This slow-roasted beef brisket results in juicy, tender strips of beef that melt in your mouth.
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 side dish.
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
- 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
Place brisket, fat side down, in a 13×9-inch baking dish.
In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper, and hot pepper sauce. Pour over brisket.
Turn brisket fat side up and refrigerate, covered, overnight.
Remove brisket from the refrigerator and preheat oven to 300°. Bake, covered for 4 hours.
In a small bowl, combine sauce ingredients and spread it over the brisket fat side up.
Bake uncovered for 15 to 30 minutes longer or until tender.
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.
- 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.
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.
- 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
- 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.
The recipe reminds me of the days my Mother cooked brisket growing up. She always said the liquid smoke was the secret to a flavorful brisket cooked in the oven.
Worth Appreciating. Great work.
This looks delicious and I will try to find or order a brisket the next time I am at the market. However, I have a nice size chuck roast and wondering if this could substitute?
Cooking time will vary depending on the size of the chuck roast. You can go here to check for internal temperatures recommended for meats https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart.
You can definitely use the same sauce and seasonings. I think that would make the chuck roast stand out for sure. You may not need the optional sauce or certainly not as much of it. Really depends on how rich you want the flavors to be.
I was going to ask the same question! Brisket is too pricey for me, although I do love it. The size of a chuck roast is also more practical for me. I’m going to give it a r!
I usually cook meat on the bottom rack in the oven but you said place the fat side closest to the heat source and mention the top of the oven. Please clarify for me . Thank you
Hi Saundra, I have updated the post to make it more clear. I do fat side up in the oven as now clarified in the post but if you are cooking on a grill you would want the fat to act as an insulator so the meat doesn’t dry up at the bottom. Hope that makes sense. Thanks so much for asking so I could clarify in the post.
As much as I cook, I have never cooked a beef brisket so am glad to get a great-sounding recipe for it. Thanks also for your inspirational words. I, too, am very thankful for all God does in my life.
Fried okra & corn on the cob or homemade creamed corn are my go to sides with brisket.
Seeing this brought a smile! Reminds me of the BBQ brisket recipe we grew up with used for the BIG family gatherings. After the overnight marinate, however, instead of liquid smoke we actually smoked a 14 to 15 lb brisket for about three hours just to infuse it with a bit of wood smoke flavor. Then it went fat side down into pan and pan actually gets filled with homemade BBQ sauce until almost even with top outer edge of the brisket. Top of brisket gets brushed with sauce. The pan is covered and grilled or baked low and slow for 6 hours. Then sliced it or shredded it. Since such gatherings are a thing of the past (not too many of us left) will definitely have to give this smaller, easier version a try!