Dive into the ultimate comfort food adventure with our collection of 20 juicy oven brisket recipes! Perfect for home cooks craving that deliciously smoked flavor without the fuss of a grill, these dishes promise tender, mouthwatering results every time. Whether you’re planning a cozy family dinner or a festive gathering, get ready to discover your new favorite brisket masterpiece. Let’s fire up the oven and explore!
Classic Oven-Smoked Brisket with Garlic Rub
Let’s get that brisket smoky and tender without a smoker—your oven’s got this. Grab a big cut, slather it with garlicky goodness, and let low heat work its magic for melt-in-your-mouth results.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– A whole 5-pound beef brisket, trimmed
– A couple of tablespoons of olive oil
– A big handful of minced garlic (about ¼ cup)
– A generous sprinkle of kosher salt (2 tablespoons)
– A heavy dose of black pepper (1 tablespoon)
– A splash of apple cider vinegar (¼ cup)
– A cup of beef broth
Instructions
1. Preheat your oven to 275°F.
2. Pat the brisket dry with paper towels—this helps the rub stick better.
3. Rub the brisket all over with olive oil.
4. Mix the minced garlic, kosher salt, and black pepper in a small bowl.
5. Massage the garlic rub evenly onto the brisket, covering every inch.
6. Place the brisket fat-side up in a large roasting pan.
7. Pour the apple cider vinegar and beef broth into the bottom of the pan, not on the meat.
8. Cover the pan tightly with aluminum foil to trap steam and smoke flavor.
9. Roast in the oven for 4 hours at 275°F.
10. Remove the foil carefully—steam will be hot—and check the brisket; it should be fork-tender.
11. Increase the oven temperature to 325°F.
12. Return the brisket to the oven, uncovered, for 2 more hours to develop a crust.
13. Let the brisket rest on a cutting board for 30 minutes before slicing against the grain.
14. Serve with the pan juices drizzled over the top.
Keep it simple: this brisket turns out juicy with a smoky aroma from the slow roast and a punch of garlic in every bite. Slice it thin for sandwiches or chunk it up for tacos—either way, that tender pull-apart texture is a crowd-pleaser.
Slow-Cooked Honey Glazed Brisket
Ditch the stress and dive into this melt-in-your-mouth masterpiece. We’re talking fall-apart tender brisket with a sticky-sweet honey crust that’ll have everyone begging for seconds. Get ready to be the holiday hero.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– A big 4-pound beef brisket, trimmed
– A generous 1/2 cup of honey
– A good 1/4 cup of soy sauce
– A couple of tablespoons of apple cider vinegar
– A whole yellow onion, sliced thin
– 4 cloves of garlic, smashed
– A splash of olive oil
– A teaspoon of smoked paprika
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 300°F.
2. Pat the 4-pound brisket completely dry with paper towels—this helps the crust form.
3. Rub the brisket all over with the splash of olive oil.
4. Season the brisket aggressively on all sides with the teaspoon of smoked paprika, pinch of salt, and black pepper.
5. Heat a large, oven-safe pot or Dutch oven over medium-high heat for 2 minutes.
6. Sear the brisket fat-side down for 5 minutes until deeply browned and crispy.
7. Flip the brisket and sear the other side for another 5 minutes.
8. Remove the brisket from the pot and set it aside on a plate.
9. Add the sliced yellow onion to the pot and cook for 3 minutes, scraping up the browned bits from the bottom.
10. Add the 4 smashed garlic cloves and cook for 1 minute until fragrant.
11. Pour in the 1/2 cup of honey, 1/4 cup of soy sauce, and couple tablespoons of apple cider vinegar, stirring to combine.
12. Tip: Let the sauce bubble for 1 minute to thicken slightly.
13. Return the seared brisket to the pot, nestling it fat-side up in the sauce.
14. Cover the pot tightly with a lid or foil.
15. Transfer the pot to the preheated 300°F oven.
16. Braise the brisket for 6 hours without peeking—trust the process!
17. After 6 hours, remove the lid and baste the brisket thoroughly with the sauce.
18. Tip: Increase the oven temperature to 325°F.
19. Cook the brisket uncovered for 2 more hours, basting every 30 minutes, until the top is glossy and caramelized.
20. Remove the pot from the oven and let the brisket rest in the sauce for 30 minutes.
21. Tip: Resting is non-negotiable for juicy slices.
22. Slice the brisket against the grain into 1/2-inch thick pieces.
23. Serve the sliced brisket drizzled with the reduced sauce from the pot.
What you get is a brisket so tender it shreds with a fork, balanced by that sweet, salty, smoky glaze from the honey and paprika. Pile it high on soft potato rolls for killer sliders, or go classic with a heap of creamy mashed potatoes to soak up every drop of that incredible sauce.
Texas-Style Oven Brisket with Spicy Rub
Ready to make the juiciest brisket of your life without a smoker? This Texas-style oven version delivers that signature bark and tender pull-apart texture with a spicy kick. Grab your apron—let’s get cooking.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– A 5-pound beef brisket, trimmed
– 1/4 cup of brown sugar
– 2 tablespoons of smoked paprika
– 1 tablespoon of chili powder
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of cayenne pepper
– 1 teaspoon of black pepper
– 1 teaspoon of salt
– A splash of apple cider vinegar
– A couple of cups of beef broth
Instructions
1. Preheat your oven to 275°F.
2. Pat the brisket dry with paper towels to help the rub stick better.
3. In a bowl, mix the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
4. Rub the spice mixture all over the brisket, coating it evenly.
5. Place the brisket fat-side up in a roasting pan.
6. Pour the apple cider vinegar and beef broth into the bottom of the pan, not over the brisket, to keep it moist during cooking.
