10+ Beef Brisket Recipes to Try for Flavorful and Easy Meals

Beef brisket is a classic cut that works in all sorts of recipes. When you cook it right, brisket turns out tender and packed with flavor.

You can slow cook, smoke, or braise brisket—so it’s got a lot of range.

Making beef brisket doesn’t take a chef’s degree. If you’re after hearty meals to share, brisket’s a solid bet.

Ingredients

• Beef brisket
• Basic seasonings (salt, pepper, garlic)

Cooking Instructions

1. Season brisket with salt, pepper, and garlic.
2. Cook slowly using your favorite method (slow cooker, oven, smoker) until it’s tender.
3. Let it rest before slicing to keep things juicy.

1) Slow Cooker Beef Brisket with BBQ Sauce

Slow cookers make brisket easy. The meat gets super tender, and the flavors really come together.

A good BBQ sauce gives that hint of smoky sweetness. Start with a dry rub, then pour the sauce over.

Let it cook on low for hours until it’s soft and juicy. You barely have to do anything.

Serve it with mashed potatoes, coleslaw, or pile it onto a sandwich. It’s a crowd-pleaser.

Ingredients:

• 3-4 pounds beef brisket
• 1 cup BBQ sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Cooking Instructions:

1. Mix garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Rub the mix all over the brisket.
3. Place brisket in the slow cooker and pour BBQ sauce on top.
4. Cook on low for 8-10 hours until the meat is tender.
5. Slice against the grain to serve.

Want more ideas? Check this Slow Cooker Beef Brisket with BBQ Sauce.

2) Texas Style Smoked Beef Brisket

Texas brisket is all about simplicity. Just salt and pepper—no fancy rubs.

You smoke it low and slow, usually at 225°F (107°C). The smoke and time do the heavy lifting.

Use oak or hickory for that classic flavor. It takes patience, but the payoff is huge.

When it’s done, you get a smoky crust and juicy slices. Always cut against the grain.

Ingredients

• Full packer brisket (12-15 lbs)
• Kosher salt
• Black pepper

Cooking Instructions

1. Trim extra fat from the brisket.
2. Coat with salt and pepper.
3. Heat smoker to 225°F (107°C).
4. Place brisket fat side up in the smoker.
5. Smoke for 1 to 1.5 hours per pound, until it hits 200°F (93°C) inside.
6. Wrap in butcher paper or foil after 4-6 hours.
7. Rest for at least an hour before slicing.

3) Oven Baked Beef Brisket

Oven baking brisket is pretty straightforward. Season it well, toss it in a covered pan, and let the oven do its thing.

Set your oven at 300°F (150°C). For a 5-pound brisket, expect about 3 hours.

If you go slower, about 1 hour and 15 minutes per pound, you’ll get even softer meat. The goal is to hit 180°F (82°C) inside.

Ingredients

• 5-pound beef brisket
• Salt
• Pepper
• Garlic powder
• Onion powder
• Paprika
• BBQ sauce (optional)

Cooking Instructions

1. Preheat oven to 300°F (150°C).
2. Mix up the seasonings and rub all over the brisket.
3. Put brisket in a covered roasting pan.
4. Bake for around 3 hours, or until it reaches 180°F (82°C).
5. Rest before slicing.

Need more details? Here’s an oven baked beef brisket recipe.

4) Braised Beef Brisket with Soy Sauce and Garlic

This braised brisket packs a punch with soy sauce and garlic. The flavors go deep, and the meat turns out super tender.

Brown the brisket first to lock in juices. Then braise with soy, garlic, and a touch of sugar.

You can do this in the oven or on the stove. Just keep the heat low and let it go for a few hours.

Ingredients

• 4 to 5 lb beef brisket
• 1 cup soy sauce
• 5 cloves garlic, chopped
• 1/2 cup beef broth or consomme
• 2 tablespoons brown sugar
• 1 tablespoon liquid smoke (optional)

Cooking Instructions

1. Preheat oven to 300°F (150°C).
2. Brown brisket in a hot pan.
3. Mix soy sauce, garlic, broth, sugar, and liquid smoke.
4. Put brisket in a baking dish and pour sauce over.
5. Cover with foil and braise for 3-4 hours.
6. Let it rest before slicing.

5) Three-Ingredient Brisket with Ketchup and Onion Soup Mix

This one’s as simple as it gets. Just brisket, ketchup, and onion soup mix.

Mix the sauce, pour it over the meat, and let it cook. Flip the brisket halfway if you want it extra saucy.

Use the oven or a slow cooker—whatever works for you.

Ingredients

• 1 (3 to 4 pound) beef brisket
• 1 cup ketchup
• 1 (1 ounce) packet dry onion soup mix
• 1 cup water

Cooking Instructions

1. Heat oven to 325°F (163°C).
2. Mix ketchup, soup mix, and water.
3. Place brisket in a roasting pan.
4. Pour sauce over the top.
5. Cover with foil and bake for 3 to 4 hours.
6. Flip halfway through.
7. Rest before slicing.

Here’s a three-ingredient brisket recipe if you want more info.

6) Slow Cooker Brisket and Onions

Brisket with onions in the slow cooker is a no-fuss dinner. Layer sliced onions under the brisket and let it cook all day.

The onions add sweetness and a ton of flavor. You can use yellow or red onions—both work great.

Add garlic and broth if you’re feeling it. Cooking fat side up keeps the meat juicy.

Ingredients

• 3 1/2 pounds beef brisket
• 1 1/2 pounds yellow or red onions, sliced
• 1 tablespoon olive oil
• Kosher salt and pepper
• 2-3 cloves garlic, minced (optional)
• 1 cup beef broth (optional)

Cooking Instructions

1. Season brisket with salt and pepper.
2. Brown it in olive oil if you want a richer flavor.
3. Put onions and garlic in the slow cooker.
4. Place brisket on top, fat side up.
5. Add broth.
6. Cook on low for 8-10 hours or high for 4-5 hours.

7) Beef Brisket with Liquid Smoke and Lemon Juice

Liquid smoke and lemon juice make this brisket pop. You get smoky depth and a bright tang.

Mix up a braising liquid with consomme, soy sauce, garlic, lemon juice, and liquid smoke. The brisket soaks it all up as it cooks.

It’s easy—just let it roast for several hours and you’re done.

Ingredients

• 10 lb beef brisket
• 2 cans beef consomme
• 1/2 cup lemon juice
• 1 1/2 cups soy sauce
• 5 cloves garlic, chopped
• 2 Tbsp liquid smoke

Cooking Instructions

1. Preheat oven to 275°F (135°C).
2. Combine consomme, lemon juice, soy sauce, garlic, and liquid smoke in a roasting pan.
3. Place brisket fat side up and spoon some sauce over it.
4. Cover tightly with foil and roast for 5-6 hours.
5. Rest before slicing.

Want the details? Here’s the Best Braised Beef Brisket Recipe.

8) Classic Oven Roasted Brisket

Classic oven-roasted brisket is all about patience. Set your oven to 275°F (135°C).

Put the brisket in a roasting pan, fat side up. Cook for about 4 to 4.5 hours.

You’ll know it’s ready when it hits 180-200°F (82-93°C) inside and a fork slides right in.

Let it rest at least 20 minutes before slicing so it stays juicy.

Ingredients

• 5-pound beef brisket
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 cup beef broth

Cooking Instructions

1. Preheat your oven to 275°F (135°C).

2. Mix together salt, pepper, garlic powder, and onion powder.

3. Rub this blend all over the brisket.

4. Place the brisket fat side up in a roasting pan.

5. Pour beef broth into the pan.

6. Cover everything with foil. Roast for 4 to 4.5 hours.

7. Check the internal temperature—look for 180-200°F (82-93°C). The brisket should feel fork-tender.

8. Let it rest for about 20 minutes before you slice it up.

9) Low and Slow Smoked Brisket

Smoking brisket low and slow? It’s all about patience. You cook at a lower temperature for hours, which really does wonders for the fat and connective tissue.

The meat ends up so tender and juicy, you’ll probably want seconds.

Trim off some fat but leave a thin layer—trust me, it helps keep things moist.

Season with just salt and pepper. No need to complicate it.

Set the brisket fat side up on your smoker rack.

Smoke at 225°F (107°C). This part takes a while—expect 10 to 12 hours.

Use a meat thermometer to check the internal temp. You’re aiming for somewhere between 190°F (88°C) and 203°F (95°C).

When it’s done, let it rest at least an hour.

Slice thin, always against the grain. That’s the trick for perfect texture.

Ingredients

• Beef brisket (5-7 pounds)
• Salt
• Black pepper

Cooking Instructions

1. Trim the brisket, leaving a thin fat layer.

2. Season all sides with salt and pepper.

3. Preheat your smoker to 225°F (107°C).

4. Set the brisket fat side up on the smoker rack.

5. Smoke for 10-12 hours. Check for an internal temp of 190°F-203°F (88°C-95°C).

6. Take it off and let it rest for an hour.

7. Slice thin, always against the grain, and serve.

10) Garlic and Salt Crusted Brisket

Start by grabbing your brisket and seasoning it generously with salt and plenty of crushed garlic. There’s something about this simple combo—it really lets the meat shine and doesn’t try too hard.

Sear the brisket in a hot pan. Let it get that deep, golden crust; you’ll lock in the juices and add a ton of flavor.

Once it’s seared, move the brisket to the oven. Cover it with a thick layer of salt—don’t be shy here.

Roast it low and slow. The salt crust keeps everything juicy and tender, so you don’t need to fuss with a bunch of extra stuff.

Garlic gives the whole thing a mellow, savory aroma that just works with the salty crust.

It’s not a complicated recipe, but honestly, it turns out a classic brisket that’s hard not to love.

Ingredients

• 1 whole beef brisket
• 3 tablespoons salt
• 6 cloves garlic, crushed
• 2 tablespoons olive oil

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Rub the brisket with salt and crushed garlic.
3. Heat olive oil in a pan over medium-high heat.
4. Sear brisket on all sides until brown, about 6-10 minutes.
5. Place brisket in baking dish and cover with a layer of salt.
6. Roast in oven for about 3 hours or until tender.
7. Let rest before slicing and serving.