Rock Roll Bbq Brisket
Get ready to elevate your backyard barbecue game with this irresistible Rock Roll BBQ Brisket recipe! Featuring a perfectly seasoned 5-pound beef brisket coated in a bold spice rub of paprika, garlic powder, onion powder, and a hint of cayenne pepper, this dish is a smoky masterpiece. Slow-smoked for hours with wood chips like hickory or mesquite, the brisket is basted with a tangy apple cider vinegar and beef broth mixture to keep it tender and juicy. The grand finale? A rich, glossy BBQ sauce glaze that adds a sweet and savory kick to every bite. With a melt-in-your-mouth texture and bold smoky flavor, this brisket is a showstopping centerpiece for any cookout or family gathering. Perfect for feeding a crowd, this recipe is your ultimate guide to mastering the art of slow-cooked barbecue brisket.
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Recipe Information
Ingredients
- 5 pounds Beef brisket
- 1 tablespoon Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 tablespoon Brown sugar
- 1 teaspoon Cayenne pepper (optional)
- 1 cup Apple cider vinegar
- 1 cup Beef broth
- 1.5 cups BBQ sauce
- 2 tablespoons Olive oil
Instructions
Trim any excess fat from the brisket, leaving a thin layer for flavor.
In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and cayenne pepper (if using).
Rub the spice blend generously all over the brisket, ensuring an even coat on all sides. Let the brisket sit at room temperature for 30 minutes or refrigerate for up to 24 hours for deeper flavor.
Preheat your smoker or grill to 225°F (107°C), setting it up for indirect heat. Add wood chips or chunks (such as hickory or mesquite) for smoking.
Place the brisket fat-side up on the smoker or grill. Insert a meat thermometer into the thickest part of the brisket to monitor temperature.
Smoke the brisket for 6-8 hours or until it reaches an internal temperature of 165°F (74°C), spritzing every hour with a mixture of apple cider vinegar and beef broth to keep it moist.
Once it reaches 165°F, remove the brisket and wrap it tightly in butcher paper or aluminum foil. This helps retain moisture during the final cooking phase.
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C). This should take an additional 2-3 hours.
Remove the brisket from the smoker and let it rest for at least 30-60 minutes, still wrapped, to allow the juices to redistribute.
While the brisket rests, heat BBQ sauce and olive oil in a small saucepan over medium heat, stirring to combine. This will be used for glazing.
Unwrap the brisket and slice it against the grain into thin slices.
Serve the brisket with the warm BBQ glaze drizzled on top or on the side for dipping. Enjoy the smoky, tender BBQ brisket!
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1542 mg | 67% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 12.7 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 8.7 mg | 49% | |
| Potassium | 998 mg | 21% | |
*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.
