Oven Baked Beef Brisket

This super tender oven-baked beef brisket is coated with a dry rub made with ingredients commonly found in your pantry and slow-cooked to perfection. The recipe is ideal for days when it’s too cold or wet to grill or smoke.

This brisket recipe combines sweet onions, barbecue sauce, a little beer, and a few easy seasonings that you probably have on hand. This tender beef recipe is so versatile and perfect with so many sides. I love to serve it with oven-roasted corn on the cob, creamy coleslaw, dill pickle potato salad, or baked mac and cheese.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Garlic powder: My new obsession is wood-fired garlic powder. My daughter and son-in-law turned me on to it. I use Kinders.
• Beef brisket: I used a 3 lb flat cut trimmed brisket because it was just the three of us eating when I took these pictures.
• Beer: Do not use flavored microbrews that would not complement this.  For example, I don’t think a blueberry or pumpkin beer would go well with this.
• Barbecue sauce: Use your favorite brand or make it homemade.

How To Make Oven-Baked Beef Brisket

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

Start with a trimmed beef brisket known as the flat cut. Usually, there is a small amount of fat left on the cut for flavor and to help keep it moist while cooking.  Next, mix your spices in a small bowl. Pat the brisket dry with paper towels and rub the spices all over the brisket on both sides. Let the brisket sit for about 30 minutes with the dry rub on it.

Place the brisket in a large roasting pan, fat side down. Cover the brisket with the onions, beer, and barbecue sauce. Cover the pan with aluminum foil and place it in the oven on low heat until the brisket is fork tender. Let it rest loosely covered on a cutting board for 30-45 minutes before slicing. Slice the brisket against the grain.

Preparation Tips and Storage

• Let the meat come to room temperature for about 30 minutes with the rub on it. 
• Cook it until it is fork tender. Pick a spot close to the edge of the brisket and stick a fork in it. If you can easily pull away a piece of meat with the fork, it is done. Another way to check it is when the internal temperature reaches 195-200 degrees at the thickest part of the brisket.
• It is best to slice your brisket right before serving so it stays moist and does not dry out. Always slice against the grain so you don’t have stringy pieces and so that the slices stay together.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave or enjoy cold.  
• Use leftover brisket for brisket sandwiches, wraps, breakfast hash, and nachos. 

Serving Suggestions

• Potatoes: scalloped potatoes, au gratin potatoes, twice-baked potatoes, and funeral potatoes.
• Pasta: angel hair pasta, Parmesan pasta, mushroom pasta, and sun-dried tomato pasta.
• Vegetables: roasted cauliflower, Southern green beans, glazed carrots, and cauliflower mac and cheese.

More Beef Recipes

Beef Barley Soup

Beef Noodle Soup

Beef Stroganoff

Beef Vegetable Soup

Italian Beef Sandwiches

Beef and Noodles

Oven Baked Beef Brisket Recipe

This easy oven-baked brisket recipe is perfect for those days when grilling or smoking outside is not an option.  This tender yet flavorful brisket requires only 15 minutes of hands-on prep work.

5 from 15 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 15 minutes minutes

Resting Time: 45 minutes minutes

Total Time: 4 hours hours

Servings: 8 servings

Calories: 453kcal

Author: Beth Pierce

Ingredients

• 1½ tablespoons packed light brown sugar
• 1½ tablespoons paprika
• 1 tablespoon cumin
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 4 lb beef brisket trimmed
• 2 large onions thick sliced
• ¾ cup beer
• 1 cup barbecue sauce your favorite

Instructions

• In a small bowl mix together brown sugar, paprika, cumin, black pepper, salt, onion powder, and garlic powder. Pat the brisket dry with paper towels. Rub the spice mixture all over the brisket on both sides and let sit for 30 minutes.
• Preheat oven to 300 degrees. Place brisket in a large roasting pan (with the fat side down) and cover with sliced onions. Pour beer and barbecue sauce over the top. Cover well with aluminum foil and bake for 3 1/2 – 4 hours.
• You can check to see if the brisket is done by slicing off a small piece of the edge and seeing if it comes apart with a gentle tug. Remove from the pan and trim any excess fat away.
• Cover and let it rest on a cutting board for 30-45 minutes.  Slice against the grain at a perpendicular angle. If desired, serve with extra barbecue sauce.

Notes

• Let the meat come to room temperature for about 30 minutes with the rub on it. 
• Cook it until it is fork tender. Pick a spot close to the edge of the brisket and stick a fork in it. If you can easily pull away a piece of meat with the fork, it is done. Another way to check it is when the internal temperature reaches 195-200 degrees at the thickest part of the brisket.
• It is best to slice your brisket right before serving so it stays moist and does not dry out. Always slice against the grain so you don’t have stringy pieces and so that the slices stay together.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave or enjoy cold.  
• Use leftover brisket for brisket sandwiches, wraps, breakfast hash, and nachos.

Nutrition

Calories: 453kcal | Carbohydrates: 22g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 697mg | Potassium: 926mg | Fiber: 1g | Sugar: 15g | Vitamin A: 737IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 5mg

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