This fork-tender, oven-barbecued brisket is easy to prepare without the need for a smoker or grill. The beef brisket marinates overnight in the refrigerator, covered in a smoke-flavored marinade, then slowly cooks into a juicy brisket served with a spiked barbecue sauce with the beef drippings.
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There's no need to sear the brisket or cook it on a grill or smoker to achieve the classic barbecue flavor when using this recipe. The BBQ sauce isn't a necessity either because the meat is so flavorful and moist served without it.
It's a convenient way to get that smoked meat taste.
This is the perfect main dish to serve with a pot of Best Louisiana Rice Dressing. Although rice dressing contains ground meat, it's still considered a side dish. It pairs well with grilled meats and can help stretch a menu when serving a crowd.
The Plain Potato Salad is an excellent accompaniment for a cold side dish with a cooked brisket. There's nothing fancy or extra in there to mask or take away from the taste of the food.
Ingredients
The simple ingredients of the dry rub are probably sitting in your kitchen, ready to be combined into a seasoning for the perfect brisket. The liquid condiments make a flavorful marinade for the piece of meat.
- barbecue sauce - use any commercial brand or homemade sauce you prefer
- beef brisket - trimmed of most fat, a 4 to 5-pound brisket serves 8 to 10 eaters
- Worcestershire sauce - a pungent, fermented sauce from England
- teriyaki sauce - a sweet, salty, and tangy Japanese glaze
- Soy sauce - a salty liquid condiment used in Asian cooking
- liquid smoke - a liquid concentrate made from burning wood to add a smoky flavor to food
- celery salt - celery-flavored salt
- granulated garlic powder - powdered or dried garlic has the concentrated flavor of garlic
- onion powder - a convenient seasoning made from dried onion ground into a powder
See the recipe card below for specific ingredient amounts and their nutrition facts.
Instructions
This is an easy recipe. The seasonings are mixed together, rubbed into the meat, then it's placed in a plastic bag and smothered with a marinade. After the meat marinates in the refrigerator overnight, the oven does the rest of the work.
Slow cooking makes a tender brisket out of a tough cut of meat, and the drippings from the brisket, mixed with the barbecue sauce, give a beefy, smooth-tasting sauce.
- Mix the Worcestershire sauce, teriyaki sauce, soy sauce, and liquid smoke into a measuring cup.
- Mix the celery salt, garlic powder, and onion powder in a small bowl to make a brisket rub.
- Massage the whole brisket with the dry rub.
- Place the seasoned brisket into a large plastic bag, then pour the liquid sauce combo over the brisket. Close the bag securely and place it in a large bowl. Then, refrigerate it for at least 8 hours to allow the flavors to marinate into the meat.
- Preheat the oven to 300°F.
- Take the bowl with the bag of brisket out of the refrigerator, and pour the brisket and marinade into a large roasting pan, with the fat side down.
- Cover the meat tightly with heavy-duty aluminum foil and bake in the preheated oven for 4 hours, or for 60 minutes per pound of meat.
- After 4 hours of cooking, remove ½ cup of the brisket's juice from the roasting pan and pour it into a small pot with the barbecue sauce; warm on low heat before serving.
- Remove the pan from the oven and let the brisket rest on a cutting board. Here's a website on How To Rest A Brisket that instructs you on resting the brisket before cutting. Then slice it across the grain with a sharp knife into thin slices.
- Serve the tender slices alongside the barbecue sauce, allowing for personal preference to eat with or without the barbecue sauce.
Hint: You can enhance the flavor of the oven-roasted brisket by pouring the sauce over it and returning it to the oven to bake for an additional 30 minutes, or serve it with the barbecue sauce mixture on the side. The juicy meat is delicious, whether eaten with or without the sauce. It's your preference.
Top Tip
I prefer using a large electric roaster over the oven when cooking this oven-barbecued beef brisket. I preheat the roaster to 300°F, place the meat and the marinade in the inner pot, close the lid securely, and after about 4 to 5 hours, the result is perfect every time. It also frees up my oven space for other baked dishes. The roaster works well when roasting a turkey, too!
Equipment
The electric roaster oven is an ever-present help in time of need!
