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This slow-cooked beef brisket is seasoned with a flavorful dry rub and slow-roasted to perfection, creating a tender, juicy, and smoky dish.

Slow-Cooked Beef Brisket

This slow-cooked beef brisket is seasoned with a flavorful dry rub and slow-roasted to perfection, creating a tender, juicy, and smoky dish that melts in your mouth.
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Prep Time 15 minutes
Cook Time 6 hours
Resting Time 20 minutes
Total Time 6 hours 35 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the Rub:
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • ½ tsp cayenne pepper
For the Brisket:
  • 5-6 lb beef brisket whole, fat cap on
  • 1 cup beef broth or water
  • 2 tbsp olive oil
  • 1 onion quartered
  • 4 cloves garlic smashed
  • 1 bay leaf

Equipment

  • Dutch oven (or roasting pan, if you prefer)
  • Meat thermometer
  • Aluminum foil
  • Basting brush

Method
 

Prepare the Brisket
  1. Preheat your oven to 300°F.
  2. In a small bowl, mix together the paprika, garlic powder, onion powder, brown sugar, salt, black pepper, chili powder, and cayenne pepper to create the rub.
  3. Pat the brisket dry with paper towels, then rub the spice mixture generously over all sides of the meat. Let it sit for 15 minutes to absorb the flavors.
Roast the Brisket
  1. Heat olive oil in a large Dutch oven or roasting pan over medium-high heat. When the oil is hot, sear the brisket on all sides until browned, about 4 minutes per side.
  2. Add the onion, garlic, and bay leaf to the pan, then pour in the beef broth (or water). Bring to a simmer.
  3. Cover the brisket tightly with aluminum foil, and place it in the preheated oven.
  4. Roast for 6 hours, or until the brisket is tender and the internal temperature reaches 190°F for a pull-apart texture.
Rest and Serve
  1. Once cooked, remove the brisket from the oven and let it rest, covered with foil, for at least 20 minutes before slicing.
  2. Slice the brisket against the grain and serve with the caramelized onions and a drizzle of the pan juices.

Notes

  • Storage: Store leftover brisket in the fridge for up to 4 days or freeze for up to 3 months.
  • Reheating: To reheat, place brisket slices in a covered dish with some of the pan juices and warm in the oven at 300°F for 15-20 minutes.
  • Safety: Ensure the brisket reaches an internal temperature of 190°F for optimal tenderness. Handle raw meat safely to avoid cross-contamination.