BBQ Brisket (From the Food Network Kitchens) Recipe

Name: BBQ Brisket (From the Food Network Kitchens)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup sweet Hungarian paprika; 1 tablespoon kosher salt; 1 tablespoon fresh ground black pepper; 1 tablespoon light brown sugar; 1 teaspoon cayenne pepper; 4 -5 lbs beef brisket, preferably point cut; 3 tablespoons vegetable oil; 1 large onion, chopped; 12 garlic cloves, peeled and finely chopped (about one head); 2 tablespoons tomato paste; ¼ teaspoon red pepper flakes; 2 ham hocks; 2 (28 ounce) cans crushed tomatoes; 1 ¾ cups red wine vinegar; 1 ½ cups firmly packed light brown sugar; 1 ½ teaspoons kosher salt; ½ teaspoon fresh ground black pepper

Servings: persons

¼ cup sweet Hungarian paprika
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
4 -5 lbs beef brisket, preferably point cut
3 tablespoons vegetable oil
1 large onion, chopped
12 garlic cloves, peeled and finely chopped (about one head)
2 tablespoons tomato paste
¼ teaspoon red pepper flakes
2 ham hocks
2 (28 ounce) cans crushed tomatoes
1 ¾ cups red wine vinegar
1 ½ cups firmly packed light brown sugar
1 ½ teaspoons kosher salt
½ teaspoon fresh ground black pepper

1
Mix together the paprika, salt and pepper, sugar, and cayenne.
2
Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
3
Preheat oven to 350 degrees F.
4
Place the brisket in a large casserole or Dutch oven an pour the sauce over the top, hocks and all.
5
Cover and cook until brisket is fork tender and can easily be shredded (about 3 hours).
6
Transfer the brisket to a platter.
7
Skim and discard the fat from the top of the sauce.
8
Shred or thinly slice the brisket, serve and enjoy!
9
Heat oil in a medium saucepan over medium-high heat.
10
Add the onion and cook, stirring until tender (about 8 minutes).
11
Stir in garlic, tomato paste and crushed pepper, and cook until fragrant (about 2 minutes).
12
Add the ham hocks, tomatoes, vinegar, sugar, and pepper.
13
Bring to a boil.
14
Lower heat, and simmer uncovered, stirring occasionally until deep red in color and has thickened (about 20 to 25 minutes).
15
Adjust seasoning with salt and pepper.
16
The sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.

1289

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ¼ cup sweet Hungarian paprika, 1 tablespoon kosher salt, 1 tablespoon fresh ground black pepper, 1 tablespoon light brown sugar, and more.

Yes, BBQ Brisket (From the Food Network Kitchens) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

BBQ Brisket (From the Food Network Kitchens)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions