Slow Cooking Brisket in Oven

Name: Slow Cooking Brisket in Oven
Prep time: 10 min
Cook time: 300 min
Total time: 790 min
Ingredients: 4 to 5 pound beef brisket; 2 tablespoons brown sugar; 1 ½ tablespoons smoked paprika; 1 tablespoon chili powder; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 ½ teaspoons dry mustard powder; 1 ½ teaspoons cumin; 1 tablespoon kosher salt; ½ teaspoon black pepper

beef brisket sliced in an aluminum foil pan

This recipe for Slow Cooking Brisket in the Oven delivers tender, flavorful beef brisket infused with a mouthwatering blend of spices, slow-cooked to perfection right in your own kitchen. Easy to prepare and worth the wait, this recipe is a must-try!

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Table of Contents

Ingredients for Slow Cooking Brisket in Oven
Substitutions and Additions for Beek Brisket Slow Cooked In The Oven
How To Make This Slow Cooking Brisket in Oven
How To Serve Beef Brisket Slow Cooked In The Oven
How To Store This Slow Oven Roasted Brisket
Why This Recipe For Oven Slow Cooked Brisket Is The Best
Frequently Asked Questions
More Recipes You’ll Love
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Craving unbelievably tender beef with a mouth-watering flavor? This recipe for Slow Cooking Brisket in the Oven is exactly what you need. With minimal prep and irresistibly savory flavors, it’s a guaranteed crowd-pleaser that you can eat as a main dish or repurpose into countless recipes.

Whether it’s a laid-back family dinner or a celebratory gathering, this slow-cooked oven brisket promises to steal the show. This brisket recipe is so simple to make and comes out of the oven fall-apart tender with a delicious flavor that rivals any restaurant.

Ingredients for Slow Cooking Brisket in Oven

Slow Cooking Brisket in Oven raw ingredients that are labeled

From the hearty chunk of beef to the flavorful and aromatic blend of spices in our dry brisket rub, each ingredient in this slow oven roasted brisket helps make it one of the best main dishes you’ll ever cook. If you’re looking for a recipe that will make everyone beg for seconds, this is the one!

You’ll Need:

4-5 pound beef brisket

For the Dry Rub:

2 tablespoons brown sugar
1 ½ tablespoons smoked paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons dry mustard powder
1 ½ teaspoons cumin
1 tablespoon kosher salt
½ teaspoon black pepper

Substitutions and Additions for Beek Brisket Slow Cooked In The Oven

BEEF BRISKET: This recipe is so versatile, you can swap beef brisket with pork shoulder. Slow-cook it using the same method and spices for succulent, flavorful pulled pork. If brisket is unavailable, another great option is a boneless chuck roast. It’s a fattier cut of meat and the marbling practically guarantees tenderness, plus it absorbs flavors beautifully when slow-cooked.

DRY RUB: We think the flavor of our spice blend is hard to beat, but if you have a spice rub you’ve bought at the grocery store, you can certainly use it. You can also switch up some of the spices in our rub recipe, but keep in mind that substitutions will result in a different flavor.

Maple Syrup: Replace the brown sugar with maple syrup for a hint of sweetness with a warm maple flavor. Keep in mind that maple syrup contains more liquid than brown sugar, so your rub won’t be a ‘dry rub.’ You can, however, use it as instructed in the recipe.
Hot Paprika: Add a kick to the dry rub by swapping smoked paprika with hot paprika. This substitution adds some extra heat, perfect for those who enjoy a spicier kick.
Chipotle Powder: Infuse smoky heat into the dry rub by stirring in a touch of chipotle powder. The rich flavor will give your final brisket the essence of smoked meat.
Fresh Herbs: Add plenty of earthy flavor to the dry rub with fresh herbs like thyme, rosemary, or oregano. Finely chop the herbs and mix them into the dry rub before applying it to the brisket.

How To Make This Slow Cooking Brisket in Oven

From prepping the brisket to crafting the perfect dry rub, this easy recipe guarantees a mouthwatering brisket that’ll have everyone asking for seconds. Not only does it taste spectacular, this Texas-style brisket develops a crisp golden crust that looks beautiful when plated.

STEP ONE: Set your meat with the fat cap up and trim off any excess hard fat from the top and sides of the brisket. The hard fat won’t render well when cooking.

PRO TIP: Be sure not to trim away too much fat, as a good amount is necessary to keep the brisket moist and tender when slow-cooked.

STEP TWO: Place the beef brisket into a disposable aluminum baking pan that is roughly 12”x10”x2” in size. Place the aluminum tray onto a large rimmed baking sheet. This will make it easier to transport and cook the brisket while in the disposable pan.

