Delicious Oven Cooked Barbecue Brisket

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Full-flavored delicious Oven Cooked Barbecue Brisket marinated overnight, and then cooked on low heat yielding a smokey tender flavor!

Tender Oven Cooked Barbecue Brisket - The Foodie Affair

Hey guys! I’m going to be very behind in my recipe sharing because for four days we’ve been visiting family in Nevada. In fact, I didn’t cook during our getaway at all! Instead I’ve been the recipient of good home cooked meals and boy did I enjoy some tasty grub!

We spent Father’s Day weekend at my in-laws house and every time we visit, my Father-in-law Bill makes the most magnificent meals including this mouthwatering BBQ brisket! The aroma was amazing while cooking and I knew this would be another tasty meal, so I asked if I could share it with all of you! That means that I made everyone wait before serving up a plate of food so I could capture the meal in a couple of pictures. Brave, I know! The family got a peek of what Alan goes through as I swatted everyone away from picking pieces off the meat to taste!

Tender Oven Cooked Barbecue Brisket - The Foodie Affair

Even though Bill cooks and preps the meals, my mother-in-law is the menu planner! On Karen’s kitchen counter she has a recipe box packed to the brim with years worth of recipes. Some are cut from the newspaper, but most are handwritten on those good old fashioned recipe cards! Delicious food that has been tried and tested for many years! This BBQ brisket recipe has been a favorite since 1981! Don’t you love hand written recipes? I adore the special note that explains where the recipe came from.

This brisket bakes on low heat in the oven after an overnight seasoning with liquid smoke. The meat is very tender and can be served as a full meal with side dishes like baked beans, cole slaw or macaroni salad. This could also be served as a sandwich with extra barbecue sauce! Leftovers will also freeze well if you are cooking for just a couple of people.

Tender Oven Cooked Barbecue Brisket - The Foodie Affair

Delicious Oven Cooked Barbecue Brisket
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish - Beef
Serves: 8
Ingredients
  • 5-6 pounds brisket
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 2 ounces liquid smoke
  • 1 ounce Worcester Sauce
  • 1 cup prepared Barbecue sauce (your choice)
Instructions
  1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
  2. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
  3. Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
  4. Cool and slice into thin pieces.

Tender Oven Cooked Barbecue Brisket - The Foodie Affair

Delicious Oven Cooked Barbecue Brisket marinated overnight in liquid smoke and then slow cooked to perfection - The Foodie Affair
Sandra @ The Foodie Affair
 

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121 Comments on Delicious Oven Cooked Barbecue Brisket

  1. avatar
    Michelle F. says:
    June 23, 2015

    That looks so delicious! I love that you can bake it right in your oven.

      • avatar
        Ed says:
        June 21, 2016

        Not gonna lie, didn’t like the fact that i had to use liquid smoke @ first, but i quickly change my mind when i tried it.
        My wife was impressed. Thanks for sharing your recipe.

        • avatar
          June 21, 2016

          I know what you mean with the liquid smoke! It enhances the meat without smoking the traditional way! Handy when you’re cooking indoors! Thank you for stopping by, Ed!

    • avatar
      nancy lane says:
      September 1, 2016

      Could this be made in the crock-pot? Thanks for your response.

      • avatar
        September 1, 2016

        I haven’t tried it Nancy, but since it’s slow cooked in the oven I think it will come out great in a crock pot.

    • avatar
      September 19, 2016

      I made this just as the recipe said, it was fantastic

      • avatar
        September 22, 2016

        I’m glad you like this, Deborah! Thanks for letting me know 🙂

    • avatar
      Rebecca Mackey says:
      November 23, 2016

      I’m going to make this for thanksgiving only my brisket is 18.5 lbs…. should I just quadruple the recipe? I’m also making it in an electric roaster instead of the oven. Any suggestions so this isn’t a giant fail?

      • avatar
        November 23, 2016

        Oh goodness! Yes, for the ingredients. I think you might want to cut the beef in smaller pieces so it cooks quicker. Slow cooking is the way to go, but you will have to cook the meat much longer. Happy Thanksgiving!

