Slow Oven Roasted Beef Brisket

5 from 6 votes

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 Time15

Cook Time3

Total Time3 15

Course: Dinner

Cuisine: American

Keyword: Beef Brisket, Brisket, Oven Roasted Beef Brisket, Slow Roasted Beef Brisket

Servings: people

Author: Silvia Dunnirvine

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.

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