Kickback Brisket

Nutriscore Rating: 60/100

Sink your teeth into the ultimate comfort food with this "Kickback Brisket" recipe, a crowd-pleaser that delivers smoky, tender, and flavor-packed perfection. Featuring a melt-in-your-mouth beef brisket slow-cooked to tenderness with a bold dry rub of paprika, chili powder, and cumin, this recipe captures the essence of low-and-slow cooking. A tangy homemade barbecue sauce, infused with honey, Worcestershire, and a hint of smoky paprika, perfectly complements the rich meat. Whether you opt to smoke it for that kiss of hickory or roast it with an apple cider vinegar-infused pan sauce for extra moisture, this dish guarantees bold barbecue flavors that will satisfy every craving. Perfect for a family gathering or a laid-back weekend meal, pair this juicy brisket with coleslaw, cornbread, or baked beans for a plate of pure, home-cooked joy.

Recipe Information

• Prep Time: 30 min
• Cook Time: N/A
• Total Time: 30 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 5 pounds Beef brisket
• 2 tablespoons Brown sugar
• 1 tablespoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Chili powder
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 teaspoon Ground cumin
• 2 tablespoons Olive oil
• 1 cup Beef stock
• 2 tablespoons Apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 cup Ketchup
• 2 tablespoons Honey
• 1 teaspoon Smoked paprika
• 1 teaspoon Liquid smoke (optional)

📝 Instructions

10 steps

1. Preheat your oven to 300°F (150°C) or set up your smoker to maintain this temperature.

2. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, salt, black pepper, and cumin to create the dry rub.

3. Pat the brisket dry with paper towels. Rub the olive oil all over the brisket, then generously coat it with the prepared dry rub, ensuring even coverage on all sides.

4. Place the brisket in a large roasting pan or smoker rack. If using a roasting pan, pour the beef stock and apple cider vinegar into the bottom of the pan to keep the brisket moist during cooking.

5. Cover the roasting pan tightly with aluminum foil (or ensure your smoker lid is in place). If smoking, add wood chips of your choice (such as hickory or applewood) for an added smoky flavor.

6. Cook the brisket low and slow for 6-7 hours or until it reaches an internal temperature of about 200°F (93°C) and is tender enough to pull apart with a fork.

7. While the brisket cooks, prepare the barbecue sauce. In a saucepan, combine Worcestershire sauce, ketchup, honey, smoked paprika, and liquid smoke (if using). Cook over medium heat for 5-7 minutes, stirring frequently, until thickened and well-blended.

8. Once the brisket is done, remove it from the oven or smoker and let it rest, covered, for 20-30 minutes to allow the juices to redistribute.

9. Slice the brisket against the grain into thin slices, or shred it with forks if preferred.

10. Serve the brisket with the tangy barbecue sauce on the side. Pair with your favorite sides such as coleslaw, baked beans, or cornbread for the ultimate meal.

Nutrition Facts

1 serving (367.7g)

Calories		753
% Daily Value*
Total Fat		37.9 g	49%
	Saturated Fat	13.6 g	68%
	Polyunsaturated Fat	1.5 g
Cholesterol		267 mg	89%
Sodium		1850 mg	80%
Total Carbohydrate		16.9 g	6%
	Dietary Fiber	0.7 g	3%
	Total Sugars	13.2 g
Protein		84.2 g	168%
Vitamin D		0.6 mcg	3%
Calcium		48 mg	4%
Iron		8.8 mg	49%
Potassium		913 mg	19%

*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.

Source of Calories

Fat: 2713 cal (45.6%%)

Protein: 2688 cal (45.2%%)

Carbs: 542 cal (9.1%%)