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5.0 from 78 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.

Prep Time
20 mins
Cook Time
8 hrs
Servings: 12 people
Calories: 496 kcal
Course: Main Course
Cuisine: American

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 pat dry
  • 2 tablespoon olive oil
FOR THE BARBECUE SAUCE:
  • 3 cup barbecue sauce
  • ¾ cup apple cider or red wine vinegar
  • 1 ½ teaspoon hot sauce
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Baste with sauce again and let the brisket rest for 15 minutes. Slice ¼ thick, cutting against the grain. Serve with remaining bbq sauce and a side of your choice.
  6. 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.
  7. 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.
  8. 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.
  9. 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 ¼ thick against the grain. Serve with remaining bbq sauce and a side of your choice.
  10. 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.
  11. 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.
  12. 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 ¼ thick against the grain. Serve with remaining bbq sauce and a side of your choice.

Notes

  • MAKE AHEAD: You can make brisket a day or two ahead and then refrigerate. The flavor will improve with time.
  • MAKE AHEAD: You can make brisket a day or two ahead and then refrigerate. The flavor will improve with time.
  • MAKE AHEAD: You can make brisket a day or two ahead and then refrigerate. The flavor will improve with time.
  • 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.
  • SUBSTITUTES:
  • SUBSTITUTES:
  • 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.
  • 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.
  • 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.
  • STORAGE
  • STORAGE
  • STORAGE

Nutrition Information

Calories 496kcal (25%) Carbohydrates 34g (11%) Protein 48g (96%) Fat 18g (28%) Saturated Fat 6g (30%) Cholesterol 141mg (47%) Sodium 1738mg (72%) Potassium 973mg (28%) Fiber 1g (4%) Sugar 26g (52%) Vitamin A 640IU (13%) Vitamin C 1.2mg (1%) Calcium 43mg (4%) Iron 5.2mg (29%)

Nutrition Facts

Serving: 12people

Amount Per Serving

Calories 496

% Daily Value*

Calories 496kcal 25%
Carbohydrates 34g 11%
Protein 48g 96%
Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 141mg 47%
Sodium 1738mg 72%
Potassium 973mg 21%
Fiber 1g 4%
Sugar 26g 52%
Vitamin A 640IU 13%
Vitamin C 1.2mg 1%
Calcium 43mg 4%
Iron 5.2mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.