Ingredients:

  • 8 lb beef brisket flat or point
  • 1/2 cup brown sugar
  • 3 tbsp coarse kosher salt
  • 2 tbsp black pepper, coarsely ground
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 cup beef broth
  • 1/2 cup apple cider vinegar
  • 1/4 cup Worcestershire sauce
  • 2 tbsp liquid smoke

Instructions:

  1. Pat the brisket completely dry with paper towels. Combine the brown sugar, salt, pepper, paprika, and garlic powder in a small bowl. Apply the rub generously to all sides, pressing it firmly into the meat. Let the meat sit at room temperature for 45 minutes.
  2. Preheat oven to 275°F (135°C). In a Dutch oven, combine the beef broth, apple cider vinegar, and Worcestershire sauce.
  3. Place the seasoned brisket in the pot, fat-side up. Cover tightly and cook for 4-5 hours until the internal temperature reaches 190°F (88°C) and the meat feels pliant.
  4. Remove the brisket from the liquid and wrap it carefully in butcher paper or aluminum foil.
  5. Increase oven heat to 400°F (200°C) or preheat a grill to medium-high. Place the brisket on the heat for 15-20 minutes, basting with the reduced braising liquid every 5 minutes until the exterior is mahogany-colored and internal temperature reaches the desired finish.
  6. Allow the meat to rest for 2 hours before carving to ensure juices redistribute.