  2. avatar
    Crystal says:
    June 23, 2015

    That sounds great, and thankfully it doesn’t require a ton of ingredients. I can’t wait to try this family recipe.

    • avatar
      June 28, 2015

      I think the simplest ingredients are always the best! So easy to make!

    • avatar
      June 28, 2015

      Thanks, Janet! This recipe is going to be made again and again since it was liked by all!

  3. avatar
    Debra says:
    June 23, 2015

    I have always wanted to bake a brisket! This looks amazing!

  4. avatar
    Liz Mays says:
    June 24, 2015

    I pinned this and it’s totally happening over here. That looks INCREDIBLE.

  5. avatar
    June 24, 2015

    Lip smacking delicious recipe! I am so glad you have been able to take a little break as you so deserve it. I love the short ingredient list. I will have to wait a bit to make it as my oven is on the blink. The Miele representatives had her in surgery today and cannot figure out why she can only make heat on one side. In his broken English he told me just ONLY cook in the center of stove. LOL that’s the way they fix things here in HK. Sharing and pinning, of course!

    • avatar
      June 28, 2015

      Oh boy! Sounds like you’ll be getting creative with your cooking methods – haha! Hope they can fix our oven soon 🙂

  6. My gosh this looks incredible!! I’d love to make a brisket, but I haven’t been able to find it in any of my local grocery stores. I’m going to look for one the next time I’m at the Westside Market in Cleveland! I’ll be using your recipe too!

    • avatar
      Baltisraul says:
      June 28, 2015

      Sam’s Club has them. I purchased two yesterday for the smoker on the 4th of July party we are throwing. They were both 6 1/2 pounders but will take 16 hrs appox with 4 hrs to rest in the ice chest covered with tin foil and bath towels. Just not ready to try brisket in the oven for only 6 hours cooking time.

      • avatar
        June 28, 2015

        I’m going to have to see if Costco also carries brisket. Such a better deal when you can purchase the meat at warehouse prices!

    • avatar
      June 28, 2015

      My store doesn’t always carry it either, but I bet if you ask the butcher for it, they’ll get it for you!

  7. Oh man do I love brisket and it has been far too long since the last time I made it! Looking forward to putting this on the menu!

    • avatar
      June 28, 2015

      This really goes a long way, so plan on eating it for several meals!

  8. avatar
    Mary Frances says:
    June 25, 2015

    What a gorgeous brisket! It looks so savory and delicious. I love that you used barbecue sauce!

    • avatar
      June 28, 2015

      The BBQ sauce adds a extra burst of flavor! So yummy 🙂

  9. avatar
    Russell says:
    June 27, 2015

    Earlier you say that its marinated overnight…But I don’t see that in the instructions…Please help lol

    • avatar
      June 28, 2015

      Whoops! Sorry I wasn’t clear on the instructions. I updated step 2 in the instructions. Hope that helps clarify 🙂

  10. avatar
    Ashley says:
    June 27, 2015

    Yum! I love that you’re using Worcestershire sauce in your recipe! Not enough people do and it adds such a delicious depth of flavor to beef. Can’t wait to try this!

    • avatar
      June 28, 2015

      I couldn’t agree more! Love the flavor Worcestershire adds to this dish!

  11. avatar
    Alex says:
    July 14, 2015

    Sandra, if I am making 20 lbs of brisket, do I need to increase the time?

    • avatar
      July 15, 2015

      I haven’t tested this, but yes, you will need to cook the brisket longer – generally, cook until an internal temperature of 185°F (85°C), this should be about 1 1/2 hours per pound. (source)

  12. avatar
    Marsha says:
    September 1, 2015

    Your pics make me salivate!! I always use a store-bought marinade that my family and friends love, but seeing this picture I’m going to try yours for Labor Day! I always slow cook my brisket overnight in the oven and it turns out perfect, so I’ll do the same with the one I buy (I always buy large ones)for the holiday. Can’t wait to make sandwiches!

