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Several slices of BBQ brisket topped with BBQ sauce sitting on a metal tray.
2 from 1 vote

Dutch Oven BBQ Brisket

This easy to make Dutch oven BBQ brisket is as tasty as the local BBQ joint! Tender slices of beef are ready to be topped with your favorite BBQ sauce for an unforgettable meal.
Prep Time: 15 minutes
Cook Time: 6 hours
Resting Time: 8 hours 30 minutes
Total Time: 14 hours 45 minutes
Servings: 8
Calories: 442 kcal

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

SERVING SIZE: Estimate ½ pound of raw brisket per person or ¼ pound of cooked brisket.  The number of servings will depend on the size of your brisket.
NO DUTCH OVEN: Use a roasting pan or baking dish tightly covered with aluminum foil to mimic the Dutch oven. 
COOK TIME: The cooking time will be about 1 hour 15 minutes per pound of meat.  My brisket was 4.5 pounds and took 6 hours to cook.  Your cooking time may vary, so I always recommend using a meat thermometer for the best results.