Dutch Oven Barbecue Beef Brisket.
There is nothing quite like the scent of slow-cooked meat permeating your home. To be honest, few things can compare to the satisfaction of knowing a delectable dinner awaits you at the end of the day. This is where Dutch oven brisket comes into play! With a small amount of preparation at the beginning, you can allow your oven to handle the hard work and savor a delicious, melt-in-your-mouth brisket for dinner. In this blog post, we will walk you through the process of creating the ideal brisket recipe in the Dutch oven, providing tips and tricks to guarantee it remains tender and flavorful every time.
A close-up of tender, shredded barbecue Dutch Oven brisket adorned with fresh herbs on a white surface. A portion of barbecue sauce is visible in a small dish in the background. The meat appears juicy and generously coated with sauce.
If you are in search of a hearty and flavorful dinner suitable for any occasion, the slow-cooked Dutch oven brisket recipe may be just what you need!
This traditional dish showcases tender and juicy beef brisket, cooked slowly in a cast-iron Dutch oven, resulting in a melt-in-your-mouth texture that is difficult to resist.
Ingredients
Brisket, BBQ sauce, onion, sugar, oil, seasonings, broth, garlic, soy sauce, and vinegar.
BBQ Seasoning: This is my preferred dry rub for brisket in the Dutch Oven. I suggest using my homemade BBQ seasoning, but if you are pressed for time, you can find BBQ seasoning in most grocery stores. If you prefer not to make or purchase BBQ seasoning, consider a spice blend that includes smoked paprika, onion powder, dry mustard, black pepper, and cayenne pepper.
Brown Sugar: I utilized light brown sugar while testing this recipe, but dark brown sugar can also be used.
Beef Brisket: Select a brisket weighing between 3 to 5 pounds that has had excess fat trimmed. The second cut will offer a bit more flavor, but this recipe is also effective with first cut brisket.
Avocado Oil: This oil is excellent for searing meat due to its high smoke point and neutral taste. Regular olive oil (not extra-virgin) is also a suitable alternative.
Onions: For this recipe, opt for large white or yellow onions.
Garlic: If you prefer, garlic powder can be used as a substitute.
BBQ Sauce: It is essential to select your preferred brand, as this will significantly influence the dish's final flavor.
Soy Sauce: Regular or low-sodium soy sauce is recommended. Alternatively, gluten-free tamari or coconut aminos can be utilized.
Cornstarch: This ingredient is optional and serves to thicken the sauce. If you desire a thinner sauce, you may omit it.
Step by Step
For the complete recipe with measurements, please refer to the recipe card located at the end of the post.
Combine BBQ seasoning and brown sugar in a small bowl.
First, begin by adding the BBQ seasoning, brown sugar, and salt into a small dish.
Mix the brisket dry rub in a large bowl.
Stir the ingredients together until well combined.
A brisket coated with dry rub on a white plate.
Apply this mixture generously over the brisket and allow it to rest at room temperature for one hour.
A seasoned brisket wrapped in plastic wrap.
Alternatively, you may cover it with plastic wrap and refrigerate it overnight.
Overhead view of seasoned brisket in a Dutch oven.
Next, preheat your oven to 300 degrees Fahrenheit.
In a Dutch oven, add the avocado oil and heat it to medium-high. Introduce the brisket and sear it for approximately five minutes on each side until it achieves a nice brown color.
Seared brisket resting on a plate.
Remove the brisket from the pot and set it aside.
Onions sautéing in a Dutch oven with broth being poured on top.
Add the onions to the pot and sauté for six minutes until they begin to soften. Incorporate the garlic and continue cooking for an additional minute. Pour in the broth and deglaze the pot by scraping up any browned bits from the bottom.
A BBQ sauce mixture in a measuring cup.
Whisk together the BBQ sauce, Worcestershire sauce, and soy sauce until well blended.
BBQ sauce being poured over brisket in a Dutch oven.
Return the brisket to the pot and pour the sauce mixture over it.
BBQ sauce poured over a brisket in a Dutch oven.
Cover the pot with a lid and place it in the oven to cook for four to four and a half hours, or until the meat is tender enough to be easily shredded with a fork.
Tender.
Water and cornstarch are combined to create a slurry.
Remove the brisket from the pot (retaining the juices) and let it rest on a cutting board for 15 minutes. Whisk the cornstarch and water together.
A cornstarch slurry is added to the cooking liquid of a Dutch oven brisket.
Pour this mixture into the pot. Set over medium heat and cook until it thickens slightly, approximately 5 minutes. Slice the brisket against the grain. If desired, sprinkle with flaky salt and fresh parsley.
Storage
Store any leftover beef brisket in the refrigerator for up to three days. It can be frozen for as long as three months.
I prefer to reheat this in the gravy in the oven. To ensure it remains moist, reheat in a 200° F oven for about an hour, adding more liquid to the sauce as needed.
Of course, you may also reheat it in the microwave, air fryer, or on the stovetop if you prefer.
Freezing
To freeze, place the cooled brisket in an airtight container or zip-top bag and freeze. It will last for about three months.
Thaw overnight in the refrigerator before reheating. To reheat, place the brisket in a baking dish with a few tablespoons of broth and cover tightly with foil. Bake at 350 degrees F until thoroughly heated.
Serving Suggestions
After preparing this beef brisket in the Dutch oven, you will need some side dishes to accompany it. Consider serving it with cheesy scalloped potatoes, Instant Pot carrots, garlic butter asparagus, or air fryer tomatoes.
Can you overcook brisket in the oven?
Yes, if the brisket is cooked for too long, it can become dry and tough.
I recommend checking the internal temperature of the meat after 4 hours to prevent overcooking. The internal temperature should reach 195 degrees F before slicing and serving.
Tools
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- Dutch Oven
- Small bowl
Dutch Oven BBQ Brisket
There is nothing quite like the scent of slow-cooked meat permeating your home. Moreover, it is undeniable that few things surpass the satisfaction of knowing a delectable dinner awaits you at the end of the day. This is where Dutch oven brisket comes into play! With just a bit of preparation at the outset, you can allow your oven to handle the cooking, resulting in a delicious, melt-in-your-mouth brisket for dinner. In this blog post, we will provide you with a comprehensive guide on how to prepare the ideal Dutch oven brisket, including tips and tricks to guarantee it remains tender and flavorful each time.
...a great recipe using Dutch Oven ..!
INGREDIENTS
Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all.
Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).
In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar
has been dissolved.
Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.
When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated. The Dutch oven recipe of barbeque beef brisket is ready to serve..enjoy it !
different-sauerbraten.
INGREDIENTS
- 5-6 lbs. prime fresh beef brisket; well trimmed
- 3 lg. sweet onions; thickly sliced
- 6 lg. cloves garlic; pressed or minced
- 1/2 cups chili sauce (your favorite)
- 2 Tbs. onion salt
- 1/2 cup light brown sugar
- 2 Tbs. celery salt
- 1/2 cup beer (your favorite brand)
- 1 Tbs. course ground black pepper
- 1/2 cup Worcestershire sauce
- 4 Tbs. Wright's liquid smoke
Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all.
Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).
In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar
has been dissolved.
Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.
When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated. The Dutch oven recipe of barbeque beef brisket is ready to serve..enjoy it !
different-sauerbraten.
