This is an oven brisket recipe that’s simple with seasoning yet flavored with perfection. Using Liquid Smoke and cooked low and slow in the oven you won’t miss the barbecue grill or smoker. Finished with BBQ Sauce this is a super easy recipe that’s big on flavor.
And if you’re looking to cook a brisket in the crock pot, take a look at my Coca Cola Brisket recipe. Put your slow cooker to work for this fun, easy and unique with flavor brisket recipe.
I’m far from being a smoking expert or an award-winning barbecue guru with secret rubs and trademarked mops. In fact, I don’t even own a smoker. But give me an oven, some basic pantry seasonings, and a little Liquid Smoke, and I can make a really good brisket in the oven.
Keeping the seasonings reasonably simple, and adding Liquid Smoke, this method to cook brisket in the oven lets the beefy smoky flavor shine. The end result is a fall-apart tender and savory brisket recipe that’s downright easy.
You’ll need to plan ahead, as the brisket is seasoned with celery salt, onion powder, garlic powder and Liquid Smoke and sent to the refrigerator for an overnight rest.
Seasoned with Worcestershire the next morning and a slow bake …this oven brisket recipe is tender, juicy and just incredible with flavor.
A family recipe from Helen VenJohn and the Bergkamp family cookbook, Let’s take a look at this mighty tasty oven brisket recipe.
Let’s take a look:
Table of contents
- Brisket. Choose a 5 – 7 pound brisket.
- Worcestershire Sauce: Tangy, savory, sweet and salty, Worcestershire adds a beautiful layer of flavor to this oven brisket.
- Liquid Smoke: Liquid smoke is a flavoring agent made by burning wood chips then capturing that flavor in a liquid substance. Liquid smoke has a strong smoky flavor and is used to bring enhance that outdoor smoky to food.
- Seasonings: Kosher Salt, freshly ground pepper, celery salt, onion powder and garlic powder.
- Optional: This oven brisket is beautiful in flavor without it, but you can add BBQ Sauce at the end of the cooking time. I always do. Use your favorite brand or make homemade bbq sauce, like this recipe from my Mom’s BBQ Meatballs.
Step by Step Instructions … It’s So Easy
- Step 1: Place the brisket in a roasting pan, fat side down. Sprinkle on the celery salt, onion powder and garlic powder and rub it in a bit.
- Step 2: Drizzle on the liquid smoke.
- Step 2: Cover the pan tightly with aluminum foil. Refrigerate it for 24 hours before baking. Bake at 275 degrees for 5 hours. This will allow the internal temperrature to reach 190 degrees.
- Step 4: Remove the brisket from the roasting pan. Tent the meat and let it rest for 10 minutes, then slice against the grain.
- Step 5: Return the sliced brisket to the roasting pan, and drizzle on the BBQ sauce. I used about one cup of sauce as to not overwhelm the flavor the brisket. Cover again with the aluminum foil and cook for 30 more minutes.
Expert Tip: Larry, over at Big Dude’s, a brisket expert, adds this about oven baked brisket. “Every piece of brisket is different and cooks differently so it’s hard to use a single cooking time and temperature for all of them. It is also a piece of meat with a very small window of just right and it goes from tough (under cooked) to dry (over cooked) very quickly. Nearly all pro-brisket cooks monitor the internal temp until it gets to about 195* then use the prob test – when a probe slides in and meets little resistance (like room temperature butter) its done.”
Tips For Success
- Don’t be tempted to raise the temperature to rush the cooking time. Your oven brisket will turn out tough. Roasting at a low oven temperature allows the fats to break down slowly, tenderizing the meat during this process.
- Before seasoning and cooking, find the grain and slice a small corner off the brisket. This will help you find the direction of the grain after it’s cooked = easier slicing decisions.
Questions You May Have
A 5 – 7 pound brisket, cooked at 270 degrees will take about 5 hours. After the 5 hour cook time, the BBQ sauce is added and it’s back to the oven just long enough to heat the sauce. A probe thermometer should indicate the internal temperature to be 190 degrees.
If you purchase a 2 – 3 pound brisket, use a digital probe thermometer to monitor the internal temperature. Once you add the sauce, continue to bake until the temperature probe alerts you of the proper temperature.
Briskets shrink. Take for instance, a five pound brisket will shrink to about 3 ½ pounds. Plan for ½ pound of uncooked brisket per person. So a five pound brisket will serve 10 people. I like a lot of leftovers, so I usually seek out a 7 pound brisket.
All meat benefits from a rest after cooking. Once out of the oven, remove it to a cutting board and let it rest, tented with the foil for about 10 minutes. Then slice, add the bbq sauce and return to oven. Resting allows the meat juices to redistribute. The result is a more tender piece of brisket.
