Smoky Garlic Butter Beef Brisket
Prep Time: 20 minutes
Cook Time: 5–6 hours
Servings: 6–8
Ingredients
- 4–5 lb beef brisket
- 2 tbsp olive oil
- 1½ tbsp coarse black pepper
- 2 tsp kosher salt
- 2 tsp smoked paprika
- 1½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- ½ tsp cayenne pepper, optional
- 4 garlic cloves, minced
- 3 tbsp butter, melted
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 cup beef broth
- 1 tbsp balsamic vinegar
Instructions
- Preheat the oven to 300°F (150°C). Pat the brisket thoroughly dry with paper towels.
- In a small bowl, combine the black pepper, kosher salt, smoked paprika, garlic powder, onion powder, thyme, and optional cayenne.
- Rub the brisket with olive oil, then generously coat all sides with the seasoning mixture.
- Heat a large oven-safe Dutch oven or roasting pan over medium-high heat. Sear the brisket for about 3–4 minutes per side until a dark brown crust develops.
- In a bowl, combine the minced garlic, melted butter, Worcestershire sauce, brown sugar, beef broth, and balsamic vinegar.
- Pour the mixture around the brisket. Spoon a little garlic butter over the top, then tightly cover the pan with a lid or foil.
- Transfer to the oven and cook for approximately 5–6 hours, checking toward the end. The brisket is ready when it is very tender and a fork or probe slides into the thickest section with little resistance.
- Remove the brisket from the oven and let it rest, covered loosely, for 20–30 minutes before slicing.
- Meanwhile, skim excess fat from the cooking juices if desired. Simmer the juices for several minutes to concentrate them into a rich, smoky garlic-butter sauce.
- Slice the brisket against the grain and spoon the warm pan sauce over the top. Garnish with fresh parsley or thyme if desired.
Tips
For the juiciest brisket, don’t rely only on cooking time—the meat should feel probe-tender before you remove it from the oven. If it’s still firm, cover and continue cooking.
Allowing the brisket to rest before slicing helps retain its juices. Always slice against the grain for more tender pieces.
Storage
Refrigerate leftover brisket with some of its cooking juices in an airtight container for up to 3–4 days. Reheat it gently in the sauce to prevent the meat from drying out.
