This is one of the best beef briskets I have ever had or cooked. Â It will melt in your mouth. Â This will quickly be added to your dinner rotation. Â It is so easy and scrumptious you will wonder how you lived without it for so long.
This is a weekend recipe as it requires about 5 hours of cooking but it is worth every minute. Â It is delectable all by itself or serve over rice or mashed potatoes. Â Pour the extra sauce over the top and savor every bite as tomorrow it will only be a memory!
Bon appetit my crazy food loving friends!
PrintDutch Oven Barbecue Beef Brisket
This slow cooked beef brisket is SO worth the wait! Tender, juicy, and backed with sweet BBQ flavor, this will be your new favorite brisket recipe.
- Prep Time: 10 minutes
- Cook Time: 4 hours, 15 minutes
- Total Time: 4 hours 25 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: American
Ingredients
- 3 lb flat cut beef brisket
- 1 tablespoon sesame oil
- 2 tablespoon olive oil
- 2 large onions cut in rings
- 2 cloves garlic minced
- 1/4 cup chicken broth
- 1 cup Kansas city barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low sodium soy sauce
- 2 tablespoon brown sugar
- 1 can fire roasted diced tomatoes (14.5 ounce)
Instructions
- Preheat oven to 290 degrees.
- Add sesame oil and 1 tablespoon olive oil to heavy stock pot or dutch oven over medium heat, Add brisket and brown on both sides.
- Remove brisket from pot, cover, plate and keep warm. Add 1 tablespoon olive oil to pot over medium heat. Cook onions until starting to brown on the edges; approximately 15 minutes. Add garlic and cook 1 additional minute. Add chicken broth and scrap to deglaze pan. Add barbecue sauce, Worcestershire sauce, soy sauce, brown sugar and tomatoes. Return brisket to pot. Cover and place in oven. If your stockpot does not have an over proof lid cover with aluminum foil and seal down edges around the pot.
- Cook until fork tender; approximately 4 hours. Slice against the grain if it does not fall apart while trying to slice. Serve warm with extra sauce.
Keywords: Barbecue Beef Brisket, BBQ Brisket, Dutch Oven BBQ Brisket
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Marianne
I’m making this ahead of time tor Easter. O
Can it be reheated on the stovetop in the Dutch oven?
Beth Pierce
Yes and yes!
Howard Taub
I’ve made this three times and it always comes out perfect. I usually add vegetables such as carrots and potatoes, to the dutch oven in the last hour of cooking.
★★★★★
Beth Pierce
Thanks, Howard! So glad that you like it! And thanks for the tip on the carrots and potatoes.
Ellen
I have a 1.7 lb. piece of brisket. I am trying to figure the the amount of bottled sauce and the amount of broth to oven bake it in a 3 quart dutch oven. Is the brisket partly immersed in the liquid mixture or is the brisket totally covered in the mixture??
★★★★★
Mary Catherine Gardner
Hi! I have a 32 ounce brisket! How long should I cook it for since it’s smaller? Thanks!
Beth Pierce
About 1 hour 15 minutes per lb or until for tender.
Char
Can I made this in advance (eg day before) and reheat? If so, how do you suggest reheating?
Beth Pierce
Yes, you can. To reheat first bring the refrigerated brisket to room temperature. Then wrap in heavy-duty aluminum foil and place in a preheated 300-degree oven for about 15-20 minutes.
Lauri
Hello,
I am making a 5.5 lb. brisket…should I double ingredients and cook for 6 hours?
Thanks for the recipe!!
Beth Pierce
So sorry about the delay. It has been one crazy busy week. That sounds about right. How did it turn out?
Sandy
I’ve made a million recipes through blogs before and I have never commented. I have to for this one Holy crap was this amazing. The whole house smelled amazing and when I opened the lid of the Dutch oven I just knew ot was going to be great. I didn’t have any chicken broth on hand and used beef instead but indount it made a difference.
Beth Pierce
Thanks Sandy! So glad that you liked it. I should make that this week. It is very yummy.
Janae
My husband called this recipe “liquid gold” it is so amazing in making in a second time in 2 weeks. Thank you so much! 😀
★★★★★
Beth Pierce
My pleasure Janae! So glad that he liked it!
Beth Pierce
Thanks Raynette! So glad that everyone liked it!!
Eric Amrhein
Looks like a wonderful recipe! I am going to try it this weekend for Super Bowl Sunday. I have made briskets before on my grill and typically let the meat rest anywhere between 2 tp 4 hours. With this recipe, would you also suggest letting tue brisket rest, if so for how long? Thanks.
★★★★★
Beth Pierce
Thanks so much Eric. Yes I would probably let it rest loosely covered with aluminum foil for about 15 minutes.
Deb
Is oven temperature 290? Seems low
Beth Pierce
Yes it is.
Amanda Ghezzi
Beth! I’m making this on Monday. My brisket is 5 lbs. I’m good with adjusting the recipe, but would love advice on cooking time, please!!!
Beth Pierce
About 5 hours. You will want to leave yourself a little leeway. I would also start checking for tenderness after 4 hours.
