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!
IngredientsFor 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 For the brisket: • 3-4 pounds beef brisket For the barbecue sauce: • 2 garlic cloves, minced • 1/2 cup apple cider vinegar • 1 1/2 cups ketchup • 1/2 cup packed brown sugar • 2 teaspoons black pepper • 2 teaspoons onion powder • 2 teaspoons mustard powder • 1 teaspoon cayenne pepper, more or less to taste • 1 tablespoon Worcestershire sauce For the roasting: • 1 tablespoon olive oil
Mix the brown sugar, paprika, onion powder, garlic powder, cumin powder, mustard powder, salt, and black pepper to make the rub.
Spread the rub over all surfaces of the brisket. Leave the brisket in the fridge to absorb the rub for at least 30 minutes and up to 24 hours.
In a slow cooker, combine the garlic cloves, apple cider vinegar, ketchup, brown sugar, black pepper, onion powder, mustard powder, cayenne pepper, and Worcestershire sauce to make the barbecue sauce.
Nestle the brisket in the barbecue sauce.
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.
As the brisket comes to the end of its slow cooking, preheat the oven to 390 degrees F.
Remove the brisket from the slow cooker and place it on a tray.
Pour the sauce in the slow cooker into a saucepan on the stove-top over medium heat.
Bring the sauce to a simmer and cook until thickened and reduced. It should resemble a syrup.
Drizzle the brisket with olive oil.
Roast the brisket in the oven until brown spots begin to appear on its surface, about 15 minutes.
Remove the brisket and baste generously with the thickened sauce.
Return the brisket to the oven and repeat the basting process after 5 minutes.
Return the brisket to the oven until it caramelizes, about 5-10 minutes.
Slice the brisket against the grain and serve with the remaining barbecue sauce.