Oven Baked Beef Brisket

Oven Baked Beef Brisket creates juicy, tender and delicious brisket with flavors reminiscent of smoking but without the need for a grill or smoker! This easy recipe comes together using a juicy beef brisket, a simple dry rub and your oven.

Brisket is one of the most popular meats for smoking and barbecue. The low and slow cooking process transforms the relatively tough cut of meat into perfectly tender meat with a nice smoky bark.

Smoked brisket is a labor of love that requires a smoker or grill. However, you can create the same delicious flavor in your own kitchen with an oven. This oven baked smoked brisket recipe uses browning sauce and liquid smoke as the binder before coating in a simple seasoning rub.

If you love bbq, try my Easy Oven Baked Ribs!

Oven Baked Brisket – no grill or smoker needed!

Do you love smoked brisket but are intimated by cooking it? Or perhaps you don’t have a smoker or grill.

I created this oven-baked brisket recipe because I absolutely love smoked brisket but find that it is much quicker and easier to use my oven.

You can achieve a similar result as smoking by using your oven and a few ingredients. Smoking results in a nice and crispy charred bark. To achieve similar flavor and texture in the oven, I use liquid smoke and wrap the beef in butcher paper. The dark color of the crust is achieved using coarse ground coffee and activated charcoal.

Using this oven method, you will achieve completely irresistible and tender slices of juicy brisket. You can make this recipe year round anytime you’re craving brisket.

Ingredients You Need

This beef brisket recipe comes together with just a few ingredients. You will also need either butcher paper or foil to wrap the brisket.

NOTE: The full list of ingredients with measurements is provided in the recipe card below.

Choosing a Brisket

Brisket is a tougher cut of meat so try to choose a brisket with plenty of marbling. An 8 to 10 pound brisket is ideal for this recipe. You can use a larger sized brisket, if desired. The brisket should be relatively even across the whole pieces. Try not to choose a brisket with a thin end.

I like to leave the fat cap on the brisket, as fat is flavor. If you have a really thick fat cap, you can trim some of it. But don’t trim too much! The heat of the oven will break down the connective tissues (marbling) to create tender, juicy and flavorful beef.

Other Ingredients

• Browning sauce: I use browning sauce as a binder. You will need just enough to coat the brisket all over with the sauce.
• Liquid smoke: To achieve the smoke flavor in the oven, I use a small amount of liquid smoke mixed into the binder.
• Ground coffee: Coarse ground coffee helps to create the smoky crust.
• Activated charcoal: This is optional, but if you want that classic dark crust, then I used activated charcoal to achieve similar results when baking instead of smoking.
• Seasonings: You will need coarse black pepper, smoked paprika, garlic powder, onion powder, and kosher salt for the seasonings mix.

Expert Tips

• Use a meat thermometer to check the internal temperature: As a general rule of thumb, brisket is best when it’s cooked to 200-205°F. I insert a meat thermometer into the thickest part of the brisket and leave it in during the entire cooking process to ensure that the cook time does not go over. Nobody likes dried out meat and a thermometer ensures the best results.
• Keep the seasonings simple: Brisket doesn’t need a lot of seasonings. I use a simple rub with a binder to create the nice and crispy crust. Make sure to rub the spices on all sides of the brisket. The breakdown of the fat creates plenty of flavor and keeps the meat moist.
• Don’t forget the rest time: The rest time locks in the juicy and flavors to create the perfect brisket.

Storage and Reheating

Store leftover brisket in an airtight container in the fridge for up to 3 days.

To reheat brisket in oven, add the sliced brisket to a small or large roasting pan with a small amount of beef broth of water. Cover the pan with aluminum foil and bake at 300°F for 20 to 25 minutes, or until a meat thermometer inserted into the beef reads 165°F. If you want the crust to be crispy, remove the foil during the last 5 to 10 minutes to allow it to crisp up.

Serving Suggestions

Beef brisket is a classic barbecue favorite. Serve it with some of my best bbq recipes or with any other sides of your choice!

• Cajun Butter Corn
• Cucumber Tomato Salad
• Seafood Salad
• Grilled Peaches with Ice Cream

Try this oven-roasted brisket recipe and let me know what you think. I know you’ll love it as much as I do!