Description
Succulent slow-cooked brisket brings Texas-style comfort to your dinner table, merging rich beef with a tangy homemade barbecue sauce. Family gatherings become memorable feasts when you serve this mouthwatering, tender meat that melts on your palate.
Ingredients
Scale
Main Ingredients:
- 4–5 pounds beef brisket, trimmed of excess fat (1.8–2.3 kilograms)
Spice Rub:
- 2 tablespoons paprika
- 2 tablespoons packed brown sugar
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon chipotle powder
- 1 teaspoon pepper
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper (optional for more heat)
Liquid and Sauce Ingredients:
- 1 cup water (237 milliliters)
- 1 tablespoon beef bouillon
- 2 tablespoons Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- ½ cup homemade barbecue sauce
Barbecue Sauce Ingredients:
- 1 ½ cups ketchup (355 milliliters)
- ⅓ cup molasses (79 milliliters)
- ⅓ cup packed brown sugar
- ¼ cup seedless blackberry preserves (59 milliliters)
- ¼ cup apple cider vinegar (59 milliliters)
- 1 tablespoon reserved spice rub
- 1 tablespoon mesquite liquid smoke (optional but recommended)
Instructions
- Prepare the oven by heating to 425°F and line a baking sheet with parchment paper or foil for effortless cleanup.
- Coat a 6-quart slow cooker with non-stick spray. Carefully trim excess fat from the brisket, rinse thoroughly, and pat completely dry. If the brisket is too lengthy, slice it in half to ensure proper fit.
- Create the spice rub in a medium mixing bowl, setting aside one tablespoon for the barbecue sauce. Massage the remaining spice mixture thoroughly over the entire surface of the brisket. Allow the meat to rest at room temperature for 30 minutes or refrigerate up to 24 hours for enhanced flavor infusion.
- Roast the brisket uncovered for 30 minutes at 425°F to develop a rich, caramelized exterior.
- Simultaneously craft the barbecue sauce by whisking together ingredients and incorporating the reserved spice rub.
- Pour 1/2 cup of barbecue sauce into the slow cooker, combining with water, Worcestershire sauce, soy sauce, and beef bouillon. Gently transfer the seared brisket into the liquid, ensuring maximum submersion.
- Slow cook on LOW setting for 8-10 hours, rotating the brisket midway through cooking. The meat should become exceptionally tender and nearly falling apart.
- Transfer the cooked brisket to a foil-lined baking sheet and generously coat with barbecue sauce. Broil for 5-10 minutes to create a glossy, slightly charred exterior.
- Warm the remaining barbecue sauce while the brisket broils. After removing from the broiler, brush with additional sauce and slice against the grain.
- Plate the brisket with extra barbecue sauce on the side, ready to delight your guests with this rich, deeply flavored dish.
Notes
- Searing the brisket at high temperature before slow cooking helps develop a rich, deep flavor and creates a delicious caramelized exterior.
- Letting the meat rest with the spice rub for up to 24 hours allows the seasonings to penetrate deeply, enhancing the overall taste and tenderness.
- Cooking the brisket low and slow ensures maximum tenderness, with the liquid helping to break down tough muscle fibers and keep the meat incredibly moist.
- Flipping the brisket midway through cooking helps distribute the cooking liquid evenly and prevents any dry spots from developing.
- Broiling the brisket after slow cooking adds a beautiful caramelized finish and intensifies the barbecue sauce’s flavors, creating a stunning final presentation.
- Slicing the brisket against the grain is crucial for achieving the most tender and easily chewable meat texture.
- Prep Time: 20 minutes
- Cook Time: 8 hours (plus 30 minutes for searing)
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg