Description
This Tender Brisket with Homemade Barbecue Sauce is not just a recipe; it’s an experience that brings people together over amazing food.
Ingredients
Scale
- 4 to 5 pounds beef brisket
- 2 tablespoons kosher salt
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 1 tablespoon mustard powder
- 1 tablespoon olive oil
- 1 cup ketchup
- 0.5 cup apple cider vinegar
- 0.25 cup brown sugar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon chili flakes (optional)
Instructions
- Start by combining all the dry rub ingredients (kosher salt, smoked paprika, black pepper, garlic powder, onion powder, cayenne pepper, brown sugar, mustard powder) in a bowl. Mix them well to ensure an even blend. Next, rub olive oil over the surface of the brisket. This not only helps the dry rub adhere better but adds moisture during the cooking process. Generously coat the brisket with the spice mix, ensuring all sides are covered beautifully.
- Wrap the seasoned brisket tightly in plastic wrap and refrigerate. For the best flavor penetration, allow it to marinate for a minimum of 6 hours or, ideally, overnight. This resting period is essential as it allows the spices to meld and infuse the meat, resulting in a more flavorful bake.
- On the day of cooking, preheat your oven to 300°F or prepare your smoker to reach 225°F. Ensure that your roasting pan or smoker setup is ready, with enough space to properly accommodate the brisket.
- Carefully place the brisket on a rack within the roasting pan or directly on the smoker grates. It’s crucial to cook the brisket low and slow, aiming for about 1 hour per pound. This method allows connective tissues to break down and yields a much more tender final product.
- Monitor the internal temperature closely as you cook. Once it hits 165°F, remove the brisket from the heat and wrap it tightly in foil or butcher paper. Wrapping the meat helps retain moisture and tenderness while it continues to cook.
- Return the wrapped brisket to the heat and continue cooking until its internal temperature reaches 195–205°F. This range is critical for achieving the desired tenderness. Be patient; the result is worth the wait!
- After reaching the perfect temperature, remove the brisket from the heat. Let it rest, still wrapped, for about 30 to 60 minutes. Resting allows the juices to redistribute, ensuring every slice is moist and bursting with flavor.
- While your brisket is resting, it’s time to whip up your homemade barbecue sauce. In a saucepan, combine all the barbecue sauce ingredients (ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, pepper, and chili flakes if using). Simmer on medium heat for approximately 15–20 minutes until thickened to your liking.
- Once the brisket has adequately rested, unwrap and slice against the grain into manageable pieces. This is crucial for tenderness; slicing against the grain helps break up the meat fibers, resulting in more enjoyable bites. Serve generously drizzled with the barbecue sauce, or offer it on the side for dipping.
Notes
Make sure to have a good meat thermometer to ensure the ideal doneness.
- Prep Time: 30 minutes
- Cook Time: 6 to 8 hours
- Category: Dinner
Nutrition
- Calories: Approximately 500 per serving
- Sodium: 700 mg per serving
- Protein: 40 g per serving