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Katie's Cucina » Recipes » Beef

BBQ Beef Brisket

Published: Jun 24, 2020 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Two angles of sliced beef on a wooden cutting board with text on photo for Pinterest.
Top view of juicy peices of sliced beef on wood cutting board.
Three photo split: sliced beef, rub in a glass bowl, and top view of beef.
Sliced juicy beef with seasoning in a glass bowl and text for Pinterest.
Sliced beef on top with text dividing then rubbed raw beef on bottom.
Sliced beef on cutting board with a photo of spices in a glass bowl.
Pieces of sliced brisket on a wooden cutting board with text.
Sliced beef on a wood cutting board with tongs and a knife in the background.

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.

Sliced beef on a wood cutting board with a knife and tongs in the background.

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
  • Directions
  • FAQs
  • Tips & Tricks
  • Side Dish Recipes

Ingredients

Ingredients on counter; flat cut beef brisket, oil, red wine, barbecue sauce, spices.
  • 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

Top view of a pink nail polished hand holding a glass bowl with spices in it.

Mix the chili powder, brown sugar, and garlic powder in a bowl.

Top view of flat cut raw brisket on a meat try with rub all over it.

Press onto the flat cut beef brisket until it’s fully covered and powdered mixture is used.

Flat cut brisket searing on stovetop in a yellow cast iron pot.

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.

Glass bowl on marble countertop with red wine and barbecue sauce mixed together.

While the brisket is browning, mix the barbecue sauce and red wine.

Red sauce poured on top of beef in a yellow cast iron pot on the stovetop.

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.

A large stack of sliced juicy beef fanned out on a wooden cutting board.

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

What is beef brisket called in the grocery store?

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.

How many hours per pound do you cook a brisket?

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.

Can you eat brisket medium rare?

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.

Is brisket and chuck roast the same thing?

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.

Top view of a full piece of brisket thinly sliced with sauce on top of a cutting board.

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
Close up of thinly sliced beef with sauce on a wooden cutting board.

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!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Sliced juicy brisket on a wooden cutting board.

BBQ Beef Brisket

Flavorful BBQ Beef Brisket cooked low and slow on the stove top for two hours. The flat cut brisket is rubbed with spices then pan seared. Then cooked in a barbecue wine sauce in a cast iron skillet, and ready in about 2 hours time!
5 from 1 vote
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Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 5 minutes minutes
Servings: 6
Calories: 468kcal
Author: Katie

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

Serving: 0.5c | Calories: 468kcal | Carbohydrates: 19g | Protein: 48g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 592mg | Potassium: 893mg | Fiber: 1g | Sugar: 14g | Vitamin A: 871IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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