Sweet and Smoky Beef Brisket
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
7 hrs
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Total Time
7 hrs 30 mins
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Servings
8 servings
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Calories
500 kcal
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Course
Main Course
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Cuisine
American
Sweet and Smoky Beef Brisket
Description
Sweet and Smoky Beef Brisket combines a carefully crafted dry rub rich in paprika and maple sugar with a moist braising liquid that includes black coffee, liquid smoke, molasses, and tangy apple cider vinegar. This combination infuses deep flavor into the brisket as it braises slowly at 250°F until it reaches the perfect tenderness around 195°F to 200°F internal temperature. Slow roasting allows the fat to render and the spices to penetrate the meat.
The brisket is coated thoroughly with the rub on both sides and then covered tightly while baking in the braising liquid to lock in moisture. Letting the meat rest after cooking helps the juices redistribute for a tender slice. Cutting against the grain ensures a more tender bite despite the lean nature of the flat cut brisket.
Serve the brisket sliced thin for robust sandwiches or alongside hearty sides. The sweet and smoky profile from the rub and braising sauce creates a versatile savory main that holds well for leftovers. Selecting between a lean flat cut or a fattier point cut affects juiciness according to preference.
For gluten-free preparation, verify Worcestershire sauce ingredients and use a gluten-free variety if needed. Choose natural liquid smoke to enhance the hickory flavor without artificial additives. Bringing the brisket to room temperature before cooking promotes even heat penetration and optimal texture throughout.
Ingredients
Brisket Rub
- ¼ cup paprika
- 3 tablespoons maple sugar
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
Brisket
- 5 to 6 pounds beef brisket
Braising Liquid
- ¼ cup black coffee
- ¼ cup liquid smoke
- 2 tablespoons blackstrap molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
Instructions
- Apply the dry drub. Preheat your oven to 250°F. Liberally apply the dry rub on both sides of the brisket. If the brisket is refrigerated, let it sit for 30 minutes or until it comes to room temperature.
- Mix roasting liquid. Whisk all of the liquid ingredients together and pour into a roasting pan. Add the brisket to the roasting pan and cover tightly with aluminum foil.
- Cook the brisket. Cook for about 6 hours or until an instant-read thermometer reaches 195°F to 200°F.
- Slice the brisket. Remove the brisket from the oven and let it rest for 30 minutes before slicing. Then, slice against the grain for the most tender pieces of brisket.
Notes
- The flat cut brisket used in this recipe is leaner; opt for a point cut if you prefer more fat and juiciness.
- Use gluten-free Worcestershire sauce if you need to avoid gluten; check labels carefully as many contain soy or malt vinegar.
- Natural hickory liquid smoke adds authentic flavor; select all-natural options when possible.
- Allow the brisket to come to room temperature before cooking for more even baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 14g | 5% |
| Protein | 60g | 120% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 176mg | 59% |
| Sodium | 2047mg | 85% |
| Potassium | 1193mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1777IU | 36% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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