This Slow Cooked Oven Roasted Beef Brisket is seasoned with a smoky dry rub and cooked low and slow in the oven to create tender, fall-apart beef. Enjoy the hearty and moist slices or shreds on a sandwich, smothered in barbecue sauce, or on mac and cheese!
Brisket is a traditionally tough cut of beef that, when slow roasted, turns into a melt-in-your-mouth, flavorful dinner that you and your family are sure to love! This Slow Cooked Oven Roasted Beef Brisket recipe will always give you really tender and moist results. Serve it fresh out of the oven on a platter with Brown Butter Sage Sweet Potatoes and Herb Roasted Carrots for a truly comforting feast!
You can cook brisket in almost any way, including the slow cooker, pressure cooker, grill, oven, and on the stove. Just like my Slow Roasted Pork Shoulder, this brisket is cooked low and slow in the oven to seal in the moisture. When it’s done, you can slice it up for the main protein at dinner or shred it like pulled pork.
Slow cooked oven beef brisket stores really well in the fridge or freezer, making this a simple make-ahead recipe you can tackle once a week. It’s perfect for Sunday meal prep, the holidays, or when you’re craving a really hearty meat for dinner. You can’t go wrong!
How long does it take to cook brisket in the oven?
It will take about 3 hours to roast a 2 to 3-pound brisket in a 300°F oven. A good rule of thumb to follow is with each additional pound of beef, add an hour of slow cooking time. For example, a 5-pound roast should be baked at 300°F for 5 hours, a 1-pound roast for 1 hour, etc.
Whatever you do, don’t turn up the heat! The brisket will become tough and rubbery when cooked at high heat. It’s important to be patient and give the meat lots of time to become juicy and tender.
Slow cooked beef brisket ingredients
- Beef brisket – Brisket is typically sold in two cuts: point cut and flat cut. For this recipe, you’ll want to pick up a brightly colored flat cut with a small or moderate amount of marbling.
Dry rub – A mixture of onion powder, garlic powder, paprika, chipotle powder, smoked maple, chili powder, cumin, coriander, salt, and pepper adds a smoky, spicy, sweetness to your finished brisket. The flavors are easy to adjust, so use what you like or what you already have at home.
How to cook brisket in the oven
Step 1: Prepare your cut of beef brisket by removing any excess fat, patting it dry, and rubbing both sides of the meat with your homemade dry rub.
Step 2: Wrap the brisket tightly in foil and allow it to chill in the refrigerator overnight or for at least 3 hours.
Step 3: Remove the chilled brisket from the fridge at least 30 minutes prior to roasting. Place it on a sheet pan and bake in a 300°F oven for about 3 hours.
Step 4: Slice or shred the cooked brisket, top with fresh parsley and meat juices, and enjoy!
Tips to cook the best beef brisket
- If you prefer fattier cuts of meat, try picking up a point cut of beef brisket instead of a flat cut.
- If you like caramelized edges, remove the foil when the brisket is just about done and broil in the oven for 10 to 15 minutes.
- Don’t skip the foil wrap and chilling the meat in the fridge! This will ensure the meat cooks evenly, is easy to slice, and stays moist.
- Don’t be afraid to be a little heavy-handed with your spice rub. By generously massaging the dry rub into your brisket, you’ll ensure that every bite is packed with flavor.
A meat thermometer will be your best friend. Use one to measure the temperature of the thickest part of the beef. You’ll know it’s done when the internal temperature reaches at least 160°F.
Oven baked beef brisket is so versatile, making it a great option for sandwiches, burritos, or as an add-in to your favorite meals. I love serving it southern style by slathering the slices in plenty of BBQ sauce with smoky Brazilian pinto beans on the side or mixing the shreds into macaroni and cheese.
A classic way to enjoy brisket is in a sandwich! Top the sandwich bread with sliced brisket, sauteed peppers and mushrooms, and provolone cheese to create a quick and easy Philly cheesesteak. Alternatively, you can stuff the meat, rice, refried beans, veggies, cheese, and salsa into tortillas to create the perfect weeknight brisket beef burritos.
Storing and reheating brisket
- To store: Place any leftover slow roasted brisket and meat juices into an airtight container and store in the fridge for up to 4 days or in the freezer for up to 3 months.
- To reheat: Place your refrigerated or thawed leftover brisket and meat juices into a roasting pan or baking dish and heat in a 325°F oven until warmed to your liking.
Hungry for more tender beef recipes?
- Lazy Day Beef Pot Pie
- Broccoli and Beef Stir Fry
- Ground Beef and Corn Skillet
- Beef Stew with Creamy Polenta
- Ground Beef, Kale, and Sweet Potato Skillet
Slow Roasted Beef Brisket
- 2-3 lb beef brisket
- 1/2 tbsp each, onion powder, garlic powder and paprika
- 1 tsp each, chipotle, smoked maple, chili
- 1/2 tsp cumin, coriander
- 1 tsp salt and pepper* adjust to taste
- Remove all excess fat from brisket. Pat dry with a paper towel.
- In a small bowl mix all the dry spices and seasonings. Rub it all over the beef brisket on both sides.
- Place seasoned brisket in a sheet pan and cover tightly with foil. Refrigerate brisket overnight or at least a couple hours prior to cooking.
- When ready to cook, remove brisket from fridge at least 30 minutes prior to cooking, to allow it to reach room temperature.
- Pre-heat oven to 300F degrees. Cook brisket covered in foil for 3 hours or until fork tender.
- Transfer brisket to a cutting board and the meat juices to a container to use it later. Either slice or shred the brisket. Garnish with fresh parsley and serve with meat juices.