7. Cover the pan tightly with aluminum foil to trap steam and prevent drying out.
8. Bake in the oven for 5 hours at 275°F.
9. Remove the foil and increase the oven temperature to 350°F.
10. Bake for another 1 hour to crisp up the bark, checking that the internal temperature reaches 200°F with a meat thermometer for perfect tenderness.
11. Let the brisket rest for 30 minutes before slicing against the grain to keep it juicy.
Yep, that’s it! You’ll get a smoky, spicy bark with melt-in-your-mouth meat that’s perfect for sandwiches or piled high on a plate with pickles and onions. Serve it up at your next BBQ and watch it disappear fast.
Herb-Crusted Brisket with Red Wine Sauce
Buckle up for the most tender, flavor-packed brisket that’ll make your holiday table (or any Tuesday) legendary. We’re talking a savory herb crust, a rich red wine sauce, and meat that falls apart with a gentle nudge. Get ready to impress without the stress.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A 4-pound beef brisket, trimmed
– A couple of tablespoons of olive oil
– A big handful of fresh rosemary, thyme, and parsley, all chopped up
– 4 cloves of garlic, minced
– A generous pinch of kosher salt and black pepper
– 2 cups of beef broth
– A full cup of dry red wine (like Cabernet)
– A splash of balsamic vinegar
– A tablespoon of tomato paste
– A couple of tablespoons of all-purpose flour
Instructions
1. Preheat your oven to 325°F.
2. Pat the brisket completely dry with paper towels—this helps the crust stick.
3. Rub the brisket all over with olive oil.
4. Mix the chopped herbs, minced garlic, salt, and pepper in a small bowl.
5. Press the herb mixture firmly onto all sides of the brisket to form a crust.
6. Heat a large Dutch oven over medium-high heat and sear the brisket for 4-5 minutes per side until deeply browned.
7. Remove the brisket and set it aside on a plate.
8. In the same pot, add the tomato paste and cook for 1 minute until fragrant.
9. Sprinkle in the flour and whisk constantly for 1 minute to make a roux.
10. Slowly pour in the red wine, scraping up any browned bits from the bottom—that’s flavor gold!
11. Add the beef broth and balsamic vinegar, then bring to a simmer.
12. Return the brisket to the pot, cover it tightly with a lid, and transfer to the oven.
13. Braise for 3.5 to 4 hours, until the meat is fork-tender and easily shreds.
14. Remove the brisket to a cutting board and let it rest for 15 minutes.
15. While it rests, skim excess fat from the sauce in the pot and simmer over medium heat for 10-15 minutes until slightly thickened.
16. Slice the brisket against the grain and serve it drizzled with the red wine sauce.
Let this brisket shine with its melt-in-your-mouth texture and deep, savory notes from the herbs and wine. The sauce is rich and glossy, perfect for soaking into mashed potatoes or polenta. For a next-day twist, shred any leftovers into tacos or pile it on a toasted bun for an epic sandwich.
Smoky Paprika and Brown Sugar Brisket
Whip up a brisket that’ll have your crew begging for seconds. This low-and-slow beauty gets its magic from a sweet-smoky rub and hours of tender love. Forget dry meat—this one’s all about juicy, pull-apart perfection.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– One 5-pound beef brisket, flat cut
– A generous 1/4 cup of brown sugar
– 2 tablespoons of smoked paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 2 teaspoons of kosher salt
– 1 teaspoon of black pepper
– A couple of tablespoons of olive oil
– 1 cup of beef broth
– A big splash of apple cider vinegar
Instructions
1. Pat your brisket completely dry with paper towels—this helps the crust form.
2. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
3. Rub the spice mix all over the brisket, covering every inch. Let it sit for 15 minutes at room temperature.
4. Preheat your oven to 300°F.
5. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
6. Sear the brisket for 4–5 minutes per side until deeply browned. Tip: Don’t move it while searing to get a good crust.
7. Remove the brisket and set it aside.
8. Pour the beef broth and apple cider vinegar into the Dutch oven, scraping up any browned bits.
9. Place the brisket back in the pot, fat-side up.
10. Cover tightly with a lid and transfer to the oven.
11. Cook for 5 hours at 300°F.
12. After 5 hours, remove the lid and cook uncovered for 1 more hour. Tip: Check that the internal temperature reaches 200°F for fall-apart tenderness.
13. Carefully remove the brisket and let it rest on a cutting board for 30 minutes. Tip: Resting keeps all the juices inside.
14. Slice against the grain and serve with the pan juices.
A caramelized bark gives way to melt-in-your-mouth meat with a balance of sweet and smoky notes. Pile it high on buns for killer sandwiches, or serve over creamy mashed potatoes to soak up every drop of that rich jus.
