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BBQ Recipes Beef Brisket with Tangy Glaze

BBQ Beef Brisket with Tangy Glaze for Ultimate Flavor Bliss

Discover an irresistible BBQ recipe for beef brisket with a tangy glaze, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 9 hours
Resting Time 15 minutes
Total Time 9 hours 45 minutes
Servings: 8 slices
Course: Dinner
Cuisine: BBQ
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 3-4 pounds Beef Brisket Choose a well-marbled cut
  • 1 tablespoon Smoked Paprika Use regular paprika for a milder flavor
  • 1 tablespoon Garlic Powder Fresh garlic for more intensity is optional
  • 1 tablespoon Onion Powder Fresh onions can be used for a vibrant bite
  • 1 tablespoon Brown Sugar Honey or maple syrup can substitute
  • 1 teaspoon Black Pepper Freshly cracked preferred
  • 1 teaspoon Salt Adjust to taste
  • 2 cups Beef Broth Chicken broth can be used in a pinch
For the Tangy Glaze
  • 1 cup Ketchup Swap with tomato sauce for less sweetness
  • 1/4 cup Apple Cider Vinegar White vinegar or lemon juice are alternatives
  • 2 tablespoons Worcestershire Sauce Soy sauce is a non-wine option
  • 1 tablespoon Dijon Mustard Yellow mustard can substitute
  • 1 teaspoon Hot Sauce Omit or choose a mild option if desired
For Garnish
  • 1 tablespoon Fresh Parsley Optional for presentation

Equipment

  • Slow Cooker
  • Skillet
  • Roasting pan
  • Whisk
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Pat the beef brisket dry, then combine smoked paprika, garlic powder, onion powder, brown sugar, black pepper, and salt. Rub all over the brisket and let rest for 30 minutes.
  2. Optionally, sear the brisket in a skillet over medium-high heat for 4-5 minutes on each side until golden-brown.
  3. Transfer the brisket to a slow cooker, pour in beef broth until partially submerged, cover, and cook on low for 8-10 hours until fork-tender.
  4. While the brisket cooks, whisk together ketchup, vinegar, Worcestershire sauce, mustard, and hot sauce for the tangy glaze. Reserve half.
  5. Remove the brisket from the slow cooker, brush half the glaze on top, cover with foil, and keep warm in the slow cooker.
  6. Preheat the oven to 375°F (190°C). Brush the reserved glaze on the brisket for a sticky finish.
  7. Roast the brisket for 20-30 minutes in the oven until the glaze bubbles and caramelizes.
  8. Remove the brisket, let it rest for 15 minutes, slice against the grain, garnish with parsley, and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 10gCalcium: 20mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. This recipe also freezes well for up to 3 months.

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