BBQ Brisket in Oven - Beef Brisket Recipe

BBQ Brisket in Oven - Beef Brisket Recipe

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 5

refrigerated: 8

Total Time: 13 20

Servings:

Calories: 480kcal

Author: Becky Hardin

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

Print 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

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