BBQ Beef Brisket With Sweet Potato Mash

BBQ beef brisket with sweet potato mash is the Sunday dinner that makes the whole house smell like a barbecue joint. The brisket cooks low and slow in the oven until you can pull it apart with a fork. The sweet potato mash is silky, a little sweet and just right for soaking up the sauce.

You do not need a smoker for this. A plain home oven, a roasting pan and some foil do the job. The work is mostly waiting, and the payoff is a pan of tender, sticky, deeply seasoned beef.

Below you will find the full recipe, a simple rub, my tips for slicing against the grain and a quick way to make the mash while the meat rests. I also list what to serve with it, how to store the leftovers and what to do with them.

Why You Will Love This BBQ Beef Brisket

• It is hands off. Season it, wrap it and let the oven do the work for a few hours.
• It tastes slow smoked. A good rub, a long bake and a final glaze give you real barbecue flavor.
• The mash balances the plate. Sweet potato cuts the richness of the beef.
• The leftovers are better than the first night. Think sandwiches, tacos and hash.

What You Need for BBQ Beef Brisket and Sweet Potato Mash

The exact amounts are in the recipe card. Here is what goes in and why.

• Beef brisket flat. A 4 to 5 pound flat cut is easy to find and cooks evenly. Ask the butcher for one with a layer of fat on top.
• Chili powder, brown sugar, smoked paprika, garlic powder, salt and pepper. This is the rub. The sugar helps the crust turn dark and sticky.
• Beef broth and apple cider vinegar. A little liquid in the pan keeps the meat from drying out.
• Barbecue sauce. Use a jar you love. It goes on at the end for a sticky glaze.
• Sweet potatoes. Pick orange ones. They mash smooth and taste naturally sweet.
• Butter, milk and salt. These turn plain boiled sweet potato into something creamy.

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Credit: The Foodie Affair

How to Make BBQ Beef Brisket With Sweet Potato Mash

The recipe takes about four and a half hours, but almost all of it is oven time. Here is the whole thing in order, with photos for the key steps.

Step 1: Trim the Brisket

Take the brisket out of the fridge about 30 minutes before you cook it. Pat it dry. Trim the fat cap down to about a quarter inch. That is enough to baste the meat as it cooks without leaving a greasy layer on top.

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Credit: Homesick Texan

Step 2: Rub It Down

Mix the chili powder, brown sugar, smoked paprika, garlic powder, salt and pepper in a small bowl. Rub the mix all over the brisket, pressing it in on every side. If you have time, do this the night before and leave the meat in the fridge, uncovered, so the seasoning soaks in.

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Credit: Homesick Texan

Step 3: Bake It Low and Slow

Set the brisket fat side up in a roasting pan. Pour the broth and vinegar around it, not over it, so you do not wash off the rub. Cover the pan tightly with foil.

Bake at 300°F for about 3½ to 4 hours. It is ready when a fork slides in with almost no resistance and the center reaches 195°F to 205°F. Start checking at the 3 hour mark, because every brisket is a little different.

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Credit: Homesick Texan

Step 4: Glaze It

Raise the oven to 400°F. Take off the foil and brush the top with barbecue sauce. Bake another 15 to 20 minutes, until the sauce is sticky and the edges darken.

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Credit: The Foodie Affair

Step 5: Rest and Slice

Move the brisket to a cutting board and rest it for at least 20 minutes, loosely tented with foil. This is the step people skip, and it is why a lot of brisket turns out dry. Slice it across the grain in pencil thick slices. Cutting with the grain makes it stringy and tough.

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Credit: Homesick Texan

Step 6: Make the Sweet Potato Mash

While the brisket rests, peel the sweet potatoes and cut them into even chunks. Boil them in salted water for 15 to 20 minutes, until a fork goes in without a fight. Drain well and let them steam dry for a minute.

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Credit: Girl Heart Food

Mash them with the butter and warm milk until smooth. Season with salt and a pinch of pepper. For a silkier mash, use a hand mixer or a ricer and add the milk a splash at a time.

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Credit: Girl Heart Food

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Credit: Girl Heart Food

Step 7: Serve

Spoon the mash onto each plate, lay a few slices of brisket on top and spoon the pan juices and a little extra sauce over everything.

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Credit: The Foodie Affair

What to Serve With BBQ Beef Brisket

The mash is already your starch, so keep the rest of the plate light and bright.

1. Crisp coleslaw with a vinegar dressing
2. Roasted green beans with garlic
3. Buttery corn on the cob
4. Quick pickled red onions
5. Skillet cornbread
6. A simple green salad
7. Roasted Brussels sprouts
8. Sautéed collard greens

Tips for Tender Brisket Every Time

1. Buy the right cut. The flat is leaner and slices neatly. The point has more fat and shreds well. Either one works with this method.
2. Keep it covered. The foil traps steam so the meat braises instead of drying out.
3. Go by feel, not the clock. The brisket is done when it is probe tender, not when the timer rings.
4. Slice against the grain. Look at the direction of the lines in the meat and cut across them.
5. Save the juices. Skim the fat and spoon the rest over the plate. It is pure flavor.

Variations

1. Spicy. Add a teaspoon of cayenne to the rub and stir hot sauce into the barbecue sauce.
2. Smoky. Add a few drops of liquid smoke to the broth.
3. Maple sweet potato mash. Stir in a spoonful of maple syrup and a pinch of cinnamon.
4. Slow cooker. Cook the seasoned brisket on low for 8 to 10 hours, then glaze it under the broiler.
5. Garlic mash. Add two cloves of roasted garlic to the sweet potatoes.

How to Store and Reheat

Cool the brisket and keep it in an airtight container in the fridge for up to 4 days. Store it with a spoonful of juices so it stays moist. Reheat slices gently in a covered pan or a 300°F oven until warm. The mash keeps for 3 to 4 days. Warm it on the stove with a splash of milk. You can also freeze sliced brisket in its juices for up to 3 months.

What to Do With Leftover Brisket

Pile it on a toasted bun for a barbecue sandwich, fold it into tacos with pickled onions, or crisp it in a skillet with diced potatoes and top with a fried egg. If you like a smoky chicken dinner too, try my BBQ leg quarters. For another sweet potato side, my sweet potato casserole is a holiday favorite.

Frequently Asked Questions

Here are the questions I get most about this recipe.

Can I make the brisket ahead of time?

Yes. Bake it a day ahead, chill it whole, then slice it cold and reheat the slices in the pan juices. Cold brisket slices more neatly.

How do I know when brisket is done?

Go by tenderness. A probe or fork should slide in with little resistance, usually between 195°F and 205°F inside.

Why is my brisket tough?

It is almost always underdone or sliced with the grain. Give it more time in the oven and cut across the grain after it rests.

Can I use a different potato?

Plain mashed potatoes or mashed cauliflower also go well. Sweet potato is my pick because it matches the sweet and smoky sauce.