Ingredients:

  • 5 lb Beef Brisket (flat or whole cut)
  • 2 tablespoons Kosher salt
  • 1 tablespoon Black pepper
  • 2 tablespoons Smoked paprika
  • 2 tablespoons Brown sugar, packed
  • 1 tablespoon Garlic powder
  • 1 tablespoon Onion powder
  • 2 tablespoons Olive oil (for searing)
  • 1 large Yellow onion, sliced
  • 4 cups Beef broth (low sodium)
  • 1 cup Ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup Apple cider vinegar

Instructions:

  1. Prepare the Dry Rub: Combine the kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, and onion powder in a small bowl. Generously rub the mixture all over the brisket. Wrap the brisket tightly and refrigerate for 12 to 24 hours (this is the dry brining phase).
  2. Sear the Brisket: Preheat the oven to 325°F (163°C). In a large, heavy pot or skillet, heat the olive oil over medium-high heat. Sear the brisket on all sides for 2–3 minutes per side until a deep brown crust forms. Transfer the seared brisket to a large disposable aluminum roasting pan or Dutch oven.
  3. Add Aromatics and Liquid: Arrange the sliced yellow onion around the brisket. In a separate bowl, whisk together the beef broth, ketchup, Worcestershire sauce, and apple cider vinegar. Pour the liquid mixture over and around the brisket (the liquid should come halfway up the sides).
  4. Braise: Tightly seal the pan or pot with heavy-duty aluminum foil. Ensure a completely airtight seal to trap steam, promoting tenderness. Transfer to the preheated oven.
  5. Cook Low and Slow: Braise for 6 hours, or until the internal temperature reaches 200°F (93°C) and the meat shreds easily with minimal effort. This sustained heat converts the tough collagen into gelatin.
  6. Rest and Serve: Remove the brisket from the oven and let it rest, still sealed, for 30 minutes to 1 hour. This allows the juices to redistribute. Slice the brisket against the grain and serve, drizzled with the reserved braising liquid.