Beer-Braised Brisket with Caramelized Onions
Nailed that cozy winter dinner you’ve been craving? Beer-Braised Brisket with Caramelized Onions is here to deliver. Grab your Dutch oven—this low-and-slow masterpiece transforms tough cuts into fork-tender magic with minimal effort. Your kitchen will smell like a holiday feast in no time.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– A 4-pound beef brisket, trimmed of excess fat
– A big pinch of kosher salt and black pepper
– A couple of tablespoons of olive oil
– 3 large yellow onions, thinly sliced
– 4 cloves of garlic, minced
– A 12-ounce bottle of dark beer (like a stout or porter)
– A cup of beef broth
– A splash of Worcestershire sauce
– A couple of sprigs of fresh thyme
– A bay leaf
Instructions
1. Preheat your oven to 325°F.
2. Pat the brisket dry with paper towels, then season all over with kosher salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the brisket for 5–7 minutes per side until deeply browned—don’t rush this step for maximum flavor.
5. Transfer the brisket to a plate and reduce heat to medium.
6. Add the sliced onions to the pot and cook for 15–20 minutes, stirring occasionally, until golden brown and caramelized.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the dark beer, beef broth, and Worcestershire sauce, scraping up any browned bits from the bottom.
9. Return the brisket to the pot, fat-side up, and add the thyme sprigs and bay leaf.
10. Bring the liquid to a simmer, then cover the pot tightly with a lid.
11. Braise in the preheated oven for 3 hours, until the brisket is fork-tender and easily shreds.
12. Remove the pot from the oven and let the brisket rest in the liquid for 20 minutes before slicing against the grain.
13. Skim excess fat from the braising liquid and serve it as a sauce over the sliced brisket.
Luxuriously tender, this brisket melts with rich, savory notes from the beer and sweet caramelized onions. Shred leftovers for killer tacos or pile slices onto toasted brioche buns with a swipe of horseradish cream.
Maple Mustard Glazed Oven Brisket
Hear that sizzle? That’s your new favorite holiday main course hitting the oven. This maple mustard glazed oven brisket transforms a tough cut into a sweet, savory, and impossibly tender showstopper with minimal hands-on work. Get ready for the juiciest, most flavorful brisket of your life.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– One 4-pound beef brisket, flat cut
– A good glug of olive oil (about 2 tbsp)
– A big pinch of kosher salt and black pepper
– One large yellow onion, sliced
– Four cloves of garlic, smashed
– A cup of beef broth
– Half a cup of pure maple syrup
– A quarter cup of whole grain mustard
– A couple of tablespoons of apple cider vinegar
– A tablespoon of smoked paprika
Instructions
1. Preheat your oven to 325°F.
2. Pat the brisket completely dry with paper towels. (Tip: Dry meat equals a better sear!)
3. Rub the brisket all over with the olive oil, then season aggressively on all sides with the salt and pepper.
4. Heat a large, oven-safe Dutch oven or heavy pot over medium-high heat for 2 minutes.
5. Sear the brisket, fat-side down first, for 5-6 minutes until deeply browned and crispy.
6. Flip and sear the other side for another 5-6 minutes. Transfer the brisket to a plate.
7. In the same pot, add the sliced onion and smashed garlic. Cook for 4-5 minutes, scraping up the browned bits, until softened.
8. Pour in the beef broth to deglaze the pot, simmering for 1 minute.
9. In a small bowl, whisk together the maple syrup, whole grain mustard, apple cider vinegar, and smoked paprika until smooth.
10. Place the seared brisket back into the pot, fat-side up, nestled into the onions.
11. Pour the maple mustard glaze evenly over the top of the brisket. (Tip: Pouring over the top ensures every bite gets that sticky-sweet flavor.)
12. Cover the pot tightly with a lid or heavy-duty foil and transfer it to the preheated oven.
13. Braise for 3 hours.
14. After 3 hours, remove the lid and continue cooking, uncovered, for 1 more hour. (Tip: This final hour lets the glaze reduce and caramelize beautifully on the surface.)
15. The brisket is done when it’s fork-tender and easily shreds. An internal temperature of 200-205°F is your target.
16. Remove the pot from the oven and let the brisket rest, uncovered, for 30 minutes before slicing against the grain.
All that low-and-slow cooking melts the connective tissue into pure, juicy tenderness. The glaze reduces to a sticky, sweet-and-tangy lacquer with a subtle smoky kick from the paprika. Serve it sliced thick over creamy mashed potatoes or pile it high on toasted brioche buns for an epic sandwich.
Asian-Inspired Soy Ginger Brisket
Kick your slow-cooker into high gear with this umami-packed brisket that’s about to become your new Sunday staple. Think fall-apart tender meat soaked in a sweet-savory glaze—perfect for piling onto buns or over a mountain of rice. Let’s get that flavor bomb simmering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A 4-pound beef brisket, trimmed of excess fat
– A big glug of soy sauce (about 1 cup)
– A generous 1/2 cup of brown sugar, packed
– A 3-inch knob of fresh ginger, peeled and grated
– 5 garlic cloves, minced
– A couple of tablespoons of rice vinegar
– A splash of sesame oil (about 1 tbsp)
– A cup of beef broth
– A tablespoon of cornstarch mixed with 2 tbsp cold water (for later)
Instructions
1. Pat your brisket completely dry with paper towels—this helps it sear better.
2. Heat a large skillet over medium-high heat and sear the brisket for 4-5 minutes per side until deeply browned.
3. Transfer the seared brisket to your slow cooker.
4. In a bowl, whisk together the soy sauce, brown sugar, grated ginger, minced garlic, rice vinegar, sesame oil, and beef broth until the sugar dissolves.
