Tender Brisket in a Roaster

Making Brisket in a Roaster is an easy way to feed a crowd and make your holiday or graduation party more memorable!

Close up tender shredded brisket in a roaster

How to Cook Brisket in a Roaster

Shredded brisket that cooks in a rich, dark marinade is tender and delicious. This beef is heavenly eaten plain, even better on a sandwich and has a sweet or tangy flavor when BBQ Sauce is added and a scoop of Creamy Coleslaw.

This recipe makes a good sandwich quality meat that easily makes a big batch and feeds a group of people.

Serve with a side of simple fruit salad, cheesy potatoes or mac and cheese – all made in big batches in roasters for an even better meal!

Mix up a simple marinade and allow the brisket to sit in the marinade for 24 – 48 hours.

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Cook the brisket fat side up in the roaster for about 5 – 7 hours depending on the size of the beef roast.

When the meat EASILY shreds with two forks it is ready to serve!

Another similar recipe that is slightly more budget friendly is our Shredded Beef in a Roaster.

Close up roaster cooked and shredded beef brisket

We enjoy this recipe to cook brisket in a roaster oven because there is very little effort required. Roasted brisket is great for catering events because it can be made ahead of time and reheats so beautifully.

Ingredients Needed:

  • Brisket – we recommend the highest grade of beef that fits in your budget, we typically catch brisket on sale and purchase ahead
  • Beef consomme is richer and more concentrated than beef broth, but similar. I’ve found it in a Campbell’s soup can in the soup section at the grocery store.
  • Liquid Smoke has been hard to find in stores, so I ordered it on Amazon. If you absolutely can’t find it, just omit from the recipe.
  • Minced garlic – fresh is best, but granulated garlic can work as well
  • Low sodium soy sauce – adds more rich flavor and is one of the main reasons not to discard any of the juice. Use the juices to dip brisket in before serving.
Four simple ingredients to marinade meat

We love how Beef Consomme and French Onion Soup mix with Butter Stick Rice to create a perfect side dish for leftover brisket!

How Much Brisket Per Person?

I estimate getting 3 to 4 servings per pound of meat.

So the 12 pound brisket shown in pictures serves about 48 lighter eaters or 36 heavier eaters.

What Temperature Do You Roast Brisket At?

Set an electric roaster to 275°F or a traditional oven to 300°F for 5 to 7 hours depending on the size of the brisket.

A small piece of a brisket may be done sooner, where a large brisket will take the full cooking time.

How To Know Brisket is Done?

The brisket is done cooking when you can take two forks and easily shred the meat.

The thinner portion of the meat will be done first. It will take longer to cook the large, thicker section. So make sure the entire piece of meat is tender before turning off the roaster.

Layer of golden brown fat on top of cooked brisket in beef juices and marinade in a roaster oven

I have cooked this brisket the day of the party and shredded in the pan while serving over a four hour period. We prefer freezing fresh leftovers and this system worked well since I had time to cook and manage the shredding on the party day.

Preparing ahead of time and reheating does make a cleaner look as bigger chunks of fat or gristle can be removed from the roaster. The shredded brisket can also easily be reheated with reserved juices in a slow cooker.

Recipe Tips & Tricks

  • I like to marinate with the garlic and sauce soaking into the red, muscle side of the roast.
  • I always cook fat side up so that as the fat softens during cooking it makes the meat so much more tender.
  • If the strips of shredded meat are too long take clean kitchen scissors and cut or chop into smaller, easier to manage pieces.
  • Meat shreds much easier when hot.
  • Serve out of a crock pot or roaster. I usually prefer a crock pot since it’s smaller and easier to transport. Unless you make multiple briskets, then using a roaster pan is great.
  • We prefer the prime cut of brisket if possible, but choice tastes great too.
  • Do NOT discard the juice from cooking the brisket. Serve the shredded brisket in this juice out of a crock pot or keep all of the juice for freezing.
  • Making brisket in a roaster is delicious, but will not be sliceable like a smoked brisket.

Step By Step Instructions

Place brisket in a large tin foil pan or in the roaster pan. Before cutting the package open be sure that you have a pan the entire brisket will fit into.

Mix up marinade ingredients and stir well.

Soy sauce, beef consomme and garlic in a marinade in white bowl

Place brisket fat side down in the large pan and pour marinade over the meat. If some garlic sticks in the bottom of the bowl be sure to remove it and spread over the meat.

Simple marinade and minced garlic poured over top of a whole brisket in a roaster oven

Cover with foil. When I use a roaster pan it takes an extra wide roll of heavy duty foil to get the best seal on the pan.

