BBQ Brisket
A low-and-slow oven-braised brisket finished on the smoker with a BBQ glaze. Tender, smoky, and perfect for a crowd.
Ingredients
- 4 lb beef brisket (scale up as needed)
- Your favourite dry rub (such as Rudy's, or make your own)
- 1/2 cup beef stock
- 1/4 cup BBQ sauce (Rudy's or your preferred brand)
Instructions
- Preheat oven to 250°F.
- Rub the brisket generously all over with the dry rub.
- Mix the beef stock and BBQ sauce together and pour into a large, deep roasting pan or casserole.
- Place the rubbed brisket in the pan. Cover tightly with foil, or use a lid if your casserole has one.
- Cook in the oven for 3-5 hours, until the brisket is tender and pulls apart easily.
- Fire up your smoker and bring to temperature. Paint the brisket all over with BBQ sauce.
- Transfer to the smoker and cook at 350°F for about 45 minutes (or longer) until the outside is beautifully caramelised and sticky.
- Rest for at least 15 minutes before slicing against the grain.
Notes
- Scaling up: This recipe scales well. Use a bigger casserole or roasting pan and add proportionally more stock and sauce.
- Oven only: If you don’t have a smoker, simply increase the oven temperature to 350°F for the final 45 minutes to get a caramelised crust.
- Make ahead: Brisket is even better the next day. Braise the day before, refrigerate overnight, then slice cold, fan in a pan, and reheat covered with the cooking juices.
- Resting: Don’t skip the rest — the juices need time to redistribute through the meat.
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