This is an oven roasted brisket recipe. How to cook a beef brisket low and slow in the oven so that it’s oh so tender and oh so delicious.
Thanks to Stubb’s Legendary Bar-B-Q sauces for sponsoring my post and providing me with product. All opinions are my own.
I’m not one to venture out and fuss over a $50 piece of meat on the grill. I’m afraid I’d ruin it. I’m much better with a pot holder and oven than with flame and long tongs.
That said, cooking a small brisket in the oven is easy. This slow oven-baked brisket is tender and mighty tasty.
I was recently back in Kansas and my cousin Susan was showing me their Bergkamp family cookbook.
I came across an oven roasted brisket recipe that I knew I had to try. After all, I’ve never cooked a brisket and this sounded ridiculously easy to do.
With a sprinkle of Liquid Smoke and spices and an overnight rest in the fridge, some Worcestershire the next morning and a slow bake…this ended up to be tender, juicy and just incredible.
Thank you to Stubb’s Sauces for sending me a free batch of their products. It made this adventure even easier than easy. I’ve been dying to try this brand for quite some time. Substituting their Original, Legendary BBQ Sauce for the sauce in the recipe proved to be a wonderful decision.
For me, it’s a perfect blend of flavors, a little smoky, a little spicy and a little sweet. It was perfect for that delicious fall off the fork and into your heart meaty goodness.
Interesting story from their website: C.B. Stubberfield, creator of the sauce is a West Texas hero known simply as “Stubb.” After serving in the army he opened a restaurant which became famous for it’s slow-smoked brisket with slaw and beans. Not long after, at the urging of his friends and restaurant patrons, Stubb began hand bottling his sauce at home using jam jars and whiskey bottles corked with jalapenos.
In the 1970s and early ’80s, the Sunday Night jams held in his small restaurant hosted such musicians as Terry Allen, Johnny Cash, Joe Ely, Jimmie Dale Gilmore, Tom T. Hall, B.B. King, Willie Nelson, Jessie “Guitar” Taylor, George Thorogood, Stevie Ray Vaughan, and Muddy Waters. Regardless of who was playing, Stubb would get up on stage and sing “Summertime” before the evening was done.
Today, Stubb’s heritage lives on in his legendary sauces, marinades and rubs, continuing to make people feel good all over the world. Though he started with only one sauce, Stubb’s full line now contains seven sauces, five marinades, two injectable marinades, five rubs, four cookin’ sauces, a moppin’ sauce and a wing sauce.
I want to try them all.
Update on this post, my friend Larry, over at Big Dude’s, a brisket expert adds this about oven baking 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.” Thanks Larry. Next brisket in my oven will get this treatment.
Oven Roasted Brisket Recipe, with BBQ Sauce
Nothing goes better with brisket than a good potato salad recipe.
- From the archives, take a look at this version: Bacon Blue Cheese Potato Salad Man is this stuff good.
- And if you’re looking to cook a brisket in the crockpot, you won’t want to miss this Cola BBQ Crock Pot Brisket Recipe.
- What to do with leftover brisket? How about make a pizza: BBQ Brisket Pizza
Now let’s make that brisket:
Oven Roasted Brisket Recipe with BBQ Sauce
Ingredients
- 5 – 6 pounds beef brisket
- 3 tablespoons liquid smoke
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon celery salt
- Fresh ground black pepper to taste
- 3 tablespoons Worcestershire sauce.
- 12 ounces BBQ Sauce
Instructions
- Sprinkle the brisket with the liquid smoke, garlic powder, onion powder and celery salt. Cover and allow to stand in the refrigerator over night.
- The next morning sprinkle with pepper and Worcestershire sauce. Cover and bake 5 hours 275.
- Drain the grease, add the BBQ sauce and bake one more hour.
- Make ahead: make brisket ahead of time and freeze. On day of your event put sauce and sliced meat together and heat in oven.
Oven Roasted 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 🙂