Return to the refrigerator for 24 to 48 hours.

How to cook brisket in a roaster by marinating

There won’t be much juice in the pan to start, but as the meat cooks it will release more juices.

Turn the brisket over so the fat side is up before beginning to roast. I use clean hands and a meat fork.

Take care not to drop the large piece of meat into the juices and make them splash.

Brisket marinating for 48 hours in a roaster pan

Place the pan in the roaster and turn to 275°F. Place the lid on top and walk away. This is wonderful to me how little effort is necessary!

Check the meat after 4 hours. Check every 1 to 1 1/2 hours with a fork. Once the meat is super easy to shred unplug the roaster and begin shredding.

Shred it all up and serve in the juices or allow to cool before refrigerating or freezing.

Shredded brisket - an easy recipe for making brisket in a roaster

There’s no way to make this without sampling the meat. It tastes so good!


Cooked brisket freezes very well. Shred before refrigerating or freezing. If freezing, put in freezer as soon as possible once meat is cool all the way through.

Be sure to keep as much juice as possible as it will keep the meat tender while reheating.

I like to let the brisket cool on the counter for about an hour. Then place the lid on the containers and refrigerate over night. Separate containers or bags of meat in the refrigerator to allow for faster cooling.

Avoid putting a large container of hot meat straight from the roaster in the freezer as you want the meat to freeze quickly and evenly for safety purposes.

Ensure meat is sealed tightly in an airtight container or bag. Wrap in a second layer of heavy duty foil if desired since this large piece of meat is such a big investment.

Brisket can be stored in the refrigerator for 3 – 4 days and frozen for up to 3 months.

More Easy Recipes for A Crowd

Crock Pot Pulled Pork is another shredded meat that is complimentary to brisket.

Macaroni Salad for a Crowd is easy to make ahead and has a classic flavor.

Breakfast Casserole For A Crowd is a simple combination of sausage, egg and cheese.

A Fruit Tray and Vegetable Tray are more great party foods.

Juicy and tender beef brisket shredded up in a roaster oven

Tender Brisket in a Roaster

Servings 48 servings
Author: Jennifer
Making Brisket in a Roaster is a great way to feed a crowd and make your holiday or graduation party more memorable!
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes


  • 12 pound Brisket


  • 2 10.5 ounce cans Beef consomme
  • 2 tablespoons Liquid smoke
  • 2 tablespoons Minced garlic fresh is preferred
  • 1/2 cup Low sodium soy sauce


  • In a medium sized mixing bowl stir together marinade ingredients.
  • Place brisket fat side down in a tin foil pan or roaster insert. Pour marinade over brisket, cover with foil and refrigerate for 48 hours.
  • Cook brisket in an electric roaster with fat side up at 275°F for 5 to 7 hours until meat shreds easily with forks.


Calories: 178kcalCarbohydrates: 0.3gProtein: 24gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 187mgPotassium: 385mgFiber: 0.03gSugar: 0.02gVitamin A: 0.03IUVitamin C: 0.1mgCalcium: 7mgIron: 2mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!


  1. Erron Bloodworth says:

    I’m following your cooking directions right now.

    1. How did it turn out? I am going to try this with 16lbs of cornbeef.

    2. How long did it take in total to cook? Doing this tomorrow

    3. Jennifer @ Plowing Through Life says:

      Hey There! At the bottom of the post is a recipe card with all of those details. We cook brisket in an electric roaster with the fat side up at 275F fro 5 to 7 hours until the meat shreds easily with forks.

  2. Can you cook it this way and slice the brisket instead of shredding it.

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tried slicing it, but now I’m curious. If you do please let me know how it goes. Thanks!

  3. How important is it to let it marinate for the stated length of time?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I know more time marinating will increase flavor, but I haven’t tested the recipe without marinating in advance. I’m sure it would still have some flavor, but not as much. Another option is to cook beef in tomato juice like we do in our shredded beef sandwiches. That can add a lot of flavor quickly too! https://plowingthroughlife.com/shredded-beef-in-a-roaster/ Hope you enjoy!

  4. You mention that this serves 48? Is that filling 48 buns for sandwiches? Also have you ever cooked two briskets together and if so is the cook time the same?

    1. Jennifer @ Plowing Through Life says:

      Hey There! 48 servings is based on using 12 pounds of meat and have 1/4 pound servings. If you have a way to measure the finished product and serve exactly 1/4 of a pound it may work, but generally speaking these are estimates. Some crowds eat less than 1/4 pound per person, some eat more.

      I haven’t tested putting two in the same roaster, but it would affect the cooking time if the appliance was significantly more full. I hope this helps!


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