Name: BBQ Brisket
Prep time: 15 min
Cook time: 5 h
Total time: 6 h
Cuisine: American
Ingredients: 4–5 lb beef brisket; 2 tablespoons olive oil; 1 tablespoon smoked paprika; 1 tablespoon brown sugar; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional); 1–2 cups barbecue sauce (store-bought or homemade)

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My weekend plans almost always involve something slow-cooked and full of flavor—and this BBQ Brisket fits the bill perfectly. It’s tender, juicy, and just the right amount of smoky and saucy. I love slicing it up for sandwiches, piling it onto sliders, or serving it as the star of a weekend BBQ spread. Whether I’m entertaining or just cooking for fun, this brisket never lets me down.

Why You’ll Love This Recipe

I like this BBQ brisket because it’s shockingly easy for how good it tastes. With minimal prep, a simple rub, and a low-and-slow cook, I get meat that’s tender enough to pull apart but firm enough to slice. And once I add a layer of sticky BBQ sauce and let it finish in the oven or smoker, it becomes practically irresistible. It’s my kind of weekend cooking—hands-off but deeply rewarding.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4–5 lb beef brisket
2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
1–2 cups barbecue sauce (store-bought or homemade)

Directions

Prep the Brisket: I pat the brisket dry, then rub it all over with olive oil. In a small bowl, I mix the spices and rub the mixture evenly over the entire surface of the meat. I let it sit at room temperature for 30 minutes, or refrigerate it overnight for even more flavor.
Cook Low and Slow: I preheat the oven to 300°F (150°C). I place the brisket in a roasting pan or Dutch oven, cover it with foil or a lid, and bake it for 4–5 hours, until it’s fork-tender.
Sauce and Finish: Once the brisket is cooked, I uncover it, brush on a generous amount of BBQ sauce, and return it to the oven uncovered for another 30 minutes to let the sauce caramelize.
Rest and Slice: I let the brisket rest for 15–20 minutes before slicing it against the grain. It should be juicy, flavorful, and ready to serve.

Servings and timing

This recipe serves about 8–10 people, making it perfect for gatherings. It takes about 6 hours total, including cooking and resting time—but most of that is hands-off. I usually prep it in the morning and have it ready by dinner.

Variations

Sometimes I swap out the spice rub based on my mood—adding more cayenne for heat, or using a coffee-based rub for depth. For a smoky flavor, I finish it on the grill or smoker instead of the oven. I also love adding a splash of apple cider vinegar to the sauce for a little tang. BBQ Brisket

storage/reheating

Leftover brisket keeps well in the fridge for up to 4 days. I store it sliced in a bit of its juices to keep it moist. To reheat, I cover it and warm it in the oven at 300°F until heated through. It also freezes beautifully—perfect for future sandwiches or BBQ bowls.

FAQs

Can I make this in a slow cooker?

Yes! I cook it on low for 8–10 hours, then finish it under the broiler with BBQ sauce to get that caramelized top.

How do I know when brisket is done?

I check for tenderness—it should be easy to slice but not fall apart completely. A meat thermometer should read about 195°F (90°C) in the thickest part.

Should I trim the fat?

I trim most of the thick cap but leave a thin layer to help keep the meat moist as it cooks.

Can I use a different cut of beef?

Chuck roast works in a pinch, but brisket really gives that signature BBQ flavor and texture.

What’s the best way to serve it?

I slice it thin and serve it on slider buns, over mashed potatoes, in tacos, or on its own with extra BBQ sauce.

Conclusion

This BBQ Brisket is exactly what I want on a weekend—rich, saucy, and unbelievably tender. It’s a crowd-pleaser, a meal-prep winner, and totally worth the slow cook. Whether I’m hosting friends or just cooking for myself, this brisket always hits the spot.