Cutting Meat Against The Grain
Very important! Meat cuts like brisket, flank steak, skirt steak or even flap steak have muscle fibers that run in one direction. It’s crucial to cut this type of meat against the grain, meaning across the grain. This will shorten the fibers making it tender to chew. If you don’t follow this rule, you’ll have pieces of meat that are simply impossible to break down with your teeth.
How To Serve It
I like serving oven brisket simply sliced. You can make a simple brisket sandwich or use the brisket to make brisket tacos or BBQ Brisket Pizza.
What To Serve With It
I can’t think of a better meal than beef, potatoes and a vegetable. Serve oven brisket with these Garlic Butter Slow Cooker Baked Potatoes. Or a make ahead potato salad like this Old Fashioned Potato Salad.
Any vegetable is a good choice. May I recommend Honey Butter Skillet Corn, Brown Sugar Green Beans with Bacon, or during the Fall months this Rode Kool braised red cabbage recipe.
Oven Brisket Recipe with BBQ Sauce
I hope you give this smoky oven brisket recipe a try. There’s so much hands-off time, this is an easy way to enjoy a brisket without the fuss.
It’s a great recipe for entertaining, so instead of cooking individual steaks, make it easy on yourself and prepare one large cut of beef. It will save you time and it will save you money, without sacrificing flavor.
More Main Course Beef Recipes You Might Like
And don’t miss my category for Beef Recipes. You’ll find lots of steak, burger and meatloaf recipes. Including the most popular on my site for Beef Tagliata. An easy Italian Steak recipe that will win your heart.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Smoky Oven Brisket Recipe with BBQ Sauce
Equipment
- Roasting pan
- Digital probe thermometer
Ingredients
- 5 – 7 pounds beef brisket
- 3 Tablespoons Liquid smoke
- 1 Tablespoon Garlic powder Or garlic granules
- 1 Tablespoon Onion powder
- 1 Tablespoon Celery salt
- 1 teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- 3 Tablespoons Worcestershire sauce.
- 1-2 Cups BBQ Sauce
Instructions
- Place brisket in a roasting pan and sprinkle with garlic powder, onion powder and celery salt. Rub the seasonings into the meat a bit. Drizzle on the Liquid Smoke Cover tightly with aluminum foil and allow to stand in the refrigerator for 24 hours.
- The next day, preheat oven to 275 degrees and sprinkle with salt, pepper and Worcestershire sauce. Cover and bake 5 hours or until a digital probe thermometer reads 190 degrees. After about 4 hours, I gently left the foil and using a meat thermometer, inserted into the thickest piece of the meat, read the internanal temperature. Then base my finishing time on that reading.
- Drain the grease and remove the brisket to a cutting board. Let this brisket rest, tented with the foil for 10 minutes. Slice brisket against the grain and coat with BBQ sauce. Return to the roasting pan, cover with the foil and let the brisket cook, warming the bbq sauce. About 15 minutes.
Notes
Nutrition
Oven Brisket …It’s what’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
Growing up in Texas, I’ve always enjoyed BBQ brisket. I think Larry’s advise is a good addition to your recipe. Thanks to both of you.
I think Larry’s advice is excellent. Next time I make a brisket, I’ll be getting out that meat thermometer.
I’ve never tried Stubb’s but I guess I should. Though I don’t eat meat anymore I used to do a lot of brisket. This looks fabulous and sounds even better!
Stubbs is good stuff. Hope to see you on Friday.
This looks so good and I bet your house smelled wonderful!!!
Very good point RMW – the house smelled great! I love that about cooking. 🙂
You and I could probably tackle that brisket together. 🙂 Wow it looks so tender and delicious. I haven’t done many expensive, slow roasted cuts on the grill either. I have to know I’m not going to mess up a spendy dinner.
Totally agree Maureen. I’m much better with an oven.
Delicious and finger licking good! Loving these low and slow cooked Sunday suppers.
Thanks Bam! And thanks for stopping in.
Good looking brisket Lea Ann and I must try one in the oven some day.
And, Thanks for the suggestion Larry, I’ve added it to the blog.
My mouth is watering…
Sue, it’s always so good to hear from you!
Hi Lea Ann, I am always on the look out for a good brisket recipe, my husband would go crazy for this.
Thanks Cheri, let me know how you like it.
I love brisket especially when the weather is starting to change into fall. This looks amazing!
Thanks Heather.
We are long-time oven-roasted beef brisket lovers! I don’t normally use BBQ sauce but it sounds delicious prepared that way.
For someone who says she’s happier in the kitchen, that plate of BBQ looks mighty scrumptious Lea Ann.
Sam
P.S. I don’t get near the grill. Frankly I wouldn’t have a clue what to do, so I stay in the kitchen 🙂