Slow-Roasted Beef Brisket in the Oven

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This slow-roasted beef brisket results in juicy, tender strips of beef that melt in your mouth.

Close-up on slices of beef brisket.

Beef brisket is the kind of dish that needs to be cooked low and slow, which is where this recipe comes in! Fortunately, this slow-roasted beef brisket is a BBQ beef dish that requires minimal prep. Simply mix the ingredients together and marinate the beef brisket overnight for the most flavorful brisket imaginable. The next day, all you have to do is slow roast the beef brisket for four hours in the oven and add the homemade sauce if you like. Then it’s time to enjoy!

I know this brisket’s incredible flavors will have your family’s mouths a-waterin’. It becomes the ultimate comfort food when you serve it with your favorite Southern meal like CornbreadVinegar SlawOven-Baked Mac and CheeseFresh Green Beans, and Southern-Style Fried Okra

Recipe ingredients for slow-roasted beef brisket.

Recipe Ingredients

 For beef brisket

  • 1 fresh beef brisket (4 to 5 pounds)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon onion salt
  • 1 tablespoon liquid smoke (I use Colgin but you can use whatever you like)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • Dash hot pepper sauce

Sauce ingredients for slow-roasted beef brisket.

Sauce (optional)

  • 1/2 cup ketchup
  • 1 tablespoon lemon juice
  • 3 tablespoons brown sugar
  • 1 tablespoon soy sauce (I use gluten-free tamari sauce)
  • 1 teaspoon ground mustard
  • 3 drops hot pepper sauce (optional)
  • Dash ground nutmeg

Helpful Kitchen Tools

Beef brisket fat side down in baking dish.

Place brisket, fat side down, in a 9×13-inch baking dish.

Pouring marinade over beef brisket in baking dish.

In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper, and hot pepper sauce. Pour over brisket.

Brisket fat side up in baking dish.

Turn brisket fat side up and refrigerate, covered, overnight.

Marinated beef brisket before going in oven.

Remove brisket from the refrigerator and preheat oven to 300°. Bake, covered for 4 hours.

Pouring sauce over cooked beef brisket.

In a small bowl, combine sauce ingredients and spread it over the brisket fat side up.

Finished beef brisket

Bake uncovered for 15 to 30 minutes longer or until tender.

Cutting slices of beef brisket.

Let the brisket rest for about 30 minutes before slicing. Cut diagonally across the grain into thin slices. This results in a more tender cut of meat, which is what we want!


  • Store leftover beef brisket in an airtight container in the fridge for up to four days.
  • You can also store it in the freezer for up to three months. Once defrosted, it’s best to wrap the brisket in foil and reheat it in the oven at 325 degrees until heated through.

Recipe Notes

  • Now, some people say they don’t need the sauce, but I personally love it. So I wanted to show you how to make it in case you want even more flavor like me. I think you can never have enough!
  • I know that brisket can be expensive, which is why I tend to only make this slow-roasted beef brisket on special occasions. The reason is due to good ole supply and demand. Word has gotten out about us Southerner’s amazing BBQ brisket, so the more widespread it gets across the country, the more expensive it is. Keep your eye on it at your local grocery because prices may be lower away from the traditional holidays when everybody wants to barbecue.
  • It’s also important to note this slow-roasted beef brisket recipe is for fresh beef brisket, not corned beef.

Slices of slow-cooked beef brisket.

Recipe FAQs

What cut of meat do I use for this beef brisket recipe?

I personally use a first cut or flat cut of brisket as I think it’s the best for roasting and slicing.

Should I wrap my brisket in foil in the oven?

You can either wrap your brisket in foil or cover it with a lid when cooking in the oven. This traps the moisture and ensures your meat is juicy and tender.

How do you keep a brisket moist in the oven?

Covering your brisket with a lid or foil keeps it nice and moist in the oven.

Why did my brisket turn out tough?

Briskets turn out tough if there isn’t enough moisture, which is why it’s so important to cover your brisket before roasting in the oven.

Do I cook my brisket fat side up?

Yes, in the oven you should cook your beef brisket fat side up. When oven roasting the brisket, fat side up helps keep the top of the meat nice and tender with a slightly crunchy crust on the top. I love catching the drippings in the pan when I cook it in the oven so as some of the fat melts from the top the sauce marinates from both the top and the bottom.   If cooking in a smoker you will likely want to use the fat as an insulator against the heat source so fat side down may be preferable there.  

What do I serve with beef brisket?

You can serve up your slow-roasted beef brisket with roast vegetables or a slew of Southern side dishes. Check out any of these amazing sides;  mashed potatoes, cornbread, mac and cheese, fresh green beans, coleslaw, and biscuits.  Sometimes I put the leftovers in salads for lunch the next day.

