Description
This Sweet and Smoky Beef Brisket recipe features a flavorful dry rub combined with a rich braising liquid to create tender, juicy slices of brisket. Cooked low and slow in the oven, this dish offers a perfect balance of smoky, sweet, and savory flavors, ideal for a comforting family meal or special occasion.
Ingredients
Scale
Dry Rub
- ¼ cup paprika
- 3 tablespoons maple sugar
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
Brisket and Braising Liquid
- 5 to 6 pounds beef brisket
- ¼ cup black coffee
- ¼ cup liquid smoke
- 2 tablespoons blackstrap molasses
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
Instructions
- Apply the dry rub. Preheat your oven to 250°F. Liberally apply the prepared dry rub on both sides of the brisket. If refrigerated, let the brisket sit for 30 minutes or until it reaches room temperature to ensure even cooking and deeper flavor absorption.
- Mix roasting liquid. In a bowl, whisk together the black coffee, liquid smoke, blackstrap molasses, apple cider vinegar, and Worcestershire sauce. Pour this mixture into a roasting pan. Place the rubbed brisket in the roasting pan and cover tightly with aluminum foil to trap moisture and flavors during cooking.
- Cook the brisket. Place the foil-covered roasting pan in the preheated oven and cook the brisket low and slow for approximately 6 hours, or until an instant-read thermometer inserted into the thickest part of the meat reads between 195°F and 200°F. This low temperature and slow cooking process will tenderize the brisket thoroughly.
- Slice the brisket. Remove the brisket from the oven and allow it to rest, covered, for 30 minutes. Resting helps the juices redistribute throughout the meat for maximum tenderness. After resting, slice the brisket against the grain to ensure the most tender and flavorful slices.
Notes
- This oven beef brisket recipe combines a sweet and smoky spice rub with a rich braising liquid to create ultra-tender, flavorful meat.
- Cooking the brisket low and slow at a low temperature allows the collagen in the meat to break down, resulting in tender slices.
- Letting the brisket rest after cooking is essential for juicy, moist slices.
- For enhanced flavor, consider allowing the brisket to marinate with the dry rub overnight in the refrigerator before cooking.
- Use a sharp knife when slicing against the grain to get clean, tender slices.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 9 g
- Sodium: 2047 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 60 g
- Cholesterol: 176 mg
