There are many examples of excellent low-and-slow recipes and dishes, but one towers above them all. Succulent Beef Brisket is the ultimate in melt-in-your-mouth, cut-it-with-a-fork tenderness. Slow-cooked and braised in a sweet, savory, sour, and tangy barbecue sauce, every slice of Succulent Beef Brisket is soaked in fabulous flavors.

This isn’t just any main course, it’s the kind of dinner that will have people talking for years and demanding it served for all special occasions. Once you try it, you’ll see what we mean!

Succulent Beef Brisket image upscaled


  • For the rub:
  • 1 tablespoon brown sugar
  • 2 teaspoons paprika powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 3/4 teaspoon mustard powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (3-4-pound) beef brisket
  • 1 tablespoon olive oil
  • For the barbecue sauce:
  • 2 garlic cloves, minced
  • 1/2 cup apple cider vinegar
  • 1 1/2 cups ketchup
  • 1/2 cup brown sugar, packed
  • 2 teaspoons black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons mustard powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon Worcestershire sauce


Step 1 -In a small bowl, mix 1 tablespoon of the brown sugar, the paprika, 1 teaspoon of the onion powder, the garlic powder, the cumin powder, 3/4 teaspoon of the mustard powder, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper.

Step 2 -Spread the rub over all surfaces of the brisket. Leave the brisket in the refrigerator to absorb the rub for at least 30 minutes and up to 24 hours.

Step 3 -In a slow cooker, combine the garlic cloves, the apple cider vinegar, the ketchup, the remaining brown sugar, the remaining black pepper, the remaining onion powder, the remaining mustard powder, the cayenne pepper, and the Worcestershire sauce.

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Step 4 -Nestle the brisket in the barbecue sauce.

Step 5 -Cover the slow cooker and cook on low until the brisket is tender but still holding its shape, about 8 hours. If the brisket is closer to 4 pounds, increase the cooking time to 10 hours.

Step 6 -As the brisket comes to the end of its slow cooking, preheat the oven to 390 degrees F.

Step 7 -Remove the brisket from the slow cooker and place it on a tray.

Step 8 -Pour the sauce in the slow cooker into a saucepan on the stovetop over medium heat.

Step 9 -Bring the sauce to a simmer and cook until thickened and reduced. It should resemble a syrup.

Step 10 -Drizzle the brisket with the olive oil.

Step 11 -Roast the brisket in the oven until brown spots begin to appear on its surface, about 15 minutes.

Step 12 -Remove the brisket and baste generously with the thickened sauce.

Step 13 -Return the brisket to the oven and repeat the basting process after 5 minutes.

Step 14 -Return the brisket to the oven until it caramelizes, about 5-10 minutes.

Step 15 -Slice the brisket against the grain and serve with the remaining barbecue sauce.

FAQ for Succulent Beef Brisket

What cut of meat is best for beef brisket?

The best cut for making beef brisket is the flat cut, which is leaner, or the point cut, which is fattier and more flavorful. Both are excellent choices for slow cooking, which tenderizes the meat beautifully.

2. How long should I marinate the brisket?

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For optimal flavor, it is recommended to marinate the brisket for at least 30 minutes, though marinating it for up to 24 hours in the refrigerator will deepen the infusion of spices and improve the overall taste.

3. Can I prepare beef brisket ahead of time?

Yes, beef brisket can be prepared ahead of time. In fact, brisket often tastes better the next day as the flavors have more time to meld. Simply reheat it in the oven or on the stove before serving.

4. What is the ideal cooking time and temperature for beef brisket?

Cooking times can vary based on the size of the brisket. Generally, cook the brisket in a slow cooker on low heat for about 8 hours for a 3-4 pound brisket. If the brisket is closer to 4 pounds, increase the cooking time to 10 hours.

5. How can I tell when the brisket is done cooking?

The brisket is done when it is tender enough to be easily pierced with a fork but still holds its shape. It should not be falling apart completely, as it still needs to withstand slicing.

6. How should I slice the brisket?

Always slice beef brisket against the grain. This means cutting across the muscle fibers rather than along them, which makes the meat more tender and easier to eat.