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Paul's Blackstrap Brisket

Author: Cynthia


  • 4 lbs. brisket
  • 2 to 4 lbs. yellow onions sliced
  • Paste/Marinade
  • 1/4 cup brown sugar
  • 1 ounce rum
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons sea or kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoons sweet ground paprika
  • 1 1/2 teaspoons smoked ground paprika
  • 1/2 teaspoon granulated garlic
  • Cooking Stock
  • Juices from marinade
  • 1 1/2 ounces blackstrap molasses
  • 1 shot 1 1/2 ounces double espresso (or extra strong coffee)
  • 2 garlic cloves mashed and chopped


  • Mix all ingredients paste/marinade ingredients together. It should be thick like a milkshake, rub and massage paste onto the brisket, wrap tightly in foil, place in a baking pan and refrigerate for up to 24 hours.
  • Preheat oven to 300 degrees F. Over a medium high heat, add 1 tablespoon olive oil in a large Dutch oven and heat until oil shimmers. Sear brisket on all sides, slightly longer on the sides with fat. (If you are using a crockpot, place brisket in crockpot and add cooking stock and sliced onions, season with salt and more paprika . Cover and cook on low for 8 hours.)
  • If cooking in Dutch oven, add sliced onions and cooking stock, season with more kosher salt and paprika. Cover and cook for 3+ hours in the middle of the oven. Check and taste then cook for another 2 or more hours.