This Beef Brisket recipe is perfect at any time of the year. You can make a barbecue brisket in the oven for a super soft, delicious result. This oven baked brisket is better made with my special BBQ brisket sauce!
BEEF BRISKET RECIPE (Baked Brisket)
This beef brisket recipe is the perfect main dish for any meal. Make a barbecue brisket in the oven for the most delicate and delicious result!
BEST BBQ BRISKET
Barbecue with juiciness can come just roasting because you love this oven baked brisket has all the flavor. The best barbecue brisket recipe for every occasion. Now that I know how to cook brisket in the oven, I can do it at any time of the year, you can too!
HOW TO COOK BRISKET IN OVEN
Before we even get to cooking brisket in the oven, remember that you need to get a head start on this beef brisket WAY ahead of time. The brisket will need to be prepped and sit in the refrigerator 8-24 hours before cooking. So this is definitely a recipe you need to plan for.
How to prep the brisket before baking:
- Remove the white film and trim the fat from the brisket.
- Line a large baking pan with foil and spray it with non-stick spray.
- Place the brisket in the pan and sprinkle all sides with seasoning.
- Mix the BBQ sauce and liquid smoke together, then pour it directly over the brisket.
- Pour water into the pan around the brisket (but not on it).
- Cover the pan with foil and refrigerate it for 8-24 hours.
Take the brisket out of the fridge about 30 minutes before cooking.
How to make baked BBQ brisket:
- Keeping the brisket covered, place the pan in the oven and cook for 5 hours at 275°F.
- The baked brisket is done cooking one the internal temperature reaches 200°F.
- When it’s done, place the entire pan on a cooling rack and uncover the brisket to let the steam vent.
Give it 30 minutes to cool before slicing, and then serve with our brisket sauce. You can make this ahead of time if you don’t have time to cook the day of serving (which is especially helpful for holidays or big gatherings). Just wrap the brisket in foil once it has cooled and refrigerate it.
- 6 pounds 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
- Homemade BBQ Sauce (Brisket Sauce) or more store bought click for recipe
- 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.
*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.