Very slowly oven roasted, tender BBQ beef brisket with a flavourful crust of smokey barbecue spices. Slice thinly & serve with BBQ Sauce on good crusty bread.
You’re going to love this recipe for Slow Roasted Dry Rubbed BBQ Beef Brisket. I absolutely adore southern style barbecue beef brisket. I always look for it on menus at pit barbecue restaurants when traveling in the southern US.
I still crave BBQ during the winter months and this year I have been able to satisfy my yearning with this new oven roasted dry rubbed method which I’ve also successfully tried with succulent pork ribs and fall-apart tender pulled pork. This time I turned my hand to trying it with my favourite cut of slow cooked beef and it was terrific.
Thinly sliced and drizzled with some of my homemade Bourbon BBQ Sauce, this brisket made incredibly delicious sandwiches, especially on artisan bread from local Georgestown Bakery; just the thing to serve as a hearty lunch or dinner and absolutely perfect to feed the game day crowd.
Any leftovers from this BBQ Beef Brisket can also be used in a very flavourful soup with roasted vegetables and tomatoes. All the herbs and spices baked onto the outside of the meat make for an incredibly well seasoned and flavourful soup broth. You’ll love it!
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If you liked this recipe be sure to try our great recipe for French Onion Braised Beef Brisket.
Very slowly roasted, tender beef brisket from the oven with a flavorful crust of smokey barbeque spices. Slice thinly and serve with your favorite BBQ Sauce on crusty artisan bread.
- 5-6 pound beef brisket roast
For the dry rub
- 3 tbsp paprika
- 2 tbsp smoked paprika
- 2 tbsp chili powder
- 3 tbsp kosher salt
- 1 tbsp powdered ginger
- 1 tbsp chipotle powder
- 6 tbsp brown sugar
- 1 tbsp black pepper
- 1 tbsp ground nutmeg
- 1 tbsp ground oregano
- 1 tbsp ground thyme
- 1 tbsp ground coriander
- 2 tbsp dry mustard powder
- 2 tbsp garlic powder
- 3 tbsp onion powder
- 1 tsp ground cumin
- 1 tsp cinnamon
For the dry rub
- Mix together well and store any unused dry rub in an airtight container in a cool place.Liberally rub the entire brisket with the dry rub, cover with plastic wrap and let sit in the fridge for 12-24 hours to let the spice flavors penetrate the meat before cooking.
- Preheat oven to 225 degrees F
- Place it on a roasting rack in a shallow roasting pan. Pour about 3 cups of water into the roasting pan.
- Roast uncovered for about 2 hours per pound.
- When the brisket comes out of the oven, tent it loosely with aluminum foil and let it sit to rest for 30-45 minutes before thinly slicing across the grain. I like to serve it on sandwiches with a drizzle of Maple Chipotle Barbecue Sauce or Bourbon BBQ Sauce and maybe some sauteed mushrooms and onions.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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CUISINART 7117-14RR Chef's 14-Inch Classic Lasagna Pan with Stainless Roasting Rack, Silver
Measuring Spoons: U-Taste 18/8 Stainless Steel Measuring Spoons Set of-7 Piece: 1/8 tsp, 1/4 tsp, 1/2 tsp, 3/4 tsp, 1 tsp, 1/2 tbsp & 1 tbsp Dry and Liquid Ingredients
Amount Per Serving Calories 430Saturated Fat 6gCholesterol 140mgSodium 2320mgCarbohydrates 16gFiber 4gSugar 8gProtein 49g