Description
This tender, juicy Slow Roasted Barbecue Brisket is loaded with smoky, savory flavor and melts in your mouth with every bite. A bold spice rub, tangy BBQ sauce, and low-and-slow oven roasting come together to make this a crave-worthy centerpiece for any meal—perfect for Sunday dinner, game day, or holiday gatherings. Minimal effort, maximum reward.
Ingredients
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3½ to 4½ pound flat cut beef brisket (fat cap trimmed to ¼-inch)
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1 tablespoon dried thyme leaves
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1 tablespoon smoked paprika
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2 teaspoons freshly ground black pepper
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2 teaspoons kosher salt
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1 teaspoon onion powder
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½ teaspoon garlic powder
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½ teaspoon cayenne pepper
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½ teaspoon ground cumin
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2 tablespoons Worcestershire sauce
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1 cup BBQ sauce (use your favorite brand or homemade)
Instructions
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Preheat oven to 300°F (150°C). Line a roasting pan or baking dish with foil.
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Trim the brisket fat cap to about ¼-inch if needed. Pat dry.
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In a small bowl, mix the thyme, smoked paprika, black pepper, salt, onion powder, garlic powder, cayenne pepper, and cumin to create the dry rub.
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Rub the spice mixture generously over both sides of the brisket.
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Place the brisket in the prepared pan, fat side up. Drizzle with Worcestershire sauce and BBQ sauce, then spread evenly with a spatula.
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Cover the pan tightly with foil and roast for 2 hours without uncovering.
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Remove from the oven, flip the brisket, re-cover with foil, and return to the oven. Roast for another 1½ to 2 hours, or until the brisket is fork-tender.
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Transfer the brisket to a cutting board, slice against the grain, and drizzle with pan sauce before serving.
Notes
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Use a meat thermometer to ensure the brisket reaches around 190–205°F internally for optimal tenderness.
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Let the brisket rest for 10–15 minutes before slicing to retain juices.
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Leftovers make excellent sandwiches, tacos, or wraps the next day.
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For extra smoky flavor, use a smoked BBQ sauce or add a few drops of liquid smoke.
- Prep Time: 15 minutes
- Cook Time: 3½ to 4 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: American BBQ