5. Pour this mixture over the brisket in the slow cooker, ensuring it’s mostly submerged.
6. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the meat is fork-tender.
7. Carefully remove the brisket to a cutting board and tent it loosely with foil to rest.
8. Skim any excess fat from the liquid in the slow cooker, then pour it into a saucepan.
9. Bring the sauce to a simmer over medium heat and whisk in the cornstarch slurry.
10. Cook for 3-5 minutes, stirring constantly, until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency.
11. Slice the brisket against the grain into 1/2-inch thick pieces.
12. Arrange the slices on a platter and drizzle generously with the thickened sauce.
The brisket turns out incredibly tender, almost melting with a sticky-sweet glaze that’s balanced by the sharp ginger and savory soy. Serve it piled high on soft slider buns with a quick cucumber salad, or shred it over steaming jasmine rice for a comforting bowl—either way, that rich, aromatic sauce is liquid gold.
Coffee-Rubbed Brisket with Bourbon Glaze
Every holiday season needs a showstopper that’s bold enough to impress but simple enough to nail. This coffee-rubbed brisket with bourbon glaze delivers smoky, sweet, and savory vibes in every bite—perfect for your festive table.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– A 5-pound beef brisket, trimmed
– ¼ cup of ground coffee (go for a dark roast)
– 2 tablespoons of brown sugar
– 1 tablespoon of smoked paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of black pepper
– 1 teaspoon of salt
– A splash of olive oil
– ½ cup of bourbon
– ¼ cup of ketchup
– 2 tablespoons of apple cider vinegar
– 1 tablespoon of Worcestershire sauce
Instructions
1. Preheat your oven to 300°F.
2. Pat the brisket dry with paper towels—this helps the rub stick better.
3. In a bowl, mix the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt.
4. Rub the brisket all over with olive oil, then coat it evenly with the coffee spice mix.
5. Place the brisket fat-side up in a roasting pan and cover tightly with foil.
6. Roast in the oven for 5 hours, until it’s fork-tender.
7. While it cooks, make the glaze: in a saucepan over medium heat, combine bourbon, ketchup, apple cider vinegar, and Worcestershire sauce.
8. Simmer for 10 minutes, stirring often, until it thickens slightly.
9. Remove the brisket from the oven and carefully pour off any excess fat from the pan.
10. Brush half of the bourbon glaze over the brisket.
11. Return it to the oven, uncovered, and roast for another 30 minutes to caramelize the glaze.
12. Let the brisket rest for 15 minutes before slicing against the grain for maximum tenderness.
13. Serve with the remaining glaze on the side.
What you get is a melt-in-your-mouth brisket with a crispy, coffee-spiced crust and a sticky-sweet bourbon kick. Slice it thin for sandwiches or pile it high with mashed potatoes—either way, it’s a flavor bomb that’ll have everyone asking for seconds.
Garlic and Rosemary Infused Brisket
Just when you thought brisket couldn’t get better—garlic and rosemary take it to the next level. This slow-cooked beauty fills your kitchen with the coziest aromas. Get ready for the most tender, flavorful meat you’ve ever pulled apart.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A 4-pound beef brisket
– A whole head of garlic, cloves peeled
– A handful of fresh rosemary sprigs
– 2 tablespoons of olive oil
– A cup of beef broth
– A splash of red wine vinegar
– A couple of teaspoons of kosher salt
– A teaspoon of black pepper
Instructions
1. Preheat your oven to 325°F.
2. Pat the brisket completely dry with paper towels—this helps the seasoning stick and creates a better crust.
3. Rub the brisket all over with olive oil, then season generously with kosher salt and black pepper.
4. Use a sharp knife to make small slits all over the top of the brisket, about 1 inch apart.
5. Insert a peeled garlic clove and a small rosemary sprig into each slit, pressing them in firmly.
6. Place the brisket in a large roasting pan, fat-side up.
7. Pour beef broth and red wine vinegar into the bottom of the pan, around the brisket—this adds moisture and flavor while cooking.
8. Cover the pan tightly with aluminum foil to trap steam and keep the meat juicy.
9. Roast in the oven for 3 hours without peeking, which maintains a steady temperature for even cooking.
10. Remove the foil and continue roasting for another hour, until the brisket is fork-tender and the top is slightly browned.
11. Let the brisket rest on a cutting board for 20 minutes before slicing—this allows the juices to redistribute for maximum tenderness.
12. Slice against the grain into thin pieces and serve with the pan juices drizzled over the top.
Perfectly tender and infused with aromatic garlic and earthy rosemary, this brisket melts in your mouth. Serve it piled high on toasted buns with pickles for sandwiches, or slice it thick alongside roasted potatoes. The rich, savory flavors make it a showstopper for any gathering.
Sweet and Tangy BBQ Brisket
Viral-worthy brisket alert! This sweet and tangy BBQ brisket is the ultimate crowd-pleaser—perfect for holidays, game days, or any excuse to fire up the smoker. Get ready for fall-apart tender meat with a sticky, finger-licking glaze that’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 10 hours
Ingredients
– One 5-pound beef brisket, trimmed
– A generous ¼ cup of brown sugar
– 2 tablespoons of smoked paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of black pepper
– A splash of apple cider vinegar (about ¼ cup)
– ½ cup of ketchup
– A couple of tablespoons of Worcestershire sauce
– 1 cup of beef broth
Instructions
1. Preheat your smoker or oven to 225°F—low and slow is key for tender brisket.
2. In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, and black pepper to create a dry rub.
3. Pat the brisket dry with paper towels, then massage the dry rub all over the meat, coating it evenly.
4. Place the brisket fat-side up in the smoker or on a baking sheet in the oven. Tip: Use a water pan in the smoker to keep things moist.
