BBQ Brisket

Total Time:
11 hr 5 min
5 min
8 hr
3 hr

10 servings

  • 1/4 cup sweet Hungarian paprika
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon light brown sugar
  • 1 teaspoon cayenne pepper
  • 4 to 5 pound piece beef brisket, preferably point cut
  • 1 recipe Quick BBQ Sauce, recipe follows
  • Quick BBQ Sauce:
  • 3 tablespoons vegetable oil
  • 1 large onion, chopped
  • 12 cloves garlic (about 1 head), peeled and finely chopped
  • 2 tablespoons tomato paste
  • 1/4 teaspoon red pepper flakes
  • 2 ham hocks
  • 2 (28-ounce) cans crushed tomatoes
  • 1 3/4 cups red wine vinegar
  • 1 1/2 cups firmly packed light brown sugar
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.

Preheat oven to 350 degrees F.

Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Quick BBQ Sauce:

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.

Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Yield: about 8 cups

Prep Time: 10 minutes

Cook Time: 32 minutes

Inactive Prep Time: 25 minutes

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4.5 39
Great item not reviewed by moderator and published
Recipe came out pretty well, definitely needs some tweaks though. My 4.5 lb roast took almost 5 hours to cook to sufficiently break down the connective tissue. I would double the salt in the rub. Even with 5 hours of cooking it still needed quite a bit of salt afterwards. I have to agree with the other reviewers, the sauce is very tangy. Cooking time is a must for the sauce. If it's under cooked you will retain that strong vinegary taste & smell. I added more brown sugar & some ketchup to help reduce the "TANG" some. The next time I make this I will reduce the vinegar down to 1 cup and go from there. Possibly add some honey or molasses to start. item not reviewed by moderator and published
The BBQ sauce did not taste as good as some bottled brands, I had to add a lot more sugar, because it was very sour, at least to me anyway. The brisket on the other hand, delish! item not reviewed by moderator and published
Not Where's the Beef. Where's the grill? item not reviewed by moderator and published
I didn't do the bbq sauce in this recipe (I just used Don Shula's brand) but I have to say, this dry rub recipe is fantastic. Even my picky bbq Texan husband loved it. I cooked it a little different, because I was the sauce would burn, which bbq sauce tends to do......I cooked it covered, with just the dry rub, then when it was cooked, I drained the grease, sliced the meat, poured the sauce over it, covered it, put it back in the oven to heat the sauce. YUM. I guess that's more complicated than the original recipe, but if you don't want all the grease mixed in with the sauce it's an option. item not reviewed by moderator and published
I had a 3.5lb brisket that needed a bit over 3 hours to cook fork tender. I added about 1inch long chopped fresh carrots for the last hour. Although very good, the sauce was a smidge tangy so I may use 1/4 c less of vinegar next time. Because I used a smaller cut of meat than the recipie called for there was plenty of BBQ sauce left over that we dipped french bread and french fries into! YUM! item not reviewed by moderator and published
My husband has made this several times for guests (but mostly for us) and it is fabulous each and every time. Best brisket ever. Thanks item not reviewed by moderator and published
I did add some ingredients to the sauce..molasses, dry mustard, less tomatoes, added ketchup..and with the smoked ham hock, it was delicious. The meat I cooked at a lower temp..from 250 - 300 for 4 hours (4lb brisket)..and it came out tender..Really a good recipe.. item not reviewed by moderator and published
The brisket in this recipe that I made was tough and dry. I'm not sure if perhaps the beef needed to cook at a lower temperature or for a shorter time period, though I suspect the former. When sliced,the parts of the brisket that had a fatty layer in the middle were moist and flavorfull, approximately a third of the total roast. The rest was dry and resembled shoe leather. item not reviewed by moderator and published
My neighbor tried the recipe first and it was so good I had to make it. It was so easy and it was so good. It went so fast I had to put some away so my husband would get some. We enjoyed it so much I made it again 2 days later (cause of prep time :) the sauce is terrific, it was great on rice, hot dogs and hamburgers. I made extra and froze it for next time. Thanks again for the recipe. item not reviewed by moderator and published

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