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. In this blog post, we'll guide you through how to make the perfect brisket recipe in the Dutch oven, with tips and tricks to ensure it turns out tender and flavorful every time.
If you're looking for a hearty and flavorful dinner that's perfect for any occasion, slow cooked Dutch oven brisket might just be the answer!
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.
Follow along, and I'll show you how to make this delicious meal step-by-step, with plenty of helpful tips and photos along the way
- BBQ Seasoning: This is my favorite dry rub for brisket in the Dutch Oven. I recommend using my homemade BBQ seasoning, but you can buy BBQ seasoning in most grocery stores if you are short on time. If you don’t want to make or buy BBQ seasoning, try a blend of spices like smoked paprika, onion powder, dry mustard, black pepper, and cayenne pepper.
- Brown Sugar: I used light brown sugar, but you could also use dark brown sugar.
- Sea Salt: I used sea salt, but kosher salt is also a good option.
- Beef Brisket: Use a 3 to 5 pound brisket that has been trimmed of excess fat. Second cut will have a bit more flavor, but this recipe works just fine with first cut brisket.
- Avocado Oil: This is a great oil to use when searing meat because it has a high smoke point and neutral flavor. Regular (not extra-virgin) olive oil is also a great option.
- Onions: Use white or yellow large onions to make this recipe.
- Garlic: Freshly minced garlic adds just the right pop of flavor. You could use garlic powder if you prefer.
- Broth: Use homemade or packaged beef broth.
- BBQ Sauce: Make sure you use your favorite brand since this will greatly impact the final flavor of the dish.
- Worcestershire Sauce: This adds a nice depth of flavor.
- Soy Sauce: Use regular or low-sodium soy sauce. Gluten free tamari or coconut aminos could also be used.
- Cornstarch: This is optional and used to help thicken the sauce. You can leave it out if you prefer a thinner sauce.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
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.
After you make this beef brisket in the dutch oven, you’ll need some sides to serve it with. 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.
Can you freeze cooked brisket?
Yes, cooked brisket can be frozen for up to 3 months.
To freeze, place the cooled brisket in an airtight container or zip-top bag and freeze. 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.
As an amazon associate, I earn from qualifying sales.
- Dutch Oven
- Small bowl
Dutch Oven BBQ Brisket
- Dutch Oven
- 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.