The Most Tender Spicy Brisket with a Bold Citrus Rub
A Foolproof Slow-Roasted Spicy Brisket Recipe with a Rich, Spicy & Tangy Glow
What makes this the best spicy brisket? The secret to meltingly tender beef is the "Low and Slow" roasting technique and the fat-cap self-basting method combined with Blazing Citrus Hot. Unlike tough, dry roasts, our method uses a 6-hour gentle cook to fully render intramuscular fat, basting the meat from the inside out. By brushing our vinegar-free Blazing Citrus Hot onto the brisket during the final hour, you add a Rich, Spicy and Tangy intensity (8/10 Heat) that creates a dark, flavorful "bark" with a vibrant, citrus-charged finish.
Heat Level: Blazing Citrus Hot | Hot (8/10) - Rich, Spicy & Tangy
Prep time: 20 minutes
Cook time: 6 hours
Total time: 6 hours 20 minutes
Servings: 8
Nutrition Facts (per serving)
Calories: 450
Protein: 42g
Carbs: 4g
Fat: 28g
Nutrition facts may be estimated based on standard ingredient databases.
Ingredients:
4 lbs (1.8 kg) Beef brisket, flat cut with a thin fat cap
2 tbsp (30 ml) Extra virgin olive oil
1/4 cup (50 g) Dark brown sugar
2 tbsp (30 g) Smoked paprika
1 tbsp (15 g) Garlic powder
1 tbsp (15 g) Onion powder
1 tsp (5 g) Ground cumin
1 tsp (5 g) Black pepper
1 cup (240 ml) Beef broth
2 Tbsp (30 ml) Eleven Eleven Sauce’s Blazing Citrus Hot Sauce
Ingredient Spotlight: Flat Cut vs. Point Cut Brisket
Choosing a flat cut brisket is vital for this roasting method because its uniform shape ensures even cooking throughout the entire piece of meat. While the "point" is prized for its high fat content and burnt ends, the "flat" provides those beautiful, clean slices that characterize a classic roast. Selecting a piece with at least a quarter-inch fat cap is essential, as this fat melts during the six-hour cook, preventing the lean beef from drying out.
Heat It Up with Eleven Eleven Sauce: To achieve a truly professional flavor profile, whisk Blazing Citrus Hot into the pan juices during the final hour of roasting. This handcrafted small batch hot sauce introduces a complex, fruity heat that standard dry rubs lack. Using this spicy citrus hot sauce for tacos or sliced platters provides a bright, lingering finish that highlights the smoky notes of the paprika while elevating the beef's natural savoriness.
Heat Level: 8 out of 10 🔥
Blazing Citrus Hot Sauce is our extreme heat champion, built for serious spice fans and challenge seekers. Carolina Reaper peppers deliver searing intensity, while fresh grapefruit and lemon juice replace vinegar for a bright, tangy lift and full flavor. It is very spicy yet vibrant, turning wings, tacos, grilled meats, and bowls into a bold, citrus charged experience. Turn the heat all the way up and get maximum flavor in every drop.
Directions:
Preheat your oven to 300°F (150°C). Pat the brisket dry with paper towels to ensure the spice rub adheres properly to the meat.
In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, cumin, pepper, and salt. Rub the olive oil over the entire brisket, then coat it generously with the spice mixture, pressing the spices into the fat cap.
Place the brisket in a large white pot or heavy roasting pan, fat-side up. Pour the beef broth into the bottom of the pot, being careful not to wash the rub off the meat.
Cover the pot tightly with a lid or a double layer of heavy-duty aluminum foil. Roast for 5 to 6 hours. Pro-Tip: The "low and slow" temperature is non-negotiable; roasting at a higher heat will cause the muscle fibers to tighten and toughen rather than breaking down into the tender texture desired.
During the last 45 minutes of cooking, remove the lid and brush the top of the brisket with the Blazing Citrus Hot sauce. Pro-Tip: Leaving the pot uncovered for this final stage allows the sugars in the rub and the hot sauce to caramelize, creating a dark, flavorful "bark" on the exterior of the beef.
