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!

For a hands of and still very delicious brisket recipe try my Slow Cooker Brisket. Got your slow cooker out? try these classic favorites; slow cooker pot roast, slow cooker BBQ chicken thighs and slow cooker venison chili.

Slow cooked oven roasted beef brisket in a serving platter with fresh herbs.

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!

A serving platter with slow cooked oven roasted beef brisket sliced. Fresh herbs on the table.

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.

Beef brisket in sheet pan.
Seasoned beef brisket with homemade dry rub.

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. 

RECIPE TIP

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.

Beef brisket out of the oven, sitting on the meat juices in a sheet pan.
Close up image of sliced beef brisket, garnished with fresh herbs.

Serving suggestions

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. 
Slow oven roasted beef brisket in meat juice, served on a white platter. Fresh herbs on the table.

Hungry for more tender beef recipes?

slow roasted beef brisket
5 from 5 votes

Slow Oven Roasted Beef Brisket

by Silvia Dunnirvine
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!
Prep: 15 minutes
Cook: 3 hours
Total: 3 hours 15 minutes
Servings: 6 people

Ingredients 

  • 2-3 lb beef brisket

Dry Rub

  • 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

Instructions 

  • 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.

Notes

  • 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. 

Nutrition

Calories: 238kcal | Carbohydrates: 1g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 5g | Cholesterol: 94mg | Sodium: 508mg | Potassium: 523mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 454IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Keyword: Beef Brisket, Brisket, Oven Roasted Beef Brisket, Slow Roasted Beef Brisket
Course: Dinner
Cuisine: American
Like this? Leave a comment below!
Slow cooked beef brisket in pulled beef style, served in a platter with meat juices and fresh parsley on the side.

Hi! I’m Silvia.

My goal is to make cooking simple and enjoyable.

Garden in the Kitchen is full of easy and balanced recipes for busy families. Classics get a healthier twist with additions of veggies or alternative ingredients.

I hope my recipes will inspire you to cook more home meals and above all have fun in the kitchen!

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30 Comments

  1. Hi, I’m confused. Is the meat physically wrapped in foil then baked in pan OR is meat placed in pan and pan is wrapped in foil?
    Thanks!

    1. Hi Gina, sorry about that. The meat is placed in a pan and then wrapped in foil, so yes I guess you wrap the pan haha 🙂

    1. Hi Li, I haven’t tested this recipe with a 6 lb brisket but my experience with cooking with more meats is that cooking times doesn’t change that much. I’d still plan on cooking for 3 – 3 1/2 hours and check at that point to see if the meat is shredding to your liking. You can always pop it back in the oven for another half hour or so. Hope this helps

  2. I’m still not clear on the wrapping; in one answer you say the meat is wrapped in foil and cooked in the pan in another answer you the meat is placed in the pan and the pan is wrapped in foil. Which is it now? One or the other or both?

    1. Sorry for the confusion, the foil is wrapped around the pan, over the brisket. Hope this clear up things

    2. I also wanted to add that there is two foil steps; one is to wrap in foil to marinate. In this step YOU WRAP THE BRISKET IN FOIL to retain the marinate close to the brisket. On the second foil use you place the foil over the brisket and tuck it around the pan for the cooking step. Hope this helps!

  3. Hello I’m currently making a brisket and wanted to doublecheck a few things to make sure I was getting it down right, btw I understood everything to a T, not sure what the confusion is about the foil but it was pretty well understood, thank you this helped reassure me, and I’m literally following the recipe without even realizing it, May God Bless you!