Description
A tender, slow-cooked brisket smothered in a deeply flavorful, tangy, and sweet homemade barbecue sauce.
Ingredients
Scale
For the Crust:
- 1 (4-5 lb) beef brisket, trimmed
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 2 tsp onion powder
- 2 tsp black pepper
- 1 tsp cayenne pepper
- 2 tsp salt
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup molasses
- 2 tbsp Dijon mustard
- 1 tbsp liquid smoke
Instructions
1. Prepare the Crust:
- Preheat your oven to 300°F (150°C).
- In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and salt to create a dry rub. Massage the rub all over the entire surface of the brisket.
- Place the brisket, fat side up, in a large roasting pan. Cover the pan tightly with a lid or a double layer of aluminum foil.
- Bake for 3 hours, or until the brisket is fork-tender.
- While the brisket cooks, make the sauce. In a saucepan over medium heat, whisk together the ketchup, apple cider vinegar, Worcestershire sauce, molasses, Dijon mustard, and liquid smoke. Bring to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat.
- After 3 hours, remove the brisket from the oven and carefully uncover. Pour about half of the barbecue sauce over the brisket, reserving the rest for serving.
- Return the uncovered brisket to the oven for 30 more minutes to allow the sauce to caramelize slightly.
- Remove from the oven and let the brisket rest for 15 minutes before slicing against the grain. Serve with the reserved barbecue sauce.
Notes
You can customize the seasonings to taste.