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Slow-Roasted Barbecue Brisket Recipe for Perfect Flavor

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.
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Prep Time 15 minutes
Servings: 6 –8 servings
Course: Main Dish
Cuisine: American BBQ
Ingredients Method Notes

Ingredients
  

  • 3½ to 4½ pound flat cut beef brisket fat cap trimmed to ¼-inch
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon smoked paprika
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons Worcestershire sauce
  • 1 cup BBQ sauce use your favorite brand or homemade

Method
 

  1. Preheat oven to 300°F (150°C). Line a roasting pan or baking dish with foil.
  2. Trim the brisket fat cap to about ¼-inch if needed. Pat dry.
  3. 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.
  4. Rub the spice mixture generously over both sides of the brisket.
  5. Place the brisket in the prepared pan, fat side up. Drizzle with Worcestershire sauce and BBQ sauce, then spread evenly with a spatula.
  6. Cover the pan tightly with foil and roast for 2 hours without uncovering.
  7. 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.
  8. Transfer the brisket to a cutting board, slice against the grain, and drizzle with pan sauce before serving.

Notes

  • Use a meat thermometer to ensure the brisket reaches around 190–205°F internally for optimal tenderness.
  • Let the brisket rest for 10–15 minutes before slicing to retain juices.
  • Leftovers make excellent sandwiches, tacos, or wraps the next day.
  • For extra smoky flavor, use a smoked BBQ sauce or add a few drops of liquid smoke.