PRO TIP: Using a disposable tray will make it easier to transport the meat if necessary. It’s also easy to clean up, makes an instant storage tray for leftovers, and can even be used to reheat the meat. However, you can use a roasting pan if you don’t have a disposable tray.

STEP THREE: While your meat finishes coming to room temperature, prepare your dry rub. In a small mixing bowl, combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, dry mustard powder, cumin, kosher salt, and black pepper. Use a whisk to mix the ingredients, making sure the dry rub is fully combined.

brown sugar, smoked paprika, chili powder, garlic powder, onion powder, dry mustard powder, cumin, kosher salt, and black pepper combined in a bowl

STEP FOUR: Sprinkle half the dry rub mixture over the bottom of the beef brisket. Make sure that the entire surface is covered. Flip the brisket over so the fat side is facing up. Sprinkle the remaining dry rub mixture over the entire surface of the beef brisket. Using your hands, rub the spice mixture into the entire surface (top, bottom and sides) of the beef brisket, so it’s fully covered.

beef brisket sprinkled with the spice mixture

STEP FIVE: With the fat side of the beef brisket facing up, cover the pan with a large piece of heavy-duty aluminum foil. Tightly seal the foil around the edges of the disposable pan.

STEP SIX: Place the pan in the refrigerator to marinate in the dry rub for at least 8 hours or up to overnight.

PRO TIP: Eight hours is acceptable, but we find that refrigerating the brisket in the fridge until the next day is the best way to develop the rich flavor of the marinated beef.

brisket in an aluminum foil pan topped with aluminum foil

STEP SEVEN: After the refrigeration time, remove the foil-covered beef brisket and allow it to sit at room temperature for at least 30 minutes before cooking. While the dry-rubbed beef brisket is coming to room temperature, preheat the oven to 300* F.

PRO TIP: Allowing the meat to come to room temperature is the secret to making sure your brisket cooks evenly.

STEP EIGHT: With the brisket still tightly covered with aluminum foil, and with the aluminum pan still on the baking tray, place the brisket into the oven. Set the pan on the center rack of your preheated oven and cook for a minimum of 4-5 hours. Plan to cook the meat for 1 hour to 1 hour 10 minutes per pound of brisket, or until the internal temperature reaches 200-205°F on a meat thermometer.

PRO TIP: There is no exact time to cook this flavorful brisket, as the time will depend on the size of your brisket. A smaller brisket may be done after 2-3 hours and a larger brisket may take 4-5 hours. Continue to monitor the temperature of your brisket. Sometimes, the beef will hit what is called a “stall time,” when the internal temperature seems to be stuck and doesn’t seem to want to rise. Don’t worry, your beef will eventually rise in temperature, and it is very difficult to overcook this cut of beef, so just continue to let the brisket cook.

PRO TIP: For the last 30 to 60 minutes of cooking time, you can remove the foil covering to allow the outer layer of the brisket to crisp up the crust, like if it was smoked. If you uncover the brisket for more than 30 minutes, you might need to add about ½ cup of water to the bottom of the pan to keep the pan drippings from burning.

STEP NINE: Remove the pan from the oven and let the brisket rest uncovered for 15-20 minutes. Set the brisket on a clean cutting board for slicing. Cut in thin slices, against the grain for the most tender results. Spoon some of the pan drippings over the top of the beef and serve warm.

How To Serve Beef Brisket Slow Cooked In The Oven

From the first cut to the very last bite, you’ll agree: this is the best slow roasted beef brisket recipe you’ve ever cooked. Slow-cooking brisket in the oven produces mouthwatering results, so make sure you serve this meat alongside equally delicious sides and accompaniments.

This oven brisket recipe can also be used to make a whole slew of meal ideas. Make sure you save any leftovers because there are plenty of ways to repurpose this recipe.

Highlight the rich, smoky flavors of the brisket by serving it alongside classic barbecue sides like coleslaw, baked beans, potato salad, and cornbread.

Turn your leftover brisket into delicious brisket tacos by shredding the meat and serving it in warm tortillas with fresh salsa, avocado slices, and a drizzle of spicy cilantro lime sauce.

Everyone will enjoy biting into a brisket sandwich. Pile slices of slow-cooked brisket onto crusty bread or brioche buns, then top with frizzled onions, melted cheese, and savory bbq sauce.

For breakfast, you can incorporate leftover brisket into a breakfast casserole. Or, serve as part of a classic breakfast for a delicious, protein-packed morning meal.

This tender brisket will be the star of the show at your next backyard party with friends and family, but it’s equally as welcomed at a cozy and elegant dinner in. It’s the perfect Sunday dinner recipe, accompanied by mashed potatoes, roasted vegetables, and a bottle of your favorite wine.

How To Store This Slow Oven Roasted Brisket

After enjoying every delicious bite of your low and slow oven brisket, you’ll want to be sure that any leftovers are stored properly to maintain their flavor and texture. Here’s how you can store and reheat your brisket to enjoy it again tomorrow.

