Flavorful BBQ Beef Brisket cooked low and slow on the stove top for two hours. The flat cut brisket is rubbed with spices, pan seared, and then cooked in a barbecue wine sauce in a cast iron skillet. Ready in about 2 hours time from start to finish.
Years ago, I was intimidated to make beef brisket. After reading up on it I finally took the plunge. What I learned is that this cut of beef is really simple to cook, and hard to mess up! I love to serve my BBQ Beef Brisket for a Sunday dinner or even for a special summertime holiday. Of course year round works too. I mean I could eat brisket weekly if my family would allow me to.
In this post you will learn the following information.
Ingredients
- Flat Cut Beef Brisket – The flat cut is leaner and slices nicely making for the perfect piece of beef to use for this recipe.
- Spices – Paprika and garlic powder are used as part of the rub.
- Brown Sugar – Balances the savory notes of the paprika and garlic powder.
- Barbecue Sauce – Lends to the sweetness of the sauce.
- Red Wine – The acid in the red wine balances out the sweetness to the barbecue sauce.
Directions
Mix the chili powder, brown sugar, and garlic powder in a bowl.
Press onto the flat cut beef brisket until it’s fully covered and powdered mixture is used.
Pour the canola oil into a large 5 quart cast iron pot. Set the heat to medium. Place the brisket flat side up. Brown on each side for 5 minutes.
While the brisket is browning, mix the barbecue sauce and red wine.
Pour the sauce around the beef. Then pour in the water. Bring to a boil then reduce heat to low. Cover the cast iron pot with a lid, and simmer for 1-½ to 2-½ hours.
Check the brisket occasionally. Once cooked through (internal temperature should read between 185-195 degrees Fahrenheit), remove brisket from pot and set to the side.
Skim fat from cooking liquid. Bring liquid to a boil; reduce heat to medium and cook uncovered for about 10 minutes until liquid reduces to one cup.
Before serving, trim the fat from the brisket. Carve the meat across the grain into thin slices and serve with sauce or dip each slice in sauce before serving.
FAQs
When you are at the grocery store you will look for Flat Cut Beef Brisket. This is the leaner version and cut that most grocery stores would carry.
For each pound your brisket weighs, you will want to cook for 45 minutes to 1 hour. For a 2 pound Flat Cut Beef Brisket you’ll want to cook on low for 1.5-2 hours.
The answer is no! Brisket is a tougher cut of meat that needs to be cooked low and slow for a few hours to tenderize the meat. Brisket must be cooked well done to at least 190 degrees Fahrenheit.
No they are not the same and should not be confused. Brisket however is considered a roast, but all beef roasts aren’t brisket. Whenever I have a question I always ask my local butcher who can go into all the specifics.
Brisket is a cut of beef meat from the breast to the lower chest of the cow. Pot roast is a beef dish made from a chuck steak or chuck roast cut of beef. This cut comes from the shoulder of the cow.
Tips & Tricks
Here are a few of my favorite tips and tricks I’ve learned along the way when preparing brisket.
- Room Temperature – I like to let my meat sit out of the refrigerator for at least a half hour before I begin rubbing with seasoning and searing.
- Rest – Before slicing account for resting time. Whenever you cook meat you always want it to rest for a few minutes before carving.
- Dip – Dipping the finished sliced brisket in the sauce it was simmered in gives the beef much more flavor.
- Sauce – I pour the remaining leftover sauce in a gravy boat or measuring cup and place on the table for my family to enjoy more sauce if desired.
Side Dish Recipes
Here are a few of my favorite side dishes to serve with beef brisket!
- Mandarin Orange Coleslaw
- Barbecue Style Green Beans
- German Potato Salad
- Arugula Pesto Pasta Salad with Grape Tomatoes
- Southwestern Quinoa Salad with Mango
- Apple Cranberry Coleslaw
- Green Onion & Pea Potato Salad
- Greek Pasta Salad
This brisket is surprisingly easy to make and requires very few ingredients. It’s my go-to recipe when I feel like I’m in the mood for brisket. The flavors are robust. After slicing the beef I like to dip each piece into the sauce that the beef simmered in for a few hours. This delicious BBQ Beef Brisket recipe makes for the perfect barbecue, potluck, or even picnic main dish.
If you make this brisket recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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BBQ Beef Brisket
Equipment
- Cast Iron Pot
Ingredients
- 2 tablespoon Chili Powder
- 1 tablespoon Brown Sugar packed firm
- 1.5 teaspoon Garlic Powder
- 3 lbs Flat Cut Beef Brisket
- 1 tablespoon Canola Oil
- ¾ cup Barbecue Sauce
- ½ cup Dry Red Wine
- ½ cup Water
Instructions
- Mix the chili powder, brown sugar, and garlic powder in a bowl. Press onto the flat cut beef brisket until it’s fully covered and powdered mixture is used.
- Pour the canola oil into a large 5 quart cast iron pot. Set the heat to medium. Place the brisket flat side up. Brown on each side for 5 minutes.
- While the brisket is browning, mix the barbecue sauce and red wine. Pour the sauce around the beef. Then pour in the water. Bring to a boil then reduce heat to low. Cover the cast iron pot with a lid, and simmer for 1-½ to 2-½ hours.
- Check the brisket occasionally. Once cooked through (internal temperature should read between 185-195 degrees Fareneheit), remove brisket from pot and set to the side.
- Skim fat from cooking liquid. Bring liquid to a boil; reduce heat to medium and cook uncovered for about 10 minutes until liquid reduces to one cup.
- Before serving, trim the fat from the brisket. Carve the meat across the grain into thin slices and serve with sauce or dip each slice in sauce before serving.
Notes
- Whenever you cook meat you always want it to rest for a few minutes before carving.
- Once you remove the meat from the pot and let it rest the temperature will continue to increase. This is key to not overcooking your meat. Keep that in consideration for resting time.
- Always check with a meat thermometer.
Nutrition
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