Go Back
–+ servings
BBQ Beef Brisket

BBQ Beef Brisket

Discover the ultimate BBQ Beef Brisket recipe that's tender, flavorful, and perfect for any occasion. Easy steps, expert tips, and irresistible results!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 hours
Resting Time 30 minutes
Total Time 10 hours 45 minutes
Servings: 6 people
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4-5 pounds beef brisket
  • 2 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup BBQ sauce store-bought or homemade
  • 1 cup beef broth

Equipment

  • Slow cooker, pressure cooker, or grill
  • Tongs
  • Meat thermometer
  • Basting brush

Method
 

  1. Pat the brisket dry with paper towels.
  2. In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, chili powder, black pepper, and salt.
  3. Rub the spice mixture generously over the brisket.
  4. Let the brisket sit at room temperature for 30 minutes.
  5. If using a slow cooker, place the brisket in the pot and pour in the beef broth. Cover and cook on low for 8–10 hours.
  6. If grilling, set up your smoker or grill for indirect heat at 225°F and smoke the brisket for 1–1.5 hours per pound until it reaches an internal temperature of 195–205°F.
  7. About an hour before the brisket is done, brush a generous layer of BBQ sauce over the top.
  8. If using a slow cooker, add sauce during the last 30 minutes.
  9. Let the brisket rest for 30 minutes after cooking before slicing.

Nutrition

Calories: 330kcalCarbohydrates: 15gProtein: 25gFat: 18gSaturated Fat: 7gCholesterol: 85mgSodium: 950mgPotassium: 450mgFiber: 1gSugar: 5gVitamin A: 70IUCalcium: 30mgIron: 2.5mg

Notes

For a richer flavor, inject the brisket with a mix of beef broth and Worcestershire sauce before applying the rub. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. When reheating, warm gently in the oven or microwave with a splash of broth to keep it moist. Always slice against the grain for the most tender bites!
Tried this recipe?Let us know how it was!