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How to Cook Brisket Slowly With a Roaster

by M.H. Dyer

An electric roaster is the perfect option for a substantial cut like brisket, allowing the meat to slow-cook to perfection while freeing up oven space for vegetables, desserts and other dishes. Brisket is a particularly dense, flavorful cut of meat taken from the chest area of the animal. Because it's so well-muscled, however, it tends to be somewhat tough. Cooking the brisket slowly helps dissolve the collagen and tough connective fibers, resulting in tender, mouthwatering meat.

Preheat the electric roaster to 250 degrees Fahrenheit.

Trim excess fat from the brisket, but leave at least 1/4 to 1/2 inch to keep the meat juicy.

Mix seasonings like salt, pepper and minced garlic in a small bowl. If desired, stir in a small amount of sugar and spices like chili powder, paprika, oregano, cumin, cayenne pepper and sage.

Coat the brisket evenly with the seasoning mixture, then wrap the meat securely in heavy-duty aluminum foil. Fold the edges to seal the foil and prevent loss of steam.

Place the brisket in the roaster and cook the meat for approximately 4 hours, or until a meat thermometer inserted into the thickest part of the meat registers at least 145 F.

Transfer the brisket to a serving plate. Cover the meat with aluminum foil to keep it warm, then let it rest for 15 minutes before serving.

Items you will need
  • Kitchen knife
  • Seasonings
  • Small bowl
  • Heavy duty aluminum foil
  • Meat thermometer
  • Serving plate
  • Carving knife

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

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