5. Cook for 6 hours at 225°F, checking occasionally—don’t peek too often to avoid heat loss.
6. While it cooks, whisk together the apple cider vinegar, ketchup, Worcestershire sauce, and beef broth in a saucepan over medium heat.
7. Bring the sauce to a simmer for 10 minutes until slightly thickened, then set aside.
8. After 6 hours, brush half of the sauce over the brisket. Tip: Wrap it in aluminum foil to lock in moisture and prevent drying out.
9. Return to the smoker or oven and cook for another 4 hours at 225°F, or until the internal temperature hits 200°F.
10. Remove from heat and let it rest, covered in foil, for 30 minutes—this helps the juices redistribute. Tip: Use a meat thermometer to ensure perfect doneness.
11. Slice against the grain and serve with the remaining sauce drizzled on top.
Here’s the payoff: this brisket turns out incredibly tender with a smoky depth, balanced by that sweet-tangy glaze that caramelizes into a sticky crust. Shred it for sandwiches, pile it on nachos, or just dig in straight from the cutting board—it’s a versatile showstopper that’ll disappear fast!
Smoked Brisket with Apple Cider Glaze
Fancy a holiday showstopper that’ll have your guests begging for the recipe? This smoked brisket gets a sweet-tart upgrade with an apple cider glaze. It’s the ultimate centerpiece for any festive feast.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 10 hours
Ingredients
– A whole brisket, about 8 pounds
– A good glug of olive oil
– A couple of tablespoons of your favorite BBQ rub
– 4 cups of apple cider
– A big splash of apple cider vinegar
– A quarter cup of brown sugar
– A knob of butter
– A pinch of salt
– A pinch of black pepper
Instructions
1. Preheat your smoker to 225°F using your choice of wood chips.
2. Pat the brisket completely dry with paper towels.
3. Rub the brisket all over with olive oil.
4. Generously coat the brisket with the BBQ rub, pressing it into the meat.
5. Place the brisket fat-side up on the smoker rack.
6. Smoke the brisket for 8 hours, maintaining a steady 225°F temperature.
7. Wrap the brisket tightly in butcher paper or aluminum foil.
8. Return the wrapped brisket to the smoker.
9. Continue smoking for another 2 hours, or until the internal temperature reaches 203°F.
10. Remove the brisket from the smoker and let it rest, still wrapped, for 1 hour.
11. While the brisket rests, make the glaze: pour the apple cider into a saucepan.
12. Simmer the cider over medium heat for 20 minutes until it reduces by half.
13. Stir in the apple cider vinegar, brown sugar, butter, salt, and pepper.
14. Cook the glaze for 5 more minutes until it thickens slightly.
15. Unwrap the rested brisket and place it on a cutting board.
16. Slice the brisket against the grain into half-inch thick pieces.
17. Brush the sliced brisket generously with the warm apple cider glaze.
18. Serve immediately with any remaining glaze on the side.
Zesty and tender, this brisket melts in your mouth with a perfect bark from the long smoke. The glaze adds a sticky-sweet crunch that contrasts beautifully with the rich, smoky meat. Try piling the slices on toasted brioche buns for an epic sandwich, or serve alongside crispy roasted potatoes to soak up all those incredible juices.
Spicy Chipotle and Lime Brisket
Get ready to make your slow cooker the star of the show. This brisket is all about that deep, smoky heat from chipotle and a bright kick of lime that cuts right through the richness. You’ll want to shred it straight from the pot.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– A 4-pound beef brisket, trimmed of excess fat
– A couple of tablespoons of olive oil
– One large yellow onion, sliced thin
– 4 cloves of garlic, minced
– A 7-ounce can of chipotle peppers in adobo sauce (you’ll use the whole thing, peppers and sauce)
– The juice of 2 fresh limes
– A quarter cup of apple cider vinegar
– A tablespoon of ground cumin
– 2 teaspoons of dried oregano
– A good pinch of kosher salt and black pepper
– A cup of beef broth
– A handful of fresh cilantro, chopped (for serving)
Instructions
1. Pat the 4-pound brisket completely dry with paper towels and season it generously all over with the kosher salt and black pepper.
2. Heat the couple of tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
3. Sear the brisket for 4-5 minutes per side until a deep brown crust forms. (Tip: Don’t move it while searing to get that perfect crust.)
4. Transfer the seared brisket to your slow cooker.
5. In the same skillet, add the sliced onion and cook for 5 minutes over medium heat until softened.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Pour in the entire can of chipotle peppers and adobo sauce, the juice of 2 limes, the quarter cup of apple cider vinegar, the tablespoon of cumin, and the 2 teaspoons of oregano. Stir to combine and simmer for 2 minutes.
8. Carefully pour this chipotle mixture over the brisket in the slow cooker.
9. Add the cup of beef broth around the sides of the brisket.
10. Cover and cook on LOW for 8 hours. (Tip: Resist the urge to open the lid; it lets heat escape and increases cooking time.)
