I try to save all of my stovetop slow cooking for the winter months to avoid heating up the house. And when summer regularly brings you 90+ degree humid heat, this is very important. And, since parts of the country have been receiving snow, and we’re getting down into the 30s, I thought I’d pull out this tasty BBQ brisket recipe for y’all.
This brisket can be done in the crock pot for 9 hours on low, or the traditional “brisket” way in the oven for 3 hours at 300 degrees, but I am the proud owner of a large cast iron dutch oven. This gives me the power to cook a perfectly tender brisket in a 350 degree oven in about two and a half hours. It’s like having Superman in my kitchen. In fact, if I was a super hero, my power would be the power of cast iron.
If you want to cook this is the crock pot, or traditionally in the oven, go for it. Personally, the money for a 7 Qt. dutch oven is well spent here.
For the Brisket and Glaze
- 1 5 Lb. brisket
- salt and pepper to taste
- 1 C. apple cider
- 1/2 C. honey
- 3 Tbsp. soy sauce
- salt to taste
For the BBQ Sauce
- 3/4 C. ketchup
- 1/4 C. brown sugar
- 2 Tbsp. Worcestershire sauce
- 1/4 C. apple cider vinegar
- 2 cloves garlic, minced
- salt to taste
Step 1: Sprinkle salt and pepper over the brisket on both sides. Place a trivet in the bottom of a large dutch oven. Place the brisket, fat side down, on the trivet and pour the apple cider over it. Cover with a lid and place the dutch oven in a 350 degree oven for 1 1/2 hours.
Step 2: While the brisket is cooking, mix together the honey, soy sauce, and salt. Personally, I did not add any salt and the glaze tasted amazing. But, it’s up to you.
Step 3: After the brisket has cooked for 1 1/2 hours, remove it from the oven and baste with the glaze you just made. Re-cover and return it to the oven. Baste every 15 minutes for 1 hour.
Step 4: While going through the basting process, combine the remaining ingredients in a small saucepan. Stir everything together and cook on low heat, until it has reduced a little bit. Set the BBQ sauce aside.
Step 5: Once you have basted the brisket every 15 minutes for an hour, remove it from the oven. Let the brisket rest for about 15 minutes, then slice it thinly.
This can be served on a roll with the BBQ sauce poured over it, or on a plate. Either way, we loved it served with potato wedges. Some people like coleslaw, too.