Sweet and Smoky Beef Brisket
Posted by Lisa on May 25, 2017 / 5 Comments
An easy, oven braised brisket that’s the perfect combination of sweet and smoky. After a few hours in the oven, you’ll have juicy, tender beef brisket.
Earlier today I posted the brisket dry rub that I use on this brisket recipe. I’ve learned in my food blogging journey that sometimes recipe elements need to be separated, so that you guys can find them when you’re searching. For instance, if you’re smoking or grilling your beef brisket outdoors, then all you need is the dry rub and you’re good to go. So click over to that and enjoy.
If you don’t have a smoker or grill (like me, currently) then you’ll need this full recipe for the most delicious and easy beef brisket that’s braised in the oven. This brisket recipe is great for those of you who want all that sweet and smoky flavor but perhaps live in an apartment or urban environment. Yep, you too can have amazing brisket.
The dry rub is a combination of maple sugar and smoky spices – but this recipe gets kicked up a notch with the addition of liquid smoke, coffee, molasses, apple cider vinegar and Worcestershire sauce. When all this liquid is wrapped tightly with the brisket and cooked low and slow, you’re rewarded several hours later with flavorful, tender, fall apart beef brisket.
So let’s chat about the recipe. I mention on the dry rub recipe why I don’t use brown sugar, but you can see below we’ve added the molasses back in (sans white sugar). The liquid smoke imparts that outdoor smokiness flavor without being cooked outdoors and the apple cider vinegar helps to tenderize a typically tough cut of meat.
You know what else tenderizes the brisket? Freshly brewed black coffee. If you watched my recent YouTube video, you saw how I brew coffee in my Chemex – it’s the best. And coffee is great for brisket because it’s acidic and the natural enzymes in coffee break down muscle fibers in beef. So brew a cup of coffee in the morning, then save a little for this recipe.
When it comes to the Worcestershire sauce, if you’re gluten-free like me, please do read labels. Many brands of Worcestershire sauce are NOT gluten-free as they contain soy sauce or malt vinegar. So you may be wondering, is the Worcestershire sauce really needed? If you can’t find a gluten-free version, then definitely omit, but I think there’s just something about this sauce that imparts that traditional beef brisket flavor.
Remember that brisket takes several hours to cook (approximately one hour 15 minutes at 250 degrees fahrenheit per pound of beef), plus some extra time for letting the meat rest once it’s removed from the oven. So plan ahead.
If you’ve removed the brisket from the oven and it’s not fork tender, more than likely, it’s undercooked. Just pop it back in the oven. You could also slice the brisket after the allotted time and cook for additional 30 minutes to an hour, with the slices laying in the juices, to make it tender.
And lastly, brisket becomes even more tender after it’s been refrigerated overnight in the juices, then reheated in the oven. So don’t fret if it’s your first time making brisket and it’s not as tender as that restaurant favorite of yours. There are several ways to resurrect it and be rewarded with a tasty, tender, flavorful brisket.
PS – the salad you see pictured is my easy cucumber salad recipe.
Sweet and Smoky Beef Brisket
An easy, oven roasted beef brisket that's full of sweet and smoky flavor.
Preheat your oven to 250 degrees fahrenheit.
Liberally apply the dry rub on both sides of the brisket. If the brisket was refrigerated, let it sit for 30 minutes or until it comes to room temperature.
Whisk all of the liquid ingredients together and pour into a roasting pan. Add the brisket to the roasting pan and cover tightly with aluminum foil.
Cook for 6 hours or until an instant read thermometer reaches 190 degrees fahrenheit. (Note: cook for approximately one hour fifteen minutes per pound of brisket).
Remove the brisket from the oven and let it rest for 30 minutes before slicing. Then, slice against the grain for the most tender pieces of brisket.
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