Okay, friends, if you’ve ever dreamed of sinking your teeth into a piece of brisket so tender it practically melts in your mouth, you are in the right place. This recipe? It’s my absolute go-to when I want that smoky, melt-in-your-mouth magic without the fuss of smoking all day. Plus, the homemade barbecue sauce is where the real showstopper lives — tangy, sweet, with just the right kick to elevate every bite. I can’t wait to take you through every juicy step, including how to save your brisket if it starts looking a little dry (because let’s be real, that happens sometimes). So dust off your roasting pan and let’s get cooking!
Quick Facts
Yield: Serves 6-8
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Ingredients
For the Main Dish:
4 to 5 lb beef brisket, trimmed
2 tbsp olive oil
1 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 cup beef broth
For the Sauce / Garnish:
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup brown sugar, packed
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and pepper, to taste
How I Make It
Step 1:
First up, preheat your oven to 300°F. Give your brisket a good pat dry with paper towels, then rub it all over with olive oil. In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, and onion powder. Generously coat the brisket with this spice blend. This simple rub builds a lovely crust that locks in flavor—don’t be shy here!
Step 2:
Place the brisket in a roasting pan, fat side up, and pour the beef broth into the bottom of the pan (this keeps things moist during the long cook). Cover tightly with foil or a lid to trap steam and help tenderize the meat. Pop it in the oven and let it cook low and slow for about 4 to 4 ½ hours, or until the meat is fork-tender and easily pulls apart.
Step 3:
While the brisket cooks, start your barbecue sauce by combining ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili powder, and garlic powder in a saucepan. Simmer gently over medium heat for 15 minutes, stirring occasionally, until thickened and glossy. Taste and adjust salt and pepper as needed — this sauce balances tang and sweetness perfectly.
Step 4:
Once your brisket is done, remove it from the oven and let it rest for at least 15 minutes before slicing against the grain. This resting step keeps all those delicious juices locked inside.
Step 5:
Slice the brisket thinly and plate it. Serve with a generous drizzle of your homemade barbecue sauce on top or on the side for dipping. The sauce’s smokiness and sweet tang are the perfect partners to that tender beef.
Step 6:
If you notice the brisket drying out during cooking, a quick fix is to baste it every hour with the pan juices or add a splash of beef broth. Keeping it covered tightly is key for maximum tenderness!
Variations & Tips
Try adding a teaspoon of liquid smoke to the barbecue sauce for a deeper smokey flavor.
Swap out apple cider vinegar for balsamic vinegar for a richer sauce twist.
Use a slow cooker on low for 8 hours instead of the oven for hands-off cooking.
Sprinkle chopped fresh parsley or chives over the sliced brisket to brighten the dish.
For spicier barbecue sauce, stir in a pinch of cayenne pepper or hot sauce.
If time is tight, buy a pre-spiced brisket and focus effort on the homemade sauce for great results.
How I Like to Serve It
This brisket shines at weekend family dinners alongside classic sides like creamy mashed potatoes, baked beans, and a crisp coleslaw. It’s just as fantastic for backyard barbecue gatherings paired with grilled corn and tangy pickles. In colder months, I love serving it with buttery dinner rolls to soak up every last drip of that luscious barbecue sauce.
Notes
Store leftover brisket wrapped tightly in foil or an airtight container, refrigerated for up to 4 days.
Reheat gently in the oven covered with foil at 275°F to avoid drying out.
Closing: This recipe is my fail-safe for tender, flavorful brisket every single time — it’s the magic combo of low-and-slow with a homemade sauce that feels like a warm hug on a plate.
