Spiced Beef Brisket with Smokey BBQ Sauce (Texas)

Save Recipe
  • Level: Easy
  • Total: 4 hr 15 min
  • Active: 15 min
  • Yield: 4 to 6 Servings
Share This Recipe



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 


  1. Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
  2. For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
  3. 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.
  4. 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.
  5. Brush 1/3 cup of the sauce over the surface of the brisket.
  6. Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.