Oven BBQ Beef Brisket

by Sabrina Snyder

Published on

2 Comments

3.50 from 2 votes
10 Servings
Prep Time 10 minutes
Cook Time 4 hours
Sit 10 minutes
Total Time 4 hours 20 minutes
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Oven BBQ Beef Brisket is tender, juicy, and smokey. It’s just as fork-tender as meat made outside in a smoker, but this recipe is simmered in the oven.

If you’ve tried our recipe for Slow Cooker Beef Brisket, then you’ll love this oven version that comes out with juicy, melt-in-your-mouth meat. It’s an easy recipe that’s perfect for Family Dinners.

Oven BBQ Brisket, sliced in baking pan

OVEN BBQ BEEF BRISKET

When you think of Texas BBQ, Beef Brisket is probably one of the first dishes that comes to mind. Of course, there are other classic dishes like Pulled Pork, but it’s tough to beat a Texas-style Smoked Brisket. This recipe is sure to become a go-to dish because it has all that smokey bbq flavor, but you can make the Beef Brisket right in your own oven.

If you’re worried cooking brisket in the oven will come out with dry, tough meat, that’s not at all the case with this recipe. While brisket meat can be tough if it’s not cooked properly, this oven recipe cooks the meat nice and slow so it has plenty of time to absorb the flavor and moisture of the BBQ sauce around it. 

The total time to make this recipe is over 4 hours, but practically all of that is hands-off time while the meat cooks in the oven. In fact, all you really have to do is whisk together the BBQ sauce, pour it over the meat, and pop it in the oven. You’ll love how the rich aroma of BBQ fills your house while the BBQ Brisket cooks over the next few hours. By the time it’s done your mouth will be watering from the delicious smell alone. 

MORE BBQ RECIPES

HOW TO MAKE OVEN BBQ BEEF BRISKET

  • Prep: Preheat your oven to 300 degrees.
  • Sauce: Add water, barbecue sauce, and soy sauce to a large mixing bowl and whisk the BBQ sauce together. 
  • Bake: Put the brisket on a large baking dish, and pour the BBQ sauce that you just mixed over the brisket. Cover the baking dish with aluminum foil tightly. Wrapping the brisket in tin foil will make sure that the moisture gets trapped, and keeps the beef nice and tender. Cook the meat slowly at 300 degrees for 4 hours. Remember that according to the USDA the internal temperature for beef should be at least 145 degrees to make it safe to eat. 
  • Serve: Take the brisket from the oven. Remove the foil, but be careful because there will be hot steam. Let the brisket sit for 10 minutes. Cut the brisket in half, then slice it into small pieces flat against the grain. 

Oven BBQ Brisket in baking pan

OVEN BBQ BEEF BRISKET VARIATIONS

  • Sauce: To experiment with the flavor of the BBQ sauce you can try adding in a little Worcestershire sauce, mustard, and red wine vinegar. 
  • Sweet: For a bit of sweetness in the BBQ flavor mix in brown sugar, or maple syrup with the bbq sauce mixture. You can also use molasses for a deeper, sweeter sauce. 
  • Spicy: To add a bit of heat to the recipe try mixing in a few dashes of hot pepper sauce. Adjust how much spicy sauce you add according to your taste.
  • Add-ins: There are plenty of other seasonings and mix-ins you can try in this Oven Brisket recipe. Try chopping up 2 yellow onions and sprinkling them around the brisket while baking. Some seasonings to add in are paprika, black pepper, cayenne pepper, chili powder, cumin, or cloves. 

WHAT TO SERVE WITH OVEN BBQ BEEF BRISKET

HOW TO STORE OVEN BBQ BEEF BRISKET

  • Serve: Don’t leave Oven BBQ Beef Brisket at room temperature for more than 2 hours. 
  • Store: Once the brisket has cooled you can keep it in the fridge for 3-4 days. Tightly wrap the meat in plastic wrap, aluminum foil, or store it in an airtight container. 
  • Freeze: It can keep well in the freezer for up to 3 months. Let it thaw in the overnight before reheating the brisket in the oven and serving.

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Dinner, then Dessert

Oven BBQ Beef Brisket

Oven BBQ Beef Brisket is tender, juicy, and smokey. It's just as fork-tender as meat made outside in a smoker, but this recipe is simmered in the oven. 
Yield 10 Servings
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Oven BBQ Brisket, sliced in baking pan
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Ingredients
 

  • 1 cup water
  • 3/4 cup barbecue sauce
  • 1/4 cup soy sauce
  • 4 lbs trimmed beef brisket

Instructions

  • Preheat oven to 300 degrees.
  • Combine water, barbecue sauce, and soy sauce in a large mixing bowl.
  • Place the brisket in a large baking dish, then pour the barbecue sauce mixture over the brisket.
  • Cover the baking dish tightly with aluminum foil. Bake for 4 hours until meat is fork-tender.
  • Serve thinly sliced, against the grain.

Nutrition

Calories: 322kcal | Carbohydrates: 9g | Protein: 38g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 689mg | Potassium: 661mg | Fiber: 1g | Sugar: 7g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 4mg

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Oven BBQ Brisket collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. I followed the recipe exactly but the meat was all dried out at 4 hours. My best guess would be to cook at 275 for 3 hours.

    Reply