Ketchup and 7Up BBQ Brisket
Ketchup and 7Up BBQ Brisket
Ingredients
For the Brisket
- 3 pounds beef brisket, flat cut, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the 7Up BBQ Sauce
- 1 tablespoon olive oil
- 1 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups ketchup
- 1 1/4 cups 7Up soda
- 1/2 cup light brown sugar, packed
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon liquid smoke, optional
- 1/2 teaspoon red pepper flakes, optional, for a little heat
Instructions
- 1
Preheat your oven to 300°F. Pat the brisket dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mixture generously all over the brisket.
⏱️ 5 min•🌡️ 300
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the brisket in the pot and sear for 3-4 minutes per side, until deeply browned. Remove the brisket from the pot and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the ketchup, 7Up soda, light brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, liquid smoke (if using), and red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring to combine all ingredients.
⏱️ 5 min
- 5
Return the seared brisket to the Dutch oven, ensuring it is mostly submerged in the sauce. If needed, add a splash more 7Up or water to cover about two-thirds of the meat. Cover the pot tightly with a lid.
⏱️ 2 min
- 6
Transfer the covered Dutch oven to the preheated oven and cook for 4 to 4 1/2 hours, or until the brisket is fork-tender and easily pulls apart. The exact cooking time will depend on the thickness and size of your brisket.
⏱️ 240 min•🌡️ 300
- 7
Carefully remove the Dutch oven from the oven. Transfer the brisket to a cutting board and let it rest for 10-15 minutes. While the brisket rests, you can skim any excess fat from the surface of the sauce, if desired. You can also reduce the sauce on the stovetop over medium heat if you prefer a thicker consistency.
⏱️ 15 min
- 8
Using two forks, shred the brisket into desired pieces, or slice it against the grain. Return the shredded or sliced meat to the pot with the BBQ sauce and toss to coat thoroughly. Serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Ketchup and 7Up BBQ Brisket
Ingredients
For the Brisket
- 3 pounds beef brisket, flat cut, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
For the 7Up BBQ Sauce
- 1 tablespoon olive oil
- 1 yellow onion, small, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups ketchup
- 1 1/4 cups 7Up soda
- 1/2 cup light brown sugar, packed
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon liquid smoke, optional
- 1/2 teaspoon red pepper flakes, optional, for a little heat
Instructions
- 1
Preheat your oven to 300°F. Pat the brisket dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mixture generously all over the brisket.
⏱️ 5 min•🌡️ 300 - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the brisket in the pot and sear for 3-4 minutes per side, until deeply browned. Remove the brisket from the pot and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the diced yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the ketchup, 7Up soda, light brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, liquid smoke (if using), and red pepper flakes (if using). Bring the sauce to a gentle simmer, stirring to combine all ingredients.
⏱️ 5 min - 5
Return the seared brisket to the Dutch oven, ensuring it is mostly submerged in the sauce. If needed, add a splash more 7Up or water to cover about two-thirds of the meat. Cover the pot tightly with a lid.
⏱️ 2 min - 6
Transfer the covered Dutch oven to the preheated oven and cook for 4 to 4 1/2 hours, or until the brisket is fork-tender and easily pulls apart. The exact cooking time will depend on the thickness and size of your brisket.
⏱️ 240 min•🌡️ 300 - 7
Carefully remove the Dutch oven from the oven. Transfer the brisket to a cutting board and let it rest for 10-15 minutes. While the brisket rests, you can skim any excess fat from the surface of the sauce, if desired. You can also reduce the sauce on the stovetop over medium heat if you prefer a thicker consistency.
⏱️ 15 min - 8
Using two forks, shred the brisket into desired pieces, or slice it against the grain. Return the shredded or sliced meat to the pot with the BBQ sauce and toss to coat thoroughly. Serve warm.
⏱️ 5 min