Smoky Maple Beef Brisket

🕒 Prep: 15 min
🔥 Cook: 6 hours
🍽 Serves: 8
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Smoky Maple Beef Brisket is a delightful dish that combines the sweet richness of maple syrup with a smoky kick from paprika and cayenne. It's perfect for any gathering, offering a comforting, hearty main course that’s sure to impress your guests.

Ingredients for Smoky Maple Beef Brisket

The star of this dish is, of course, the beef brisket. This cut benefits hugely from slow cooking, becoming tender and flavorful. Pure maple syrup adds a natural sweetness that caramelizes beautifully, while soy sauce introduces a savory depth with its umami punch. Apple cider vinegar balances the sweetness with a touch of acidity, helping to tenderize the meat. Smoked paprika delivers that essential smoky flavor, complemented by the earthy undertones of garlic powder and onion powder. A bit of black pepper and salt season the meat, and a touch of cayenne pepper adds just the right amount of heat. Finally, onions and garlic provide a fragrant base that rounds out the marinade.

Tips & Tricks

  • Basting regularly is crucial for a juicy brisket, so set a timer to remind you.
  • Letting the brisket rest before slicing is essential; it allows the juices to redistribute.
  • If you're short on time, marinate the brisket overnight to enhance the flavors.

Serving Suggestions

This brisket pairs wonderfully with creamy mashed potatoes or roasted vegetables. For a lighter option, serve it with a crisp, green salad. You can also shred leftovers for sandwiches or tacos the next day.

Frequently Asked Questions

Can I cook this brisket in a slow cooker?
Yes, you can cook it on low for 8–10 hours. Follow the same steps for marinating and basting.
What if I can't find smoked paprika?
You can substitute with regular paprika and add a dash of liquid smoke for the smoky flavor.

Smoky Maple Beef Brisket Recipe Walkthrough

Start by preheating your oven to 300°F (150°C). This low temperature is key to breaking down the fibers in the brisket slowly, resulting in a tender dish. As the oven warms, mix the marinade. In a small bowl, combine the maple syrup, soy sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Stir until well combined.

Place the brisket in a large roasting pan. Pour the marinade over the meat, ensuring it's fully coated. This step is crucial for the flavors to penetrate the brisket. Arrange the sliced onions and minced garlic around the meat, which will infuse the brisket with additional aroma as it cooks.

Cover the pan tightly with aluminum foil and place it in the oven. Bake for 4 hours, remembering to baste the brisket with the pan juices every hour. This keeps the meat moist and helps build layers of flavor. After 4 hours, remove the foil. This is when the magic happens — bake for another hour, uncovered, so the brisket develops a caramelized crust.

Once it's done, let the brisket rest for about 15 minutes before slicing. Slice against the grain to ensure tender pieces, then serve and enjoy the fruits of your labor.

Why You'll Love This Recipe

  • Features a perfect balance of sweet and smoky flavors.
  • Low-effort preparation with a big flavor payoff.
  • Ideal for slow-cooking, ensuring tender, juicy beef.
  • Great for family gatherings or special occasions.

Ingredients

5 lbs beef brisket
1/2 cup pure maple syrup
1/4 cup soy sauce
1/4 cup apple cider vinegar
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 large onion, sliced
3 cloves garlic, minced

Step-by-step Instructions

1. Preheat your oven to 300°F (150°C).
2. In a small bowl, mix together the maple syrup, soy sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to create the marinade.
3. Place the beef brisket in a large roasting pan and pour the marinade over it, ensuring the meat is well-coated.
4. Scatter the sliced onion and minced garlic around the brisket.
5. Cover the pan with aluminum foil and bake for 4 hours, basting with the pan juices every hour.
6. Remove the foil and bake for an additional 1 hour, or until the brisket is tender and has developed a caramelized crust.
7. Let the brisket rest for 15 minutes before slicing against the grain and serving.

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