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slow roasted beef brisket with smoky dry rub - featured image

Slow Roasted Beef Brisket with Smoky Dry Rub

  • Author: Lucia
  • Total Time: 12 hours 20 minutes
  • Yield: 8 servings 1x

Description

A foolproof, slow-roasted beef brisket recipe that delivers tender, fall-apart meat with a smoky, savory bark without needing a smoker. Perfect for feeding a crowd or creating a memorable comfort food meal.

Ingredients

Scale
  • 3–4 pounds beef brisket (flat cut recommended)
  • 1 cup beef broth (low-sodium)
  • 2 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cayenne pepper (optional)
  • Heavy-duty aluminum foil
  • Cooking spray or oil for greasing pan

Instructions

  1. Take the brisket out of the fridge and let it come to room temperature for about 30 minutes. Pat it dry thoroughly with paper towels.
  2. In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, black pepper, salt, and cayenne (if using). Mix well.
  3. Place the brisket on a cutting board and rub the spice mixture generously over all sides, pressing it into the meat. Let it sit seasoned for an hour in the fridge if possible, or cook immediately.
  4. Preheat oven to 300°F (150°C). Grease a large roasting pan (9×13 inch) with cooking spray or oil.
  5. Pour the beef broth into the bottom of the roasting pan.
  6. Place the seasoned brisket in the pan, fat-side up. Cover the pan tightly with heavy-duty aluminum foil, ensuring no gaps.
  7. Roast in the oven for 12-16 hours, depending on the size of the brisket. Do not open the oven door during cooking.
  8. Check for doneness after 12 hours by inserting a fork into the thickest part; it should slide in easily. Internal temperature should be 195-205°F (90-96°C).
  9. Remove from oven and let the brisket rest in the pan, still covered, for at least 30 minutes.
  10. Remove foil, transfer brisket to a cutting board, and slice against the grain into thin slices.
  11. Serve warm, spooning the pan juices over the top.

Notes

Use smoked paprika for authentic smoky flavor. Resting the meat is crucial to retain juices. Slice against the grain for maximum tenderness. The recipe is naturally gluten-free and dairy-free. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

  • Prep Time: 20 minutes
  • Cook Time: 12-16 hours
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: Approximately 1/8 of
  • Calories: 350
  • Sugar: 3
  • Sodium: 600
  • Fat: 22
  • Saturated Fat: 8
  • Carbohydrates: 5
  • Fiber: 1
  • Protein: 30

Keywords: beef brisket, slow roasted brisket, smoky dry rub, comfort food, oven brisket, fall apart brisket, bbq brisket, easy brisket recipe

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Find it online: https://mydinnerideas.com/slow-roasted-beef-brisket-with-smoky-dry-rub/