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Tender Dutch Oven Smoked Brisket Recipe with Easy Caramelized Onions

Dutch oven smoked brisket - featured image
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A juicy, melt-in-your-mouth brisket cooked low and slow in a Dutch oven with smoky depth and sweet caramelized onions, perfect for cozy dinners and gatherings.

Ingredients

Scale
  • 4 to 5 pounds whole beef brisket, trimmed of excess fat (flat cut preferred)
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • 3 large yellow onions, thinly sliced
  • 1 cup low sodium beef broth
  • 2 tablespoons apple cider vinegar
  • Optional: 1/2 cup wood chips (hickory or mesquite) for smoke flavor

Instructions

  1. Pat the brisket dry with paper towels. Trim any large fat caps but leave about 1/4 inch for flavor.
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a bowl. Rub this mixture all over the brisket generously, pressing it into the meat.
  3. Let the brisket rest at room temperature for 30 minutes to absorb flavors.
  4. Preheat the oven to 275°F (135°C). If using wood chips, soak them in water for 30 minutes, drain, and place in a foil packet with holes or a smoking tray inside the oven.
  5. Heat olive oil in the Dutch oven over medium-high heat on the stovetop. Sear the brisket fat side down for 4-5 minutes until a deep brown crust forms. Flip and sear the other side for 4 minutes. Remove brisket and set aside.
  6. Reduce heat to medium-low. Add sliced onions and a pinch of salt to the Dutch oven. Stir frequently and caramelize onions slowly over 25-30 minutes until golden and sweet.
  7. Add apple cider vinegar and beef broth to the pot. Scrape browned bits from the bottom with a wooden spoon, mixing into the base.
  8. Nestle the brisket on top of the onions and liquid, fat side up. Cover with the Dutch oven lid and place in the preheated oven.
  9. Cook low and slow for about 3 to 3.5 hours, or until internal temperature reaches 195°F (90°C) and meat is fork-tender.
  10. Remove Dutch oven from oven and let brisket rest covered for at least 20 minutes.
  11. Slice brisket thinly against the grain and spoon caramelized onions over the top before serving.

Notes

Use Diamond Crystal kosher salt for even seasoning. Maintain steady oven temperature around 275°F (135°C) for best results. Rest brisket after cooking to keep it moist. Wood chips are optional but add smoky flavor if your oven setup allows. If liquid reduces too much during cooking, add a splash of beef broth.

Nutrition

Keywords: brisket, Dutch oven, smoked brisket, caramelized onions, slow cooked, comfort food, easy brisket recipe, smoked meat, beef brisket

Find it online: https://breezybake.com/tender-dutch-oven-smoked-brisket-recipe-with-easy-caramelized-onions/