seeing it on programs like man v food etc. Tried this recipe, and now I’m seriously thinking about moving to the US if this is how the food is. Soooooo good!
DEF says
First time making brisket and this technique worked great. I used a broiler pan with water in the bottom but the meat on the tray above it, so it was not soaking in the water. Meat is tender and delicious and the spice rub gave a nice flavor. The real star is the meat itself, which is really an exquisite cut and perfect example of the “low & slow” technique.
Lane Brettschneider says
Hi! I’m going to make brisket for the first time and can’t wait to use this recipe! My brisket is only 2.75 lbs – do I need to reduce the cook time at all or will it be the same?
Thank you!
Kristen Matheson says
Ya’ll this brisket………. Hands down the best thing I’ve ever cooked in my life!!! I did the crock pot version but I will be trying the instapot version soon! The only sad thing is I literally had zero leftovers, 4lb brisket GONE in 15 mintes.
Maryse says
Great recipe! My husband and I made this tonight in the crock pot (with a dash of botled smoke.) We will definitely make it again. Thank you for sharing your recipe.
Brandi says
Fat side down or up?? Which would give the best results?