Oven Roasted Brisket

Sliced brisket with bbq sauce in a baking pan surrounded by other dishes.

5 from 4 votes

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.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Servings:

Calories: 424kcal

Author: Valerie Brunmeier

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

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.

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.

Storage Tips: 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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