Spiced Beef Brisket with Smokey BBQ Sauce (Texas)

Total Time:
4 hr 15 min
15 min
4 hr

4 to 6 Servings

  • Rub:
  • 2 tablespoons dark brown sugar
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • One 14.5-ounce can beef broth
  • One 3- to 3 1/2-pound beef brisket
  • Smokey BBQ Sauce:
  • 2 cloves garlic, smashed and peeled
  • 1 stick celery, coarsely chopped
  • 1 medium onion, coarsely chopped
  • One 14.5-ounce can crushed tomatoes
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon kosher salt
  • Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.

  • For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.

  • Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.

  • For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.

  • Brush 1/3 cup of the sauce over the surface of the brisket.

  • Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.

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