Slow Roast Brisket

slow roast brisket

Sorry, No Video For This Recipe.

Slow Roast Brisket

It wasn’t until I went to a BBQ restaurant in Brooklyn called Fette Sau that I learned to have an appreciation for beef brisket. You may need to order it in from your butcher but it’s worth the hassle. Trust me.

takes: Brining 6-12 hours (optional). Cooking 6-7 hours.
makes:enough for 6 people
2kg (4lb) beef brisket
50g (2oz) salt
30g (1oz) sugar
BBQ sauce, to serve

1. Place brisket in a ceramic dish. Combine salt, sugar and 4 cups (1kg) water. Stir well and pour over the brisket.

2. Cover and refrigerate for 8-12 hours.

3. Preheat oven to 130C (260F). Drain brisket and wrap tightly in 2 layers of al foil.

4. Place in a baking tray and cook for 4-5 hours or until brisket can literally be cut with a spoon.

5. Unwrap brisket and discard the fat and juices. Then either roast at 180C (350F) OR smoke in your BBQ for 1-2 hours or until browned on the outside.

6. Slice thickly and serve with BBQ sauce.


short on time? – skip the brining and cook brisket for 3-4 hours at 150C (250F).

spiced – add a little chilli or ground cumin or coriander.

different cuts of meat – works well with beef short ribs, pork shoulder, osso buco, pork ribs, lamb shoulder

Usage Suggestions

classic brisket – my favourite is to serve it finely sliced with mayo, BBQ sauce and some ‘slaw or potato salad or both.

sandwiches – a brilliant sandwich filling with your favourite sauce.

pulled meat – use in burritos, sandwiches, on nachos, or cook into your favourite ragu.

Prepare Ahead?

Absolutely. Brining takes 6-12 hours (optional). Cooking takes 6-7 hours.

Storage Best Practices

Store in an airtight container or wrapped in foil. Will keep in the fridge for a week or two. Warm up in the oven or a fry pan before serving or eat it cold. Fine to freeze too.

Waste Avoidance Strategy

brisket – freeze.

salt, sugar, BBQ sauce – pantry.

Problem Solving Guide

tough – brisket needs lots of time to cook to tenderise. Keep cooking until the texture is soft and melting.

dry – it’s super important to keep the brisket tightly wrapped in foil so it keeps the moisture in. This helps to get the perfect soft melting texture you’re looking for. Next time be more diligent in your wrapping. For now serve with mayo to moisten the brisket.

too salty – using the mixture of sugar and salt in the brine helps keep the salt flavour in balance. If you find it too salty, next time replace some of the salt with sugar.

too bland – season with a little more salt & pepper.

Back to: Master Your Meal Plan Overview.


Healthy Meal Method modules10 Healthy Meal Method modules2 Healthy Meal Method modules3 Healthy Meal Method modules4 Healthy Meal Method modules5 Healthy Meal Method modules6 Healthy Meal Method modules7 Healthy Meal Method modules8
Print Friendly, PDF & Email


  • I am interested in trying this but do not like a lot of salty flavor. I’ve had bad experiences with brined meat in restaurants, so I’m concerned about how salty the meat turns out if brined for 8 hours. Would it work to brine for only 4 hours? This may be one I need to avoid. Thanks.

  • my research shows that there are ways, but not necessarily easy – several different websites to figure out 50g of salt is 2.93 tablespoons (i think/hope), & 30g of sugar is 2 tablespoons + 1 teaspoon (i think/hope) – and that is granulated, not caster/superfine, powdered/icing, brown or raw! also good to know that in Australia there are 4 teaspoons in a tablespoon, not 3, like here in the states.
    sigh…it is not easy for us backwards americans to use the metric system ): – in first grade, they told me this would happen! (:
    so…if you do have a fast/easy translation idea, please let me know, thx.

    does an increase in “brining” time increase the saltiness? but the point of brining is tenderness & moistness, right, so you have to pick a happy medium of timing through experience?
    & i do not have a ceramic pan large enough to hold a brining brisket, so have it in metal – hope the salt is not going to eat my pan and kill me…

    • Jody
      Don’t dispair!
      I use 3 teaspoons per tablespoon because that’s what the rest of the world uses and most tablespoon sets sold in australia are actually 3 not 4…. confusing I know.

      It’s better to think in ounces if you use imperial measurements. So 50g = 2oz and 30g =1oz.

      And yes increasing time will increase saltiness.. so you can overdo it. And with this much salt your metal pan will be safe… it’s more of a problem for wet brining.

      Hope that helps!

  • do you know of any easy way to translate grams? we use spoons & cups here in the mountains of Colorado (: i’ll google it, i’m sure there’s an easy online translator/calculator…

    • Jody!
      There are heaps of converters online but I really encourage you to buy a set of digital kitchen scales… you can get them here for $30 and it saves you lots time and heart ache!

  • Jules, is there another cut of beef I could use for this recipe? I am not familiar with ‘brisket’ in Australia. Thanks, Toni x

    • Hi Toni

      You can get brisket from your butcher… you might need to order it in though.

      But lamb shanks will work, or osso buco, or oxtail, beef cheeks… anything that you’d be happy slow cooking.


Leave a Reply

Your email address will not be published. Required fields are marked *