Juicy Beef Brisket cooked low and slow until tender, basted in a mouthwatering barbecue sauce with a kick of garlic and optional heat! Double up on incredible flavour with an easy to make dry rub first, then smothered in a mouthwatering barbecue sauce.
PREP:10 MINS COOK:4 HRS RESTING TIME:10 MINS TOTAL:4 HRS 10 MINS
SERVES: 8 PEOPLE
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.
NUTRITION Calories: 502kcal | Carbohydrates: 29g | Protein: 48g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 140mg | Sodium: 813mg | Potassium: 979mg | Fiber: 1g | Sugar: 27g | Vitamin A: 480IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 5.3mg
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