Imagine this: a tender, juicy beef brisket, slow-cooked to perfection until the edges are crisp and caramelized, yet the inside is meltingly soft, almost like butter. The outside has a beautiful, smoky char, with a deep, rich mahogany hue, thanks to a perfect rub of brown sugar, paprika, and just the right amount of black pepper and garlic. As you slice into it, the knife glides effortlessly through, revealing the stunning marbling of fat that’s rendered down, infusing every bite with a savoury richness.

If you're aiming to cook a beef brisket that’ll have everyone salivating before they even take their first bite, here’s a mouth watering way to do it:

Ingredients:

1 whole beef brisket (5-6 lbs)

2 tbsp brown sugar

2 tbsp paprika (smoked paprika for extra flavour)

1 tbsp kosher salt

1 tbsp ground black pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tsp ground cumin

1 tsp chili powder (for a subtle heat)

1/2 tsp ground mustard

1/4 cup apple cider vinegar

1/4 cup beef broth (for braising)

Optional: A good barbecue sauce for finishing

Instructions:

Prepare the Rub:
In a small bowl, mix together the brown sugar, paprika, salt, pepper, garlic powder, onion powder, cumin, chili powder, and mustard. This is your flavour-packed rub.

Season the Brisket:
Pat your brisket dry with paper towels to remove excess moisture. Generously apply the rub all over the brisket, massaging it into the meat to ensure it’s coated evenly. Let the brisket sit at room temperature for at least 30 minutes to allow the flavours to absorb.

Searing (Optional but Recommended):
Heat a heavy skillet or Dutch oven over medium-high heat with a splash of oil. Once hot, sear the brisket on all sides until you achieve a beautiful, golden-brown crust. This step helps lock in the flavours.

Oven-Braising Method:
Preheat your oven to 300°F (150°C). In a large roasting pan, place the brisket fat-side up. Add a splash of apple cider vinegar and beef broth to the pan—this will create steam as it cooks, helping to tenderize the meat. Cover the pan tightly with foil.

Low and Slow Cooking:
Roast the brisket in the oven for about 4-5 hours (depending on the size), checking once or twice. The key is to cook low and slow so the fat renders out, keeping the meat moist and juicy. At about 4 hours, check for doneness by inserting a meat thermometer: the brisket should reach an internal temperature of 190°F (88°C) for ideal tenderness.

Resting Time:
Once the brisket is cooked, remove it from the oven

Disclaimer

We take great care in providing you this product information however it is done in good faith and should not be considered a substitute for the information on the producer’s label. All products are subject to change which may affect the ingredients list and/or allergy advice given on this website. If you require further information please contact the producer direct using the information in this website or on the product label.