11. After 8 hours, carefully transfer the brisket to a cutting board. It should be fork-tender and easily shred.
12. Use two forks to shred all the meat.
13. Skim any excess fat from the surface of the cooking liquid in the slow cooker with a spoon.
14. Return the shredded meat to the slow cooker and stir it into the sauce. Let it sit for 10 minutes on the WARM setting to soak up the flavors. (Tip: This resting time is key for the meat to absorb the sauce fully.)
15. Serve the brisket topped with the handful of chopped fresh cilantro.
Pull this brisket apart and watch the tender, juicy strands soak up that smoky, tangy sauce. The lime brightens every rich, spicy bite perfectly. Pile it high on warm tortillas with pickled red onions or serve it over a bowl of creamy cilantro-lime rice for a full meal.
Molasses and Coffee Smoked Brisket
Jazz up your holiday table with this smoky-sweet brisket. Just imagine deep molasses richness meeting bold coffee smoke—it’s a flavor bomb that’ll have everyone asking for seconds. Trust me, this one’s a showstopper.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 6 hours
Ingredients
– A 5-pound beef brisket
– A generous ½ cup of dark molasses
– ¼ cup of strong brewed coffee, cooled
– 2 tablespoons of olive oil
– A couple of tablespoons of your favorite BBQ rub
– A splash of apple cider vinegar
– A handful of wood chips (hickory or oak work great)
Instructions
1. Preheat your smoker to 225°F and soak the wood chips in water for 20 minutes.
2. Pat the brisket dry with paper towels, then rub it all over with the olive oil.
3. Massage the BBQ rub evenly onto the brisket, covering every surface.
4. In a small bowl, whisk together the molasses and brewed coffee until smooth.
5. Brush half of the molasses-coffee mixture all over the brisket, reserving the rest.
6. Place the brisket fat-side up in the smoker and add the drained wood chips to the coals.
7. Smoke the brisket for 3 hours, maintaining a steady 225°F temperature.
8. After 3 hours, brush the brisket with the remaining molasses-coffee mixture.
9. Continue smoking for another 3 hours, or until the internal temperature reaches 195°F.
10. Remove the brisket from the smoker and let it rest, tented with foil, for 30 minutes.
11. While resting, drizzle the apple cider vinegar over the brisket for a tangy finish.
12. Slice against the grain and serve immediately.
Unbelievably tender, this brisket pulls apart with a gentle fork tug, revealing a gorgeous smoke ring and sticky-sweet bark. The coffee adds a subtle bitterness that balances the molasses perfectly—try shredding leftovers into tacos with pickled onions for a next-day twist.
Oven-Roasted Brisket with Root Vegetables
Nailing that cozy holiday dinner doesn’t have to be a marathon. This oven-roasted brisket with root veggies is your one-pan wonder—tender, flavorful, and seriously low-effort. Just prep, pop it in, and let the oven do the heavy lifting while you relax.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A 4-pound beef brisket, trimmed of excess fat
– A couple of tablespoons of olive oil
– A big pinch of kosher salt and freshly ground black pepper
– A tablespoon of smoked paprika
– Two teaspoons of garlic powder
– A splash of Worcestershire sauce (about 2 tbsp)
– A cup of beef broth
– Three large carrots, peeled and chopped into 2-inch chunks
– Two large parsnips, peeled and chopped into 2-inch chunks
– One large yellow onion, roughly chopped
– A few sprigs of fresh rosemary
Instructions
1. Preheat your oven to 325°F.
2. Pat the brisket dry with paper towels—this helps the seasoning stick better.
3. Rub the brisket all over with olive oil, then season generously with salt, pepper, smoked paprika, and garlic powder.
4. Heat a large, oven-safe Dutch oven or roasting pan over medium-high heat on the stovetop.
5. Sear the brisket for 4-5 minutes per side until deeply browned, creating a flavorful crust. Tip: Don’t move it around too much to get a good sear.
6. Remove the brisket from the pan and set it aside on a plate.
7. Add the chopped carrots, parsnips, and onion to the same pan, tossing them in the drippings for 2 minutes to lightly caramelize.
8. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
9. Place the seared brisket back on top of the vegetables in the pan.
10. Tuck the rosemary sprigs around the brisket.
11. Cover the pan tightly with a lid or aluminum foil. Tip: A tight seal keeps the moisture in for tender results.
12. Transfer the pan to the preheated oven and roast for 3.5 to 4 hours, until the brisket is fork-tender. Tip: Check at 3.5 hours—it should shred easily with a fork.
13. Remove the pan from the oven and let the brisket rest, covered, for 20 minutes before slicing against the grain.
Resulting in melt-in-your-mouth brisket with a smoky, savory crust, paired with sweet, caramelized root vegetables that soak up all the juices. Serve it sliced over creamy mashed potatoes or shred it for epic sandwiches the next day—either way, it’s comfort food perfection.
