Making Brisket in a Roaster is an easy way to feed a crowd and make your holiday or graduation party more memorable!
How to Cook Brisket in a Roaster
This recipe makes a good sandwich quality meat that easily makes a big batch and feeds a group of people.
Mix up a simple marinade and allow the brisket to sit in the marinade for 24 – 48 hours.
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.
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.
- 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.
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.
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.
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.
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.
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.
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.
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.
Tender Brisket in a Roaster
- 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.
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