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There's nothing quite like the aroma of slow-cooked meat filling your home. And let's be real, there are few things better than knowing you have a delicious dinner waiting for you at the end of the day. That's where Dutch oven brisket comes in! With just a little bit of prep work upfront, you can let your oven do the heavy lifting and enjoy a delicious, melt-in-your-mouth brisket for dinner.

Close-up of tender, shredded barbecue Dutch Oven brisket garnished with fresh herbs on a white surface. A portion of barbecue sauce is visible in a small dish in the background. The meat is juicy and richly coated with sauce.

If you're looking for a hearty and flavorful dinner that's perfect for any occasion, slow cooked Dutch oven brisket recipe is perfect.

This classic dish features tender and juicy beef brisket cooked low and slow in a cast-iron Dutch oven, resulting in a melt-in-your-mouth texture that's hard to resist.

Ingredients

Brisket, BBQ sauce, onion, sugar, oil, seasonings, broth, garlic, soy sauce and vinegar.

Let’s Talk Ingredients

I use my homemade BBQ seasoning for this—it gives the brisket incredible flavor. Store-bought works fine, too.

Light brown sugar balances the smoky flavors perfectly, but I’ve tested this with dark brown and that works too.

Choose a 3- to 5-pound brisket trimmed of excess fat. The second cut has more marbling and flavor, but the first cut turns out great, too.

Soy sauce adds umami; I’ve also tested gluten-free tamari and coconut aminos, and both work.

Cornstarch is optional—I use it when I want a thicker sauce.

Step by Step

For the full recipe with measurements, see the recipe card at the end of the post.

BBQ seasoning and brown sugar in a small bowl. — First, start by placing the BBQ seasoning, brown sugar, and salt in a small dish.

Brisket dry rub in a large bowl. — Stir to combine.

A brisket covered with dry rub on a white plate. — Rub this mixture all over the brisket and let sit at room temperature for 1 hour.

A seasoned brisket covered in plastic wrap. — Or, cover with plastic wrap and refrigerate overnight.

Overhead photo of seasoned brisket in a Dutch oven. — Next, preheat the oven to 300 degrees F.
Add the avocado oil to a Dutch oven and heat to medium-high. Add the brisket and sear for about 5 minutes per side until nicely browned.

Seared brisket resting on a plate. — Remove the brisket and set aside.

Onions sauteeing in a dutch oven with broth being poured on top. — Add the onions to the pot and cook for 6 minutes until they are starting to soften. Add the garlic and cook for 1 more minute. Pour in the broth and scrape up any browned bits from the bottom of the pot.

A BBQ sauce mixture in a measuring cup. — Whisk together the BBQ sauce, Worcestershire sauce, and soy sauce.

BBQ sauce being poured over brisket in a dutch oven. — Return the brisket to the pot. Pour the mixture over the brisket.

BBQ sauce poured over a brisket in a dutch oven. — Cover with a lid and cook in the oven for 4 to 4 ½ hours until the meat is fork tender.

Water and cornstarch being mixed together to form a slurry. — Remove the brisket from the pot (leaving the juices behind) and allow to rest o a cutting board for 15 minutes. Whisk together the cornstarch and water.

A cornstarch slurry added to the cooking liquid of a dutch oven brisket. — Pour into the pot. Place over medium heat and cook until slightly thickened, about 5 minutes. Slice the brisket against the grain. Sprinkle with flaky salt and fresh parsley if desired.

Serving Suggestions

Try serving it with cheesy scalloped potatoes, Instant Pot carrots, garlic butter asparagus, or air fryer tomatoes.

Can you overcook brisket in oven?

Yes, if you cook the brisket for too long it can become dry and tough.

I recommend checking the internal temperature of the meat after 4 hours to avoid overcooking. The internal temperature should reach 195 degrees F before slicing and serving.

Tools

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Dutch Oven
Small bowl

Overhead photo of a cooked brisket on a white cutting board.

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Close-up of tender, shredded beef brisket, cooked to perfection in a Dutch Oven Brisket style, with a rich, dark glaze. Garnished with chopped fresh herbs and sea salt flakes, it is elegantly presented on a marble surface.

Print Recipe

5 from 43 votes

Dutch Oven BBQ Brisket

There's nothing quite like the aroma of slow-cooked meat filling your home. And let's be real, there are few things better than knowing you have a delicious dinner waiting for you at the end of the day. That's where Dutch oven brisket comes in! With just a little bit of prep work upfront, you can let your oven do all the work and enjoy a delicious, melt-in-your-mouth brisket for dinner. In this blog post, we'll guide you through how to make the perfect Dutch oven brisket, with tips and tricks to ensure it turns out tender and flavorful every time.

Prep Time10

Cook Time4 10

Tempering1

Total Time5 20

Course: Main

Cuisine: American

Keyword: dutch oven

Servings:

Calories: 262kcal

Author: Wendy Polisi

Equipment

Dutch Oven

Ingredients

2 tablespoons BBQ seasoning
1 tablespoon light brown sugar
1 tablespoon sea salt
1 3-5-pound beef brisket, trimmed
2 tablespoons avocado oil
2 onions sliced
1 tablespoon minced garlic about 3 cloves garlic
¾ cup beef broth use more for a thinner sauce
¾ cup BBQ sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cornstarch optional

US Customary - Metric

Instructions

Combine the BBQ seasoning, brown sugar, and salt in a small dish. Rub the mixtures on top of the meat. Let stand at room temperature for 1 hour or wrap in plastic wrap and refrigerate overnight.
Preheat the oven to 300 degrees F.
Add the oil to the pan and heat to medium-high heat. Add the brisket and sear for about 5-minutes per side.
Remove the brisket from the pan. Add the onion and cook for 6 minutes. Add the garlic and cook for 1 more minute. Pour the broth in the pot and scrape up any browned bits.
Remove from the heat.
Return the meat to the pot. Whisk together the BBQ sauce, Worcestershire sauce, and soy sauce. Pour over the brisket.
Cover and cook for 4 to 4 ½ hours.
Remove the meat from the pot. Allow to rest for at least 15 minutes.
Whisk together the cornstarch with 1 tablespoon of water and pour into the pot. Place the pot over medium heat and cook until slightly thickened, about 5 minutes.
Slice and serve.

Notes

Storage

Store leftover of this beef brisket in the refrigerator for up to three days. You can freeze it for up to three months.

I like to reheat this in the gravy in the oven. To keep it extra moist, reheat in a 200° F oven for about an hour, adding more liquid to the sauce as necessary.

Of course, you can reheat in the microwave, air fryer, or on the stovetop if you like.

Freezing

To freeze, place the cooled brisket in an airtight container or zip-top bag and freeze. It will keep for about three months.

Thaw overnight in the refrigerator before reheating. To reheat, place the brisket in a baking dish with a few tablespoons of broth and cover tightly with foil. Bake at 350 degrees F until heated through.

Nutrition

Filed Under:

Beef Recipes Christmas Recipes Easter Recipes Fall Recipes Game Day Recipes

Comments

5 from 43 votes (39 ratings without comment)

Dutch Oven BBQ Brisket

Ingredients

Step by Step