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–+ servings
Tender beef brisket with caramelized barbecue sauce and a few slices cut out of it on a wooden cutting board.
5 from 2 votes

Dutch Oven Brisket

This Dutch oven brisket is slow-cooked to perfection, then finished on high heat to develop a delicious caramelized crust.
Prep Time15 minutes
Cook Time2 hours 30 minutes
Resting Time30 minutes
Total Time3 hours 15 minutes
Course: Main Dishes
Cuisine: American
Keyword: Dutch oven brisket, korean beef brisket, oven baked brisket
Servings: 8
Calories: 382kcal
Author: Laura Ascher

Equipment

  • 5.5 qt dutch oven

Ingredients

  • 1 brisket 3-5 lbs
  • 1 ½ tsp sea salt
  • 1 tsp each of garlic powder and onion powder
  • ½ tsp fresh cracked pepper
  • ½ tsp smoked paprika
  • ½ tsp dried parsley
  • 1 tbsp avocado oil
  • 2 cups beef broth
  • ¼ cup red wine vinegar
  • 2 tbsp apple cider vinegar
  • 2 tbsp ketchup
  • 2 tbsp soy sauce

Instructions

  • Generously coat the brisket with the dry rub ingredients.
  • Sear the brisket on each side, including the ends, in the dutch oven with a little avocado oil.
  • Combine broth, both vinegars, ketchup, and soy sauce, then pour over top of the roast. Cover and bake at 300°F for 2 hours.
  • Remove the Dutch oven from the oven, drain any excess liquid, and generously coat the brisket with barbecue sauce.
  • Increase oven temperature to 375°F, uncover, and bake for 30 minutes or until the sauce is bubbly and caramelized.

Notes

  • Handle the hot Dutch oven with care. Always use oven mitts or pot holders when handling the hot Dutch oven to avoid burns.
  • Don’t discard the broth: Skim the grease off the top and use it for soups, stews, or gravy!
  • Rest the Meat: After cooking, let the brisket rest for at least 30 minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful meat.
  • Customize the Rub: While the basic dry rub is delicious, don’t be afraid to experiment with different herbs and spices or use your favorite store-bought rub.