The only thing that could make this BBQ Brisket any better is if you cooked it in a smoker. Never mind, I cooked it in my oven, low and slow and it was outstanding. Not only for dinner the first night, but sliced on a warm baguette the next day at lunch with lots of pan juices for dunking!

BBQ Brisket

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Course: Dinner
Cuisine: American
Keyword: BBQ,, Beef, Cold Weather, Comfort food, Cooked from Scratch
Prep Time: 5 minutes
Cook Time: 4 hours 30 minutes
Marinating Time: 12 hours
Total Time: 16 hours 35 minutes
Degree of Difficulty : Easy
Servings: 4 people
Tip : Check the brisket several times during cooking. If the pan juices look like they are running dry, add a half a cup of water a little at a time or as needed. There should be a couple of inches of juice in the bottom of the pan during cooking.

Ingredients 

  • 4 lb beef brisket

Dry Rub

  • 3 tbsp brown sugar
  • 1 1/2 tbsp ancho chili powder
  • 2 tspn ground cumin
  • 1 1/2 tspn kosher salt
  • 1 tspn garlic powder

Cooking Broth

  • 3/4 cup chicken broth
  • 1/2 cup apple cider vinegar
  • 1 tbsp Worchestershire sauce
  • 1 1/2 cups ketchup divided

Instructions

  • Gather all ingredients before starting recipe

Marinating Brisket

  • Combine 3 tbsp brown sugar, 1 1/2 tbsp ancho chili powder, 2 tspn ground cumin, 1 1/2 tspn kosher salt and 1 tspn garlic powder in a small bowl.
  • Place a 4 lb beef brisket on 2 sheets of aluminium foil and spread dry rub mixture on all sides of the brisket.
  • Wrap the brisket tightly in the foil, transfer to a platter and refrigerate overnight.

Cooking Brisket

  • Pre heat oven to 300 °F
  • Remove brisket from the refrigerator one hour before cooking. Unwrap and place the brisket, along with any accumulated juices, in a braising pan with a tight-fitting lid and set aside until ready to cook.
  • Mix 3/4 cup chicken broth, 1/2 cup apple cider vinegar, 1 tbsp Worchestershire sauce and 1 cup of the ketchup in a small bowl.
  • Pour the broth mixture over the brisket. Cover with a lid and place in a pre heated oven and cook for 1 hour and 15 minutes per pound of brisket, or 4 hours and 30 minutes for a 4 pound brisket.
  • Remove brisket to a cutting board and rest for at least 10 minutes. The brisket should be very tender.
  • Degrease pan juices and stir in remaining 1/2 cup of ketchup. Slice brisket against the grain and serve with boiled potatoes and garlic dills.

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