Slow-Roasted Beef Brisket in the Oven (Low and Slow at 300°F)
This slow-roasted beef brisket in the oven marinates overnight in Worcestershire, soy sauce, liquid smoke and a few seasonings, then bakes low and slow at 300°F, covered, for about 4 hours. It comes out juicy and fork-tender, and an easy ketchup and brown sugar sauce on top is optional but worth it. A 4- to 5-pound brisket feeds about 10 people, and it only takes about 15 minutes of hands-on prep.
A Quick Look At The Recipe
- Recipe Name: Slow-Roasted Beef Brisket
- Main Ingredients: Beef Brisket, beef brisket (4 to 5 pounds), Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper
- Why You'll Love It: 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.
Brisket can be pricey, so I save this one for special occasions, and it’s always the first platter scraped clean. Word has gotten out about Southern brisket, and the price goes up around the holidays when everybody wants to barbecue, so keep an eye on it at your grocery store and grab one when it’s on sale. You don’t need a smoker for this. Your oven does all the work.
How Long Do You Cook a Brisket in the Oven at 300°F?
Bake a 4- to 5-pound brisket covered, fat side up, at 300°F for about 4 hours, until fork-tender. Marinate it overnight in Worcestershire, soy sauce, liquid smoke and seasonings first. If you like, spread on the ketchup-brown sugar sauce and bake 15 to 30 minutes more uncovered. Slice thin across the grain.
Why This Low and Slow Oven Brisket Works
Brisket is a tough cut, so it needs low heat and plenty of time. Keeping it covered traps the moisture so the meat stays juicy instead of drying out, and baking it fat side up lets that fat melt down over the meat while it cooks. The drippings mix with the marinade in the pan, so the brisket seasons from the top and the bottom. The liquid smoke gives you a little of that smoky barbecue flavor without a smoker.
Beef Brisket Ingredients
- Fresh beef brisket: Use a fresh brisket, not corned beef. I like a first cut or flat cut because it roasts evenly and slices nicely.
- Worcestershire and soy sauce: These give the marinade its savory, salty base. For the sauce, I use gluten-free tamari.
- Liquid smoke: I use Colgin, but any brand works.
- Onion salt, salt, pepper and hot sauce: Just a dash of hot sauce adds a little kick.
For the optional sauce: ketchup, brown sugar, lemon juice, soy sauce, ground mustard, a few drops of hot sauce and a dash of nutmeg. All the amounts are in the recipe card at the bottom of the post.
Helpful Tips Before You Start
- Start the day before. The brisket needs to marinate in the fridge overnight.
- A 9×13-inch baking dish fits a 4- to 5-pound brisket. Cover it with foil or a lid so it doesn’t dry out.
- Let the brisket rest for about 30 minutes before you slice it.
- Always slice across the grain, on a diagonal, into thin slices. It makes every bite more tender.
- A meat thermometer is handy, but fork-tender is what you’re looking for.
How to Make Slow-Roasted Beef Brisket in the Oven
1Add the marinade
Place the brisket fat side down in the baking dish. Mix the Worcestershire, soy sauce, onion salt, liquid smoke, salt, pepper and hot sauce in a small bowl and pour it over the brisket.
2Marinate overnight
Turn the brisket fat side up, cover it and refrigerate overnight.
3Roast low and slow
Take the brisket out of the fridge and preheat the oven to 300°F. Bake it covered, fat side up, for 4 hours.
4Add the sauce (optional)
Mix the sauce ingredients in a small bowl and spread it on top of the brisket. Bake uncovered for 15 to 30 minutes more, until tender.
5Rest and slice
Let the brisket rest for about 30 minutes, then cut it diagonally across the grain into thin slices.
What to Serve With Oven Brisket
Brisket goes with all your favorite Southern sides. I like it with oven-baked mac and cheese, fresh green beans, mashed potatoes and a pan of cornbread. For something cool and crunchy, add vinegar slaw or creamy coleslaw, and you can’t go wrong with Southern fried okra or biscuits.
Leftovers make the best sandwiches the next day with a slice of Swiss cheese and a slather of mustard, and sometimes I put them on a salad for lunch. Store leftover brisket in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. To reheat, wrap it in foil and warm it in a 325°F oven until heated through.
Beef Brisket FAQs
Should I wrap my brisket in foil in the oven?
Wrap it in foil or cover the dish with a lid. Either way, it traps the moisture and keeps the meat juicy and tender.
Do I cook brisket fat side up?
In the oven, cook it fat side up. The fat melts down over the meat and keeps the top tender with a slightly crusty top. In a smoker, fat side down may be better, since the fat protects the meat from the heat.
Why did my brisket turn out tough?
Usually it didn’t have enough moisture, so keep it covered while it roasts. Slicing with the grain can make it chewy too, so always slice across the grain.
Slow-Roasted Beef Brisket in the Oven
Ingredients
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
Instructions
- Place brisket, fat side down, in a 13×9-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.
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!
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.
You are so welcome! Thanks so much for your comments. Hope you love it!
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.
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.
I am so happy you love it! And so thankful you let me know. Truly warms my heart!!
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!
Oh my goodness, am so glad you liked the brisket and the cornbread. Really appreciate you posting this and for your rating.
Enjoy those leftovers 🙂
Cooking this recipe again – love it so much. Thanks for posting it misax
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 😉
I prepare mine this way except I use an oven bag.