Slow-Roasted Beef Brisket with Gulfport BBQ Glaze

By AislePrompt Editorial · ·

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, slow-roasted beef brisket finished with a sweet and smoky Gulfport-style BBQ glaze that highlights Southern flavors. This American Southern-inspired beef recipe, ready in about 320 minutes, pairs Beef brisket, Brown sugar, Smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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: 20 min Cook: 300 min Serves 6 American Southern cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. Combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp salt, and 1 tsp black pepper in a small bowl. Rub this spice mix evenly over all sides of the 3 lb beef brisket.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the brisket for 4-5 minutes per side until a deep brown crust forms.
  3. Step 3: In a separate bowl, whisk together 1/4 cup apple cider vinegar, 1/2 cup ketchup, 2 tbsp honey, and 1 tbsp Worcestershire sauce to create the BBQ glaze.
  4. Step 4: Pour half of the BBQ glaze over the brisket, cover the skillet tightly with foil, and roast in the oven for 4-5 hours until the brisket is fork-tender.
  5. Step 5: Every hour, baste the brisket with remaining glaze. Once done, let rest for 15 minutes before slicing against the grain and serving with extra glaze.

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