Slow Cooked Beef Brisket

Slow Cooked Beef Brisket Recipe

I’m a big fan of protein, and this is by far one of the easiest ways to cook a large amount of healthy protein with very little effort. I buy grass-fed beef whenever possible because of the superior nutrition, but really any brisket could work. The brisket cut of meat comes from the breast or lower chest of the cow, and you might have had it before in barbecue. Many people shy away from brisket because it has a reputation for being the toughest part of the cow, but this does not deter us! A few natural meat tenderizers, and brisket becomes a tender, wonderful cut of meat.

This easy brisket recipe will provide enough meat to re-purpose for several more meals in stir fries, casseroles or omelets.

5.0 from 3 reviews
Slowcooked Beef Brisket
Prep time
Cook time
Total time
Easy slow-cooked beef brisket that makes a tough cut of meat in to a flavorful and delicious meal with plenty of leftovers.
Recipe type: Main
Cuisine: American
Serves: 10+
  • 1 large beef brisket (grassfed)
  • ¼ to ½ cup white vinegar or tomato juice
  • Liquid Smoke flavoring
  • Worcestershire sauce (natural recipe with no added sugars or MSG)
  • Ground pepper
  • Garlic powder
  • Onion powder
  • herbs and spices to taste
  1. Remove brisket from packaging and rinse well. Place in roasting pan or large enough baking dish to hold brisket and the juice it will create when cooked.
  2. With sharp knife, pierce brisket across the grain to tenderize. Try to pierce every ½ inch or so.
  3. Rub/pour the vinegar or tomato juice on the brisket (this will tenderize).
  4. Pour liquid smoke and Worcestershire sauce over brisket (to taste, I usually use ⅓ cup of each).
  5. Season to taste with pepper, garlic and onion powders and herbs like basil and oregano. (Do not use salt! This will make it tough!)
  6. Cover pan and put in fridge overnight (at least 12 hours, up to 24).
  7. In the morning, place in oven, covered,at 300 and cook 8-10 hours (A good rule of thumb is about 40 minutes per pound of meat).
  8. Baste every hour or so (this is totally optional! There are many days I just stick it in the oven and go).
  9. When cooked, remove from oven and let sit for 10 minutes. Slice against the grain in thin slices.

What’s your favorite cut of meet?

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Reader Comments

  1. How big is that brisket if you’d need to cook it for 8-10 hrs, at 40 min per lb?! That comes out to something like 12 lbs!

  2. I have a very large Brisk. I cut off a 4 pound slice.
    I put in the crock pot and slow cook it over night with spice. And it came out as tough as all get out.
    Boy was I surprise at how tough it was after slow cooking over night. still have 13 pounds Brisk.
    Any idea how to tenderize this brisk.

      • Yes. I cooked my first one (5 lbs.) today and poured the marinade over the brisket before putting in the oven, then used it to baste throughout the cooking process.

        All I can say is, “Awesomeness in a roasting pan!”

        My family and friends loves, Loves, LOVES this and can’t stop ‘testing’ it. Not sure there will be any left when we actually sit down to eat! There are several excellent BBQ restaurants in our area and they charge about $18-$20 for brisket. This is just as good as theirs and a lot more affordable.

        FYI – I used balsamic vinegar instead of white vinegar and added smoked paprika to the seasonings.

        Thank you, Wellness Mama!

  3. This recipe was awesome! I had this humongous beef brisket that I had gotten with a quarter of a grass-fed cow (or bull, not sure which). Had no idea how to cook it so that it would be tender. I followed the recipe but then cooked the marinated meat for 10 hours in a slow cooker on low setting. It was terrific! Now, I’m going to use the leftovers for beef BBQ sandwiches!

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