My grandma taught me that cooking BBQ Beef Brisket in the Oven is the best way to get tender, slow-cooked meat. This is my spin on her BBQ beef brisket recipe, and it just so happens to be juicy, tender, and perfect. All you need is BBQ sauce, liquid smoke, and some spices to give it the best flavor.
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What’s in this Beef Brisket Recipe?
All you need to cook the juiciest, most flavorful beef brisket is BBQ sauce, liquid smoke, and some spices for seasoning. It’s such an easy recipe to follow! I still remember eating this at my grandparent’s house on special occasions growing up. Such a wonderful memory and a great recipe to match.
- Beef Brisket: I used a 6 pound point cut for this recipe. This is a smaller, thicker piece with more marbling, which means more fat to add tender flavor. Trim the fat cap to ½ inch.
- BBQ Sauce: Use your favorite barbecue sauce to achieve the flavor you want. I love to use my homemade BBQ sauce for this brisket recipe. My favorite store-bought sauce to use is Sweet Baby Rays.
- Seasonings: To season the beef, use a mix of garlic powder, onion powder, celery powder, ground nutmeg, and salt & pepper. You can whisk everything together to create a dry rub before applying, or simply sprinkle with each seasoning.
- Liquid Smoke: This is a liquid ingredient that gives you the same smokey flavor you’d get from using a smoker. Find bottles of it near the condiments and BBQ sauces at the grocery store. Here’s a good example.
- Water: Use water to fill the roasting pan. This creates steam in the oven to keep the brisket moist and tender while it slow cooks.
Beef Brisket Variations
I love adding a classic BBQ flavor to this oven baked brisket recipe, but you can create a different flavor with some easy tweaks. Instead of BBQ sauce, you can mix Worcestershire or soy sauce with the liquid smoke to marinate.
You can also use a beef broth or lager beer in place of the water in the roasting pan. If you want to change up the spice rub slightly, try adding cayenne pepper or brown sugar.
How to Store and Reheat
After cooking, let beef brisket cool to room temperature. Place leftovers in an airtight container or resealable bag, and keep in the refrigerator for 3-4 days.
Reheat brisket in the oven for best results. Let it rest on the counter while the oven preheats at 300F. Place it in a roasting pan, cover with beef broth or more BBQ sauce, cover with foil, and bake until it’s fully heated through (it should take about 20-30 minutes).
How to Freeze
Let leftover BBQ brisket cool to room temperature, then place it in an airtight container or freezer-safe resealable bag. I recommend wrapping it in aluminum foil as an extra precaution to prevent freezer burn. Freeze for 3 months. Defrost overnight in the refrigerator before reheating in the oven.
Serving Suggestions
I usually serve with lots of classic BBQ side dishes! Some of my family’s favorites are corn on the cob, coleslaw, potato salad, cornbread, and BBQ baked beans.
5-Star Review
“Made brisket with just the seasoning not the barbecue sauce,turned out unbelievable great.we love it thanks for the recipe!!” – Todd
BBQ Brisket in Oven – Beef Brisket Recipe
Ingredients
- 6 pounds beef brisket point cut with a ½-inch fat cap
- 1 tablespoon kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic powder
- 2 tablespoons celery powder
- 2 tablespoons onion powder
- 1 teaspoon ground nutmeg
- 8 ounces BBQ sauce (click for our favorite!)
- 2.5 ounces liquid smoke (½ bottle)
- 2 cups water
For Serving
- Homemade BBQ Sauce (Brisket Sauce) or more store bought (click for recipe!)
Instructions
- Before starting, read all notes.
- Remove any silverskin (white film on meat) and trim the fat cap to ½-inch.6 pounds beef brisket
- Line a large baking pan (I use a lasagna pan) with foil. Spray the foil with nonstick cooking spray.