Remove the brisket from the oven and let it rest on a cutting board for at least 20 minutes before slicing. This allows the juices to redistribute through the meat. Slice against the grain for maximum tenderness.
Tips & Variations:
Make it Smokier: If you want to replicate the flavor of a Texas-style brisket without a smoker, add 1 tablespoon (15 ml) of liquid smoke to the beef broth before roasting. The steam will infuse the meat with a deep, woody aroma that mimics hours of hickory smoking, pairing perfectly with the bold heat of the citrus sauce.
Regional Swap (Mexican-style): Transform the leftovers into high-end brisket tacos. Shred the meat and toss it with extra Eleven Eleven sauce and a squeeze of lime. Serve on corn tortillas with finely chopped white onion and fresh coriander (cilantro) for a vibrant, street-taco inspired meal.
Slow Cooker: For a hands-off approach, place the seasoned brisket and broth in a slow cooker on Low for 8–10 hours. While you won't get the same caramelized crust as the oven method, the meat will be exceptionally moist and ideal for pulled beef sandwiches or topping baked potatoes.
The Fat Cap Rule: Never trim the fat cap off before cooking. Positioning the brisket fat-side up allows the fat to "self-baste" the meat as it renders. If you prefer a leaner serving, you can easily slice the layer of fat off after the meat has rested, but keeping it on during the roast is the secret to a juicy brisket.
Deglazing the Pan: Once the meat is removed, the liquid left in the pot is liquid gold. Strain it into a small saucepan and simmer until reduced by half. This creates a concentrated, spicy au jus that can be poured over the sliced meat to intensify the flavor and add a beautiful gloss to the presentation.
Other Users Suggest:
Replacing: Beef broth.
New Measurement: 1 cup (240 ml) of dry red wine, such as Cabernet Sauvignon.
Why: The tannins and acidity in the wine help break down the tough fibers of the brisket even further while adding a rich, dark fruit complexity to the sauce.
Replacing: Dark brown sugar in the rub.
New Measurement: 2 tbsp (30 ml) of unsweetened cocoa powder.
Why: Cocoa powder adds a deep, savory "mole" style bitterness that enhances the beefiness of the meat without adding extra sweetness, working perfectly with the citrus heat.
Storage, Reheat & Freeze:
Storage: Store sliced brisket in its own juices in an airtight container for up to 4 days; the liquid keeps the meat from drying out.
Reheat: Place slices in a baking dish with a splash of broth, cover with foil, and warm at 300°F (150°C) until heated through.
Freeze: Brisket freezes exceptionally well; wrap tightly in plastic wrap and then foil, and store for up to 3 months.
People Also Ask
Why is the "flat cut" better for roasting than the "point cut"? Choosing a flat cut brisket is vital because its uniform shape ensures even cooking throughout. While the "point" is great for burnt ends, the "flat" provides the beautiful, clean slices characteristic of a classic roast. Selecting a flat cut with at least a quarter-inch fat cap is essential to prevent the lean beef from drying out during the long roast.
What is the "Fat Cap Rule"? Never trim the fat cap off before cooking. Positioning the brisket fat-side up allows the fat to "self-baste" the meat as it renders over six hours. This is the secret to a juicy brisket. You can easily slice off any remaining fat after the meat has rested, but keeping it on during the roast is non-negotiable for moisture.
Why use a vinegar-free citrus hot sauce for brisket? Traditional vinegar-based hot sauces can be too acidic, which can clash with the deep, beefy flavors of a long-form roast. Blazing Citrus Hot is 100% vinegar-free, using fresh grapefruit and lemon juice instead. This provides a "Rich, Spicy & Tangy" high note that cuts through the intense richness of the beef without the chemical sting of distilled vinegar.
Explore More Recipes from Eleven Eleven Sauce:
