Brisket is the classic beef roast used for making pastrami, corned beef, and much more. It has a bold beef flavor and a soft texture when cooked with a slow and low process. While some people prefer their brisket roasted and served with potato pancakes and applesauce, treating it like a barbecued piece of meat also works well. Use your grill or smoker to cook the brisket, then slice it and cover it with a homemade barbecue sauce and your family will soon think you’re the pit master. Create a smoky and delicious beef brisket any weekend of the year with this easy recipe.
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Why Pair Brisket with Barbecue Sauce?
There are many ways to season and prepare beef brisket because it’s a versatile cut of meat. But to truly enjoy the flavor of this cut at its best, you may want to grill or smoke it rather than roasting it in the oven with plenty of moisture. These cooking methods can dry out the meat just a bit, so adding barbecue sauce keeps everything balanced and delicious. If you’re a fan of the flavorful and dark cooked edges known as bark, you’ll definitely prefer this way of cooking brisket. The fat also infuses into the meat, keeping it tender and flavorful as long as you follow the right steps for resting afterward. Making your own barbecue sauce lets you control how sweet, sour, and smoky it is, not to mention offering the opportunity for additional spicy ingredients. While smoked brisket is often served without any particular sauce, it’s even better paired with a barbecue sauce that has true depth of flavor. Even if you’re not usually a fan of the barbecue sauces you can buy in the store, you might just like this one.
Beef Brisket with Barbecue Sauce Recipe
Cook a beef brisket worthy of any Texas barbecue pit with a few tricks and tips to turn out the very best meat.
Ingredients
Brisket
- 1 full-sized brisket, trimmed so the fat is no more than 1 inch thick
- 2 tablespoons of Kosher salt
- Mild-flavored fruit wood or white oak, for smoking
Dry Rub
- 2 tablespoons paprika
- 1 tablespoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon black pepper
- 2 tablespoons garlic powder
- 1 teaspoon onion powder
- 1/4th cup brown sugar
- 1 teaspoon cumin
- 1 teaspoon oregano
Barbecue Sauce
- 1 small yellow or sweet onion, finely minced
- 2 garlic cloves, finely minced
- 2 tablespoons butter
- 6 ounces tomato paste
- 2 cups water
- ½ cup dark brown sugar
- ¼ cup apple cider vinegar
- ½ cup honey
- 3 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon cracked black pepper
- 1 tablespoon of chili powder
- 1 teaspoon cayenne pepper (optional, for spicy sauce)
Instructions
Brisket
1. Take the brisket out of its packaging 12 hours before you plan to cook it. Rub the salt over the surface of the meat, then place it in a roasting pan and cover it with a lid. Refrigerate overnight so the brisket can dry brine.
2. When it’s time for cooking, take the meat out and let it come to room temperature for 1 to 2 hours. Pat the surface with the dry rub.
3. Start your grill or smoker, bringing it up to a temperature of around 225 to 250 degrees F. Set the racks for the center position and fill up any water trays used in the smoker.
4. Add the wood chips or pellets to the grill or smoker, then add the brisket. Cook for at least one hour, then begin checking the internal temperature of the meat every 10 to 20 minutes. Don’t take the meat out of the grill or smoker until it reaches 180 degrees F.
5. Let the brisket rest for at least 30 minutes before carving and serving it with the barbecue sauce.
Dry Rub
1. Mix together all of the ingredients and keep them in an air-tight container. Use a spoon to sprinkle it over the brisket as you rub so you don’t contaminate the seasoning since it can be used over and over again until you run out.
Barbecue Sauce
1. Cook the barbecue sauce the day before the brisket so the flavors have time to meld together. Heat the butter in a non-stick skillet. Add the minced onion and garlic, keeping the heat on medium so they turn golden without burning. Stir the onions and garlic regularly, cooking for 10 to 20 minutes until they’re soft and starting to caramelize.
2. Add in the brown sugar and let it melt. Then add the tomato paste and all other seasonings and spices. Once everything is well-blended and bubbling slightly, add in the 2 cups of water. Bring to a simmer and let it cook uncovered for 20 minutes, stirring every few minutes.
3. For the smoothest sauce, either puree it in a blender or strain the remnants of the onion and garlic out. Store it in the refrigerator overnight and it will thicken more as it rests.
Notes
This barbecue sauce is a little thinner than thick commercial sauces, but it’s an authentic Texas-style sauce with a strong flavor. Try keeping it in a squeeze bottle so you can apply just the right amount to your smoked brisket or any other barbecue you whip up.
Conclusion
With the flavor of honey and tomato complementing the rich smoked meat, this beef brisket has something for everyone. You’ll become known for your barbecue skills when you bring this beef brisket recipe to the summer potluck.
Beef Brisket with Barbecue Sauce
Ingredients
Brisket
- 1 full-sized brisket, trimmed so the fat is no more than 1 inch thick
- 2 tbsp kosher salt
- mild flavored fruit wood or white oak, for smoking
Dry Rub
- 2 tbsp paprika
- 1 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 1 tbsp black pepper
- 2 tbsp garlic powder
- 1 tsp onion powder
- 1/4 cup brown sugar
- 1 tsp cumin
- 1 tsp oregano
BBQ Sauce
- 1 small yellow or sweet onion, finely minced
- 2 cloves garlic, finely minced
- 2 tbsp butter
- 6 oz tomato paste
- 2 cups water
- 1/2 cup dark brown sugar
- 1/4 cup apple cider vinegar
- 1/2 cup honey
- 3 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp cracked black pepper
- 1 tbsp chili powder
- 1 tsp cayenne pepper (optional, for spicy sauce)
Instructions
Brisket
- Take the brisket out of its packaging 12 hours before you plan to cook it. Rub the salt over the surface of the meat, then place it in a roasting pan and cover it with a lid. Refrigerate overnight so the brisket can dry brine
- When it’s time for cooking, take the meat out and let it come to room temperature for 1 to 2 hours. Pat the surface with the dry rub
- Start your grill or smoker, bringing it up to a temperature of around 225 to 250 degrees F. Set the racks for the center position and fill up any water trays used in the smoker
- Add the wood chips or pellets to the grill or smoker, then add the brisket. Cook for at least one hour, then begin checking the internal temperature of the meat every 10 to 20 minutes. Don’t take the meat out of the grill or smoker until it reaches 180 degrees F
- Let the brisket rest for at least 30 minutes before carving and serving it with the barbecue sauce
Dry Rub
- Mix together all of the ingredients and keep them in an air-tight container. Use a spoon to sprinkle it over the brisket as you rub so you don’t contaminate the seasoning since it can be used over and over again until you run out
BBQ Sauce
- Cook the barbecue sauce the day before the brisket so the flavors have time to meld together. Heat the butter in a non-stick skillet. Add the minced onion and garlic, keeping the heat on medium so they turn golden without burning. Stir the onions and garlic regularly, cooking for 10 to 20 minutes until they’re soft and starting to caramelize
- Add in the brown sugar and let it melt. Then add the tomato paste and all other seasonings and spices. Once everything is well-blended and bubbling slightly, add in the 2 cups of water. Bring to a simmer and let it cook uncovered for 20 minutes, stirring every few minutes
- For the smoothest sauce, either puree it in a blender or strain the remnants of the onion and garlic out. Store it in the refrigerator overnight and it will thicken more as it rests