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Southern Jewish BBQ Brisket



  • Serves 8
  • Cooks in 20 mins (20m prep + Nonem cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Southern Jewish BBQ

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Preheat the oven to 300°F.
  2. 2.Combine the brown sugar, paprika, garlic powder, onion powder, cumin, salt, and black pepper in a small bowl to make the dry rub.
  3. 3.Rub the dry rub all over the brisket, making sure to coat it evenly.
  4. 4.Place the brisket in a large roasting pan and cover tightly with foil.
  5. 5.Bake for 7-8 hours, until the brisket is tender and falls apart easily.
  6. 6.While the brisket is cooking, make the sauce. Combine the ketchup, apple cider vinegar, Worcestershire sauce, and liquid smoke in a medium saucepan and bring to a simmer over medium heat.
  7. 7.Simmer for 15-20 minutes, until the sauce has thickened.
  8. 8.Once the brisket is done, remove it from the oven and let it rest for 10-15 minutes.
  9. 9.Slice the brisket against the grain and serve with the sauce, coleslaw, and cornbread.

lightbulb_outline Tips

  • chevron_rightMake sure to trim the brisket of any excess fat before cooking.
  • chevron_rightLet the brisket rest before slicing to ensure it stays moist and tender.
  • chevron_rightThe sauce can be made ahead of time and stored in the refrigerator for up to a week.