Dutch Oven BBQ Brisket

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.

This Dutch Oven BBQ Brisket is how I get smoky, saucy, fork-tender brisket without a smoker. We start with a brown sugar BBQ rub and sear the brisket. Then it spends an afternoon slow-cooking in a cast-iron Dutch oven. The onions melt into the BBQ sauce as it braises, so dinner and sauce come out of the same pot. It feeds 12, reheats beautifully, and might be the easiest big-crowd main dish in my rotation.

Course Main

Cuisine American

Keyword dutch oven

Prep Time 10

Cook Time 4 10

Tempering 1

Total Time 5 20

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