Easy & Juicy Beef Brisket Recipe

My BBQ beef brisket recipe combines a homemade spice blend with a mildly spicy barbecue sauce for a rich, savory flavor. Slow cooking helps the meat become tender without losing its shape, which makes it ideal for slicing. You can prepare it in the slow cooker, oven, or pressure cooker for family dinners, gatherings, or make-ahead meals. Serve the sliced brisket with Homemade Coleslaw or Creamy Corn Gratin.

What Is Beef Brisket?

Beef brisket is a cut of meat from the breast or lower chest of a cow. Because these muscles do considerable work, brisket contains tough connective tissue that requires long cooking times to become tender.

Brisket has two main sections. The flat is leaner and more uniform in thickness, and the point has more fat and marbling. Both are suitable for slow cooking, but the flat is particularly good for serving in slices.

For the best results, choose USDA Choice or Prime brisket with good marbling and an even thickness. Trim the fat cap to approximately ¼ inch and avoid cuts with very thin ends that may dry out before the thicker portions become tender.

Smoked beef brisket is especially popular in Texas. Traditional Texas barbecue cooks seasoned brisket for hours over indirect heat from wood or charcoal. My BBQ beef brisket uses a slow cooker, pressure cooker, or oven instead, followed by a quick broil for caramelized edges.

Brisket is also a popular choice for pot roast, corned beef, and pastrami. Corned beef typically uses brisket cured in a salt brine, while pastrami gets additional seasoning before smoking. Learn more about the different cuts in my Meat Cuts of Beef guide.

Ingredients

• Beef brisket – 6 lb, trimmed and patted dry. Choose a cut with good marbling and a uniform thickness to help it cook evenly.
• Chili powder – 1 tablespoon. Adds mild heat and an earthy flavor to the dry rub.
• Paprika – 1 tablespoon. Gives the rub color and a mild pepper flavor. Smoked paprika works if you prefer a smokier taste.
• Salt – 1 tablespoon for the rub, plus 1 teaspoon for the sauce. Seasons the beef and enhances the flavors of the dry rub and barbecue sauce.
• Light brown sugar – 1 tablespoon. Adds sweetness and helps the seasoned exterior caramelize during broiling.
• Ground cumin – 1 teaspoon. Adds an earthy flavor that complements the chili powder and paprika.
• Olive oil – 2 tablespoons. Helps the dry rub adhere to the brisket.
• Barbecue sauce – 3 cups. Choose a tangy, slightly sweet BBQ sauce that complements the savory dry rub and caramelizes under the broiler.
• Apple cider vinegar or red wine vinegar – ¾ cup. Balances the sweetness of the barbecue sauce with acidity.
• Hot sauce – 1 ½ teaspoons. Adds mild heat. Use your preferred variety or adjust it to taste.
• Beef broth and water – 1 cup each for the oven method. Add both to the roasting pan to provide cooking liquid as the brisket roasts.
• Beef broth or water – 1 ½ cups for the pressure cooker method. Add the liquid to the bottom of a 6-quart Instant Pot before adding the brisket and barbecue sauce.

How to Cook Beef Brisket

Slow Cooker Beef Brisket

1. Prepare the dry rub: Spray the inside of the slow cooker with nonstick cooking spray. Combine the garlic powder, onion powder, chili powder, paprika, salt, brown sugar, and cumin in a small bowl.
2. Season the brisket: Place the brisket on a large baking sheet. Rub the seasoning mixture over both sides with your hands, then drizzle with olive oil.
3. Add the barbecue sauce: Place the brisket fat-side up in the slow cooker. Mix the barbecue sauce, vinegar, hot sauce, and salt in a bowl. Pour half over the brisket and refrigerate the remaining sauce.
4. Cook the brisket: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until tender. Transfer the brisket to a foil-lined baking sheet. PIC. 1
5. Broil and serve: Baste the brisket with its cooking juices, then brush with the reserved barbecue sauce. Broil on the top rack for 8–10 minutes, until the edges are lightly charred. Baste again and let the meat rest for 15 minutes. Slice ¼ inch thick against the grain and serve with the remaining sauce. PIC. 2

