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Oven-Baked BBQ Brisket Recipe

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★★★★★

4.6 from 464 reviews

This Oven-Baked BBQ Brisket recipe delivers tender, flavorful beef brisket cooked low and slow in the oven. The brisket is seasoned with a blend of spices, marinated with a smoky BBQ sauce, and cooked until perfectly tender at 275°F, making it ideal for a comforting meal with classic smoky barbecue flavors.

Ingredients

Scale

Brisket and Seasonings

  • 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

Marinade and Sauce

  • 8 ounces BBQ sauce (Homemade or store bought, recommended Sweet Baby Ray’s)
  • 2.5 ounces liquid smoke (approximately ½ bottle)
  • 2 cups water

Instructions

  1. Prepare the Brisket: Remove any silverskin from the brisket and trim the fat cap to ½ inch thickness to ensure even cooking and flavor absorption.
  2. Season the Meat: Generously sprinkle kosher salt, black pepper, garlic powder, celery powder, onion powder, and ground nutmeg evenly over all sides of the brisket for deep flavor.
  3. Line Baking Pan: Line a large baking pan, such as a lasagna pan, with foil and spray lightly with nonstick cooking spray to prevent sticking.
  4. Marinate the Brisket: Place the seasoned brisket in the foil-lined pan. In a separate bowl, whisk together BBQ sauce and liquid smoke, then pour this mixture over the brisket. Add 2 cups of water around the brisket but not on top to maintain moisture during cooking. Cover the pan tightly with foil and refrigerate for 8-24 hours to allow flavors to meld.
  5. Preheat the Oven: Remove the brisket from the fridge 30 minutes before cooking to bring it to room temperature. Preheat the oven to 275°F and position the oven rack in the middle slot for even heat circulation.
  6. Cook the Brisket: Place the foil-covered pan with brisket in the oven. Bake for 5 hours, then check the internal temperature using a meat thermometer. The brisket is done when it reaches 200°F, indicating tenderness. If needed, continue cooking covered, checking every 30 minutes until the temperature is reached and the meat lifts easily without breaking.
  7. Rest and Slice: Once fully cooked, transfer the brisket to a cooling rack, open the foil to vent steam, and let it rest for at least 30 minutes to redistribute juices. Then transfer to a cutting board and slice against the grain for maximum tenderness. Discard the cooking liquid.
  8. Serve: Serve the sliced brisket with additional BBQ sauce for a rich, smoky flavor. Enjoy your tender oven-baked BBQ brisket!

Notes

  • The brisket marinating step is essential for flavor penetration and tenderness; do not skip refrigerating for at least 8 hours.
  • Removing silverskin and trimming the fat cap to ½ inch helps the seasoning and smoke flavor to penetrate while retaining moisture.
  • Cooking low and slow at 275°F ensures a tender, juicy result that mimics traditional smoking.
  • Resting the brisket after cooking allows the juices to settle, preventing dryness when sliced.
  • Use a reliable meat thermometer to ensure the brisket reaches the ideal internal temperature of 200°F for optimal tenderness.
  • If you lack homemade BBQ sauce, Sweet Baby Ray’s is highly recommended as a store-bought alternative.

Keywords: BBQ brisket, oven-baked brisket, beef brisket recipe, smoked flavor brisket, BBQ sauce brisket, tender brisket, slow cooked brisket, oven method brisket

Find it online: https://flavorsbymaya.com/oven-baked-bbq-brisket-recipe/