- Place the brisket in the foil-lined pan and generously sprinkle all sides with each seasoning.1 tablespoon kosher salt, 2 tablespoons freshly ground black pepper, 2 tablespoons garlic powder, 2 tablespoons celery powder, 2 tablespoons onion powder, 1 teaspoon ground nutmeg
- In a medium bowl, whisk together the BBQ sauce and Liquid Smoke.8 ounces BBQ sauce, 2.5 ounces liquid smoke
- Pour the BBQ sauce/Liquid Smoke mixture over the brisket. Pour the water around the brisket but not on top. Cover the brisket with foil and refrigerate 8-24 hours.2 cups water
- Remove the brisket from the fridge 30 minutes before cooking.
- Heat the oven to 275°F and set the oven rack to the middle position.
- Set the foil-covered pan of brisket in the oven and cook 5 hours.
- Check the internal temperature of the brisket. The brisket is done when the temperature registers 200°F. You should be able to lift the brisket in the middle, with tongs, without the brisket breaking.
- If the internal temperature doesn’t register at 200°F, then place it back in the oven (covered) and retest every ½ hour.
- Once the brisket reaches the desired temperature, transfer it to a cooling rack, open the foil (to let the steam vent) and let it cool at least 30 minutes before slicing.
- After 30 minutes, transfer the brisket to a cutting board to slice and discard the cooking liquid.
- If cooking the brisket one day before serving, wrap it tightly with foil (after it cools), refrigerate overnight and slice it the next day for easier slicing.
- Serve with “Homemade” BBQ Sauce.Homemade BBQ Sauce (Brisket Sauce) or more store bought
- Enjoy!
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Set your oven to 275F. Brisket is best when cooked very slowly at a low temperature–this means it will cook through without drying out.
Beef brisket should reach an internal temperature of 195-205F. I recommend taking it out of the oven as soon as it reaches 200F, or even at 195F. The temperature will rise slightly as it rests.
At 275F, brisket will take about 5 hours to cook in the oven. Be sure to check the internal temperature and wait until it reaches the right temp.
We’re marinating this beef brisket in a mix of BBQ sauce and liquid smoke. Let it marinate in the fridge for at least 8 hours, or up to 24 hours.
I use water in the bottom of the roasting pan, but you can use beef broth, cider, beer, or another liquid.
Yes, fully cover the pan with aluminum foil through the full cooking time.
Let brisket rest for at least 30 minutes after taking it out of the oven. Then slice it against the grain to create the most tender pieces.
Should I place the brisket in the pan with the fat side up or down?
Hi Patricia, we recommend fat side up!
This is delicious. I will make many times
Planning to try this for Easter. I would love to have the measurements for the spices. I did see others who asked with no reply.
Hi Carrie, we recommend 1/2 teaspoon of salt per pound of meat, and about 1 teaspoon per pound of everything else. About 1 teaspoon total of nutmeg, though!
Made brisket with just the seasoning not the barbecue sauce,turned out unbelievable great.we love it thanks for the recipe!!
We’re sorry to hear this recipe didn’t work our for you, Lisa! It sounds like the brisket was overcooked. We recommend investing in an instant-read thermometer and removing it from the oven once it reaches 190°F internally at the thickest point!
I prefer my brisket not sweet and without BBQ flavoring. Should I just use garlic and spices and bake as in this recipe? Also, I suggest roasted potatoes a a side!
You could use the spices of your choice, or try our sweet and sour brisket, which is less sweet!
If I use two 3 pound briskets instead of a 6 pound should I cook differently
The cook time should be around the same. We would check on it around the 4-hour mark just to be safe!
First brisket for me. Could I have the measurements for the dry rub. It sounds a great recipe.
Let us know how it goes!
Needs measurements for seasonings??
This recipe is outstanding. Thank you for posting the oven recipe. Marinated overnight and followed the instructions exactly. First time making brisket and it won’t be the last. Served with baked russet potatoes. Great meal enjoyed immensely by all.
Thanks for sharing, Coleen!