Pressure Cooker Beef Brisket

1. Prepare the dry rub: Spray the inside of the pressure cooker with nonstick cooking spray. Combine the garlic powder, onion powder, chili powder, paprika, salt, brown sugar, and cumin in a small bowl.
2. Season the brisket: Place the brisket on a large baking sheet. Rub the seasoning mixture over both sides with your hands, then drizzle with olive oil.
3. Add the cooking liquid: Pour 1 ½ cups beef broth or water into the bottom of a 6-quart Instant Pot, subject to the model's minimum-liquid requirements. Place the brisket fat-side up in the pot.
4. Add the barbecue sauce: Mix the barbecue sauce, vinegar, hot sauce, and salt in a bowl. Pour half over the brisket without stirring it into the liquid at the bottom to help prevent a burn warning. Refrigerate the remaining sauce. Secure the lid and seal the pressure valve.
5. Pressure cook the brisket: Select Manual or Pressure Cook on HIGH for 2 hours and 15 minutes. Quick-release the pressure, then remove the lid once the pressure has fully released. Check the brisket for tenderness. A fork should slide into the thickest part with little resistance. If the meat is still tough, secure the lid and pressure cook for another 10–15 minutes, then check again. Transfer the tender brisket to a foil-lined baking sheet.
6. Broil and serve: Brush the brisket with the reserved barbecue sauce. Broil on the top rack for 8–10 minutes, until the edges are lightly charred. Baste again and let the meat rest for 15 minutes. Slice ¼ inch thick against the grain and serve with the remaining sauce.

Oven-Baked Beef Brisket

1. Preheat and season: Preheat the oven to 350°F. Combine the dry rub ingredients in a small bowl. Place the brisket on a large baking sheet and rub the seasoning mixture over both sides with your hands. Drizzle with olive oil.
2. Prepare the roasting pan: Place the brisket in a large roasting pan. Mix 1 cup of beef broth with 1 cup of water and pour into the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
3. Roast the brisket: Cook at 350°F for 1 hour. Reduce the oven temperature to 300°F and continue cooking for approximately 5–6 hours, or until tender.
4. Baste the brisket: Mix the barbecue sauce, vinegar, hot sauce, and salt in a bowl. Baste the brisket with the pan juices, then brush with the barbecue sauce.
5. Broil and serve: Broil on the top rack for 8–10 minutes, until the edges are lightly charred. Baste again and let the meat rest for 15 minutes. Slice ¼ inch thick against the grain and serve with the remaining barbecue sauce.

FAQ About Beef Brisket

What to Serve with Beef Brisket

• Salads: Serve Brazilian Potato Salad for a cool, creamy contrast to the rich BBQ sauce.
• Green Vegetables: Pair the brisket with Pan-Fried Collard Greens or Grilled Corn for a savory vegetable side.
• Potatoes: Serve Loaded Mashed Potato Skillet to soak up the extra barbecue sauce.
• Cheesy Sides: Try Creamy Corn Gratin or Microwave Mac and Cheese for a rich, creamy pairing.

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5 from 28 votes

Easy & Juicy Beef Brisket Recipe

Cook juicy, flavorful Beef Brisket low and slow with a savory dry rub and tangy barbecue sauce. Finish under the broiler for caramelized edges and tender, sliceable meat.

Course:Main Course

Cuisine:American

Prep Time 20 minutes minutes

Cook Time 8 hours hours 10 minutes minutes

Resting Time 15 minutes minutes

Total Time 8 hours hours 45 minutes minutes

Servings 12 people

Calories510.5 kcal

Author Valentina Dimitrova

Cost $ 3.50 per person

Equipment

• slow cooker, pressure cooker, or oven

Ingredients

Beef Brisket Dry Rub

• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 tablespoon light brown sugar
• 1 teaspoon ground cumin
• 6 lbs beef brisket – trimmed and patted dry
• 2 tablespoons olive oil

For the Barbecue Sauce

• 3 cups barbecue sauce
• ¾ cup apple cider vinegar or red wine vinegar
• 1 ½ teaspoons hot sauce
• 1 teaspoon salt

For the Oven Method Only

• 1 cup beef broth
• 1 cup water

For the Pressure Cooker Method Only

• 1 ½ cups beef broth or water

US Customary - Metric

Instructions

Slow Cooker Beef Brisket

• Prepare the dry rub: Spray the inside of the slow cooker with nonstick cooking spray. Combine the garlic powder, onion powder, chili powder, paprika, salt, brown sugar, and cumin in a small bowl.
• Season the brisket: Place the brisket on a large baking sheet. Rub the seasoning mixture over both sides with your hands, then drizzle with olive oil.
• Add the barbecue sauce: Place the brisket fat-side up in the slow cooker. Mix the barbecue sauce, vinegar, hot sauce, and salt in a bowl. Pour half over the brisket and refrigerate the remaining sauce.
• Cook the brisket: Cover and cook on LOW for 8 hours or HIGH for 4 hours, until tender. Transfer the brisket to a foil-lined baking sheet.
• Broil and serve: Baste the brisket with its cooking juices, then brush with the reserved barbecue sauce. Broil on the top rack for 8–10 minutes, until the edges are lightly charred. Baste again and let the meat rest for 15 minutes. Slice ¼ inch thick against the grain and serve with the remaining sauce.

