Slow Cooked Beef Brisket Recipe

Slowcooked Beef Brisket




Yield 10 +

Easy slow-cooked beef brisket that makes a tough cut of meat in to a flavorful and delicious meal with plenty of leftovers.



  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 1/2 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 1/3 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.

Courses Main

Cuisine American

Recipe by Wellness Mama® at