Rich Davis' Indoor Barbecued Beef Brisket
Rich Davis' Indoor Barbecued Beef Brisket offers tender, smoky-flavored meat infused with barbecue sauce, perfect for hearty family dinners or special gatherings.
Ingredients
- 4 to 5 lb. beef brisket ⓘ
- 1 medium onion peeled and diced
- 2 cloves garlic peeled and minced
- 1 jalapeno pepper stemmed seeded and diced ⓘ
- 2 cups hickory or mesquite flavored barbecue sauce ⓘ
- 1/4 cup white vinegar ⓘ
- 1/2 cup Worcestershire sauce ⓘ
- 2 tablespoons brown sugar ⓘ
- 1 teaspoon salt ⓘ
- 2 tablespoons liquid smoke ⓘ
Instructions
- Salt and pepper the brisket to taste.
- In a large Dutch oven, sear the brisket on all sides over high heat.
- Reduce the heat, add water to cover, then add the peeled and diced onion, minced garlic, and diced jalapeno pepper.
- Bring to a boil, then lower the heat and simmer, covered, for 2 hours.
- Remove the meat and reserve the pan juices.
- Return the brisket to the Dutch oven.
- Mix barbecue sauce with white vinegar, Worcestershire sauce, brown sugar, and liquid smoke, then pour over the brisket.
- Cover the pot and bake in a preheated 250°F oven for 4 hours.
Tips & Substitutions
For a more intense flavor, marinate the brisket overnight in the barbecue sauce mixture. You can substitute apple cider vinegar for white vinegar for a different tang. If you don't have liquid smoke, try smoked paprika for a similar effect. Adjust the jalapeno to your spice preference, or replace it with a milder pepper if desired.
Serving Suggestions
Serve the brisket sliced against the grain with a drizzle of the cooking sauce. This dish pairs beautifully with My Chuck Wagon Beans and coleslaw for a classic barbecue meal. For a lighter side, consider a fresh garden salad or roasted vegetables to balance the richness of the beef.
Storage & Reheating
Store leftover brisket in an airtight container in the refrigerator for up to 4 days. To reheat, slice the brisket and warm it gently in a saucepan over low heat with a splash of barbecue sauce or pan juices to prevent drying out. It can also be reheated in the oven at 250°F.
Nutrition & Diet Analysis (per serving)
Each serving of Rich Davis' Indoor Barbecued Beef Brisket contains roughly 266 calories, with 7g protein, 37g carbohydrates, and 11g fat. It is an excellent source of vitamin C (47% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1145mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
While brisket is ideal for this recipe due to its fat content and flavor, you can substitute a chuck roast if necessary. Just be aware that cooking times may vary, and you should monitor the meat for tenderness as it cooks.
Can I cook this brisket in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. After searing the brisket, place it in the slow cooker with the onions, garlic, jalapeno, and the barbecue sauce mixture. Cook on low for 8-10 hours or until tender, ensuring to check for doneness periodically.
What can I do with leftover brisket?
Leftover brisket is incredibly versatile. You can use it in sandwiches or tacos, or chop it up for a hearty addition to soups like Smoky Pumpkin Soup. Another great option is to incorporate it into a stir-fry or pasta dish for a quick meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).