Slow-Cooked Swahili Smokehouse Brisket

Slow-cooked to perfection, this Swahili Smokehouse Brisket is a bold fusion of deep, smoky flavors and tender, melt-in-your-mouth texture. Seasoned with a carefully balanced blend of Swahili Smokehouse spices and just the right amount of salt, this brisket delivers a rich, savory taste that speaks to both East African grilling traditions and the low-and-slow barbecue style of Texas. With minimal ingredients and a simple, hands-off cooking process, this recipe transforms a hearty cut of beef into an unforgettable centerpiece for any gathering. Whether you're hosting a feast or craving a comforting homemade meal, this slow-cooked brisket will have everyone coming back for seconds! Serves 6 to 8


INGREDIENTS 

  • 4 pounds (1816 grams) Beef Brisket, trimmed of excess fat 
  • 2 tablespoons Olive Oil (or any preferred cooking oil)
  • 3 tablespoons Swahili Smokehouse Rub, or adjust to taste
  • 5 teaspoons (27 grams) Kosher Salt, (Using 1.5% Salt for 4 lbs of Meat)


INSTRUCTIONS

  1. Prepare the Brisket: Pat the brisket dry with paper towels to remove excess moisture. Rub olive oil evenly over the entire brisket. In a small bowl, mix Swahili Smokehouse Spice Blend and kosher salt, then coat the brisket thoroughly on all sides.
  2. Marinate for Maximum Flavor (Optional but Recommended): For deeper flavor, wrap the seasoned brisket tightly in plastic wrap and let it rest in the refrigerator for at least 4 hours or overnight.
  3. Bring to Room Temperature & Preheat the Oven: About 30–60 minutes before cooking, remove the brisket from the refrigerator and let it sit at room temperature. While the brisket is coming to temp, preheat your oven to 275°F (135°C).
  4. Set Up the Pan: Place the brisket, fat side up, in a large roasting pan or baking dish. Cover tightly with aluminum foil to lock in moisture.
  5. Cook Low and Slow: Place the brisket in the oven and cook for 4–5 hours (approximately 1 hour per pound) or until it is fork-tender.
  6. Uncover and Crisp (Optional): If a slightly crispier bark is desired, remove the foil during the last 30 minutes of cooking.
  7. Rest and Slice: Remove the brisket from the oven and let it rest, still covered, for 20–30 minutes. Slice against the grain for the most tender and juicy texture.


SERVING SUGGESTIONS

Pair this smoky, slow-cooked brisket with mashed potatoes, roasted vegetables, grilled corn, or a crisp side salad for a satisfying meal.

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