Slow Roasted Barbecue Brisket
This Slow Roasted Barbecue Brisket cooks low and slow in a rich, flavorful sauce. Delicious on sandwich rolls or on all on its own.
- 4 pounds beef brisket , trimmed of fat (see directions below to remove fat)
- 1 tablespoon dried thyme leaves
- 1 tablespoon smoked paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper , or to taste
- 1/2 teaspoon ground cumin
- 2 tablespoons Worcestershire sauce
- 1 cup barbeque sauce
Preheat oven to 300 degrees F.
If you've got a good knife and a steady hand, trim the fat from the brisket. If not, go ahead and move ahead with recipe and we'll come back to this later.
Mix all spices together in a small bowl and set aside. Place brisket in a large baking pan pour spice mixture over. Use your hands to rub over both sides of brisket.
Place brisket fat side or trimmed side up in pan and pour Worcestershire sauce and BBQ sauce over the top, spreading the sauce with a knife to cover surface of meat.
Cover tightly with foil and place in oven. Don't even peak at it for 2 hours.
After 2 hours have elapsed, remove pan from oven and remove foil. If you did not remove fat layer previously, you can easily remove it now by scraping it off with a knife. Discard the fat. Flip the brisket so that this side will now cook in the seasoned juices. Cover tightly with foil and return to oven for another hour or till fork tender.
Remove from oven and transfer brisket to a cutting board. Slice against the grain and return to sauce.
Serve immediately on sandwiches or with mashed potatoes, spooning the sauce over the potatoes.
Serving: 0.5pound | Calories: 424kcal | Carbohydrates: 17g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 1171mg | Potassium: 892mg | Fiber: 1g | Sugar: 12g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 6mg