24 Hour Brisket
Prepare to be wowed by the "24 Hour Brisket," the ultimate recipe for tender, melt-in-your-mouth perfection. This slow-cooked masterpiece combines simple pantry staples like paprika, garlic powder, and brown sugar to create a deeply flavorful spice rub that infuses the beef brisket. Seared in olive oil and soaked in a luscious broth enhanced with Worcestershire sauce, the brisket spends a luxurious 12-hour marinade followed by a low-and-slow 12-hour roast at 225°F. The result? Juicy slices of brisket with a rich, smoky crust that practically fall apart. Perfect for special occasions or hearty family dinners, this recipe makes the most of time and patience, proving that good things come to those who wait. Serve with the flavorful pan juices and pair with your favorite sides for a show-stopping meal. Keywords: slow-cooked brisket, tender beef brisket, 24-hour brisket recipe, low and slow cooking.
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Recipe Information
Ingredients
- 6 lbs Beef brisket
- 2 tbsp Kosher salt
- 1 tbsp Black pepper, freshly ground
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Paprika
- 2 tbsp Brown sugar
- 2 tbsp Olive oil
- 2 cups Beef broth
- 2 tbsp Worcestershire sauce
Instructions
Trim any excess fat from the brisket, leaving a thin layer for flavor and moisture.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, paprika, and brown sugar.
Rub the brisket generously with olive oil, then thoroughly coat it with the spice mixture. Make sure to cover all sides.
Place the brisket in a large roasting pan or baking dish, fat side up.
Cover the pan tightly with plastic wrap, then with aluminum foil to seal it completely. Refrigerate for 12 hours to allow the flavors to penetrate the meat.
After 12 hours, preheat your oven to 225°F (110°C).
Remove the plastic wrap from the brisket and add the beef broth and Worcestershire sauce to the pan.
Cover the pan tightly with aluminum foil and place it in the oven.
Roast the brisket slowly for 12 hours, checking occasionally to ensure there is enough liquid in the pan. If needed, add more beef broth.
Once the 12-hour cooking period is over, remove the pan from the oven and let the brisket rest in the pan, covered, for 1 hour to absorb the juices.
Slice the brisket against the grain and serve with its juices or your favorite sides.
Nutrition Facts
Calories |
6760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.0 g | 458% | |
| Saturated Fat | 130.9 g | 654% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 2558 mg | 853% | |
| Sodium | 16023 mg | 697% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 21.6 g | ||
| Protein | 809.5 g | 1619% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 443 mg | 34% | |
| Iron | 80.7 mg | 448% | |
| Potassium | 8682 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
