Description
Smoky BBQ Brisket emerges as a Texas-style comfort classic, slow-cooked to tender perfection. Robust spices and rich barbecue sauce meld together, creating a hearty meal that invites you to savor each succulent bite.
Ingredients
Scale
Main Protein:
- 4–5 pounds beef brisket, trimmed of excess fat
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
- 1 tablespoon beef bouillon
- 2 tablespoons Worcestershire sauce
- 1 tablespoon reduced sodium soy sauce
- 1 ½ cups ketchup
- ⅓ cup molasses
- ⅓ cup packed brown sugar
- ¼ cup seedless blackberry preserves
- ¼ cup apple cider vinegar
- 1 tablespoon reserved Spice Rub
- 1 tablespoon mesquite liquid smoke (optional but recommended)
- ½ cup homemade barbecue sauce
Instructions
- Prepare the oven for initial searing by heating to 425 degrees F and lining a baking sheet with parchment paper.
- Coat the interior of a 6-quart slow cooker with non-stick spray to prevent sticking.
- Meticulously trim excess fat from the brisket, rinse thoroughly, and pat completely dry. Cut the meat in half if necessary to fit the slow cooker comfortably.
- Create a robust spice rub by whisking the dry ingredients in a medium bowl, setting aside a tablespoon for the sauce preparation.
- Massage the spice mixture generously over the entire surface of the brisket, ensuring complete coverage.
- Position the seasoned brisket on the prepared baking sheet and roast uncovered for 30 minutes to develop a flavorful exterior crust.
- While the meat sears, craft the barbecue sauce by combining all liquid and dry ingredients, including the reserved spice rub. Whisk until smooth and set aside ½ cup for slow cooking.
- Carefully transfer the seared brisket to the slow cooker, then pour in the reserved sauce, water, Worcestershire sauce, soy sauce, and beef bouillon.
- Slow cook on LOW temperature for 8-10 hours, rotating the meat midway through to ensure even tenderness.
- After cooking, gently remove the brisket and place on a foil-lined baking sheet. Brush generously with additional barbecue sauce.
- Broil the glazed brisket for 5-10 minutes to create a caramelized, slightly crispy exterior.
- Heat the remaining barbecue sauce for serving.
- Slice the brisket against the grain or chop as preferred. Serve with warm sauce, or use to create delectable sandwiches.
Notes
- Searing the brisket beforehand creates a delectable golden-brown crust that locks in deep, rich flavors and adds incredible texture to the final dish.
- Slow cooking transforms this tough cut of meat into a melt-in-your-mouth tender masterpiece by breaking down connective tissues over several hours.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 25 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 90 mg