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A close up of beef brisket with veggies
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5 from 6 votes

EASY AND JUICY BEEF BRISKET RECIPE

Easy and juicy beef brisket cooked slowly until tender and basted in mildly spicy bbq sauce. This brisket recipe comes with a slow cooker, oven, and pressure cooker methods to choose from.
Course:Main Course
Cuisine:American
Keywords:beef brisket, brisket
Prep Time 20 minutes
Cook Time 8 hours
Servings 12 people
Calories496 kcal
Cost $ 3.50 per person

Equipment

  • slow cooker, pressure cooker, or oven

Ingredients

BEEF BRISKET DRY RUB:

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp salt
  • 1 tbsp light brown sugar
  • 1 tsp ground cumin
  • 6 lbs beef brisket trimmed and pat dry
  • 2 tbsp olive oil

FOR THE BARBECUE SAUCE:

  • 3 cup barbecue sauce
  • 3/4 cup apple cider or red wine vinegar
  • 1 1/2 tsp hot sauce
  • 1 tsp salt

Instructions

  • SLOW COOKER METHOD: Spray the bowl of slow cooker with no-stick cooking spray. Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil.
  • Be sure to apply the rub well to both sides with your hands. Place brisket, fat side up, in the slow cooker bowl. Stir sauce ingredients together and cover brisket with half of the sauce. Refrigerate remaining bbq sauce for later.
  • Cover brisket with lid and cook on low setting for 8 hours, or on high for 4 hours. When brisket is tender, place onto a cookie sheet, lined with aluminum foil.
  • Baste brisket with meat juices from the slow cooker and then with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges.
  • Baste with sauce again and let the brisket rest for 15 minutes. Slice 1/4 thick, cutting against the grain. Serve with remaining bbq sauce and a side of your choice.
  • PRESSURE COOKER METHOD: Spray the inside of the pressure cooker with no-stick cooking spray. Combine dry rub ingredients together in a small bowl. Place brisket on a large cookie sheet and season both sides of the brisket with the dry rub and then drizzle with oil.
  • Be sure to apply the rub well to both sides with your hands. Place brisket, fat side up, in the pressure cooker. Stir sauce ingredients together and cover brisket with half of the sauce. Refrigerate remaining bbq sauce for later. Cover and seal pressure cooker.
  • Set to Manual at High Pressure and cook for 2 hours and 15 minutes. Quick-release to remove steam/pressure, then unlock and remove the lid. Place onto a cookie sheet, lined with aluminum foil.
  • Baste brisket with remaining bbq sauce. Broil on top rack for about 8-10 minutes or until charred on the edges. Baste sauce again and let the brisket rest for 15 minutes. Slice 1/4 thick against the grain. Serve with remaining bbq sauce and a side of your choice.
  • OVEN METHOD: Preheat oven to 350° F. Season brisket (see above) and place it into a large roasting pan. Mix 1 cup beef broth with 1 cup water and then add the mixture to the base of the pan. Cover tightly with heavy aluminum foil and cook for 1 hour.
  • Reduce temp down to 300°F and let cook for an additional 5-6 hours, or until tender. Baste brisket with meat juice from the roasting pan and then with remaining bbq sauce.
  • Broil on top rack for about 8-10 minutes or until charred on the edges. Baste sauce again and let the brisket rest for 15 minutes. Then slice 1/4 thick against the grain. Serve with remaining bbq sauce and a side of your choice.

Recipe Video

Recipe Notes

MAKE AHEAD: You can make brisket a day or two ahead and then refrigerate. The flavor will improve with time.
SUBSTITUTES: Although beef brisket has more flavor, you can use other beef cuts for making a pot roast such as boneless chuck roast, blade roast, or short ribs – but not London broil which is lean and ideal for grilling or broiling.
STORAGE: Refrigerate cooked beef brisket for 3 to 5 days, or freeze for up to 3 months.

Nutrition

Calories: 496kcal | Carbohydrates: 34g | Protein: 48g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1738mg | Potassium: 973mg | Fiber: 1g | Sugar: 26g | Vitamin A: 640IU | Vitamin C: 1.2mg | Calcium: 43mg | Iron: 5.2mg
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