Introduction

This tender brisket slow-cooked to perfection is infused with a flavorful homemade BBQ sauce that brings a perfect balance of tangy, sweet, and smoky notes. It’s an easy and comforting dish ideal for family meals or casual gatherings.

A piece of cooked meat is shown on white parchment paper with a white marbled surface underneath. The meat has two main parts: a thick top layer with a dark brown, crispy, and slightly charred outer crust, and a lower section with tender, lighter brown meat that is sliced thinly. Some slices are stacked, showing the stringy, juicy texture inside, glazed with a shiny dark reddish-brown sauce that pools around the meat. The edges of the meat appear moist and saucy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5–2 kg (3–4 lb) beef brisket flat or point cut
1 tbsp olive oil or neutral oil (canola/vegetable)

Dry Rub:

1 tbsp brown sugar
2 tsp paprika powder
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cumin
3/4 tsp mustard powder
1 tsp salt
1/2 tsp black pepper

BBQ Sauce:

2 garlic cloves, minced
1/2 cup (125 ml) apple cider vinegar
1 1/2 cups (375 ml) ketchup
1/2 cup (110 g) brown sugar, packed
2 tsp each: black pepper, onion powder, mustard powder
1 tsp cayenne pepper (optional)
1 tbsp Worcestershire sauce

Instructions

Step 1: Combine all dry rub ingredients in a bowl. Rub the mixture thoroughly over the entire brisket surface. For best flavor, refrigerate the rubbed brisket for 30 minutes up to 24 hours.
Step 2: In the slow cooker, mix all BBQ sauce ingredients until well combined. Add the brisket, submerging it as much as possible in the sauce.
Step 3: Cook the brisket on low for 8 hours if it weighs around 1.5 kg (3 lb), or 10 hours if closer to 2 kg (4 lb), until tender.
Step 4: Carefully remove the cooked brisket from the slow cooker and place it on a tray.
Step 5: Pour the cooking liquid into a saucepan and simmer over medium-high heat. Reduce until the sauce thickens to a syrupy consistency.
Step 6: Drizzle the brisket with oil and roast in a preheated 200°C (390°F) oven for 15 minutes until browned.
Step 7: Baste the brisket generously with the reduced sauce, return to the oven for 5 minutes, baste again, and roast for another 5–10 minutes to caramelize the surface.
Step 8: Slice the brisket thinly across the grain. Serve immediately with the remaining BBQ sauce. It’s delicious on its own or piled on rolls with coleslaw as sliders.

Tips & Variations

For more intense flavor, marinate the brisket in the dry rub overnight before cooking.
Adjust the cayenne pepper in the BBQ sauce to control the heat level or omit it for a milder sauce.
Instead of slow cooking, you can use a pressure cooker or oven braise the brisket, adjusting cooking times accordingly.
Serve the sliced brisket with classic sides like coleslaw, baked beans, or roasted vegetables for a complete meal.

Storage

Store leftover brisket and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the oven covered with foil to retain moisture. The brisket can also be frozen for up to 3 months and thawed overnight before reheating.

How to Serve

A close-up view of a slice of smoked brisket laying on white parchment paper over a white marbled surface. The brisket has two layers: the top layer is dark, crispy, and well-seasoned bark with a rich brown texture, while the inside layer is juicy and tender, slightly pinkish-brown with visible meat fibers. Around the brisket, there is thick, shiny barbecue sauce that pools slightly against the edges, adding a glossy, deep reddish-brown color. The image captures the moist, soft shredded beef coming off the slice with a textured, fibrous look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

While brisket yields the best tender results with slow cooking, you can substitute with other tougher cuts like chuck roast, adjusting the cooking time to ensure tenderness.

Why is it important to slice brisket against the grain?

Slicing against the grain shortens the muscle fibers, making the meat easier to chew and more tender.