Beef Brisket
User Reviews
4.7
Beef Brisket
Description
This Beef Brisket recipe starts by coating the meat in a dry rub of garlic powder, onion powder, smoked paprika, cumin, and optional chili powder, combined with salt and cracked black pepper. The brisket is then placed in a slow cooker, drizzled with olive oil, and half of a specially prepared barbecue sauce made from minced garlic, brown sugar, olive oil, Worcestershire sauce, cayenne, and salt.
After cooking low and slow for 8-10 hours (or high for 4-5), the brisket becomes tender and infused with seasoning and sauce flavors. Transferring it to the oven for broiling creates a caramelized, slightly charred finish on the edges, adding texture contrast and deepening the sauce’s richness. Resting before slicing allows juices to redistribute, maintaining moistness in thinly sliced portions.
This preparation highlights the interplay of well-balanced seasonings and slow cooking to transform a tougher cut into a succulent dish suitable for main courses or sandwiches. The optional heat from chili or cayenne can be adjusted according to taste. The leftover sauce can be reserved for serving or basting extras.
Slow cooking is recommended for first-timers or anyone aiming for reliably tender brisket without risk of drying. The recipe’s method is designed to develop flavor layers and texture contrasts through seasoning, slow cooking, and finishing broil.
Ingredients
BEEF BRISKET SEASONING:
- 4 pounds beef brisket
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon black pepper cracked
- ½ teaspoon cumin
- 1 teaspoon chili optional, or Cayenne powder
- 2 tablespoons olive oil
SAUCE:
- 2 cups barbecue sauce
- 3 tablespoons garlic minced
- 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.
Notes
- Slow cooking ensures the brisket remains tender and juicy without drying out, making the method ideal for beginners.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 35g | 12% |
| Protein | 48g | 96% |
| Fat | 24g | 37% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 141mg | 47% |
| Sodium | 1.818mg | 0% |
| Potassium | 984mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 547IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 51mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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