    • avatar
      September 1, 2015

      Brisket sandwiches are the best! I always hope I have extra 😉 Hope your family enjoys this recipe as much as we have!

  13. avatar
    Janice says:
    October 22, 2015

    This is fabulous. My family loved it!

    • avatar
      October 22, 2015

      So happy to hear this! Thanks for letting me know this was a hit with your family, Janice 🙂

  14. avatar
    Corina Camacho says:
    December 24, 2015

    Can I use the same ingredients for a roast?

    • avatar
      December 24, 2015

      I haven’t tried it, Corina, but I bet it will come out tasty!

  15. avatar
    Kim says:
    December 24, 2015

    Does this have to be marinated overnight? I just saw that and don’t have that much time. 🙁 what would be the minimum time to marinate? What is the purpose of marinating? To help tenderize the meat? Or to flavor it?

    • avatar
      December 24, 2015

      Hi Kim! The marinade does help enhance the flavor when left on overnight and that is the only way I’ve made this brisket. I’m sure it will taste delicious even if it’s not marinated for many hours. You may want to serve it with a bit of extra sauce on the side.

      • avatar
        Kim says:
        December 24, 2015

        Thank you! What would the sauce be, extra BBQ sauce? Or BBQ sauce mixed with liquid smoke and Worcestershire?

      • avatar
        Kim says:
        December 24, 2015

        Thank you! What kind of sauce do you mean? Extra BBQ sauce? Or BBQ sauce mixed with liquid smoke and Worcestershire?

        • avatar
          December 24, 2015

          Use your favorite BBQ sauce. Make it easy on yourself 🙂

  16. avatar
    Stephanie says:
    December 25, 2015

    I’m hoping this turns out yummy…but we’ve been cooking for 6 hours and have increased the temp (a lot) and it’s still as pink as can be. Followed the directions to a T and it’s only a 3lb piece. Christmas dinner was supposed to be ready… Bummer! Has anyone else tried this successfully? It’s just not working for us. We may have to pull A Christmas Story dinner and head to Chinese 🙁

    • avatar
      December 26, 2015

      Oh no! I can’t imaging what could be the issue. I can only think that your oven’s temperature gauge is off. Sorry for the stress. Others have had great results with this recipe (including me!).

  17. avatar
    Dr. Rivers says:
    December 25, 2015

    I made this for Christmas dinner and it is really good. It’s my first time cooking brisket and I was afraid I was going to mess it up and have really dry meat but it worked just fine even though I increased the time a bit because I had a larger cut of beef. I will be making again.

    • avatar
      December 25, 2015

      Thank you for taking the time to let me know the brisket was a success! Merry Christmas 😊

  18. avatar
    Kim says:
    December 25, 2015

    Do you think you could cook it in a crockpot?

    • avatar
      December 26, 2015

      Hi Kim! I haven’t tried this recipe in a crockpot, but I bet it will come out delicious. I would use only up to 3 pounds of meat and you will need to cook it on low for 6-8 hours.

  19. avatar
    Kim says:
    December 26, 2015

    So I made this for Christmas. I had a 4 lb brisket, marinated it for about 10 hrs, covered my baking dish with 4 layers of aluminum foil and put it in the oven before I went to bed. I set my alarm for 5 hrs so I could put the BBQ sauce on for the last hr but shouldn’t you know I slept thru my alarm and didn’t wake up until 8am! Needless to say, I panicked, yanked it out of the oven completely expecting to find it dried up like beef jerky, but lo and behold it wasn’t! I put the BBQ sauce on and put ‘er back in the oven for 30 min and it turned out delicious and finger lick’n good!! I think my saving grace was that I had it wrapped tighter than Scrooges pockets. Definitely a recipe that will go in my “keeper” file.

    • avatar
      December 26, 2015

      Phew! So glad to hear this was finger licking good! Thanks for sharing your experience with this recipe, Kim!

  20. avatar
    Christina says:
    January 2, 2016

    Can I make this in the crock pot, too?

