Being a Southerner, BBQ is my love language. Since I don't own a smoker, I need an alternative way to make delicious BBQ at home. Well friends, Dutch Oven BBQ brisket has entered the chat.
This tender brisket is braised for hours right in the oven and comes out just falling apart, so moist, and with an unbelievable bark on the outside. It's perfect for sandwiches, tacos, nachos, or just serving with your favorite barbecue sauce.
I will admit that initially I was a little intimidated at the idea of making a BBQ brisket at home, but now that I know how easy it is to do it's going to be a regular item on our dinner table.
You can't have BBQ without some delicious sides! Give my gluten free baked beans or this delicious gluten free cornbread a try.
Ingredient Notes
This easy recipe uses just a few simple ingredients, which can be found in any grocery store. It is both gluten free and dairy free as written.
BBQ brisket is mainly comprised of beef with a spice rub and topped with your favorite BBQ sauce.
- Beef Brisket - The most important ingredient in this recipe is the cut of beef you use. Brisket comes in two cuts, the point and the flat. For BBQ, you will want a point cut piece of brisket since it's a little fattier. For this recipe, make sure your beef is at least 4 pounds in size. You can always freeze the leftovers if you don't have many people to feed.
See recipe card for full ingredient list and measurements.
How to make a Dutch Oven BBQ Brisket
Because brisket is a tough cut of meat, it needs a long cooking time at low oven temperature to turn it into a tender delicious piece of BBQ meat. This recipe is very easy, with just a few minutes of hands on time. The oven does the rest of the work!
Make sure to use a large Dutch Oven pot - I've used a 7 quart pot here for a 4.5 pound brisket.
STEP 1: Combine brown sugar, paprika, kosher salt, black pepper, ancho chili powder, garlic powder, onion powder, dry mustard, cumin and cayenne pepper to create your spice rub.
STEP 2: Lay the brisket out on a baking sheet and use your hands to coat the outside (both sides) of the brisket with the spice rub.
STEP 3: Wrap the coated brisket with plastic wrap or place in a plastic bag. Oven bags work great for this. Refrigerate overnight.
STEP 4: The next day, remove the plastic wrap and place the brisket into your Dutch oven pot with the fat side on the top. Combine the BBQ sauce and beef broth and brush it over top of the brisket. Now you're ready for the oven.
STEP 5: Bake the brisket with the lid for about 5 hours or until the internal temperature reads 180F. Then remove the lid from the pot and brush it all over with BBQ sauce again. Bake another 45-60 minutes until it reaches 195F.
STEP 6: Once the brisket has cooked through. Transfer brisket to a cutting board or baking sheet and cover it aluminum foil. Let the meat rest for 30-60 minutes before slicing. The longer it rests the juicier it will be.
Expert Tip
The braising time will be about 1 hour and 15 minutes per pound of beef. My cook time was 6 hours for 4.5 pounds, but your cook time may vary.
Storage
Once the meat has cooled completely, you can store it in an airtight container in the refrigerator for up to 5 days.
BBQ brisket will also freeze well. Simple transfer the cooled meat to a freezer bag and remove any extra air. Freeze for up to 3 months.
More Dutch oven recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Dutch Oven BBQ Brisket
Equipment
- Dutch Oven I recommend a 7-quart size
Ingredients
- 4.5 pounds Beef Brisket Point Cut
- 3 Tablespoons Dark Brown Sugar
- 2 Tablespoons Smoked Paprika
- 1 Tablespoon Kosher Salt
- 2 teaspoons Black Pepper
- 2 teaspoons Ancho Chili Powder
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Dry Mustard
- ½ teaspoon Cumin
- ¼ teaspoon Cayenne Pepper
- ¼ Cup BBQ Sauce
- ¼ Cup Beef Broth
Instructions
- Trim the excess fat on the brisket to ¼" thick. Do NOT remove all of the fat.4.5 pounds Beef Brisket
- Pat the brisket dry with a paper towel and lay it on a baking sheet. Snap a quick photo with your phone showing the direction of the grain - this will make it easier to slice later.
- Combine the brown sugar, paprika, salt, pepper, chili powder, garlic powder, onion powder, dry mustard, cumin and cayenne pepper in a small bowl. Stir well.3 Tablespoons Dark Brown Sugar, 2 Tablespoons Smoked Paprika, 1 Tablespoon Kosher Salt, 2 teaspoons Black Pepper, 2 teaspoons Ancho Chili Powder, 2 teaspoons Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Dry Mustard, ½ teaspoon Cumin, ¼ teaspoon Cayenne Pepper
- Use your hands to coat the outside of the brisket with the dry rub. Make sure to cover it on all sides.
- Wrap the brisket well with plastic wrap and store in the refrigerator overnight.
- When you're ready to cook, preheat the oven to 300 °F (149 °C).
- Remove the brisket from the refrigerator and place it in your Dutch oven with the fat layer on the top.
- Combine the BBQ sauce and beef broth in a small bowl or measuring cup. Generously brush the outside of the brisket with the sauce mixture.¼ Cup BBQ Sauce, ¼ Cup Beef Broth
- Cover with the lid and bake in the preheated oven for 4-5 hours or until the internal temperature reaches at least 180 °F (82 °C).
- Then remove the lid and brush the brisket again with the BBQ sauce. Return it to the oven without the lid and baking for another 45-60 minutes until the internal temperature reaches 195 °F (91 °C).
- Once cooked through, remove the brisket from the pot and transfer it to a cutting board or baking sheet. Cover it with foil and allow it to rest for at least 30 minutes (1 hour rest is better) before slicing. Cut slices about ¼" thick going against the grain. Reference the phone photo to determine the grain direction. 🙂
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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