Oven BBQ Beef Brisket Recipe
User Reviews
4.9
Oven BBQ Beef Brisket Recipe
Description
The brisket is seasoned with a blend of salt, celery salt, garlic powder, onion powder, and sugar, applied in two stages, and marinated overnight for flavor penetration. Worcestershire sauce moistens the meat before seasoning. Slow roasting at 250°F for several hours cooks the brisket gently to develop tenderness without drying out.
After removing the brisket from the oven, a homemade or preferred barbeque sauce mixed with brown sugar is spread over the meat, then the heat is increased to 350°F to set and caramelize the sauce. Slicing against the grain after resting produces tender slices.
This method suits large gatherings due to its reliability and ability to be cooked in advance. Leftovers store well refrigerated or frozen and can be reheated gently. The recipe allows some flexibility with the fat cap orientation, affecting crust development.
Planning ahead for the long cook time and trimming fat appropriately ensures consistent results. The recipe balances smoky sauce sweetness with robust seasoning for classic barbecue brisket flavors.
Ingredients
Brisket
- 5-6 pounds beef brisket
- 3 Tablespoons Worcestershire sauce
- 3 teaspoons table salt
- 2 teaspoons celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons granulated sugar
Sauce
- 20 ounces barbecue sauce Sweet Baby Ray's is my favorite, hickory-flavored
- 3/4 cup brown sugar
Instructions
- The night before you plan to cook and serve the brisket, combine the salt, celery salt, garlic powder, onion powder and sugar in a small bowl and set aside. Place the brisket in a large roasting pan and trim the fat if it is thick, but leave at least a 1/4" layer. Moisten the brisket with all of the Worcestershire sauce, then sprinkle the top and bottom of the brisket with half of the mixed seasonings, reserving the other half. Cover tightly with foil and place in the refrigerator overnight.
- The next day, preheat the oven to 250°F. Remove the brisket from the fridge and uncover. Sprinkle it with the remaining seasonings, then cover it with foil again and place it in the oven to roast for 5-6 hours (plan on approximately 1 hour per pound of meat).
- Remove the brisket from the oven and remove the aluminum foil. Pour off the fat. In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. Increase the oven temperature to 350°F, then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Remove from the oven and let the meat rest for 15 minutes, then slice into finger-width strips against the grain or chop and serve.
Notes
- Store leftover brisket refrigerated up to 3-4 days in airtight containers and reheat in a 350°F oven for best results.
- Freeze leftover brisket for 2-3 months, then thaw and reheat before using in dishes like nachos.
- Always cut brisket against the grain to maximize tenderness.
- Choose to roast with the fat cap either on top to baste the meat or on bottom for a crustier surface, depending on preference.
- Allow ample time for slow cooking; check brisket weight to estimate cooking duration (approximately 1 hour per pound).
- This recipe works well for large groups and can be scaled accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 868 kcal
% Daily Value*
| Calories | 868kcal | 43% |
| Carbohydrates | 69g | 23% |
| Protein | 79g | 158% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 234mg | 78% |
| Sodium | 3299mg | 137% |
| Potassium | 1581mg | 34% |
| Fiber | 1g | 4% |
| Sugar | 60g | 120% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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