This brisket must be made at least the night before for soft, tender, melt-in-your-mouth meat. Better yet, make it easy on yourself and make it now – freeze it for fabulous fall-apart brisket. Serve with Rainbow Coleslaw.
Overnight BBQ Beef Brisket
Servings
8 Servings
Ingredients
- 1-2 tablespoons olive oil
- 3 large onions thinly sliced
- 6 cloves garlic chopped
- 3 ½ cups ketchup
- 1 tablespoon hot pepper flakes
- ½ cup light brown sugar packed
- ¼ cup soy sauce
- ¼ cup dry red wine
- 1/4 cup bottled BBQ sauce such as Gold’s BBQ Sauce
- Freshly ground black pepper
- 1-2 tablespoons olive oil
- Kosher salt freshly ground
- 1 4-5 pound brisket
- ¼ cup wine
Instructions
- Preheat oven to 350°F.
- Sauce:
- Heat the olive oil in a medium saucepan over medium heat. Cook and stir onions until soft and translucent, about 5 minutes.
- Add garlic and sauté until fragrant about 1 minute, careful not to burn.
- Add ketchup, hot pepper flakes, sugar, soy sauce, BBQ sauce,and black pepper. Mix until combined and simmering.
- When sauce reaches a thick but pourable consistency and just begins to bubble, remove from heat and set aside.
- Brisket:
- Heat olive oil in a Dutch oven or large heavy-bottomed pan over medium heat.
- Sprinkle the brisket with salt and pepper and sear 3-5 minutes per side or until nicely browned.
- Pour wine in pan and cook for two minutes. Pour sauce all over brisket and bake covered for 2 hours.
- When it is completely cooled, slice against the grain into thin slices. Allowing the meat to cool or even refrigerating and slicing it the next day will prevent the brisket from shredding when sliced and will yield nice uniform thin slices.
- Submerge the slices in the sauce, cover and refrigerate or freeze until ready to serve.
- Before serving, bring to room temperature and reheat, covered, in a 350°F oven until piping hot.
- For Pulled BBQ Brisket Sandwiches: don’t slice the brisket. allow to cool completely and then cover and refrigerate or freeze until reheating and serving as per the directions above.
- Just before serving use two forks to pull or shred the meat and then stuff your favorite sandwich bread with the pulled brisket and top with avocado slices and/or Rainbow Coleslaw.
Hi Stanley – Bone-In Lamb Shoulder is a great option for smoking! https://www.growandbehold.com/lamb-shoulder-bone-in
what cut of meat other than brisket would be good to smoke 10 to 15 lb.
ok so I have now tested brisket in a slow cooker and here’s the deal: 1) Use 2nd cut ONLY 2) Careful “Crock Pot” Cooking Tip: The general rule of thumb for slow cooker brisket is 2 hours, per pound, on LOW. That is assuming your slow cooker does not rise above 210°F. If you know your slow cooker runs on the hot side then check your brisket 2 hours shy of the expected cooking time. Generally you get penalized for checking by having to add an extra 20 minutes to the total cook time (for each lift-of-the-lid/peak-into-your-pot episode), but this concern is less important if you know your slow cooker runs on the hot side.
ok so I have tested brisket in a slow cooker and here’s the deal: 1. Use 2nd cut ONLY 2. Careful “Crock Pot” Cooking Tip: The general rule of thumb for slow cooker brisket is 2 hours, per pound, on low. That is assuming your slow cooker does not rise above 210°F. If you know your slow cooker runs on the hot side then check your brisket 2 hours shy of the expected cooking time. Generally you get penalized for checking by having to add an extra 20 minutes to the total cook time (for each lift-of-the-lid/peak-into-your-pot episode), but this concern is less important if you know your slow cooker runs on the hot side.
I know I am late to answering this Q so sorry!!! about that but I am not exactly clear on what the Q is.
I would like to slow cook my brisket at 175 to 200 for 13-14 hours on a smoker/grill with charcoal and wood. Would this be OK for SUKKOT
Hi Batel – I have actually now been braising my (4-5 pound) briskets covered at 325 degrees F for 3 1/2 to 4 hours or until fork tender.
Is it possible that this needs to bake for only 2 hours for a 4 pound brisket? It doesn’t seem to be enough time.
YUMMMMEEEE sorry so late to respond – I probably missed your dinner (sorry was traveling) but while 2nd cut is preferable 1st cut will still be great. there is lots of sauce/liquid here so you don’t have to worry about drying out. enJOY!
Thanks for this great recipe! I’m planning to make a pulled brisket for dinner tomorrow and serve with cornbread. Which cut did you use? I have a first cut brisket. Will it stay moist enough?
Thanks Marsha!
I haven’t tested it in a slow cooker. You can try to put everything in just before shabbos and it should work but I can’t promise. What I do know is that it will be more like pulled brisket though since after cooking that long it will be impossible to slice neatly especially when warm.
Thanks Sharon for all your incredible recipes and inspiration always :-)!
Enjoyed looking at the recipes!
Hi, can this recipe be done in a slow cooker in otherwords ready for Shabbos lunch
thanks
I use low sodium products all the time, but with the amounts indicated here (1/4 cup for soy sauce and 3 1/2 cups of ketchup), even low sodium products would add too much; also no low sodium bbq sauce unfortunately. Low sodium soy sauce has 710 mg per TABLESPOON. Looks great for sure, but unfortunately not for my family.
Hey Ruby – Thanks for your feedback! I hope that you can find a brisket recipe that’s better suited to your family when you search one of these 34 kosher brisket recipes: http://bit.ly/P8zPWG
Ketchup and soy sauce comes in low sodium. Soak the meat first before cooking to remove the salt. They have sites that show you low salt replacements!
I was making a turkey breast for Shabbos, and am going to make it as turkey brisket. Thanks for posting the recipe.
BTW….I tried the Passover Pineapple Cream Cheese kugel and it was beyond delicious. Will be a welcome treat this Passover.
Thanks Laura so much for commenting and sharing! Wishing you an amazing Passover!
can you use a crock pot
I haven’t tested it but should work. If you try please do let us know!
All that bottled stuff (ketchup, soy sauce, BBQ sauce)…too much salt.
Guess what I’m making for Shabbos!
Thanks JOK
Hi.
Can I leave out the pepper flakes?
Yes, make it to your taste.
Would I be able to make this in the crock pot?