10+ Brisket Recipes to Delight Your Family and Friends

Brisket’s one of those beef cuts that’s hard not to love—rich, tender, and packed with flavor. You can cook it a bunch of different ways, so it’s a solid choice for all sorts of meals.

If you’re just getting into brisket or feeling stuck in a rut, trying out new recipes can really shake things up. There’s no single “right” way to make it, but there are definitely some crowd-pleasers out there.

You can make some seriously tasty brisket if you pick the right cooking method and ingredients. This article rounds up a bunch of recipes to help you find your favorite way to cook brisket.

With a few simple steps, you’ll end up with a meal that’s hearty and full of flavor.

1) Slow Cooker Beef Brisket with Homemade BBQ Sauce

Slow cookers make brisket just about foolproof. The meat cooks gently for hours, soaking up all the flavors from a homemade BBQ sauce.

This method saves you time and keeps everything juicy. Once it’s done, you can finish it under the broiler or on the grill for that crave-worthy crust.

The BBQ sauce comes together with ketchup, brown sugar, and spices. Tweak it however you like—sweeter, spicier, whatever works for you.

Ingredients

• 3-4 pounds beef brisket
• 1 cup ketchup
• ¼ cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste

Cooking Instructions

1. Mix ketchup, brown sugar, vinegar, Worcestershire, paprika, garlic powder, salt, and pepper in a bowl.
2. Place brisket in the slow cooker and pour the sauce over it.
3. Cook on low for 8 hours, or until the meat is tender.
4. Remove brisket and caramelize under a broiler at 400°F (200°C) for 5–10 minutes, basting with sauce.
5. Let the brisket rest before slicing and serving.

You can check out the full recipe here.

2) Texas Style Smoked Beef Brisket

Texas brisket is about as simple as it gets—just salt, pepper, and smoke. The trick is patience. Low heat for a long stretch turns the meat tender and smoky.

You’ll want a whole packer brisket, usually 12 to 15 pounds. Smoke it at about 225°F (107°C) for 10 to 14 hours. The fat melts, the bark forms, and the flavor gets deep and rich.

You don’t need fancy rubs here. Good beef, salt, pepper, and smoke do all the work.

Ingredients

• 12-15 lb whole packer brisket
• Kosher salt
• Black pepper

Cooking Instructions

1. Trim excess fat, leaving about 1/4 inch.
2. Coat the brisket with salt and pepper.
3. Preheat your smoker to 225°F (107°C).
4. Put the brisket in fat side up.
5. Smoke for 10–14 hours, or until the internal temp hits around 200°F (93°C).
6. Let it rest at least an hour before slicing.

3) Simply the Easiest Beef Brisket Recipe

If you want brisket without a lot of fuss, this one’s for you. Prep it ahead, then reheat it slow—the flavors get even better.

You don’t need anything special. Just season the brisket, toss it in the oven, and let time do its thing.

It’s perfect for family dinners or when you just want something cozy.

Ingredients

• 1 beef brisket (about 3-4 pounds)
• Salt and pepper
• Your favorite seasoning or dry rub

Cooking Instructions

1. Preheat oven to 300°F (150°C).
2. Season brisket with salt, pepper, and your choice of spices.
3. Place in a roasting pan with a lid or cover tightly with foil.
4. Cook for 3–4 hours until tender.
5. Let it rest before slicing and serving.

Find the full recipe here.

4) My Grandpa’s Legendary Brisket

This slow-cooked brisket is an old family favorite. It’s all about getting that natural beef flavor front and center.

You’ll just use a simple rub of salt, pepper, and garlic powder. Cook it low and slow for about three hours, and you’ll end up with tender, juicy slices.

Serve it up with roasted potatoes or whatever sides you love. No fancy tricks—just patience and a good oven.

Ingredients:

• 4 to 5 pounds beef brisket
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 cup beef broth (optional)

Cooking Instructions:

1. Preheat oven to 275°F (135°C).
2. Rub salt, pepper, and garlic powder all over the brisket.
3. Place brisket in a roasting pan with beef broth.
4. Cover tightly with foil and cook about 3 hours.
5. Remove foil and cook another 30 minutes to brown the top.
6. Let rest 15 minutes before slicing.

More details on this classic here.

5) Oven-Cooked Melt-in-Your-Mouth Brisket

Oven brisket is a game-changer if you don’t have a smoker. Start by coating the brisket with salt, pepper, and flour for a light crust.

Brown it in a hot pan with oil to lock in the flavor. Then, move it to a foil-covered pan and bake low and slow at 275°F (135°C).

Five hours later, you’ll have meat that’s soft and easy to cut. Throw in onions and a splash of broth or water to keep things juicy.

This method’s pretty hands-off and always delivers.

Ingredients

• 3 to 4 lbs beef brisket
• 1/4 cup flour
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp cooking oil
• 1 large onion, sliced
• 1 cup water or beef broth

Cooking Instructions

1. Preheat oven to 275°F (135°C).
2. Mix flour, salt, and pepper. Coat brisket in the mix.
3. Brown brisket on all sides in hot oil.
4. Place in a foil-covered pan with onions and broth.
5. Cover tightly and bake about 5 hours.
6. Check for tenderness before serving.

6) Thyme and Garlic Dutch Oven Brisket

Thyme and garlic bring a fresh twist to brisket. Cooking in a Dutch oven keeps everything moist and tender.