    • avatar
      January 2, 2016

      I haven’t tried it, but I’m sure it’ll come out great! Let me know if you try it.

  21. avatar
    katie says:
    February 7, 2016

    Do you cook it still wrapped in foil? Thanks!

    • avatar
      February 7, 2016

      Hi Katie! Yes, cook the brisket with the foil on over your pan. Enjoy!

      • avatar
        Candice says:
        October 23, 2016

        Do you wrap the piece of meat in foil or just put foil over the pan that the unwrapped meat is in???

        • avatar
          October 23, 2016

          Hi Candice! I wrap put foil over the pan covering the unwrapped meat. Hope you enjoy!

  22. avatar
    Darci Tippins says:
    February 12, 2016

    I have a 2.60lb brisket how long should I cook it? 3 hours plus the hour for the BBC sauce?

    • avatar
      February 12, 2016

      Yes, that’s what I would do! Let me know how it turns out! The internal temperature should be 165-175 degrees.

      • avatar
        Glory says:
        May 4, 2016

        If I’m using only 2.60 pounds of brisket, do I reduce the ingredients or use same quantity?

      • avatar
        Tom says:
        September 29, 2016

        165-175 after the first round of baking or at the end, I seem to be past that that at the first baking of a 5 lb

        • avatar
          September 29, 2016

          Don’t let it get too much over 190. It’ll continue to cook even after you take it out of the oven.

  23. avatar
    barbara says:
    March 6, 2016

    Have made this twice; once for New Years Eve family gathering and another for Sunday dinner. Great recipe. Followed exactly as written.

    • avatar
      March 6, 2016

      Thank you for commenting, Barbara! I’m glad that this brisket recipe has been a hit with your family! 🙂

  24. avatar
    Roberta says:
    April 13, 2016

    Do you use Hickory or Mesquite Liquid Smoke ?

    • avatar
      April 13, 2016

      Hi Roberta! I use hickory because that’s in my pantry, but if you like the mesquite flavor I’m sure that will be delicious too!

  25. avatar
    Cindi says:
    April 24, 2016

    The brisket we bought has a large fat rind on the bottom. Should I remove it or leave it on?

  26. avatar
    Cindi says:
    April 24, 2016

    The brisket we bought has a large fat rind on the bottom. Should we remove it or leave it on?

    • avatar
      April 24, 2016

      I’m sorry that I didn’t see this until now, Cindi! I would trim a little, but I wouldn’t worry about it too much. Fat adds flavor! I hope it turned out delicious!

  27. avatar
    Glory says:
    May 4, 2016

    I too have a 2.6 lb brisket. Should I change the ingredient quantities or should I keep the same amounts?

    • avatar
      May 4, 2016

      I would cut down the liquid smoke since it’s concentrated.

  28. avatar
    William Clay says:
    May 11, 2016

    Hey Sandra. Nice recipe. Personally I don’t cook brisket in the oven – only ever in a smoker. However, Now I can recommend this recipe to friends that want that smokey flavour but dont have to equipment to do it. Nice one! 🙂

    • avatar
      May 24, 2016

      Excellent! Thank you for recommending another method! Sure appreciate that!

  29. avatar
    Cheryl Welch says:
    May 16, 2016

    I want to make as much brisket as I can for a large lunch party where these will be made into bbq brisket and coleslaw sandwiches. Can I marinate and cook the brisket in a large aluminum roasting pan that comes with it’s own foil lid? They sell them at Smart and Final.

    • avatar
      May 16, 2016

      Hi Cheryl! You should not have any problem using an aluminum roasting pan. I would just make sure the bottom is sturdy or place it on a cookie/baking sheet for reinforcement.

      • avatar
        Cheryl Welch says:
        May 16, 2016

        Thank you for your reply and for this delicious recipe. You have no idea how much this saved my day and my sanity! Should I use regular alumimum foil to cover it or the lids the pans come with? They can be secured at the edge of the pan.

        • avatar
          May 18, 2016

          No problem! Just make sure the covering is air tight and secure as possible! It will be delicious! 🙂

  30. avatar
    Peter says:
    May 20, 2016

    My smoker died on me and I tried this recipe. I honestly cant think of a better way to eat brisket than the way this is prepared. It melted in my mouth. NO NEED for a knife!!!! I could eat this one with a spoon!! Outstanding results!!

    • avatar
      May 20, 2016

      Thanks for the great review, Peter! I’m glad you enjoyed this recipe as much as my family has! Great discovery even when our favorite cooker breaks! 🙂

  31. avatar
    Diana says:
    May 21, 2016

    I have a 9lb brisket. I doubled the recipe but if I cook it for 1 1/2 hours per pound it’ll take 13 1/2 hours. Is that right?

    • avatar
      May 22, 2016

      Yes, you will definitely need to cook it that long is you keep it at 275 degrees. You can increase the heat to cook quicker or have your butcher cut the meat for smaller portions. Hope it comes out wonderful!!

  32. avatar
    Katie says:
    June 17, 2016

    If I have a 16.5 pond brisket how long would I need to coon it for this recipe?

    • avatar
      Katie says:
      June 17, 2016

      *cook*

    • avatar
      June 18, 2016

      Hi Katie! With such a large cut of beef I would rely on an internal food thermometer or have your butcher cut it in smaller pieces. Follow this guideline to meet your preference perfectly!

  33. avatar
    oded liran says:
    June 26, 2016

    This recipe bring new sensations and tastes into our home. It was just… wow!

    and to dip piece of bread in the leftover sauce… to die for.

    Fantastic!

    • avatar
      June 27, 2016

      Thank you for taking the time to let me know that this recipe is a keeper! So glad to hear you enjoyed this brisket!

      • avatar
        Kimberly Erikson says:
        July 7, 2016

        I tried this recipe today and followed it 100% and it was so tough I ended throwing the left overs away. Had 4.45 lbs and cooked for 6 hours total. I’m so bummed. The flavor was amazing but we just couldn’t chew it 😕 So we are wondering if there are certain cuts of brisket that are better then others. This is the first brisket I ever made and I’m not ready to give up on it yet because I enjoyed the flavor so much just not the toughness.

        • avatar
          July 11, 2016

          Oh no! Brisket is the breast/chest portion of a cow, so there isn’t a lot of fat on that cut of meat, which is why you slow cook this for so many hours. I don’t really know the answer. You can add a meat tenderizer prior to cooking that might help. Thanks for commenting, Kimberly!

  34. avatar
    Rob says:
    July 12, 2016

    Ok, so I came across your recipe on Pinterest last week after getting a great deal on briskets at a local store here in Marion, Iowa. I’ve made this twice so far even though our weather has been hot and humid whoever invented Summer Kitchens should be canonized a Saint. I have done both of them out there. The first one I followed to a T. The one I did last nite I tweaked by adding a teaspoon of Cumin and a half cup of brown sugar then rubbed it all in then followed the instructions you give. We have a local BBQ Sauce here in Iowa called Cookies and that to me took it to over the top FANTASTIC. I sliced it super thin with an electric knife and served it as sandwiches on Kings Hawaiian buns and the usual sides and got raves from everyone. This morning I put some leftover Spanish rice in a to go bowl topped it with some of the leftover brisket added diced onions, sour cream and gave it a splash of the BBQ Sauce put the lid on it and put it in my partners attache for his lunch. Thanks for such a great recipe. Before this I’d of thought you could only smoke it to get so much flavor.

    • avatar
      July 12, 2016

      You’re making me hungry, Rob!! Love how you made this your own with the cumin. I’m going to try your version too! So easy and so good! Glad this is a keeper 🙂

  35. avatar
    Nik says:
    August 10, 2016

    It’s hard to find liquid smoke in Australia is there some kind of substitute?

    • avatar
      August 10, 2016

      Hi Nik! Oh, man! That’s a tough one. I don’t really know what to use as a substitution. I did find this article on liquid smoke substitute I hope this is helpful. Let me know if you try any of these options. I’m interested to know how it turns out.