Garlic Butter and Herb Brisket
A brisket that’ll make your holiday guests forget the presents. Garlic butter and herbs transform this tough cut into a melt-in-your-mouth masterpiece. Get ready for the most flavorful, tender meat you’ve ever sliced.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A 4-pound beef brisket
– A whole stick of butter
– A whole head of garlic, cloves peeled
– A couple of sprigs of fresh rosemary
– A couple of sprigs of fresh thyme
– A splash of beef broth (about 1 cup)
– A good glug of olive oil (about 2 tbsp)
– A generous pinch of salt and black pepper
Instructions
1. Preheat your oven to 300°F.
2. Pat the brisket completely dry with paper towels—this helps the seasoning stick and creates a better crust.
3. Rub the brisket all over with olive oil, then season aggressively with salt and black pepper.
4. Heat a large, oven-safe Dutch oven over medium-high heat for 2 minutes until hot.
5. Sear the brisket fat-side down for 5 minutes until deeply browned and crispy.
6. Flip and sear the other side for another 5 minutes.
7. Remove the brisket to a plate and reduce heat to low.
8. Melt the butter in the same pot.
9. Add all the garlic cloves and cook for 2 minutes until fragrant.
10. Stir in the rosemary and thyme sprigs.
11. Return the brisket to the pot, fat-side up.
12. Pour the beef broth around (not over) the brisket to keep the bottom from burning.
13. Cover the pot tightly with a lid or foil.
14. Transfer to the oven and roast for 3.5 hours.
15. Remove the lid and roast uncovered for 30 more minutes to caramelize the top.
16. Check for doneness—the meat should pull apart easily with a fork.
17. Let the brisket rest in the pot for 20 minutes before slicing against the grain for maximum tenderness.
18. Spoon the garlic butter herb sauce from the pot over each slice.
Crave that fall-apart texture? The low-and-slow roasting breaks down all the connective tissue. Each slice soaks up the rich, herby garlic butter—it’s savory perfection. Serve it over creamy mashed potatoes or pile it high on toasted buns for next-level sandwiches.
Smoked Brisket with Cranberry Glaze
Let’s transform that holiday brisket into a showstopper. This smoked brisket with cranberry glaze is the ultimate festive upgrade—tender, smoky meat meets a sweet-tart punch. Forget dry turkey; this is your new centerpiece.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 10 hours
Ingredients
- One whole beef brisket, about 12 pounds
- A generous ¼ cup of your favorite BBQ rub
- 2 cups of beef broth
- A 12-ounce bag of fresh cranberries
- 1 cup of granulated sugar
- A splash of orange juice, about ½ cup
- A couple of tablespoons of apple cider vinegar
- Your wood chips of choice—hickory or oak work great
Instructions
- Trim any large pieces of hard fat from your brisket, leaving about a ¼-inch fat cap for flavor.
- Pat the brisket completely dry with paper towels—this helps the rub stick better.
- Massage the BBQ rub all over the brisket, covering every surface evenly. Let it sit for 20 minutes.
- Preheat your smoker to 225°F and add your soaked wood chips to the chamber.
- Place the brisket fat-side up on the smoker rack and insert a meat probe into the thickest part.
- Smoke the brisket until the internal temperature reaches 165°F, about 6 hours. Spritz with beef broth every hour to keep it moist.
- Wrap the brisket tightly in butcher paper or aluminum foil. Tip: Wrapping helps push through the “stall” where the temperature plateaus.
- Return the wrapped brisket to the smoker and continue cooking until it reaches 203°F internally, about 4 more hours.
- While the brisket finishes, make the glaze: Combine cranberries, sugar, orange juice, and vinegar in a saucepan.
- Bring the glaze to a boil over medium-high heat, then reduce to a simmer for 15 minutes until cranberries burst and sauce thickens. Tip: Stir frequently to prevent scorching.
- Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour. Tip: Resting is non-negotiable—it lets the juices redistribute for maximum tenderness.
- Unwrap the brisket and slice it against the grain into ¼-inch thick pieces.
- Brush the warm cranberry glaze generously over the sliced brisket just before serving.
What you get is a brisket that practically melts, with a bark that crackles under that glossy, vibrant glaze. The smoky depth cuts through the cranberry’s bright acidity perfectly. Serve it piled high on a platter with extra glaze on the side for dipping, or chop it up for next-level holiday sliders.
Brisket with Homemade Dry Rub and Charcoal Flavor
Nail that smoky, tender brisket with this foolproof recipe. Grab your charcoal and let’s get cooking—your backyard BBQ is about to level up.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– A whole brisket, about 8 pounds
– A generous 1/2 cup of brown sugar
– 2 tablespoons of smoked paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of cayenne pepper
– A couple of tablespoons of olive oil
– A splash of apple cider vinegar
– A bag of charcoal briquettes
– A handful of wood chips (like hickory or oak)
Instructions
1. In a bowl, mix 1/2 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 1 teaspoon cayenne pepper to make the dry rub.
2. Pat the 8-pound brisket dry with paper towels, then rub it all over with a couple of tablespoons of olive oil.
3. Massage the dry rub mixture evenly onto the brisket, covering every surface. Tip: Let it sit uncovered in the fridge for at least 1 hour for deeper flavor.
4. Light a full chimney of charcoal briquettes until ashed over, about 20 minutes.
5. Pour the hot charcoal into your grill, arranging it for indirect heat on one side.
6. Place a handful of wood chips directly on the charcoal for smoke.
7. Put the brisket on the grill grate over the side without charcoal, fat-side up.
8. Close the lid and maintain a steady 225°F, adjusting vents as needed. Tip: Use a thermometer to monitor the grill temp—don’t guess!