Make a paste with minced garlic and fresh thyme, then spread it over the brisket. Sear the meat, add onions and a splash of wine or broth, and let it bake low and slow.

You end up with a hearty, flavorful meal that feels a bit fancy without much extra work.

Ingredients

• 3 to 4 pounds beef brisket
• 6 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• 2 shallots, sliced
• 1 cup beef broth or red wine
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix garlic, thyme, salt, pepper, and olive oil into a paste.
3. Rub paste all over the brisket.
4. Brown brisket on both sides in the Dutch oven.
5. Add shallots and broth or wine.
6. Cover and bake 3–4 hours until tender.
7. Let it rest before slicing.

More details in this thyme and garlic beef brisket recipe.

7) Slow Cooker Brisket and Onions

Slow cookers and brisket are a match made in heaven. Layer sliced onions under the meat for sweetness and moisture.

Season the brisket, set it fat side up over the onions, and add broth or water. Let it cook low and slow until the meat is fall-apart tender.

This one’s great for busy days. You barely have to think about it, and you still get a hearty meal.

Ingredients

• 3 1/2 pounds beef brisket
• 1 1/2 pounds yellow or red onions, sliced
• 1 tablespoon olive oil
• Kosher salt and pepper
• 1 cup beef broth

Cooking Instructions

1. Sauté onions in olive oil until soft.
2. Put onions in the bottom of the slow cooker.
3. Season brisket with salt and pepper.
4. Set brisket fat side up on onions.
5. Pour in broth.
6. Cook on low 8–10 hours until tender.
7. Let it rest before slicing.

For the full recipe, check out slow cooker brisket and onions recipes from The Kitchn.

8) Pressure Cooker Beef Brisket

Pressure cookers make brisket fast—almost suspiciously fast. Rub your brisket with spices, then cook it up with onions, garlic, and a splash of broth or wine.

For a 2 to 3-pound brisket, set it to high pressure for about 55 to 60 minutes. Bigger cuts (4 to 5 pounds) need around 90 minutes.

Set the brisket fat side up with some juice or barbecue sauce. After cooking, let the pressure release naturally for the best texture.

Ingredients

• 2 to 5 pounds beef brisket
• 1 tablespoon spice rub (salt, pepper, paprika)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth or red wine
• 1/2 cup barbecue sauce (optional)

Cooking Instructions

1. Rub the spice mix all over the brisket.

2. Sauté onions and garlic in the pressure cooker.

3. Add broth or wine and barbecue sauce if you want.

4. Place the brisket fat-side up in the pot.

5. Seal and cook on high pressure. The time depends on how big your brisket is.

6. Let the pressure release naturally for 15 minutes.

7. Take out the brisket and slice it against the grain.

9) Braising Brisket with Red Wine and Herbs

Braising brisket with red wine and herbs just works—it’s easy and brings out so much flavor. Start by searing the brisket in a hot pan; it helps lock in those juices and gives the meat a good crust.

Pour in the red wine, beef broth, and toss in fresh rosemary and thyme. The aroma at this point? Pretty great.

Let the whole thing cook low and slow in the oven, around 300°F (150°C). It takes a while, but that’s how you get brisket that’s super tender.

The sauce that forms is deep and rich, and honestly, it’s perfect spooned over the sliced meat.

Ingredients

• 3 to 4 pounds beef brisket
• 1 bottle of red wine
• 2 cups beef broth
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 3 cloves garlic, smashed
• 2 tablespoons olive oil
• Salt and pepper

Cooking Instructions

1. Preheat oven to 300°F (150°C).

2. Season the brisket with salt and pepper.

3. Heat olive oil in a large Dutch oven over medium heat.

4. Sear the brisket on all sides until browned, about 4-5 minutes per side.

5. Set the brisket aside.

6. Add garlic and herbs to the pot and sauté for a minute.

7. Pour in wine and beef broth, scraping up the browned bits from the bottom.

8. Put the brisket back in the pot and cover it.

9. Move the pot to the oven and braise for 3-4 hours, until the meat is tender.

10. Let the brisket rest before slicing. Serve it with the sauce.

For more details, check out this red wine braised brisket recipe.

10) Classic Jewish-Style Brisket

Jewish-style brisket is all about slow-cooking with onions and carrots. The meat ends up incredibly tender, and the flavors are deep and savory.

Start by browning the brisket on every side. Then, surround it with sliced onions and carrots.

The veggies add a nice sweetness and make the sauce richer. Cook everything low and slow in the oven until the brisket is fork-tender.

Ingredients

• 4 to 5 pounds beef brisket
• 3 large onions, sliced
• 3 large carrots, sliced
• 2 tablespoons vegetable oil
• 2 cups beef broth
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 325°F (160°C).

2. Grab a large pan and heat some oil over medium-high.

3. Brown the brisket on all sides—should take about five minutes per side, but keep an eye on it.

4. Toss onions and carrots into a roasting pan. Set the brisket right on top.

5. Pour beef broth over everything. Sprinkle with salt and pepper, maybe a little more if you like it bold.

6. Cover the whole thing tightly with foil.

7. Pop it in the oven and let it cook for 3 to 4 hours, until the brisket feels tender.

8. Take out the brisket and let it rest a bit before slicing.

9. Serve up the slices with those soft veggies and plenty of sauce.

If you want to dig deeper, check out Jewish-style brisket recipes with onions and carrots.