This Juicy BBQ Brisket is perfect for gatherings, served with classic sides like coleslaw, baked beans, or cornbread. The combination of the flavorful rub and slow cooking ensures a deliciously tender and juicy result that will impress any BBQ lover!
Juicy BBQ Brisket
Rated 5.0 stars by 2 users
Category
main dish / grilling / bbq
Servings
8-10
Prep Time
15 minutes
Cook Time
6-8 hours
Indulge in the rich, smoky flavors of this Juicy BBQ Brisket, a true barbecue masterpiece. This tender cut of beef is seasoned with a savory dry rub, blending brown sugar, smoked paprika, and a hint of cayenne pepper for an irresistible flavor profile.
Slow-cooked to perfection, the brisket becomes melt-in-your-mouth tender, with the fat rendering down to keep every bite juicy and flavorful. The crust, or "bark," forms a deliciously caramelized exterior that contrasts beautifully with the succulent meat inside.
Whether served sliced on a platter with tangy BBQ sauce on the side or nestled in a sandwich, this brisket is sure to impress at any gathering. Pair it with classic sides like coleslaw and baked beans for a complete barbecue feast that embodies the spirit of outdoor cooking. Perfect for gatherings, celebrations, or simply a weekend treat, this BBQ brisket is a flavorful centerpiece that will leave everyone craving more!
Ingredients
For the Brisket: 6 pounds beef brisket (flat cut preferred)
- 1 tablespoon vegetable oil
- For the Dry Rub:
- 1/4 cup brown sugar
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon mustard powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- For the BBQ Sauce (optional):
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Directions
1. Prepare the Brisket:
Trim excess fat from the brisket, leaving about a 1/4-inch layer for flavor and moisture.
2. Make the Dry Rub:
In a bowl, mix together all the dry rub ingredients until well combined.
3. Season the Brisket:
Rub the brisket generously with vegetable oil. Then, apply the dry rub evenly over the entire surface, pressing it in to adhere.
4. Let it Rest:
Wrap the seasoned brisket in plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
5. Preheat the Smoker or Oven:
If using a smoker, preheat it to 225°F (107°C) using your choice of wood (hickory or oak work well). If using an oven, preheat to 300°F (149°C).
6. Cook the Brisket:
Place the brisket fat-side up on the smoker or a roasting pan if using the oven. Cook low and slow:In the Smoker: Cook for about 1.5 to 2 hours per pound, until it reaches an internal temperature of 195°F to 205°F (90°C to 96°C).In the Oven: Cook for about 4-5 hours, or until the internal temperature reaches the same range.
7. Wrap (Texas Crutch):
If the brisket is not wrapping in foil (after about 5-6 hours) to help retain moisture, wrap it in aluminum foil and return it to the smoker or oven until it reaches the desired temperature.
8. Rest the Brisket:
Once cooked, remove the brisket from the heat and let it rest for at least 30-60 minutes, wrapped in foil. This allows the juices to redistribute throughout the meat.
9. Prepare the BBQ Sauce (optional):
While the brisket rests, combine all the BBQ sauce ingredients in a saucepan over medium heat. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
10. Slice and Serve:
Slice the brisket against the grain into thin slices. Serve with BBQ sauce on the side or drizzled over the top.
Recipe Note
Choosing the Brisket: Look for a brisket with good marbling, as the fat will render during cooking, keeping the meat moist and flavorful. The flat cut is leaner, while the point cut has more fat, which can be used for making burnt ends.
Resting Time: Allowing the brisket to rest after cooking is crucial. This step helps retain moisture and ensures every slice is juicy. Don’t skip this step!
Dry Rub Variations: Feel free to adjust the spices in the dry rub to suit your taste. Adding coffee grounds or brown mustard can provide additional depth of flavor.
Cooking Method: If you don’t have a smoker, you can achieve great results in an oven or a slow cooker. Just ensure to maintain low and steady heat for tender results.
Internal Temperature: Using a meat thermometer is essential for perfect brisket. Aim for an internal temperature between 195°F and 205°F (90°C to 96°C) for optimal tenderness.
Leftover Brisket: Leftover brisket can be sliced and stored in an airtight container in the fridge for up to 4 days. It can also be frozen for longer storage. Reheat gently to avoid drying it out.
Serving Suggestions: Pair the brisket with traditional BBQ sides like coleslaw, potato salad, or cornbread. It’s also delicious on sandwiches with pickles and extra BBQ sauce.
BBQ Sauce Customization: The BBQ sauce is optional, and you can experiment with different flavors, such as adding chipotle for smokiness or honey for sweetness.