Buy Now → 
It roasts meat beautifully with minimal effort. All you do is preheat the roaster, then place the meat in its pot, cover it with the lid, and it cooks and browns to perfection.
It's not just for cooking brisket and Thanksgiving turkey. It's perfect when feeding a crowd. Try making chili, soup, lasagna, and other great recipes in large quantities. You can even bake with it by placing your filled cake pans and cookie sheets inside the roaster. It really can replace your conventional oven.
The roaster sits on the counter when in use and stores away, out of sight, for the next time you need it.
Storage
Store the cooked brisket in an airtight container in the refrigerator for a few days or in the freezer for up to a month after the meat has cooled.
FAQ
Season the brisket and bake it in the oven, covered tightly with heavy-duty aluminum foil, for 60 minutes per pound of meat at 300°F.
For cooking an oven-baked brisket, first preheat the oven to 300°F, then allow 60 minutes of cooking time per pound of meat.
Preparing the brisket the day before is very convenient. First, season and marinate the brisket for 8 hours, then bake it for 60 minutes per pound at 300°F. Allow the meat to cool, then place it in a covered pan in the refrigerator overnight. Remove it from the fridge the next day and heat, slice, and serve.
Related
Are you looking for more recipes like this beef brisket recipe? Try these:
Pairing
These are my favorite dishes to serve with barbecue brisket:
📖 Recipe
Easy Oven-Barbecued Brisket Recipe with BBQ Sauce
Moist, juicy, tender oven-barbecued beef brisket is easy to prepare. It marinates overnight in a smoke-flavored marinade, then slowly roasts in the oven.
- Total Time: 0 hours
- Yield: 9 servings 1x
Ingredients
1 4-5 pound beef brisket
2 tablespoons Worcestershire sauce
½ tablespoons teriyaki sauce
½ tablespoon soy sauce
1 tablespoon liquid smoke
½ teaspoon celery salt
¾ teaspoon granulated garlic powder
¾ teaspoon onion powder
¾ cup commercial barbecue sauce
Instructions
- Mix the Worcestershire sauce, teriyaki sauce, soy sauce, and liquid smoke into a measuring cup or small bowl.
- Mix the celery salt, garlic powder, and onion powder into a small bowl to make a brisket rub.
- Massage the whole brisket with the dry rub.
- Place the seasoned brisket into a large plastic bag, then pour the liquid sauce combo over the brisket. Close the bag securely and place it in a large bowl, then refrigerate for at least 8 hours to allow the flavors to marinate into the meat.
- Preheat the oven to 300°F.
- Take the bowl with the bag of brisket out of the refrigerator, and pour the brisket and marinade into a large roasting pan with the fat side down.
- Cover the pan of meat tightly with heavy-duty aluminum foil and bake for 4 hours or 60 minutes per pound of beef in a preheated oven.
- After about 4 to 5 hours of cooking, remove ½ cup of the brisket's juice from the roasting pan and pour it into a small pot with the barbecue sauce; warm the sauce on low heat before serving.
- Remove the brisket from the oven and let it rest on a cutting board to lock in the juices and flavor. Then, slice it across the grain with a sharp knife into thin slices.
- Serve the tender slices alongside the barbecue sauce, allowing for personal preference to eat with or without the barbecue sauce.
- Store in an airtight container in the refrigerator for a few days or in the freezer for up to a month after the meat has cooled.
Equipment
Buy Now → Notes
- You can pour the sauce over the oven-roasted brisket and return it to the oven to bake for another 30 minutes. This adds more flavor to the meat from the sauce.
- I prefer using a large electric roaster to the oven when cooking this oven-barbecued beef brisket. I preheat the roaster to 300°F, place the meat and the marinade in the inner pot, close the lid securely, and after about 4 to 5 hours, it comes out perfect every time. It also frees up my oven space for other baked dishes. The roaster works well when roasting a turkey, too!
- Here's a website on How To Rest A Brisket that instructs resting the brisket before cutting.
- Prep Time: 8 hours 30 minutes
- Cook Time: 4-5 hours
- Category: Main Dish
- Method: Bake
- Cuisine: American
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Have a nice day!
"Faith expects from God what is beyond all expectation." -Andrew Murray
Lisa C Atkins says
Gonna try this.....yum!
Louisiana Woman says
Yes, ma'am!