BRISKET IN A HOMEMADE BBQ SAUCE
This brisket is incredibly tender and flavorful. The meat is seasoned with an easy dry rub that enhances a delicious taste and is then simmered in a homemade BBQ sauce that will have you and everyone else licking their fingers. You don't need a fancy smoker to make a good BBQ brisket; if you have a Dutch oven, this is the perfect time to use it. Don't have one? Don't get discouraged! Here are a few tips and tricks to help you enjoy a delicious brisket.
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Servings: SERVINGS
Calories: 291kcal
Ingredients
- 2 -3 pounds brisket
- 1 tablespoon oil I use olive oil or avocado oil
RUB:
- 1 tablespoon brown sugar
- 1 teaspoon paprika powder
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cumin powder
- ¼ teaspoon mustard powder
- ½ teaspoon salt
- ½ teaspoon black pepper
BBQ SAUCE:
- 2 garlic cloves minced
- 1/2 cup apple cider vinegar
- 1 1/2 cups ketchup
- 1/2 cup brown sugar packed
- 1 teaspoon black pepper
- ½ teaspoon onion powder
- 1 teaspoon mustard powder
- ¼ teaspoon cayenne pepper adjust to taste
- 1 tablespoon Worcestershire sauce
Instructions
How to make the Dry Rub:
- In a small mixing bowl, combine the brown sugar, paprika, onion powder, garlic powder, cumin, mustard powder, salt, and black pepper.
Before we start with the BBQ sauce, let’s prepare the brisket:
- First, trim some of the excess fat. I usually leave a 1/4″ fat cap on the flat. This fat cap and the white fletches in the interior of the meat, known as marbling, are crucial for juicy, tender meat as well as great texture and flavor.
- Next, pat dry the meat and proceed to season the brisket with the dry rub. Make sure to rub it all over the brisket. I like to place it in a storage bag for 30 minutes up to 24 hours in the fridge.
- And now let’s prepare the BBQ sauce and preheat the oven to 350 degrees Fahrenheit.
The BBQ Sauce
- I’m using a Dutch oven to cook the brisket, but you can make it in a shallow roasting pan or even in your slow cooker. Add minced garlic cloves, apple cider vinegar, ketchup, and brown sugar. I also added black pepper, onion powder, mustard powder, cayenne pepper (adjust to taste for spiciness), and Worcestershire sauce. It might sound like lots of spices, but trust the process. We are building lots of flavors!
- Add the brisket to the pot, cover it, then cook in the oven low and slow for 3 hours for a 2-3 pound brisket.
- Take it out of the oven, and you will see a delightful brisket sizzling in a BBQ sauce whose flavors are out of this world! (For a visual on sizzling, look at the video).
You can stop right at this step and shred the brisket on the sauce and make yourself and your loved ones a nice shredded brisket sandwich or tacos.
or you can go the extra mile, this part is optional!
- Remove the brisket onto a tray drizzle the brisket with oil then roast in a 400F oven for 10 minutes until brown spots appear. Remove, then baste generously with the BBQ Sauce, and return to oven for 5 extra minutes until browned.
- Remove it from the oven and let it rest for 5 to 10 minutes before slicing and enjoy! Serve with some Mash Potatoes and a side of homemade BBQ sauce.
Notes
Slow cooker instructions:
With the SLOW COOKER on HIGH, follow the same steps and cook for 4 1/2 hours for a 3–4 pound brisket.For a fantastic chargrilled flavor, follow these steps to finish your beef on the BBQ.
First, brush the grills with oil and preheat the BBQ to medium. Then, place the beef on the grills and let it cook until the first side is browned. Once the first side is browned, flip the beef over and let the other side brown. Generously baste the beef, turn it over again, and then baste it again. Repeat the basting process until the beef has a nice caramelized glaze. Finally, remove the beef from the grill and enjoy!Nutrition
Calories: 291kcal | Carbohydrates: 39g | Protein: 17g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 842mg | Potassium: 516mg | Fiber: 1g | Sugar: 33g | Vitamin A: 513IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg