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Easy Oven Cooked Beef Brisket Recipe – With Video

Posted bySandra Shaffer on Updated on
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Oven cooked brisket marinated overnight, and then cooked on low heat yielding a smokey tender flavor. This will be your go-to brisket recipe!

oven cooked brisket on a white serving plate

Oven Cooked Brisket

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 Oven Cooked Barbecue 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!

old brisket recipe card

Easy Family Brisket Recipe

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 handwritten recipes? I adore the special note that explains where the recipe came from.

Slices of oven cooked barbecue brisket

Liquid Smoke Is A Key Ingredient In An Oven Cooked Brisket

It is important that this brisket bakes on low heat in the oven after an overnight seasoning with liquid smoke.

The slow process breaks down the tough meat yielding very tender slices of beef.

How To Oven Cook Brisket In The Oven

The key to cooking a tender brisket is to season the brisket a day in advance and cook the beef on low temperature for a minimum of 5 hours.

Go low and slow!

Whisk in a small bowl the dry rub ingredients; 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. Those aluminum pans that can be purchased at a grocery store are perfect for brisket.

Once the brisket is seasoned, pour liquid smoke and Worcestershire sauce over the meat and as it drips to the side, lift it up so the liquid gets under the meat.

Cover the pan with aluminum foil crimping the foil tightly over the meat. Return to the refrigerator and marinate overnight.

Before cooking the brisket bring the meat to room temperature (30 minutes) and bake at 275°F for 5 hours.

After 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.

Cool and slice into thin pieces.

This Oven Brisket Recipe can also be served as a sandwich with extra barbecue sauce!

If you are lucky enough to have leftover brisket, the best way to use it up is to slice or chop the leftovers and serve it on a roll or sandwich bread. Prepare the meat (slice or dice), place in a baking dish, and place the brisket in the oven at 350°F for 10-15 minutes.

Add additional bbq sauce to the meat. For a homemade bbq sauce, give this thick and delicious low carb bbq sauce a try!

low carb bbq sauce in a white bowl with a orange basting brush

How to Store Brisket

Leftovers will also freeze well if you are cooking for just a couple of people. You also may want to save about a pound to make these fantastic brisket tacos!

Tacos with leftover beef brisket on a small plate.

Side Dish Ideas For Beef Brisket

Are you looking for a side dish for this oven brisket recipe?   Serve brisket with this Cabbage Salad Recipe with Bean Sprouts or Green Bean and Potato Salad.

Oven cooked barbecue brisket slices on a white plate

Are you interested in knowing different techniques for cooking brisket? Check out this overview from Better Homes & Garden, How To Cook Brisket.

What To Serve With Beef Brisket

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oven cooked brisket on a white serving plate

Easy Oven Cooked Beef Brisket Recipe with Video

Learn how to oven cook brisket with your favorite barbecue sauce and a dash of liquid smoke giving this beef brisket a deep rich flavor profile. Serve as a main meal and slice up leftovers to make sandwiches.
4.55 from 443 votes
Print Pin
Cuisine: American
Keyword: bbq, beef, slow cook
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Servings: 8 servings
Calories: 246kcal
Author: Sandra Shaffer

Ingredients

  • 5-6 pounds brisket
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 2 ounces liquid smoke
  • 1 ounce Worcestershire Sauce
  • 1 cup prepared Barbecue sauce your choice

Instructions

  • 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 Worcestershire sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
  • Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
  • 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.
  • Cool and slice into thin pieces.

Video

Nutrition

Serving: 1g | Calories: 246kcal | Cholesterol: 61mg

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

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163 Comments

  1. Pingback: ON THE MENU WEEK OF MARCH 12TH - StoneGable

  2. I’ve made this twice already. It is fantastic. The cooking times were perfect. Great recipe for feeding a crowd. Everyone loved it.

  3. Can this be done in a sous vide method? If so, how long and do you need to sear it still after the water bath? And is there a substitute for celery salt?

    1. Hi Jacqueline. I’m afraid I don’t know the answer. I bet it can be cooked using a sous vide, but I have never tried it. Let me know what the results are if you experiment with it.

  4. I am making the brisket today. I was hoping to have it done by lunch time, but I just put it in the oven. If I bake using the convection feature at 300, will th at mess up the brisket? I had a 12lb brisket and cut it in half, but still baking in the same pan.

  5. This brisket brings back memories of my mom. She always made her the same way except she would make a day ahead leaving wrapped in foil and refrigerate. Then a few hours before serving she should take out of the fridge set out for a while to bring temperature up, then add BBQ sauce and reheat in oven uncovered. Slicing while hot is messy sometimes because this is such a deliciously tender brisket. Slicing it cold works nicely and the meat holds together for perfect slices when warm. Thank you for posting. I’m making it now to serve on Christmas eve. Merry Christmas!

  8. This is a great recipe and there appears to be a variation of one that is from “The Cotton Country Collection” of the Junior League of Monroe, La. first published in 1972. That version marinates the brisket overnight in in the Liquid Smoke, salts and the addition of chopped onions. I have no idea how long this recipe has been floating around the country or where the ladies from the Junior League found it. I never use any other one and I have been making it for 40 years! It would be interesting to hear if it has shown up in any other old regional cookbooks with other variations.

  9. Hi, I just realised that I bought a pickled brisket roll, which needs to be cooked first in plain water, so how would I be able to adapt this to your recipe? Your recipe sounds delicious and I would love to do it.

    1. Gurtruid, I’m so sorry I’m just seeing your comment. How did the brisket roll come out? I’ve never cooked one, so I would love to know what you did.

  10. Hello, if I have a castiron enamel braiser, should I use the lid instead of the foil? Thanks for your input!

  11. 5 lb brisket made exactly to recipe took out after 5 hours at 275 to put bbq on and brisket was very hard not tender at all what do you suggest? I put on sauce and turned down to 250 with foil open…

    1. Hi Tom, I can only guess that the brisket needed to be cooked longer. I know there are different cuts of brisket, but I’m not aware of which cut is most tender. Hope it was still delicious!

      1. I have a 14.6 lb brisket, thinking I would have to cook it for 20 hours, I put it in last night and it was done in 12 hours, internal temperature 203°, I put barbecue sauce on and it is now in the oven for another with thermometer in it. We are having family over at 5 for supper, I am hoping it will not be overdone. Do I put it in the refrigerator covered after it cools and then back in the oven to warm it up? This is my first brisket.

          1. Hi, it came out perfect!! It was very tender and so flavorful. I did put it in the refrigerator, then just sliced it and warmed it in the microwave. The family loved it. I will definitely make this again. I used hickory liquid smoke and hickory barbecue sauce.
            Thank you very much.

  12. Hi. I do not see any salt and pepper being used? Not sure if I should add this or not. Can you let me kow please?

      1. Thank you so much for your prompt response. My brisket is marinating and I will oven cook (roast) it tomorrow!! I am very excited to do this as it is one of my son in law’s favorite meals. This recipe made it so easy 🙂

  13. I will say I have shoes away from a brisket done in my smoker (aka, Ugly Drum Smoker) . I did do one, but while it had a good smoke ring, and it was a good tasting brisket, it also became dry due, I think, to the flat, and the round parts being at different temps when I finished it, some 10 hrs later. So I think using the liquid smoke, is a good idea, but I’m going to try a 2 step process and put it in my gas grill with wood chips in a foil pan setting on a burner to smoke it for about 45 minutes and then finish it in the method of the recipe. I should see a smoke ring and at the same time, have a moist and flavorful brisket. I like smoked meat, but a brisket can become dry. This recipe of yours, seems to me will be completely moist, and smoky …. or another words, PERFECT!

  14. That was the best first brisket i have ever made!!! Awesome! Yum! Family loved it. Thank you.

  15. I wasn’t able to find a beef brisket at my grocery store. I bought a corn beef brisket instead, not going to use seasoning packet included. Can I use your recipe with corn beef brisket.

  16. Hi Sandra! I am born and raised in Texas and I LOVE me some brisket!!! I have never made it for myself but after seeing your recipe I plan on making it myself! It looks so delicious and hopefully I won’t mess it up!

  17. So I’m currently baking this. But I missed the part that the meat was supposed to be marinated over night. Will this still be delicious? I’m bummed out that it might not turn out as expected ?

  18. I’ve never made a brisket before. Looks so good! I bought 2 beef chuck roasts that totals 8 lbs. 275 degrees for how many hours in my case? So nervous I will screw it up somehow.

  19. When making this after meat marinates over night, do you drain off any remaining marinate before putting in baking dish and covering with the BBQ ?

  20. Hi Sandra, cooking a flat trimmed brisket using your recipe for Christmas. It’s a little over 5lbs but not real thick or wide so I hope it,ll look as tasty as your’s . Do you cook the brisket in the marinade or discard before cooking? Also, do I cook at 1 1/2 per lb even though it’s not thick? Thanks so much!!!

    1. Hi Cynthia! I cooked the meat in the marinade and I would base the cooking time on the weight, not the thickness. Check it to make sure it is nice and tender a couple of times. Enjoy!!!

  21. Making this tonight. Just for our small family of 4 so I got a 1 lb brisket. Would you say to cook it for about an hour?

  23. I have made plenty of briskets in my time! You have to make sure you slice it against the grain and make sure it is cooked long enough!

  24. 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,,,

  26. 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?

      1. 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.

  27. 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!

  28. 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?

    1. 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.

  29. 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!

  30. 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.

  32. 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.

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

  35. 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.

    1. 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 🙂

  36. 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!

      1. 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.

        1. 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!

    2. 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!

  38. 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?

    1. 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!!

  39. 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!!

    1. 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! 🙂

  40. 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.

    1. 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.

      1. 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.

  41. 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! 🙂

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

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

    1. 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!

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

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

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

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

      2. 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

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

  50. 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.

    2. Kim, you are hilarious! Thank you so much for the little sayings and sharing, it was fun to read.

    1. 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.

  52. 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.

  53. 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 🙁

    1. 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!).

    2. I am currently having the SAME exact issue… it must be something about a smaller piece?! I’ve had it in a whole extra hour and its still not done.

  54. 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?

    1. 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.

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

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

  57. Pingback: Slow Cooked Barbeque Brisket Recipe - A Dish of Daily Life

  58. 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!

    1. 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)

  61. 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!

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

  65. 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!

    1. 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.

      1. If you have a Gordon’s Food Service in your area, they carry them (and will order whatever size you want if they don’t have it), and they are actually less expensive than Sam’s Club.

  66. 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!

      1. 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.

        1. 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!

      2. Hi Sandra! This looks amazing I have a question tho( It might be obvious) did you recover the meat in the foil and cook it covered in the oven? Or uncovered and just have it in a foil lined pan? Thanks so much!

      2. I’ve done a brisket in a crockpot. Give it about 1.5 hrs per lb. Came out sooooo tender it. You have to be careful when you take it out of the crockpot – it will fall apart real easily. Okay if you like shredded brisket for sandwiches.

        2. What’s a good technique for getting the brisket out of the crockpot so it doesn’t fall apart ?Would a 5 lb brisket fit in a crockpot ?

        3. Have you made this in the crockpot ? If so how’d it turn out and how long did it cook and on low or high ?

          1. Hi Haley! I have not tried to make this in a slow cooker, but I’m sure it will come out tender. I would put it on high temperature. If you try it let me know how it came out!

    4. 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?

      1. 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!

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