This recipe is your ticket to creating the most succulent and flavorful brisket you have ever tasted. The slow cooking process tenderizes the meat while the rub and glaze infuse it with smoky and sweet flavors. Make this dish for a special occasion or a weekend gathering with friends and family.
Ingredients
- 1 whole beef brisket (around 10 pounds)
- 2 tablespoons of kosher salt
- 2 tablespoons of freshly ground black pepper
- 2 tablespoons of smoked paprika
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of chili powder
- 1 tablespoon of brown sugar
- 1 teaspoon of cayenne pepper
- 1 cup of beef broth
- 1/2 cup of barbecue sauce
- 1/4 cup of apple cider vinegar
Directions
- Preheat your oven to 275°F (135°C).
- In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, chili powder, brown sugar, and cayenne pepper to create the rub.
- Pat the brisket dry with paper towels, then generously apply the rub all over the brisket, making sure to cover all sides.
- Place the brisket fat-side up on a rack in a roasting pan. Pour the beef broth into the pan to create a moist cooking environment.
- Cover the roasting pan tightly with aluminum foil and place it in the preheated oven.
- Slow-cook the brisket for 6-7 hours, or until it reaches an internal temperature of 195°F (90°C).
- Once the brisket is tender, remove it from the oven and increase the oven temperature to 350°F (175°C).
- In a small saucepan, combine the barbecue sauce and apple cider vinegar. Heat the mixture over medium heat until it comes to a simmer, then remove from heat.
- Brush the barbecue sauce glaze all over the brisket, making sure to coat it evenly.
- Return the brisket to the oven, uncovered, and cook for an additional 30 minutes to allow the glaze to caramelize.
- Remove the brisket from the oven and let it rest for 15-20 minutes before slicing.
- To serve, slice the brisket against the grain into thin slices. Serve with the pan juices as a sauce.
