Slow-Roasted Beef Brisket with Classic Dry Rub

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Tender slow-roasted beef brisket infused with a traditional smoky dry rub for deep flavor and a caramelized crust. This American-inspired beef recipe, ready in about 375 minutes, pairs beef brisket, paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs beef brisket
• 2 tbsp paprika
• 1 tbsp brown sugar
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 2 tbsp olive oil

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a small bowl, combine 2 tbsp paprika, 1 tbsp brown sugar, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp cayenne pepper to create the dry rub.
2. Step 2: Rub 2 tbsp olive oil evenly over all sides of the 4 lb beef brisket, then generously coat it with the prepared dry rub, pressing it into the meat for full coverage.
3. Step 3: Preheat oven to 275°F. Place the brisket fat side up on a wire rack in a roasting pan and cover loosely with foil.
4. Step 4: Roast the brisket for approximately 5 to 6 hours, or until the internal temperature reaches 195°F and the meat is fork-tender with a deep mahogany crust.
5. Step 5: Remove the brisket from the oven, tent with foil, and let it rest for 30 minutes before slicing thinly against the grain to serve.