Barbecued Brisket

Cuisinart original

Plan ahead to marinate the brisket overnight. The results are well worth it!


Makes about 8 to 10 servings


2     tablespoons packed light brown
1½  tablespoons chili powder
1     teaspoon Cajun seasoning
½    teaspoon smoked paprika
½     teaspoon kosher salt
½     teaspoon freshly ground black
2      to 3 pounds beef brisket
1      teaspoon vegetable oil
2      small onions, sliced
6      garlic cloves, finely chopped
2      tablespoons cider vinegar
½     tablespoon Worcestershire sauce
2      cups chicken broth, low sodium
¼     cup ketchup
3      tablespoons tomato paste
1      tablespoon brown sugar

Nutritional information

Nutritional information per serving (based on 10
servings): Calories 426 (53% from fat) • carb. 9g pro. 40g • fat 24g • sat. fat 19g • chol. 146mg sod. 509mg • calc. 42mg • fiber 1g


1. In a small bowl, stir together the brown
sugar, chili powder, Cajun seasoning,
smoked paprika, salt and pepper. Rub
the blended spices all over the brisket.
Place in a non-reactive container or
resealable plastic bag and place in the
refrigerator overnight.
2. After brisket has marinated for the
appropriate amount of time, assemblehe Cuisinart® Stack5® with the baking
pan and set to 400°F. Add the oil to the
3. Once the oil is hot, add the brisket.
Brown each side, about 5 minutes per
side. Remove and reserve.
4. Add the onions and garlic and sauté
until soft and fragrant, about 3 to 5
minutes, then add the cider vinegar,
Worcestershire sauce and chicken broth,
stirring up any brown bits at the bottom
of the pan with a wooden spoon. Stir in
the ketchup, tomato paste and brown
sugar and bring to a simmer. Return
brisket to the pan, cover and turn the
temperature to 200°F.
5. Slow cook the brisket for about 3½ to
4 hours, until completely fork tender.
Check occasionally during the cooking
time, as the temperature may need to be
adjusted to maintain a slight simmer.
6. Allow brisket to cool completely in its
own cooking liquid, in the baking pan. If
time allows, refrigerate overnight before
7. To serve: Remove brisket from the liquid
when cool and cut across the grain of
the meat into thin slices. Place back into
liquid and set the Stack5® to 325°F to
reheat completely.