Oven Baked Brisket Recipe

4.56 from 86 votes

This easy brisket recipe is the best way to get tender and juicy beef. Cover it with BBQ sauce and cook in the oven for a delicious result!

Prep Time20

Cook Time5

refrigerated8

Total Time13 20

Course: Main Course

Cuisine: American

Servings: servings

Author: Becky Hardin

Ingredients

6 pounds beef brisket point cut with a ½-inch fat cap
1 tbsp kosher salt
2 tbsp freshly ground black pepper
2 tbsp garlic powder
2 tbsp celery powder
2 tbsp onion powder
1 tsp ground nutmeg
8 oz. BBQ sauce (click for our favorite!)
2.5 oz. liquid smoke (½ bottle)
2 cups water

For Serving

Homemade BBQ sauce (brisket sauce) or store bought my favorite store bought is Sweet Baby Rays.

Instructions

Before starting, read all notes. The brisket needs to be prepped and refrigerated at least 8-24 hours before cooking.
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 tbsp kosher salt, 2 tbsp freshly ground black pepper, 2 tbsp garlic powder, 2 tbsp celery powder, 2 tbsp onion powder, 1 tsp ground nutmeg
In a medium bowl, whisk together the BBQ sauce and liquid smoke.
8 oz. BBQ sauce, 2.5 oz. 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, Homemade BBQ sauce (brisket sauce) or store bought
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 against the grain.
After 30 minutes, transfer the brisket to a cutting board to slice and discard the cooking liquid.
Serve with “Homemade” BBQ Sauce. Enjoy!

Video

Notes

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.
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.
Halving the Recipe: You can use a smaller brisket, but cooking time will still depend more on thickness than weight. Start checking early, but expect a similar low-and-slow process.
Adjusting Seasoning: Scale the rub proportionally, but don’t skimp. Brisket needs a generous amount of seasoning.
Internal Temperature Matters: Aim for at least 195°F for tender slices, or up to 205°F for fall-apart texture.
Slice Against the Grain: This shortens the muscle fibers and keeps each bite tender.

Nutrition