By Protein
Oven-Smoked BBQ Beef Brisket Recipe
Ingredients
- 12 lbs. ibp Trusted Excellence® Beef Brisket Boneless TDO
- Dry Rub (Sub-Recipe)
- Braising Liquid (Sub-Recipe)
- 2 cups Wood Chips (Hickory or Oak)
- 2 tsp. Liquid Smoke
- 1 tsp. Kosher Salt, Coarse
- 4 tbsp. Yellow Mustard
Slow-cooked ibp Trusted Excellence® Beef Brisket Boneless TDO coated in a savory spice rub, infused with natural wood smoke flavor and braised until fork tender. Served with rich barbecue sauce for bold, authentic BBQ flavor without a traditional smoker.
Directions
- Pull the brisket from the fridge about 45 minutes before cooking so it loses some chill.
- Trim the fat cap down to roughly 1/4 inch. Remove any thick, hard pockets.
- To create a pronounced smoke ring, rub 1 tsp. salt lightly and evenly over the surface and then combine 2 teaspoons of liquid smoke and 4 tablespoons of yellow mustard, brush a thin even coat of mixture over the entire brisket.
- Sprinkle the dry rub generously over every surface, pressing it into the meat.
- For the deepest flavor, wrap the seasoned brisket loosely in butcher paper and refrigerate 8 to 12 hours (overnight is ideal).
- Position an oven rack in the lower third and preheat the oven to 250°F (120°C).
- Make a wood chip pouch: pile 2 cups of wood chips onto a large sheet of heavy-duty foil, fold it into a sealed packet, and poke 6 to 8 small holes in the top to let smoke escape.
- Place the pouch directly on the lowest rack or on the oven floor. As it heats, it releases a gentle smoke that scents the meat
- Unwrap the brisket and set it on a roasting pan, elevated off the pan with a pan grate, laying the brisket fat side up. Elevating the roast lets heat circulate and keeps the bottom from steaming.
- Roast uncovered for about 4 hours. This early, dry phase is where the bark forms — the surface darkens and firms into that signature crust.
- When the temperature reads around 165°F (74°C), the brisket usually hits "the stall," where cooking slows as moisture evaporates. This is your cue to wrap.
- Combine all braising liquid ingredients in a bowl. Transfer the brisket to a Dutch oven, pour the braising liquid around (not over) the meat to protect the bark, and cover tightly with the lid or a double layer of foil.
- Return to the oven and continue cooking at 250°F for another 3 to 4 hours, until the internal temperature reaches 200°F to 205°F (93°C to 96°C). At this point a probe should slide in with almost no resistance.
- Rest is non-negotiable. Move the brisket to a cutting board, wrap it in butcher paper or foil, and let it rest at least 45 minutes to a full hour. The juices redistribute, so you keep them in the meat instead of losing them to the board.
- Slice against the grain into pencil-thick pieces, about 1/4 inch. Cutting across the fibers is what gives you that tender, melt-in-your-mouth bite.
Dry Rub
Ingredients
- 1/4 cup Kosher Salt, Coarse
- 1/4 cup Ground Black Pepper, Coarse
- 2 tbsp. Smoked Paprika
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- 2 tsp. Ground Mustard
- 2 tsp. Cayenne Pepper
- 1 tbsp. Dawn Brown Sugar
Directions
- In a small bowl, mix all the dry rub ingredients until evenly blended.
Braising Liquid
Ingredients
- 1 1/2 cups Beef Broth
- 1/2 cup Apple Cider Vinegar
- 2 tbsp. Worcestershire Sauce
- 1 tbsp. Liquid Smoke
Directions
- Combine all braising liquid ingredients in a bowl.
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