Oven Baked Beef Brisket Recipe

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.

Course main meal beef

Cuisine American

Keyword barbecued beef brisket, beef brisket, brisket in oven, how long to cook brisket in the oven, how to cook brisket in the oven

Prep Time 15

Servings servings

Calories 453kcal

Author Beth Pierce

Ingredients

1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 lb beef brisket trimmed
2 large onions thick sliced
3/4 cup beer not flavored
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 pan and trim any excess fat away. Brush with any extra sauce and place under the broiler or on the grill for 1-2 minutes. Flip and repeat for the other side. Stay close by as broilers are unpredictable.
Cover and let it rest on a cutting board for 45-60 minutes. Slice against the grain at a perpendicular angle. If desired serve with extra barbecue sauce.

Notes

Use fresh good quality spices and take your time rubbing them into the meat.
Let the meat come to room temperature for about 30 minutes with the rub on it. If you are worried about anything getting on it simply cover it with a couple of sheets of paper towels.
Do not use flavored micro-brews that would not complement this. For example, I don't think a blueberry or pumpkin beer would go well with this.
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 then it is done. It is done when the internal temperature reaches between 180 to 200 degrees at the thickest part of the brisket.
Let the brisket rest loosely covered for 20-30 minutes before slicing.
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