Smoky Oven Brisket Recipe with BBQ Sauce

Oven brisket served with baked potato and fried cabbage.

Smoky Oven Brisket Recipe with BBQ Sauce

This is an oven 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.

Course Main Course Beef

Cuisine American

Prep Time 10

Cook Time 5 15

Over night Marinade 1

Total Time 1 5 25

Servings

Calories 526kcal

Author Lea Ann Brown

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

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."

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.

Don't be tempted to raise the temperature to rush the cooking time. Your oven brisket will turn out tough. Slow oven roasting 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.

Nutrition