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.
Servings 12 people
Calories510.5 kcal
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
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
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