This Oven Roasted Brisket is coated with a smoky spice rub and cooked low and slow with BBQ sauce until exceptionally tender. It’s delicious served with classic side dishes or piled on sandwich rolls.
When you want to enjoy the flavors of BBQ cuisine without firing up the smoker or grill, this brisket, my Oven Baked BBQ Chicken, Crock-Pot BBQ Beef, and Oven Baked Baby Back Ribs come to the rescue!
I love a recipe that defies the seasons. Regardless of the weather, you can satisfy your craving for BBQ with this Oven Roasted Brisket recipe. The ingredients are staples in my pantry so anytime I spy a nice brisket at the store, I know I can throw this together, rain or shine.
As we approach all those summer gatherings, beef brisket is a great option when entertaining a big group. Since your grill will most likely be packed full of other items, pop a brisket in your oven earlier in the day to be sure you’ll have plenty of food. And, the leftovers are fabulous!
Oven-baked brisket is one of those recipes that takes time. It’s perfect for a lazy summer Sunday or a cold and rainy winter day. As it cooks, your house will smell heavenly, and you will be asked repeatedly “when’s dinner”. Don’t say I didn’t warn you.
Table of contents
Ingredient Notes
- Beef brisket: I prefer a flat cut brisket for this recipe. If you don’t see this cut at your local grocery store, Costco has really nice quality briskets available most of the time. Briskets have a fat cap which should be trimmed to about ¼-inch. The Costco butchers do a great job of trimming them before they’re packaged up which saves you a step. See below for more details on the different cuts of brisket.
- Spice rub: The flavorful rub consists of dried thyme, smoked paprika, freshly ground black pepper, kosher salt, onion powder, garlic powder, cayenne pepper, and ground cumin.
- Worcestershire sauce: Adds a layer flavor to the sauce created as the brisket cooks.
- BBQ sauce: Use your favorite store-bought BBQ sauce or pick up a good one from a local BBQ joint.
Flat Cut Brisket vs. Point Cut Brisket
The flat cut, also known as the “first cut, is leaner and more uniform in thickness than the point cut. The shape helps it cook evenly and yield perfectly tender slices. In contrast, the point cut, or “second cut,” is bulkier and features a higher fat content, resulting in an exceptionally tender texture that practically falls apart after cooking. This makes it the preferred choice for smoked beef brisket and ideal for pulled beef sandwiches.
How Much Beef Brisket Per Person?
When deciding what size brisket you need for your group, you should figure on at least ½ pound, or 8 ounces, of raw meat per person. The meat will shrink a bit as it cooks so the actual serving size will be about 6 ounces. Using this calculation, a 4 pound brisket is big enough to serve 8 people. If serving the brisket as part of a buffet with other main dish offereings, you can reduce the amount to 6 ounces of meat, per person.
How to Make Oven Roasted Brisket
- Place the brisket in a roasting pan or large baking dish lined with foil. Combine the spice rub ingredients in a small bowl and use your hands to rub it over both sides of the meat.
- Pour the Worcestershire sauce over the top.
- Spread the BBQ sauce over the surface with an offset spatula or knife.
- Cover the pan tightly with foil and place it on the center rack of a preheated 300 degree F oven. Don’t even peak at it for 2 hours. Then, flip the brisket, replace the foil, and bake for an additional 1½ to 2 hours, or until tender enough to easily slice.
Valerie’s Tips for the Best Oven Roasted Brisket
Trim the Fat Cap: If your brisket has a thick fat cap, you’ll need to trim it. Use a sharp knife to slice through the edge of the meat and cut through the fat, pulling as you go. Don’t completely remove all traces of fat, you want to leave a ¼-inch layer. A little fat helps to lock in the moisture of the meat as it roasts and add depth and richness to the sauce.
Don’t Overcook: Pull the brisket from the oven as soon as it is tender enough to slice easily. The total cooking time should be 50 to 60 minutes per pound. If you let it cook longer, you’ll risk drying it out.
Slice Against the Grain: If you look closely at the meat, you can see the grain runs a certain direction. For the best result you want to be sure to slice the cooked brisket against the grain.
Use the Cooking Sauce: The spice rub combined with the cooking juices from the meat and the BBQ sauce create a very flavorful liquid. Return the sliced brisket to the crazy good sauce and spoon it over the top. Or, place the sliced brisket on a serving tray and drizzle some of the sauce over the top.
Buy and Freeze: It’s hard for me to pass up a nice brisket so I vaccum seal and freeze them so I’ll have them on hand for when the brisket craving strikes. If you don’t have a vaccum sealer, just wrap the brisket in a double layer of foil and freeze it for up to 6 months. If vacuum sealed, it will stay fresh for 18 to 24 months.
Serving Suggestions
Mashed Potatoes: Creamy mashed potatoes are a classic pairing with brisket. Try my Sour Cream Mashed Potatoes, Buttermilk Mashed Potatoes, or Broccoli Cheese Mashed Potatoes.
Vegetables: Colorful Sheet Pan Roasted Vegetables or the sweet and savory Bourbon Glazed Carrots pictured in this post are both perfect for serving with brisket.
Cornbread: It does’t get any better than slightly sweet, buttered cornbread! My Rustic Sweet Cornbread and Mexican Cornbread are a perfect pairing with brisket.
Coleslaw: Crisp and tangy Quick Coleslaw (pictured in this post) or California Coleslaw will add freshness and crunch to your meal. The acidity from the dressing helps cut through the richness of the brisket.