How do you serve leftover beef brisket?

One of the best ways to serve leftover brisket is to make delicious sandwiches the next day with a slice of your favorite cheese, (I like swiss) and a slather of mustard.  But with the wonderful seasonings in this recipe you may not need additional flavors at all.

Close-up on slices of beef brisket.

Slow-Roasted Beef Brisket

This easy slow-roasted beef brisket in the oven includes a homemade sauce and results in juicy, tender strips of melt-in-your-mouth beef.


Beef Brisket

  • 1 fresh beef brisket (4 to 5 pounds)
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp onion salt
  • 1 tbsp liquid smoke
  • 2 tsps salt
  • 2 tsps pepper
  • dash hot pepper sauce

Sauce (optional)

  • 1/2 cup ketchup
  • 3 tbsps brown sugar
  • 1 tbsp lemon juice
  • 1 tbsp soy sauce
  • 1 tsp ground mustard
  • 2-3 drops hot pepper sauce
  • dash ground nutmeg


  • Place brisket, fat side down, in a 13x9-inch baking dish. In a small bowl, mix the Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper, and hot pepper sauce and pour it over the brisket. Turn the brisket fat side up and refrigerate, covered, overnight.
    1 fresh beef brisket (4 to 5 pounds), 2 tbsp Worcestershire sauce, 2 tbsp soy sauce, 1 tbsp liquid smoke, 2 tsps salt, 2 tsps pepper, dash hot pepper sauce
  • Remove the brisket from the refrigerator. Preheat oven to 300°. Bake fat side up, covered for 4 hours.
  • Optional: In a small bowl, combine the sauce ingredients and spread it over the brisket. Bake uncovered for 15 to 30 minutes longer or until tender.
    1/2 cup ketchup, 3 tbsps brown sugar, 1 tbsp lemon juice, 1 tbsp soy sauce, 1 tsp ground mustard, 2-3 drops hot pepper sauce, dash ground nutmeg
  • Cut diagonally across the grain into thin slices.
Tried this recipe?Mention @southernplate or tag #southernplate!

Here are some more delicious beef recipes:

Crunchy Beef Casserole

Crockpot Beef Ribs

Cheesy Beef and Bean Burritos

Italian Beef Sandwiches

Beef Stew

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  1. Hello! I plan to make this for Thanksgiving, but I have a question. If I use 2 briskets (totaling around 10 pounds), do I cook for the same amount of time you listed of 300 degrees for 4 hours? Or do I do more? If so, how much much? Thank you!! Can’t wait to try it!

  2. 5 stars
    This is just what I am looking for. There are so many recipes with fancy schmancy ingredients, I never heard of nor tasted; I’m starting this one right now. I love marinating over night. I hate hots, so I will leave that out. I will add a few more herbs & spices I am familiar with for beef. Another thing I do is preheat 400* then turn down to 250* and cook low and slow until an instant read thermometer reads the temp I prefer for
    med-rare. I am 71 and have always preferred my cooking to restaurants, and I have never done a fresh brisket; just cooked corned briskets. Thank you so much for this down to earth, basic recipe. Have a happy new year.

  3. I’m from Texas and BIG into Texas style barbecue. My son has taken 25-30 classes from top pitmasters in the USA. We prefer the point to the flat of a brisket. More most. All ya need is some coarse salt and pepper, plus liquid smoke if not using a smoker.
    Good job, but come to Texas on a barbecue tasting tour.

  4. I used this recipe for my first time cooking brisket. I followed the instructions exactly and it was so delicious that I would not change a thing. It was also the first time I used liquid smoke. I’m a convert. The recipe is exceedingly easy, you just need to allow the time for marinating and cooking. This is a keeper for sure. Thank you.

  5. 5 stars
    I am far away from the South in Australia, and have been looking for a proper way to cook brisket. This is it. I have slow cooked it in an instapot before – I will only oven roast it like this in the future. I wrapped it in foil. I didnt have liquid smoke, so didnt use it – didn’t matter. Meat was insanely succulent, buttery and so flavourful. It maybe helped that we had incredibly good quality brisket to cook.
    I also used the corn bread recipe from this site as a side – so good!
    Cannot wait for leftovers tomorrow!

  6. 5 stars
    Just actually made this yesterday. I had never cooked brisket before or used liquid smoke. This recipe is SO good, and I made it exactly to your specifications. The brisket was tender (melting!) and delicious. We’ll have our second meal of leftovers tonight. Money in the bank 😉

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