9. Cook for about 6 hours, spritzing with a splash of apple cider vinegar every hour to keep it moist.
10. Check the internal temperature with a meat thermometer; it should reach 195°F for tenderness.
11. Once done, wrap the brisket in foil and let it rest for 1 hour. Tip: This step is crucial—it lets the juices redistribute for maximum flavor.
12. Slice against the grain and serve immediately.
Bite into that juicy, fall-apart texture with a perfect bark from the rub. The charcoal smoke infuses every slice, making it ideal for sliders or piled high on a platter with pickles.
Slow-Roasted Brisket with Balsamic Reduction
Viral-worthy brisket just dropped. This slow-roasted beauty with a sticky balsamic glaze is your new weekend flex—tender, juicy, and packed with flavor that’ll have everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 6 hours
Ingredients
– A 4-pound beef brisket, trimmed
– A generous glug of olive oil (about 2 tbsp)
– A couple of tablespoons of kosher salt
– A good crack of black pepper (about 1 tbsp)
– A whole head of garlic, cloves smashed
– A large yellow onion, roughly chopped
– A cup of beef broth
– A cup of balsamic vinegar
– A quarter cup of brown sugar
– A few sprigs of fresh rosemary
Instructions
1. Preheat your oven to 300°F.
2. Pat the brisket completely dry with paper towels—this helps the seasoning stick and promotes a better crust.
3. Rub the brisket all over with olive oil, then season aggressively on both sides with kosher salt and black pepper.
4. Place the brisket, fat-side up, in a large roasting pan or Dutch oven.
5. Scatter the smashed garlic cloves and chopped onion around the brisket in the pan.
6. Pour the beef broth into the bottom of the pan, around (not over) the brisket.
7. Cover the pan tightly with a lid or a double layer of aluminum foil to trap steam.
8. Roast in the preheated oven for 5 hours.
9. While the brisket roasts, make the reduction: In a small saucepan over medium heat, combine the balsamic vinegar and brown sugar.
10. Bring to a simmer, then reduce heat to low and let it bubble gently for 15-20 minutes, stirring occasionally, until it thickens to a syrupy consistency that coats the back of a spoon.
11. After 5 hours, carefully remove the brisket from the oven and uncover it.
12. Brush or spoon half of the balsamic reduction all over the top of the brisket.
13. Tuck the fresh rosemary sprigs around the meat in the pan juices.
14. Return the uncovered brisket to the oven and roast for 1 more hour, or until the internal temperature reaches 200°F when checked with a meat thermometer inserted into the thickest part.
15. Remove the brisket from the oven and let it rest, loosely tented with foil, for at least 30 minutes—this allows the juices to redistribute for maximum tenderness.
16. Slice the brisket against the grain into thin strips.
17. Drizzle the remaining balsamic reduction over the sliced meat just before serving.
Amazingly tender, this brisket pulls apart with a gentle tug. The balsamic reduction adds a sweet-tart punch that cuts through the rich beef. Serve it piled high on toasted buns with pickles, or slice it thin over creamy mashed potatoes to soak up those savory pan juices.
Smoked Brisket with Whiskey BBQ Sauce
Grab your smoker and get ready for a flavor bomb that’ll make your holiday unforgettable. This smoked brisket with whiskey BBQ sauce is the ultimate showstopper—tender, smoky, and packed with a boozy kick. Trust me, it’s worth every minute of the low-and-slow cook.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 12 hours
Ingredients
– A whole brisket (about 10 pounds)
– A generous sprinkle of kosher salt
– A heavy hand of black pepper
– A couple of tablespoons of paprika
– A splash of apple cider vinegar
– A cup of ketchup
– A half cup of brown sugar
– A quarter cup of whiskey
– A tablespoon of Worcestershire sauce
– A teaspoon of garlic powder
– A pinch of cayenne pepper
Instructions
1. Preheat your smoker to 225°F using hickory or oak wood chips for that classic smoky flavor.
2. Pat the brisket dry with paper towels to help the rub stick better.
3. In a small bowl, mix together the kosher salt, black pepper, paprika, and garlic powder to create your dry rub.
4. Massage the dry rub all over the brisket, covering every inch for maximum flavor penetration.
5. Place the brisket fat-side up on the smoker grate and insert a meat probe into the thickest part.
6. Smoke the brisket for about 12 hours, or until the internal temperature reaches 203°F, spritzing with apple cider vinegar every 2 hours to keep it moist.
7. While the brisket smokes, make the whiskey BBQ sauce: in a saucepan over medium heat, combine the ketchup, brown sugar, whiskey, Worcestershire sauce, and cayenne pepper.
8. Bring the sauce to a simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally until thickened.
9. Once the brisket hits 203°F, remove it from the smoker and let it rest wrapped in foil for at least 1 hour to allow the juices to redistribute.
10. Slice the brisket against the grain into thin strips for the most tender bite.
11. Serve the sliced brisket drizzled with the warm whiskey BBQ sauce.
Venture into a world where each slice melts in your mouth with a perfect balance of smoky bark and juicy interior. The whiskey BBQ sauce adds a sweet, tangy kick that cuts through the richness—try it piled high on toasted buns with pickles for a next-level sandwich. Leftovers? They’re even better the next day, reheated gently with an extra splash of sauce.
Summary
Masterfully smoked and oven-roasted, these 20 brisket recipes offer endless inspiration for tender, flavorful meals. We hope you find a new favorite to try in your own kitchen! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with fellow food lovers on Pinterest. Happy cooking!