  36. avatar
    Tltag says:
    August 11, 2016

    Do you cook completely wrapped in the foil that you did for marinade? Or take out place in pan and cover pan with foil??

    • avatar
      August 11, 2016

      I cooked it in the same pan that I marinaded the meat in.

  37. avatar
    Jean says:
    September 1, 2016

    Making this for Labor Day picnic. The only thing I will add is to squeeze lemon juice over the meat after cooking and before slicing. I’ve done that with other briskest and it makes the flavor pop.

    • avatar
      September 1, 2016

      Ohh, I love that idea. I’ll have to try that too. Thanks!

  38. avatar
    Lee gear says:
    September 11, 2016

    Hello,
    I have never made a brisket before, saw your recipe and said ok can spend a little extra at grocery store. I only could find a 3 lb boneless beef brisket flat cut is this the same? I hope so otherwise I’m doomed

    • avatar
      September 12, 2016

      Hi Lee! The Flat cut is a little more expensive with less fat, but there is no problem with it cooking up slow and delicious!

  39. avatar
    Joe says:
    September 19, 2016

    Any readers out there who are allergic to seafood (like me), please stay away from the Worcestershire sauce due to the anchovies. I’ve found A-1 Steak Sauce is a safe alternative.

  40. avatar
    hmcustodio885 says:
    October 7, 2016

    Holy smokes this is delicious! I tweaked the dry rub just a bit (added dry mustard and brown sugar), but this was so tender and flavorful. Made it for the third time tonight – THANK YOU!

  41. avatar
    Shereda says:
    October 15, 2016

    I have 3 – 2lb briskets that I would like to cook at the same time (in the same pan). Would I cook them for 6 hours with an additional hour for the barbeque?

    • avatar
      October 15, 2016

      Because the meat are in smaller pieces they may cook quicker even if you put them all in the same pan. I don’t know for sure since I haven’t cooked it this way.

  42. avatar
    Jacki says:
    November 8, 2016

    About to go to the store and buy the brisket now and marinate overnight to have for dinner tomorrow! Hopen it turns out as great as it looks and how good the reviews says it is. Will make on New years if so!

    • avatar
      November 8, 2016

      Hope you love this recipe, Jacki! Thanks for stopping by 🙂

  43. avatar
    K says:
    November 14, 2016

    I followed the recipe exactly but my brisket was tough and a bit dry. Do you think I bought a bad piece of meat? What could have gone wrong?

    • avatar
      November 14, 2016

      I’m so sorry to hear this! There are a variety of possibilities, but perhaps it wasn’t cooked long enough. Brisket is a very tough meat.

      • avatar
        Karen says:
        December 2, 2016

        I’ve been cooking Brisket forever and if it’s tough it wasn’t cooked long enough, I’ve had this happen before where I thought it was done, because it looked done but alas it was not. If this happens I’ve sliced it and placed back in the gravy and back into the oven at 300 for another hour- give or take. Test a piece every now and then. Hopefully this helps. And yes it’s possible you got a bad piece of Brisket, anything is possible.

        I’m making this for our Thanksgiving after Thanksgiving party this weekend. Can’t wait. Love trying new Brisket recipes.

        • avatar
          December 2, 2016

          Thanks for the tips, Karen! Slicing it up is a great idea! Enjoy your feast!

  44. avatar
    K says:
    November 14, 2016

    Do you recommend cooking with fat side up or down?
    Thanks

    • avatar
      November 14, 2016

      It’s personal preference, but with the fat up it will add more moisture to the meat.

  45. avatar
    Kathy Hume says:
    November 20, 2016

    Is it ok to have this marinade and the meat wrapped in foil that long? Some sort of chemical reaction that kind of dissolves the foil. Seems Iv’e heard of some problem with this related to health or mental health,,,

    • avatar
      November 20, 2016

      Hi Kathy! I’ve never heard of that issue and it hasn’t created a problem for me.

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