Slow Cooked Beef Brisket Recipe
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4.23 from 9 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.
Prep Time10 mins
Cook Time8 hrs
Resting time12 hrs
Total Time8 hrs 10 mins
Course: Main
Cuisine: American
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: 10IU | Vitamin C: 2.1mg | Calcium: 38mg | Iron: 4mg