This Beef Brisket recipe is perfect any time of year. You can make BBQ brisket in the oven for a super tender, delicious result. This oven baked brisket is made even better with my special BBQ brisket sauce!

BBQ Beef Brisket Recipe (Oven Baked Brisket)

Course: Main Course
Cuisine: American
Keyword: baked brisket recipe, bbq brisket, beef brisket
Prep Time: 20 minutes
Cook Time: 5 hours
refrigerated: 8 hours
Total Time: 5 hours 20 minutes
Servings: 10
Calories: 320kcal
Author: Becky Hardin - The Cookie Rookie
This Beef Brisket recipe is perfect any time of year. You can make BBQ brisket in the oven for a super tender, delicious result. This oven baked brisket is made even better with my special BBQ brisket sauce!
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Ingredients

  • 1 6 pound beef brisket, point cut with a ½-inch fat cap
  • Kosher salt
  • Freshly ground black pepper
  • Garlic powder
  • Celery powder
  • Onion powder
  • Ground nutmeg
  • 8 ounces BBQ sauce click for our favorite
  • ½ bottle Liquid Smoke
  • 2 cups water

Instructions

  • Before starting, read all notes.
  • Remove any silverskin (white film on meat) and trim the fat cap to ½-inch.
  • 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.
  • In a medium bowl, whisk together the BBQ sauce and 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.
  • 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.
  • Enjoy!

Video

Notes

*Note: The brisket needs to be prepped and refrigerated at least 8-24 hours before cooking.
*Note: If the brisket cooks a little too long and falls apart, it will still be delicious. I have often served it this way (before purchasing a meat thermometer) and have never had one complaint.

Nutrition

Calories: 320kcal | Carbohydrates: 9g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 378mg | Potassium: 651mg | Sugar: 7g | Vitamin A: 1% | Vitamin C: 0.2% | Calcium: 1.8% | Iron: 20.2%