Barbequed Brisket

Barbequed Brisket

Today we're sharing a recipe from Jewish Soul Food for Barbecued Brisket. A great option for a Father's Day dish. Canadian cookbook author Bonnie Stern contributed this recipe to the book. 

Barbequed Brisket

For the brisket:

2 tablespoons smoked paprika

1 tablespoon coarse salt 

1/4 cup firmly packed dark brown sugar 

1 tablespoon ground cumin 

1 tablespoon garlic powder

1 whole brisket (about 8 pounds)

For the barbeque sauce: 

1 1/2 cups of your favorite store-bought barbeque sauce or ketchup 

1 cup beer or water 

1/4 cup maple syrup or honey 

1/4 cup firmly packed dark brown sugar

2 tablespoons Dijon mustard

2 tablespoons Worchester sauce 

2 tablespoons cider vinegar 

1 teaspoon Tabasco sauce 

3 large onions, thinly sliced 

1 head of garlic, broken into cloves and peeled

  1. Prepare the brisket. Combine the paprika, salt, brown sugar, cumin, and garlic powder in a bowl. Pat the rub into both sides of the brisket.  Place in a large nonreactive bowl or on a baking sheet, cover and marinate in the refrigerator for up to 8 hours (or cook right away). 

  2. Preheat the oven to 325°F. 

  3. Prepare the barbeque sauce. Combine the barbeque sauce, beer, maple syrup, brown sugar, mustard, Worcestershire sauce, vinegar, and Tabasco sauce in a medium bowl. 

  4. Place the onions and garlic on the bottom of a large Dutch oven or a deep roasting pan. Place the brisket, fat side up, on the onions. Pour on the barbeque sauce. There should be about 1 inch of liquid in the pan.  Add water, if necessary. Cover the surface of the brisket with parchment. Bring to a boil on top of the stove, cover tightly, and place in the oven. 

  5. Braise for 4 to 6 hours. The brisket should be completely tender when pierced with a fork.  Check every 45 minutes and add more water, if necessary. If the top has not browned, remove the cover and paper and return to the oven for 15 to 20 minutes.
  6. Remove the brisket to a carving board and pour the juices into a large cup or bowl.  Let cool and discard the fat that separates from the top. Carve the brisket and serve with juices. 


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