Slow-Cooked Smothered Beef Brisket with Detroit-Style BBQ Sauce

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef brisket slow-cooked in a tangy, slightly sweet Detroit-style BBQ sauce inspired by the city's rich barbecue tradition. This American-inspired beef recipe, ready in about 520 minutes, pairs beef brisket, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 480 min Serves 8 American cuisine 420 cal/serving

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Ingredients

3 lbs beef brisket
2 tsp salt
1 tsp black pepper
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/4 cup yellow mustard
1/4 cup apple cider vinegar
1/2 cup ketchup
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp liquid smoke
1 cup chopped onion
1 cup beef broth

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Instructions

Step 1: Rub 3 lbs beef brisket evenly with 2 tsp salt, 1 tsp black pepper, 1 tbsp smoked paprika, 1 tsp garlic powder, and 1 tsp onion powder. Let rest at room temperature for 30 minutes.
Step 2: In a bowl, whisk 1/4 cup yellow mustard, 1/4 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, and 1 tsp liquid smoke to make the Detroit-style BBQ sauce.
Step 3: Place the brisket in a slow cooker. Scatter 1 cup chopped onion around the meat, pour 1 cup beef broth over it, and then coat the brisket with half of the BBQ sauce.
Step 4: Cover and cook on low for 8-9 hours until the brisket is fork-tender and easily shredded.
Step 5: Remove the brisket and let it rest for 10 minutes. Slice against the grain and serve drizzled with the remaining BBQ sauce warmed slightly in a small saucepan.