Tim Boyd'S Bbq Brisket Recipe

Name: Tim Boyd'S Bbq Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the dry rub:; 2 1/2 tablespoons chili powder; 2 tablespoons garlic powder; 2 tablespoons ground black pepper; 1 tablespoon salt; 1 tablespoon sugar; 1 tablespoon dry mustard; 1 tablespoon onion powder; 1 3- to 4-pound brisket, top cut, fat removed; 2 cups beef stock; For the sauce:; 1 cup tomato sauce; 1 cup ketchup; 1/2 cup strong brewed coffee; 1/2 cup molasses; 1/2 cup apple cider vinegar; 1/2 cup Worcestershire sauce; 1 tablespoon hot sauce; 1 teaspoon salt; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 teaspoon ground black pepper; 1 teaspoon liquid smoke; 1/2 teaspoon onion powder

Servings: persons

For the dry rub:
2 1/2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons ground black pepper
1 tablespoon salt
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon onion powder
1 3- to 4-pound brisket, top cut, fat removed
2 cups beef stock
For the sauce:
1 cup tomato sauce
1 cup ketchup
1/2 cup strong brewed coffee
1/2 cup molasses
1/2 cup apple cider vinegar
1/2 cup Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon ground black pepper
1 teaspoon liquid smoke
1/2 teaspoon onion powder

1
Preheat the oven to 350 degrees.
2
To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
3
Rub the brisket with the dry rub. Place in a roasting pan or casserole just large enough to hold it. Bake, uncovered, 1 hour. Add 2 cups beef stock. Reduce oven to 300 degrees. Cover pan tightly with foil and cook brisket until fork tender, 3 to 4 hours, depending on size.
4
Make the sauce by combining the ingredients in a sauce pan and mixing well. Heat to boiling, reduce heat and simmer 30 minutes.
5
Remove the brisket from the oven and let stand, covered, for 20 minutes. Cut across the grain into thin slices. Liberally baste with sauce, and serve with extra sauce.

143

kcal

Calories

Carbs

Protein

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 24 ingredients. The key ingredients include: For the dry rub:, 2 1/2 tablespoons chili powder, 2 tablespoons garlic powder, 2 tablespoons ground black pepper, and more.

Yes, Tim Boyd'S Bbq Brisket 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!

Tim Boyd'S Bbq Brisket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions