Slow Roasted Barbecue Brisket

5 from 1 vote

This Slow Roasted Barbecue Brisket cooks low and slow in a rich, flavorful sauce. Delicious on sandwich rolls or on all on its own.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Servings:

Calories: 424kcal

3 ½ to 4 ½ pound beef brisket (flat cut) 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
½ teaspoon garlic powder
½ teaspoon cayenne pepper or to taste
½ teaspoon ground cumin
2 tablespoons Worcestershire sauce
1 cup BBQ sauce

Preheat oven to 300 degrees F.
If your brisket has not been trimmed, use a sharp knife to trim the fat cap leaving only about ¼-inch.
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 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. Flip the brisket so that this side will now cook in the seasoned juices. Cover tightly with foil and return to oven for an additional 1 hour 30 minutes to 2 hours or until fork tender.
Remove from oven and transfer brisket to a cutting board. Drizzle with some of the sauce from the pan and serve immediately.