Death-row foods. We all have ‘em.
You know those must-have foods that you’d have to eat just one last time before you faced your executioner, so you could die with the taste of heaven in your mouth?
This BBQ beef brisket is one of our all-time faves. We cut the sugar, cut the BBQ sauce and retained allllll the flavour so you get more taste for less macros. Eat it as a main, turn it into a Fakeout Friday BBQ Brisket burger better than any takeout, add it to your omelette for a breakfast of champions or throw it on a wholemeal pizza for a serious flavour-fest. This will never disappoint.
Set and forget, then come back tonight for heaven on a plate.
How do you cook beef brisket?
Brisket is best cooked low and slow, all the better to create that mouth-watering, pull-apart, sauce-loving tender meat. You can slice brisket or pull it with two forks – we like it both ways: sliced as a more traditional main meal with a side of Best Ever Brussels Sprouts or oven-roasted veg, or pulled and tossed over a pizza base or veggie omelette.
The littlest Athlete in our house loves this smoky BBQ beef brisket pulled, then placed into soft-shell taco boats along with cheese and extra sauce. ‘Cause he is a saucy little monster.
How long does it take to cook BBQ beef brisket?
We go for 8 to 10 hours in the slow cooker on slow. We’ve also tried it in a pressure cooker, but it’s nowhere near as good – you need to cook it slooooowwww for all that flavour of the spice rub and the sauce to really soak in.
How do I know when my brisket is cooked?
When your mouth is watering just walking into the kitchen – it smells that good. The meat should not be pink, and you’ll find the top has darkened significantly (this will get amazing caramelisation when you smash it in the over for the last 30 minutes). It should start to fall apart when you lift it with tongs, or pull it with two forks.
But isn’t there a shit-ton of sugar in BBQ sauce?
I know, it freaks me out too. I would never choose it, never use it with a regular BBQ, and don’t let my kids choose it as a condiment of choice (did you know some commercial BBQ sauce is over 50% sugar? No lie). HOWEVER we’ve culled the quantity in this BBQ Beef Brisket recipe, and when coupled with the spiced rub, the extra hit of garlic, chilli and cumin and that amazing brisket, you’ll forget this is store-bought sauce. And since most of it becomes pan juices, you can choose as much – or as little – as you want on your beef brisket when serving.
How do I pack more flavour into my beef brisket?
We start with a dry rub. Massage this all over your brisket, but particularly the top side, so it really sinks into the meat as it cooks. Then we add the BBQ sauce – with as much heat as you like. Slow cook for 8-10 hours, then finish in the oven for 30 minutes, with extra sauce drizzled over the top to lock in that caramelised, sticky, BBQ flavour. (If you’re keeping leftovers, pour over some of the pan juices from the slow cooker before refrigerating to make sure the meat stays moist and lush. And apologies right there for using the ‘m’ word. Bleurghh!)
TIP: Don’t stop there! Turn this basic brisket into next-level Brisket Burgers, and save your leftovers for breakfast tomorrow with our Breakfast of Champions Brisket Omelette. We even save some of the pan juices for drizzling over our omelette. Because we’re fancy like that.