Wanvipa
How many serving is 1x scale?
Beth Pierce
4 servings
Annie
Delicious, thank you so much!
★★★★★
Beth Pierce
My pleasure Annie! So glad that you liked it!
Josh
Hey, can you cook this ahead of time and just leave covered for an hour or so ? Allowing use of the oven for other stuff ?
Beth Pierce
Yes you most certainly can.
Annie
This was AMAZING! Will definitely be keeping this recipe to make over and over again
★★★★★
Beth Pierce
Thanks so much Annie! So glad that you liked it!
Stephanie
Definitely a keeper. Thank you for sharing!
★★★★★
Beth Pierce
The pleasure is all mine Stephanie!!
Deborah Pursifull
This is a wonderful recipe. Thank you so much! I made a few small changes based on what I had here at the house. Just purchased a jar of Smoked Oaxacan Mole Sauce from Bunches & Bunches online, and wanted to try it with a brisket in a Dutch Oven. I found your recipe and the great comments from others who tried it, so I followed it exactly except for: I marinated the brisket overnight with mole sauce; then for the recipe I used 50% BBQ sauce, 50% mole sauce instead of only BBQ sauce; substituted vegetable broth (I needed to use it before I opened one of my chicken broths!); added 1 cup white reisling. Amazing flavor! Served it with garlic mashed potatoes and sautéed corn in a little avocado oil over high heat with cumin, diced green onions, lime juice, cilantro, a little vinegar-chili sauce, salt, pepper. The combination was amazing, but your recipe made the centerpiece brisket just so, so good. Thank you again!!
★★★★★
Beth Pierce
You are most welcome Deborah! Oh my heavens you are making me hungry this morning. That meal sounds amazing! I love a good cook that can improvise! Deeeeeeeeeeeeeeelish!
Eileen Hughes
Thank you!! This was the very first time I cooked a brisket and we loved it so very much!
So very tender and that sauce is wonderful also. I followed your recipe to a tee. Was able
to just fit a 3lb 10oz brisket into my 6quart dutch oven. I did have one question – there was
about 1/2 inch fat on top which i thought i should take off but my husband said he read to
leave it on? So i did, but is do you leave any fat on or trim it off? Thank you for answering &
thank you for your excellent instructiions & wonderful recipe.
★★★★★
Beth Pierce
So glad that you liked it! You are most welcome. The pleasure is all mine. My butcher usually trims them down to about 1/3 inch but 1/2 is fine too. It is best to leave a little fat on while cooking then you can simply scrap it off after cooking.
Jim Ruschmann
Today is my second time cooking brisket with this recipe, back by popular demand. I have to say this is the best brisket recipe I tried by far. My family loves it and it is easy to make. The 3 pound brisket fits perfectly in my Lodge 7.8 quart round dutch oven.
★★★★★
Beth Pierce
Thanks so much Jim! I am so glad that they love it! I have not made this in a while so I think I will be doing that in the next couple of weeks. Have a fabulous weekend!
Rachael Yerkes
soooooo dang good!
★★★★★
Jen
So tender and juicy! My husband would not stop raving about how delicious this was. It was definitely a winner.
★★★★★
Billy
This is a fantastic recipe and still so amazed you can break down a whole brisket in 4 hours in an instant pot. For sure going to make this again soon.
★★★★★
Aimee Shugarman
This turned out so delicious!! My family can’t wait for it to go back on the dinner rotation.
★★★★★
Tiffany
How many people does 3lb of brisket serve? I am making mother’s day/birthday dinner this Sunday for 8 people. Any recommendations on how much I will need?
Beth Pierce
The rule of thumb is 1/2 lb per person. I think being it is Mother’s Day I might even go up to 5 lbs for 8 people unless there is a ton of other sides.
Tiffany
Awesome thank you! My family loves leftovers as well 😉 I am making homemade macaroni and cheese with corn on the cob and maybe some green beans!
Thank you for your help and I will let you know how it goes!!
Tawnia
Absolutely the BEST brisket I’ve made! Tender, flavorful and so simple. I didn’t use Kansas City BBQ sauce but one we picked up from a BBQ place in St. Louis. I did remove the meat from the sauce when it was done. Then reduced the sauce on the stovetop at least by half, probably more. Sliced the brisket, placed back in the sauce to serve tonight.
Thank you for sharing this recipe!
Beth Pierce
So glad that you liked it. I wish we were having that for supper tonight. Mouthwatering goodness!!
The Facebook Foodie
Hello!
This Brisket looks a lot like my Moms 🙂 Her sauce is bit different, but similar enough. She somehow does it in a big stockpot on the stove-top, but I want to try mine, with here sauce, as you do – in the oven.
My question: My Brisket is a flat 7.5lbs.
1. Should I essentially 2x your ingredients
2. How long do you think the cooking time should be using your method?
Beth Pierce
I would double the ingredients and I would cook until tender 6-7 hours.
Barry
Thank you. I’m hoping to have a big, beautiful brisket. If (well, let’s assume “when”) this works, I will post my results with your attributed recipe on my site.
Beth Pierce
Sounds good. Happy cooking!