Pressure Cooker Beef Brisket

• Prepare the dry rub: Spray the inside of the pressure cooker with nonstick cooking spray. Combine the garlic powder, onion powder, chili powder, paprika, salt, brown sugar, and cumin in a small bowl.
• Season the brisket: Place the brisket on a large baking sheet. Rub the seasoning mixture over both sides with your hands, then drizzle with olive oil.
• Add the cooking liquid: Pour 1 ½ cups beef broth or water into the bottom of a 6-quart Instant Pot, subject to the model's minimum-liquid requirements. Place the brisket fat-side up in the pot.
• Add the barbecue sauce: Mix the barbecue sauce, vinegar, hot sauce, and salt in a bowl. Pour half over the brisket without stirring it into the liquid at the bottom to help prevent a burn warning. Refrigerate the remaining sauce. Secure the lid and seal the pressure valve.
• Pressure cook the brisket: Select Manual or Pressure Cook on HIGH for 2 hours and 15 minutes. Quick-release the pressure, then remove the lid once the pressure has fully released. Transfer the brisket to a foil-lined baking sheet.

  Note: If the sauce is too thin, select Sauté after removing the brisket. Simmer the sauce uncovered for 5–10 minutes, stirring occasionally, until thickened.
• Broil and serve: Brush the brisket with the reserved barbecue sauce. Broil on the top rack for 8–10 minutes, until the edges are lightly charred. Baste again and let the meat rest for 15 minutes. Slice ¼ inch thick against the grain and serve with the remaining sauce.

Oven-Baked Beef Brisket

• Preheat and season: Preheat the oven to 350°F. Combine the dry rub ingredients in a small bowl. Place the brisket on a large baking sheet and rub the seasoning mixture over both sides with your hands. Drizzle with olive oil.
• Prepare the roasting pan: Place the brisket in a large roasting pan. Mix 1 cup of beef broth with 1 cup of water and pour into the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Roast the brisket: Cook at 350°F for 1 hour. Reduce the oven temperature to 300°F and continue cooking for approximately 5–6 hours, or until tender.
• Baste the brisket: Mix the barbecue sauce, vinegar, hot sauce, and salt in a bowl. Baste the brisket with the pan juices, then brush with the barbecue sauce.
• Broil and serve: Broil on the top rack for 8–10 minutes, until the edges are lightly charred. Baste again and let the meat rest for 15 minutes. Slice ¼ inch thick against the grain and serve with the remaining barbecue sauce.

Recipe Video

Recipe Notes

• The total time is based on cooking the brisket on LOW in the slow cooker and includes 8–10 minutes of broiling and 15 minutes of resting. Cooking times vary by method.
• Use only the additional cooking liquid listed for your chosen method.

Storage and Reheating

Make Ahead: Prepare the brisket 1–2 days in advance and refrigerate it with some cooking juices. The barbecue flavors can develop further overnight.

Refrigerate: Divide the cooked brisket into smaller portions and store in airtight containers with some sauce or cooking juices for 3–4 days. Refrigerate within two hours of cooking.

Freeze: Store portions of brisket in freezer-safe containers or bags with some cooking juices. Freeze for up to 3 months for best quality.

Reheat: Place the brisket in an oven-safe dish with some reserved cooking juices or BBQ sauce. Cover tightly with foil and reheat at 325°F until the center reaches 165°F to help keep the meat moist.

Nutrition

Calories: 510.5kcal | Carbohydrates: 32g | Protein: 48g | Fat: 19.7g | Saturated Fat: 6.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 9.7g | Cholesterol: 140.6mg | Sodium: 1717.5mg | Potassium: 970.4mg | Fiber: 1.2g | Sugar: 24.9g | Vitamin A: 648.1IU | Vitamin C: 1mg | Calcium: 45.2mg | Iron: 5.3mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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