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Brisket

Dutch oven cooking does not have to be hard, complicated or gross. We will start today off with brisket. If you have the time, you can cook your brisket a little longer and then just pull it apart, but we got started a little later than planned so we decided to slice ours. Brisket is a great option for when you need to serve a lot of people. Simple to prepare, delicious, and it’s just as easy to make this recipe for one family as it is to make it for a crowd. It’s so great when you know that everyone is happy and fed and that you didn’t spend hours and hours in the kitchen preparing a huge meal. If you don’t have a dutch oven you can make this dish using your regular oven. Just cook the brisket on low heat all night and into the next day. Just make sure that you keep an eye on it, if you cook it for too long or at too high of a temperature it will dry out your meat and leave it tough and less appetizing. If you’re really worried about time, start preparing your charcoal so that it will have plenty of time to get heated up before you put your dutch oven on to cook.

What Is Brisket?

Brisket is beef.

Brisket is cut from the breast of the cow.

Brisket is one of the least tender cuts of beef.

It should be braised or slowly roasted, to tenderize and moisten the meat.

Does Brisket Have a Bone?

The brisket we buy in the grocery stores today, has had the bone removed.

Some butcher shops may still sell brisket without the bone removed.

At What Temperature Is Brisket Fully Cooked?

Brisket should be cooked to an internal temperature of 175 degrees.

Brisket

Brisket

0 from 0 votes
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

Brisket Sandwiches

  • 1 Brisket do the size that will work best for your family
  • Course Ground Black Pepper
  • 24 oz Ketchup
  • 3/4 Cup Brown Sugar
  • 3/4 Worcestershire Sauce

Instructions

  • Do not trim any of the fat prior to cooking.
  • Cover each side of the brisket with the pepper and place into the dutch oven.
  • Let it cook all day long.
  • Mix together the remaining ingredients and set aside.
  • This will be your BBQ sauce and although it doesn't look like much it will be amazing.
  • About 1 1/2-2 hours before serving drain any liquid out of the dutch oven and remove the brisket.
  • If you have let it cook slowly all day then you can trim some of the fat and pull apart the brisket.
  • If not then trim the fat and very thinly slice against the grain.
  • Place the meat back in the dutch oven and cover with the BBQ sauce.
  • Let it finish cooking.
  • The pepper that was already on the meat in combo with the bbq sauce will give it a sweet/tangy/and almost kick of flavor. If you want a lot of kick add more pepper to the brisket in step one, less if you want less of a kick.
  • Once the meat is ready serve it up on rolls with slaw, cheese or whatever your heart desires.
  • You can find a Broccoli Slaw recipe on our site.
  • ENJOY!!!

Notes

Get your coals going until they have turned white and let this cook low and slow all day.
**If you don't have or want to use a dutch oven you can of course cook it low and slow all night and day in the oven. Just make sure that you are watching it.
Nutrition Facts
Brisket
Amount Per Serving (1 recipe)
Calories 6101
% Daily Value*
Cholesterol 1703.3mg568%
Carbohydrates 293.1g98%
Fiber 2g8%
Sugar 250.2g278%
Protein 329.2g658%
* Percent Daily Values are based on a 2000 calorie diet.

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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7 comments

  • Mmm I love brisket sandwiches. This looks great! I like that you cooked it in a dutch oven.

    • Reply
  • That looks heavenly!!

    • Reply
  • But then I sprinkled the other side. Ooops that’s probably why it had a little more bite!

    • Reply
  • I actually only put pepper on one side, not both. I did sprinkle a good amount, but I wouldn’t call it “blackened” with it. It had a nice bite to it. If you did both sides I think it would really kick. Just FYI

    • Reply
  • I love great brisket! I’ve never done one in a dutch oven, but last month I made a really great one using an oven bag and the Duggars recipe. It was so good it didn’t even need barbecue sauce.

    • Reply
  • Looks like the perfect camping food!

    • Reply

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