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Beef Brisket Recipe

INGREDIENTS

BEEF BRISKET SEASONING:

  • 4 pounds (2 kg) beef brisket
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon cracked black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon chili or Cayenne powder (optional)
  • 2 tablespoons olive oil

SAUCE:

  • 2 cups (500ml) barbecue sauce
  • 3 tablespoons minced garlic
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1/2 – 1 tablespoon cayenne pepper (optional for heat)
  • 1 teaspoon salt

INSTRUCTIONS

SLOW COOKER:

    • Spray inside of a 6-quart slow cooker with cooking spray. Place brisket in slow cooker bowl.
    • Combine seasoning ingredients together and pour over the brisket. Drizzle with oil and rub the seasoning all over the brisket.
    • Mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later.
    • Cover brisket with lid and cook on low setting for 8-10 hours, or high setting for 4-5 hours.
    • When brisket is tender, transfer onto an oven tray (or baking sheet), lined with parchment paper or foil.
    • Pour 1/4 cup of juices from the slow cooker bowl into the remaining sauce. Baste brisket with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.
    • Rest for 10 minutes to allow the juices to recirculate back into the meat before serving.
  • To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.

PRESSURE COOKER:

  • Spray inside of a pressure cooker bowl with cooking spray. Place brisket, fat side up, into the pot and season brisket as above.
  • Mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later. Cover and seal according to manufacturer’s instructions.
  • Set to Manual at High Pressure and cook for 1:30 hours.
  • Quick release to remove steam and pressure, then unlock and carefully remove the lid. Set brisket onto oven tray and continue the recipe as above (FROM STEP 6).

OVEN METHOD:

  • Season brisket as above and place into a roasting tray.
  • Add 1 cup beef broth and 1 cup water to the base of the pan. Cover tightly with foil and cook at 350°F (175°C) for the first hour.
  • Reduce temp down to 300°F (150°C) and continue cooking for a further 3-4 hours, or until fork-tender.
  • Pour 1/4 cup of juices from the roasting tray into the remaining bbq sauce. Baste with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.
  • Rest for 10 minutes to allow the juices to recirculate back into the meat before serving. To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.
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