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.

Slow Cooked Beef Brisket Recipe
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4.5 from 6 votes

Slow-Cooked Beef Brisket Recipe

Easy slow-cooked beef brisket that makes a tough cut of meat in to a flavorful and delicious meal with plenty of leftovers.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 8 hours
Resting time 12 hours
Total Time 8 hours 10 minutes
Servings 6 people
Calories 231kcal
Author Katie Wells



  • 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.
  • With sharp knife, pierce brisket across the grain to tenderize. Try to pierce every ½ inch or so.
  • Rub/pour the vinegar or tomato juice on the brisket.
  • Pour liquid smoke and Worcestershire sauce over brisket to taste.
  • Season with pepper, garlic and onion powders, and herbs. (Do not use salt! This will make it tough!)
  • Cover pan and refrigerate overnight or for at least 12 hours and up to 24.
  • In the morning, preheat the oven to 300°F and place the brisket in oven, covered. 
  • Cook 8-10 hours. A good rule of thumb is about 40 minutes per pound of meat.
  • Baste every hour or so. This is totally optional! There are many days I just stick it in the oven and go.
  • When cooked, remove the brisket from the oven and let sit for 10 minutes. Slice against the grain in thin slices.


The types and quantities of spices used for this brisket are entirely up to you. I've included my favorites, but feel free to play with the combination to fit your tastes. 


Calories: 231kcal | Carbohydrates: 4g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 71mg | Sodium: 206mg | Potassium: 418mg | Sugar: 1g | Vitamin A: 0.2% | Vitamin C: 2.6% | Calcium: 3.8% | Iron: 22.3%

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What’s your favorite cut of meet? How do you cook it?

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