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This mouthwatering Slow Cooked Barbeque Brisket recipe is a new family favorite. 10 minutes of prep time and just pop it in the oven to slow roast to perfection! Perfect easy weeknight meal or game day food!
It’s Freaky Friday again! My friend Michaela from An Affair from the Hearthas organized yet another recipe swap among a group of great food bloggers. We are each cooking from a different blog…which was completely secret until this morning when our posts went live!I was excited to have my friend Sandra from The Foodie Affair.I knew just which recipe to pick, because I’ve been eyeing it for a couple months now!
I could have written something similar myself. Until I started blogging, I hadn’t written much of anything since college. I’m not going to tell you how long ago that was, but trust me when I say, it has been a long time. Photography has always been a hobby for me, but I haven’t studied it, although I feel like I really need to at this point to improve. And like Sandra, I am also a self taught cook. My inspiration comes from my in laws. My husband and I live next door to my mother in law. She and my late father in law are amazing cooks, and so many of my recipes have been inspired by them. Prior to married life, my cooking skills were pretty much limited to spaghetti pie, broccoli cheese surprise and “everything” cookies. Enough said?
Another thing I like about Sandra’s blog is that she tends tocook on the mostly healthy side like me. And we’re both runners!
Slow Cooked Barbeque Brisket
I chose to make Sandra’s Oven Cooked Barbeque Brisketrecipe. My Jewish relatives make the best brisket, and I love it when someone makes it for a holiday celebration! But I’ve never tried making it myself, so I was a little nervous to try making this slow cooked barbeque brisket. I was especially nervous since I put it off until yesterday, which meant that if it didn’t come out, I was going to have to come up with another recipe to try at the last minute!
I shouldn’t have worried. This slow cooked barbeque brisket recipe is slow roasted to perfection. And it was such an easy recipe…only ten minutes of prep time! The oven does the rest.
This is one recipe I will definitely be making again. Everyone loved it here!
It’s a versatile recipe too. You could use this slow cooked barbeque brisket as an easy weeknight dish since the prep time is so minimal and just let it slow roast in the oven for a good portion of the day. But it would also be great game day party food. Just look at this sandwich!
Ingredients
- 5-6 pounds brisket
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 2 ounces liquid smoke
- 1 ounce Worcestershire Sauce
- 1 cup prepared Barbecue sauce of your choice
Instructions
- Place your brisket on a piece of tinfoil.
- Mix together celery salt, garlic powder and onion salt. Season both sides of the brisket.
- Pour Liquid Smoke and Worcestershire sauce over the meat. As it drips down the side, lift the meat so the liquid also seasons the underside of the meat.
- Wrap foil around meat. Add an extra piece of foil if you need to. Return meat to the refrigerator and marinate overnight.
- Bring the meat to room temperature (30 minutes) and then bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
- Cool and slice into thin pieces.
Notes
The traditional rule of "doneness" is different when you are slow cooking a cut like brisket. In this case, you want to achieve "fork tender" which means a fork will slide in like butter. Once your internal temperature hits 185-195 degrees, then you can start checking for tenderness. Inserting your meat thermometer from the side, rather than the top is the best way to get a good reading.
If making as a sandwich, top with a shredded coleslaw mix. I just used the shredded veggies that would go into coleslaw, not coleslaw with the dressing itself.
Nutrition Information:
Serving Size: 1
Amount Per Serving:Calories: 5679Total Fat: 383gSaturated Fat: 157gCholesterol: 1684mgSodium: 7285mgCarbohydrates: 122gSugar: 95gProtein: 474g
FAQs
Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.
What is the secret to a tender brisket? ›
It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.
Why is my brisket tough in a slow cooker? ›
Brisket is a cut of beef that really needs a long, slow cook to break down all the connective tissue. Otherwise, it'll be tough and chewy. After several hours in a slow cooker, you'll be rewarded with a deliciously tender and succulent meat that pulls apart.
Does brisket need liquid in a slow cooker? ›
Should brisket be submerged in the slow cooker? The meat doesn't need to be swimming in broth, but yes, it should be at least partially submerged. Here, 2 1/2 cups is plenty for a 3-pound piece of meat. A bit of cornstarch whisked into the liquid helps add body to the sauce.
What is the magic number for brisket? ›
There is no magic number for when briskets are done. I've had briskets be done anywhere from 200° – 208°. What are you looking for is for it to feel done.
How long does it take a brisket to get to 160 at 225? ›
Set your pellet grill to 225℉ and preheat, lid closed, for 15 minutes. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160℉. Remove the brisket from the grill and wrap in butcher paper or foil.
What is the best liquid to keep brisket moist? ›
After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.
What is the key to a juicy brisket? ›
Importance of Marbling
The fat melts as it cooks, infusing the brisket with incredible moisture and flavor. Marbling enhances brisket by naturally tenderizing the muscle fibers during low and slow cooking. For those dedicated to their brisket game, the main thing to remember is prioritizing marbling is key.
Should I sear my brisket before slow cooking? ›
Step 1: Sear the beef: The first step to making a brisket in the Crockpot is to start outside the slow cooker. Though it takes a little more work, searing the beef until it's a deep golden brown adds a ton of flavor.
Is brisket better in the oven or slow cooker? ›
Honestly, we don't consider that the best way to cook brisket. Some ovens can be unreliable at the low temperatures required for such a long cooking time. If you want to cook a brisket overnight, do so in a slow cooker. Those instructions are below.
Ask almost any contestant on the competition barbecue circuit, including Traeger's own Chad Ward, whether to cook a brisket fat side up or down, and you will likely get the same unanimous answer: fat side down.
Is brisket better in slow cooker or pressure cooker? ›
Because pressure cookers utilise steam to cook food very quickly, they are the perfect choice for cooking meals such as beef brisket that can take a much longer time than slow cookers, yet provide almost identical results.
Do you leave string on brisket in slow cooker? ›
Turn the slow cooker on to the low setting. Remove the string from the brisket and season well. Heat a large fry pan with the oil to medium to high heat then brown the brisket on all sides and transfer to the slow cooker.
What is brisket called in the grocery store? ›
When buying brisket at the grocery store, it is typically labeled as "beef brisket." It's a specific cut of meat that comes from the lower chest area of a cow. You might also find variations like "whole brisket", "brisket flat cut", and "brisket point," which refer to different parts of the brisket.
Should I pull brisket at 200 or 203? ›
Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.
Is it better to smoke brisket at 180 or 225? ›
Watch for an internal temperature of 185F (it will come up to 190 while it rests). If your brisket has little marbling or inconsistent marbling, the 225F temperature for smoking a brisket makes sense. It smokes the meat more quickly, preventing rubberiness, and produces a rich smokiness.
How long to smoke a brisket flat at 225? ›
Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours). Remove the brisket to a large cutting board and allow to rest for 1 hour before slicing.
What is the danger zone for brisket? ›
Danger Zone for Smoking and Grilling Meat
As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C). Hence, it is better to keep the hot smoking or grill above 158°F (70°C).
