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–+ servings
Marco

Slow-Roasted Barbecue Brisket That Melts in Your Mouth

A delicious slow-roasted barbecue brisket that melts in your mouth, perfect for gatherings and family dinners.
Print Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 4 to 5-pound beef brisket
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper optional
  • 1 cup beef broth
  • 1 cup barbecue sauce your favorite brand

Method
 

  1. Preheat your oven to 300°F (150°C).
  2. In a small bowl, mix together the salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using).
  3. Rub the spice mixture all over the brisket, ensuring it is evenly coated.
  4. In a large oven-safe skillet or roasting pan, heat the olive oil over medium-high heat. Once hot, sear the brisket on all sides until browned, about 3-4 minutes per side.
  5. Remove the brisket from the skillet and set aside. Pour the beef broth into the skillet, scraping up any browned bits from the bottom.
  6. Return the brisket to the skillet, fat side up. Cover the skillet tightly with aluminum foil or a lid.
  7. Place the skillet in the preheated oven and roast for 4 to 5 hours, or until the brisket is fork-tender.
  8. Remove the brisket from the oven and let it rest for 20-30 minutes before slicing.
  9. Serve with barbecue sauce drizzled on top or on the side.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 3gProtein: 30gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 14gCholesterol: 90mgSodium: 800mg

Notes

  • For a smoky flavor, consider adding a few drops of liquid smoke to the beef broth before roasting.
  • You can also use a slow cooker instead of the oven; cook on low for 8-10 hours for a tender result.

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