Baked Beans: Smoky Baked Beans from Scratch are a classic barbecue side that pairs perfectly with brisket. For a faster version that is absolutely delicious, try my Instant Pot Baked Beans.
Salad: Green salads like my Simple Italian Salad and Southwest Chopped Salad always work! Fresh, crunchy veggie-loaded salads like Asparagus Salad and Summer Corn Salad add refreshing contrast to the hearty brisket. While, creamy Old Fashioned Potato Salad with crunchy celery and tangy dressing is a classic barbecue side. Browse my entire category of Salad recipes for more inspiration.
Macaroni and Cheese: Creamy macaroni and cheese is a decadent side dish that complements this oven-roasted brisket in a wonderful way. We love my Baked Macaroni and Cheese and Stovetop Macaroni and Cheese.
Brisket Sandwiches: Pile the brisket on toasted sandwich rolls with a little additional BBQ sauce. Add your favorite toppings like pickles, onions, and coleslaw.
Storage and Reheating Tips
- Storage: Wrap the brisket tightly in aluminum foil to minimize air exposure and prevent ir from drying out. Store the brisket in the refrigerator for up to 3 to 4 days.
- Reheating Leftovers: To maintain moisture, reheat leftover brisket slowly in an oven preheated to 250 degrees F. Place the brisket in a baking dish and cover it with foil. Alternatively, you can reheat individual portions in a microwave-safe dish with a splash of beef broth or water to keep it moist. For a quicker option, slice the brisket thinly and reheat it in a skillet over low heat with a bit of beef broth or BBQ sauce.
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Oven Roasted Brisket
Ingredients
- 3 ½ to 4 ½ pound beef brisket (flat cut), fat cap trimmed (see notes below)
- 1 tablespoon dried thyme leaves
- 1 tablespoon smoked paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper, or to taste
- ½ teaspoon ground cumin
- 2 tablespoons Worcestershire sauce
- 1 cup BBQ sauce
Instructions
- Preheat oven to 300 degrees F.
- If your brisket has not been trimmed, use a sharp knife to trim the fat cap leaving only about ¼-inch (see notes below). Mix all the spices together in a small bowl and set aside.
- Place the brisket in a large baking pan and pour the spice mixture over the top. Use your hands to rub it over both sides of the brisket.
- Turn the brisket fat side up and pour the Worcestershire sauce and BBQ sauce over the top, spreading the sauce with a knife to cover surface of meat.
- Cover the baking pan tightly with foil and place it in the oven. Don't even peak at it for 2 hours.
- After 2 hours have elapsed, remove the pan from the oven and remove the foil. Flip the brisket over, cover tightly with the foil, and return it to the oven for an additional 1 hour 30 minutes to 2 hours, or until tender enough to slice easily.
- Remove from the oven and transfer the brisket to a cutting board. Slice it against the grain, drizzle with some of the sauce from the pan, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More All Season BBQ Recipes
This post was originally published on November 27, 2012. It has been updated with new text and images.
By far, the best brisket I’ve ever made
This was the BEST and juiciest oven brisket I’ve ever done. I cut my brisket into 3rds so my final cook time was shorter. But the flavors and tender meat melted in our mouths
Could I do this in an electric roasting pan?
I don’t have much experience with electric roasters but if yours can heat to 300 degrees F and cooks similar to a conventional oven, I think it’s worth a try!
You advised someone making a whole brisket (I’m making an 8 lb) it would be best to wait until the last hour or two before pouring the Bbq sauce on the brisket. Won’t the brisket burn before it releases enough fat to protect it.
Not at this low of an oven temp. It’s more likely the BBQ sauce would burn since it has sugar in it.
This was an awesome recipe! So easy and so much helpful information. Very tender and flavorful. We loved it. I bought a brisket from Costco and cut it in thirds since it’s just the two of us. Excited to make another one!
Fantastic! So glad it worked out so well for you. Thanks, Sandy. 🙂
I would love to try this recipe! Question though.. most recipes cooked this way end up shredded (from research I’ve done). Does this actually stay in slices or fall apart like a pulled meat? I’m not wanting to end up with a shredded meat.
Hi Candace. It should be very similar to how you see it in the photos and video (in the recipe card below). If cooked according to the directions, it should slice but be so tender it will fall apart a bit.
I tried this recipe for my traditional brisket and potatoes and fried cabbage for New Year’s Day meal. Since I was feeding my grand kiddos and family members I omitted the cayenne otherwise I would love it included but ehh not for them! I will continue with this recipe as it turned out so good and tender
I have a whole brisket to put in the oven. the point and flat. will my times differ or still just prepare everything the same way? it’s about a 8-9 pounder.
The total time will be based on the weight. At 8 to 9 pounds you can basically double the amount of time shown in the recipe – or count on about 1 hour per pound, or until it’s tender enough to easily slice. Flip it about halfway through the cooking time. For this long of a cooking time, I’d be inclined to wait until the last hour or two to add the BBQ sauce. Hope this helps!
i have made 3 briskets in smoker. it’s so difficult and turns out tough. i used this method about 2 months ago on a 4 lb flat. was sooooooo good and thats why i am using again and from here on out. thanks for the reply Merry Christmas
I loved thus recipe, although you were right about cayenne pepper to taste. The 1/2 top was a but too much for us. We don’t eat hot or spicy food much so it was a bit too much for us. Otherwise, for someone who has only made brisket one time before, it was great 👍