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 (see our favorite here)

2.5 ounces liquid smoke (½ bottle)

2 cups water

Homemade or store-bought BBQ sauce for serving (Sweet Baby Rays is recommended)

Instructions

Step 1: Remove any silverskin from the brisket and trim the fat cap to about ½-inch thickness.

Step 2: Line a large baking pan with foil and spray it with nonstick cooking spray.

Step 3: Place the brisket in the prepared pan and generously season all sides with kosher salt, black pepper, garlic powder, celery powder, onion powder, and ground nutmeg.

Step 4: In a medium bowl, whisk together the BBQ sauce and liquid smoke.

Step 5: Pour the BBQ sauce and liquid smoke mixture evenly over the brisket. Pour water around the brisket in the pan, avoiding pouring it on top of the meat.

Step 6: Cover the brisket tightly with foil and refrigerate for 8 to 24 hours to marinate.

Step 7: When ready to cook, remove the brisket from the refrigerator about 30 minutes prior to cooking. Preheat the oven to 275°F and position the oven rack in the middle.

Step 8: Place the foil-covered pan in the oven and bake for 5 hours.

Step 9: Check the internal temperature with a meat thermometer. The brisket is done when it reaches 200°F and should be tender enough to lift in the middle with tongs without breaking.

Step 10: If not yet at 200°F, return the covered brisket to the oven and recheck the temperature every 30 minutes.

Step 11: Once fully cooked, transfer the brisket to a cooling rack, open the foil to let steam escape, and let it rest for at least 30 minutes.

Step 12: After resting, move the brisket to a cutting board and slice it against the grain. Discard the cooking liquid.

Step 13: Serve with your favorite BBQ sauce and enjoy the tender, smoky flavor!

Tips & Variations

For extra smoky flavor, use liquid smoke sparingly and adjust to taste.

Allowing the brisket to marinate overnight enhances the depth of flavor and tenderness.

Try serving with pickles or coleslaw for a classic BBQ plate.

If you prefer a spicier brisket, add cayenne pepper or smoked paprika to the seasoning mix.

Storage

Store leftover brisket in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a covered dish in the oven at 275°F until heated through or slice and microwave in short intervals. Brisket also freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.

FAQs

Can I use a different cut of brisket?

The point cut is preferred for its fat content, which keeps the meat juicy and flavorful, but you can use the flat cut if you prefer leaner meat. Just watch the cooking time as it may vary slightly.

Do I need to marinate the brisket overnight?

Marinating for 8 to 24 hours helps the seasonings penetrate and improves tenderness, but if you’re short on time, marinating for at least 4 hours will still yield good results.