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Barbeque Beef Brisket

A taste of Texas in every fork-tender bite, this brisket balances the acidity of canned tomatoes with brown sugar for a classic barbecue sauce. It can either be prepared in the oven for slow Sunday cooking, or assembled in the slow cooker on busy days.

Serves 12
Ready in 370 mins
Prep time 10 mins
Cooking time 240 mins
Chill time 120 mins
245 calories per serving


> 6 cloves garlic, minced
> 4 tsp chili powder
> 4 tsp smoked paprika
> 2 tsp ground cinnamon
> 2 tsp dried oregano
> 1 tsp kosher or sea salt
> 4 lb flat cut beef brisket
> 1/2 cup Worcestershire sauce
> 1 can ( 28 oz.) diced tomatoes (no salt added)
> 1/2 cup brown sugar
> 1/2 cup apple cider vinegar


Combine garlic, chili powder, paprika, cinnamon, oregano and salt. Rub into both sides of the brisket and place in baking dish; cover and refrigerate for at least 2 hours.
For Oven cooking method: Preheat oven to 350°F. Pour Worcestershire sauce over the meat, cover pan, and bake for 2 hours. Blend tomatoes, brown sugar and vinegar in a blender and pour over brisket. Cover and bake at 300°F for about 2 more hours or until fork tender with an internal temperature of 185–190°F. Baste the meat with the juices every 30 minutes or so during the last 2 hours of cooking.
For Slow cooker cooking method: Combine all ingredients with brisket in a slow cooker and cook on low for 10 hours or until fork tender with an internal temperature of 185–190°F. Remove meat from the pan or slow cooker and let cool for 10 minutes. Slice against the grain into thin slices. Pour sauce over brisket prior to serving.

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