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Brisket with Barbecue Sauce


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Brisket with Barbecue Sauce


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Brisket with Barbecue Sauce

The key to a flavorful and moist brisket is to cook it at very low temperatures for a very long time. I set it up just before I go to sleep in a 225 degree oven. The most delicious and fragrant alarm clock in the world – braised brisket perfume – wakes me up in the morning. This works for smaller cuts too but decrease the time of course.


  • Prep Time : 35 min
  • Cook Time : 8 hour
  • Ready Time : 8 hour, 35 min


8-12 Servings


    For the Brisket:

    • Whole brisket of beef (about 10 pounds)
    • Salt and freshly ground black pepper to taste
    • 2 onions, sliced
    • 2 stalks celery, sliced
    • 4 plum tomatoes, coarsely chopped

    For the Barbecue Sauce:

    • 2 tablespoons olive oil
    • 1 small onion, finely chopped
    • 1 serrano pepper, deseeded and chopped
    • 2 cups ketchup
    • 1/2 cup apricot jam
    • 1/2 cup cold brewed coffee
    • 1/4 cup honey (or molasses)
    • 1/2 cup apple cider vinegar
    • 2/3 cup brown sugar
    • pinch of ground cloves


    To make the brisket: Preheat the oven to 225 degrees. Place the meat in a large roasting pan and sprinkle with salt and pepper if desired. Scatter the onions, celery and tomatoes on top. Cover the pan tightly. Bake for 7-8 hours or until the meat is soft and tender. Remove the meat and vegetables. Puree the vegetables and pan juices to use for gravy over mashed potatoes (or noodles, other starches). Let the meat cool. Trim any large pieces of fat that have not melted. About a half hour before serving, remove the meat from the refrigerator and place it in a large roasting pan. Preheat the oven to 425 degrees. Slather some of the barbecue sauce over the meat and roast for about 15-20 minutes, turning the meat once and brushing it occasionally with more of the sauce (you will probably use a little more than half the amount of sauce). Slice and serve.

    To make the barbecue sauce: Pour the olive oil into a saucepan over medium heat. Add the onion and pepper and cook for about 2 minutes to soften them slightly. Add the ketchup, jam, coffee, honey, cider vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce the heat to a simmer and cook uncovered, stirring frequently, for 12-15 minutes or until thick. Makes about 2-1/2 cups


    About Ronnie Fein


    Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




    28 Responses to Brisket with Barbecue Sauce

    1. What temperature would you cook the Brisket if you were doing it during the day and you don’t have 7 hrs.– time wise……?

      • Most recipes.use 350 degrees but I think it makes brisket hard and rubbery. The time in the recipe is for a large cut. The maximum I would cook it at if I needed to do it in less time is 275 degrees. A 3-4 pound chunk would probably take about 3-1/2 to 4 hours. Another hour for 5-6 pounder. I would do it a couple of days ahead, just to let it SLOW cook rather than do it at a high temp.

    2. Not a fan of Apple Cider Vinegar (and would want to make on Pesach). Can I use white vinegar instead?

      • I’ve never used white vinegar for this recipe but I don’t think it is a good idea — too harsh. There are a couple of white wine vinegars that are kosher for Passover and you can use that, or use half white vinegar and half apple cider. Apple cider vinegar is mild and lightly fruity.

    3. Will it come out nice and soft cooked in a large deep covered pot, since I don’t have a Pesach crockpot?

      • Absolutely! It’s the TIME and slow cooking that count, not the pot. I use a roasting pan with aluminum foil cover! I don’t have a crockpot large enough to hold a whole brisket!

    4. My friend got a Pickled Brisket 2nd cut…3.5 lbs. She said it only needs to be covered in a pot with water on a low degree for about 4 hrs since it already has its seasoning in the pickling . She turns it over halfway thru—She adds sauce over it after it’s sliced and reheated. She used sauce from the gravy of her chicken she bakes. It comes out delicious!

      • I’ll bet it does. That’s the whole point: low and slow no matter if it is fresh or pickled or what sauce you use. Second cut is so wonderful!

    5. avatar says: MC

      Made this as written except I substituted kosher for Passover duck sauce for the jam and apple cider vinegar. Also, I cooked it overnight for about 8 hours. And I puréed the juices and veggies for gravy for another dish. Absolutely amazing!!! The BBQ sauce is delicious! So much better than the store bought. Thanks for an amazing recipe!

      • I’m so happy you like it. During the year I use orange marmalade and molasses.

    6. avatar says: batyapaul

      this was AMAZING and a HUGE hit

    7. So happy you liked it! It’s always a hit here too.

    8. avatar says: Michal

      I want to make it for Shabbat but I have much smaller brisket, about 3 pounds. How long should I bake it?

    9. What changes would I have to make for a 7 to 8 lb. brisket?

      • I always put it in the oven overnight no matter if it is 7 pounds or 10. But if you do it during the day it will probably be tender in a little less time than it would for 10 pounds — maybe 6 hours.

    10. I have been doing this for years, but Pesach preparations always leave me frazzled and nervous. A recipe that can be made well ahead is very helpful

      • Yes, can be done way ahead … In fact much better a day or so later! Chag Sameach.

    11. Cant wait to do this for shabbos tomorrow

    12. avatar says: Susan

      do you cook the brisket fat saide up or down?

      • I cook it fat side down. I am shopping for this recipe today. Definite for Passover.

    13. avatar says: Lisa

      Looking forward to trying this. 3 questions- should I sear the meat first?

      And also I don’t put the BBQ sauce on until it is reheated the 2nd time?
      thanks so much!

      • I don’t bother searing because the crust gets brown and crispy when I roast it or broil or grill it with the BBQ sauce. No, don’t bbq sauce it until the last reheat. I think maybe you had another question? Enjoy!

    14. avatar says: Paul S

      I see this recipe is for a 10lb brisket…. what if you are making only a 3lb brisket (small family!).

      What changes should I be aware of, particularly with respect to cooking time?


      • The most important thing is to cook it at the low temperature, tightly covered. I make small briskets too. A 3-pounder should take about 3-1/2 hours. You can halve the sauce (or save it for beef ribs, chicken, more brisket, etc.) in the fridge for up to 2 weeks.

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