MAKE AHEAD: You can make this brisket ahead of time and reheat to use in recipes like brisket tacos, sandwiches, and quesadillas. Cook the brisket as directed, then slice. Store covered in the fridge. For the best texture, use the following day. You can also refrigerate the uncooked, but dry rubbed brisket for up to 2 days in the fridge before cooking.

IN THE FRIDGE: After your brisket has been cooked and enjoyed, any leftovers can be stored in the refrigerator for up to 2 days. Transfer the leftover brisket to an airtight container or wrap it tightly in plastic wrap before refrigerating so it will maintain its moisture and flavor. Store it along with any pan drippings, too. When you’re ready to enjoy it again, simply reheat the brisket (see instructions below).

IN THE FREEZER: If you find yourself with more brisket than you can eat within a few days, you can freeze the leftovers instead. Allow the brisket to cool completely before transferring it to a freezer-safe container or freezer-safe Ziploc bag. Store the brisket in the freezer for up to 3 months. When you’e ready to enjoy again, thaw the brisket overnight in the refrigerator before reheating.

HOW TO REHEAT: When it’s time to reheat your brisket, there are several methods you can use depending on your preference. For best results, place the brisket in an oven-safe dish (or leave it in the disposable pan) and cover it with foil. Reheat in a preheated oven at 325°F for about 20-30 minutes, or until heated through. Alternatively, you can reheat the brisket on the stovetop by placing it in a saucepan with a splash of water or broth over low heat. Stir occasionally until warmed through, but be careful not to overcook it.

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Why This Recipe For Oven Slow Cooked Brisket Is The Best

Savor every bite with this perfect brisket recipe. The perfect balance of spices and tender beef, from the first bite, you’ll be hooked on its rich, smoky flavor and melt-in-your-mouth texture.

Here’s why we love this recipe:

Great For Any Occasion: One of the reasons we adore this recipe is its incredible versatility. Whether you’re hosting a casual backyard barbecue, a cozy family dinner, or a festive holiday feast, this brisket is always a crowd-pleaser. It effortlessly transitions from laid-back gatherings to more formal occasions, adapting to any culinary setting with ease.

Tender Perfection: There’s something magical about the way this brisket so easily becomes fork-tender and oh-so-juicy. Slow cooking in the oven helps brisket to become incredibly tender, and we’re not kidding when we say that each bite will melt in your mouth!

Simplicity Meets Satisfaction: This recipe makes a restaurant-quality roasted beef brisket, yet it’s surprisingly simple to cook. With just a handful of pantry staples and a bit of patience, you can create a dish that rivals any restaurant-quality meat.

Frequently Asked Questions

What cut of meat is best for this recipe?

The leanest cut of brisket is called the flat cut, and that’s what we used in this recipe. A flat cut is perfect for slow cooked brisket in the oven or on a smoker. You can usually find this cut at your local grocery store, or you can ask you butcher.

Can I marinate the brisket for longer than overnight?

Yes, you can marinate the brisket for up to 2 days in the refrigerator before cooking. This allows the flavors of the dry rub to penetrate the meat even more deeply, and we recommend it for even more intense flavor and tenderness.

What can I do if my brisket is taking longer to cook than expected?

If your brisket is taking longer to cook than anticipated, don’t worry! Every brisket is unique, and factors such as size and fat content can affect the overall cooking time. Just continue cooking until the internal temperature reaches 200-205°F.

How do I know when the brisket is done cooking?

The brisket is done cooking when it reaches an internal temperature of 200-205°F. If you don’t have a meat thermometer, you can also test for doneness by inserting a fork into the meat—it should slide in easily with little resistance. Try not to cut into the meat unless you absolutely have to until after it’s resting time.

Can I cook the brisket in a slow cooker instead of the oven?

Yes, you can adapt this recipe for a Crock Pot by following the same steps for preparing the brisket and then cooking it on low for approximately 8-10 hours, or until tender.

How should I use the leftover pan drippings?

After slicing the brisket, you can pour the pan drippings into a container and refrigerate them for later use. The flavorful drippings can be used to make gravy and sauces, or added to soups and stews for plenty of extra flavor.

Can I reheat the brisket in the microwave?

While reheating the brisket in the microwave is an option, we prefer reheating on the stove or in the oven. I you decide to use the microwave, it’s best to use low heat and 30-second intervals. This may help stop the meat from overcooking and becoming tough or dry.

With its tender, succulent texture and rich flavor, this slow cooked brisket in the oven is sure to impress everyone who eats it. It takes almost no effort, and it’s worth every bit of patience for this brisket to be ready, and it can be served at plenty of special occasions, from backyard barbecues to cozy family dinners and even elegant holiday feasts.

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