BRAISED BRISKET RECIPE

Ingredients

• 2.5 tablespoon Kosher Salt (for rub)
• 1.5 tablespoon Ground Black Pepper (for rub)
• 2 tablespoon Garlic Powder (for rub)
• 2 tablespoon Onion Powder (for rub)
• 2 tablespoon Lemon Pepper (for rub)
• 4 tablespoon Smoked Paprika (for rub – provides smoky flavor)
• 1.5 teaspoon Ground Cumin (for rub)
• 3 tablespoon Brown Sugar (packed, for rub)
• 7.5 pound Whole Beef Brisket (Flat & Point) (trimmed by butcher, keep some fat cap for moisture)
• 0.25 cup Vegetable Oil (for searing)
• 2 pound Onion (peeled and thinly sliced (about 6‑8 medium onions))
• 2 cup Beef Broth (low‑sodium preferred)
• 8 ounce Tomato Puree (for barbecue sauce)
• 1.5 tablespoon Apple Cider Vinegar (for barbecue sauce)
• 1 tablespoon Worcestershire Sauce (for barbecue sauce)
• 0.25 cup Brown Sugar (sauce) (packed, for barbecue sauce)
• 1 tablespoon Spicy Brown Mustard (for barbecue sauce)
• 1.5 tablespoon Reserved Brisket Rub (used in sauce for extra flavor)

Instructions

1. Make the Rub

   Combine salt, ground pepper, garlic powder, onion powder, lemon pepper, smoked paprika, ground cumin, and packed brown sugar in a mixing bowl. Whisk until evenly blended.

   Time: PT5M

2. Season the Brisket

   Pat the brisket dry with paper towels. Using one hand to sprinkle the rub and the other to pat it in, coat every surface of the meat, including the fat cap, with the rub.

   Time: PT5M

3. Marinate Overnight

   Place the seasoned brisket in a large ziplock bag, squeeze out excess air, seal, and refrigerate for at least 8 hours (overnight).

   Time: PT0M

4. Preheat Oven

   Set the oven to 250 °F (121 °C) and allow it to preheat while you finish prep.

   Time: PT15M

   Temperature: 250°F

5. Sear the Brisket

   Heat the stainless steel roasting pan over low heat, add ¼ cup vegetable oil, and sear the brisket 5 minutes per side until a deep brown crust forms.

   Time: PT10M

6. Set Brisket Aside

   Transfer the seared brisket to a plate and set aside while you cook the onions.

   Time: PT2M

7. Sauté Onions

   In the same pan, add the sliced onions and sprinkle with 1 teaspoon of the reserved rub. Cook over low heat, stirring occasionally, until the onions are translucent and lightly caramelized, about 7 minutes.

   Time: PT7M

8. Deglaze with Beef Broth

   Pour 2 cups beef broth into the pan, scraping up browned bits. Bring to a gentle simmer for 3 minutes.

   Time: PT3M

9. Arrange Brisket for Roasting

   Place the brisket back into the pan, fat‑cap side up, on top of the onions. Cover tightly with three sheets of heavy‑duty aluminum foil, sealing the edges well.

   Time: PT2M

10. Low‑and‑Slow Roast

    Transfer the covered pan to the preheated oven and roast at 250 °F for 1 hour per pound (approximately 7 hours 30 minutes for a 7.5‑lb brisket).

    Time: PT7H30M

    Temperature: 250°F

11. Rest the Brisket

    Remove the pan from the oven, keep the foil on, and let the brisket rest for 1 hour 30 minutes to 2 hours. This allows juices to redistribute.

    Time: PT2H

12. Prepare Barbecue Sauce

    Transfer the cooked onions to a sauce pot. Add 1 tablespoon reserved rub, 8 oz tomato puree, 1.5 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, ¼ cup packed brown sugar, and 1 tablespoon spicy brown mustard. Simmer on low heat, stirring, for 5‑10 minutes until slightly thickened.

    Time: PT10M

13. Slice the Brisket

    Place the rested brisket on a cutting board. Using a sharp knife, slice against the grain into ¼‑inch thick slices.

    Time: PT5M

14. Serve

    Arrange sliced brisket on a platter, drizzle with the homemade barbecue sauce, and serve with your favorite sides.

    Time: PT0M

Nutrition Facts

Calories

520

Protein

38 g

Carbohydrates

12 g

Fat

35 g

Fiber

1 g