Beef Brisket Recipe (oven Baked)

By Becky Hardin

Updated May 8, 2025

My grandma taught me that cooking BBQ Beef Brisket in the oven is the best way to get tender, slow-cooked meat. This is my spin on her melt-in-your-mouth recipe that turns out juicy, tender, and perfect brisket with just a handful of ingredients.

beef brisket drizzled with bbq sauce - 5

5-Star Review

“Made brisket with just the seasoning not the barbecue sauce, turned out unbelievable great. We love it thanks for the recipe!!” -Todd

Beef Brisket Recipe

You are going to be amazed by how this juicy, flavorful beef brisket comes together with BBQ sauce, liquid smoke, and a few simple spices. It’s a super-easy recipe, yet the results are anything but ordinary. There is no better option for the ultimate comfort meal than this buttery soft and super tasty brisket.

I love adding a classic BBQ flavor to this oven baked brisket recipe, but you can create a different flavor with some easy tweaks. Instead of BBQ sauce, you can mix Worcestershire or soy sauce with the liquid smoke to marinate. You can also use a beef broth or lager beer in place of the water in the roasting pan. If you want to change up the spice rub slightly, try adding cayenne pepper or brown sugar.

I still remember eating this at my grandparents’ house on special occasions growing up. Such a wonderful memory and a great recipe to match!

Ingredients1x2x3x

▢ 6 pounds beef brisket point cut with a ½-inch fat cap
▢ 1 tablespoon kosher salt
▢ 2 tablespoons freshly ground black pepper
▢ 2 tablespoons garlic powder
▢ 2 tablespoons celery powder
▢ 2 tablespoons onion powder
▢ 1 teaspoon ground nutmeg
▢ 8 ounces BBQ sauce (click for our favorite!)
▢ 2.5 ounces liquid smoke (½ bottle)
▢ 2 cups water

For Serving

▢ Homemade BBQ Sauce (Brisket Sauce) or store bought my favorite store bought is Sweet Baby Rays.

Video

Instructions

Before starting, read all notes. The brisket needs to be prepped and refrigerated at least 8-24 hours before cooking.
Remove any silverskin (white film on meat) and trim the fat cap to ½-inch. 6 pounds beef brisket
Line a large baking pan (I use a lasagna pan) with foil. Spray the foil with nonstick cooking spray.
Place the brisket in the foil-lined pan and generously sprinkle all sides with each seasoning. 1 tablespoon kosher salt, 2 tablespoons freshly ground black pepper, 2 tablespoons garlic powder, 2 tablespoons celery powder, 2 tablespoons onion powder, 1 teaspoon ground nutmeg
In a medium bowl, whisk together the BBQ sauce and liquid smoke. 8 ounces BBQ sauce, 2.5 ounces liquid smoke
Pour the BBQ sauce/Liquid Smoke mixture over the brisket. Pour the water around the brisket but not on top. Cover the brisket with foil and refrigerate 8-24 hours. 2 cups water
Remove the brisket from the fridge 30 minutes before cooking. Heat the oven to 275°F and set the oven rack to the middle position.
Set the foil-covered pan of brisket in the oven and cook 5 hours.
Check the internal temperature of the brisket. The brisket is done when the temperature registers 200°F. You should be able to lift the brisket in the middle, with tongs, without the brisket breaking.
If the internal temperature doesn’t register at 200°F, then place it back in the oven (covered) and retest every ½ hour.
Once the brisket reaches the desired temperature, transfer it to a cooling rack, open the foil (to let the steam vent), and let it cool at least 30 minutes before slicing against the grain.
After 30 minutes, transfer the brisket to a cutting board to slice and discard the cooking liquid.
Serve with “Homemade” BBQ Sauce. Enjoy! Homemade BBQ Sauce (Brisket Sauce) or store bought

Becky’s Tips

If cooking the brisket one day before serving, wrap it tightly with foil (after it cools), refrigerate overnight, and slice it the next day for easier slicing.
If the brisket cooks a little too long and falls apart, it will still be delicious. I have often served it this way (before purchasing a meat thermometer) and have never had one complaint.
Beef brisket should reach an internal temperature of 195-205°F. I recommend taking it out of the oven as soon as it reaches 200°F, or even at 195°F, as the temperature will rise slightly as it rests.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Beef Brisket Step by Step

Prep the brisket : Remove any silverskin (white film on meat) from a 6-pound beef brisket and trim the fat cap to ½-inch.

Get the pan ready : Line a large baking pan (I use a lasagna pan) with foil. Spray the foil with nonstick cooking spray.

BBQ Brisket with seasonings in an aluminum lined pan. - 7

Season the brisket: Place the brisket in the foil-lined pan and coat with 1 tablespoon kosher salt, 2 tablespoons freshly ground black pepper, 2 tablespoons garlic powder, 2 tablespoons celery powder, 2 tablespoons onion powder, and 1 teaspoon ground nutmeg.

bbq sauce being mixed with liquid smoke. - 8

Prepare the sauce: In a medium bowl, whisk together 8 ounces of BBQ sauce and 2.5 ounces of liquid smoke.

bbq sauce/liquid smoke mixture being spread over the brisket. - 9

Pour the sauce over the brisket: Pour the BBQ sauce/liquid smoke mixture over the brisket. Pour 2 cups of water around the brisket but not on top. Cover the brisket with foil and refrigerate 8-24 hours.

Cook the brisket: Remove the brisket from the fridge 30 minutes before cooking. Heat the oven to 275°F and set the oven rack to the middle position. Set the foil-covered pan of brisket in the oven and cook for 5 hours.

measuring the temperature of the brisket to confirm it is 200 degrees F. - 10

Check the temperature : Check the internal temperature of the brisket. The brisket is done when the temperature registers 200°F. You should be able to lift the brisket in the middle, with tongs, without the brisket breaking.

If the internal temperature doesn’t register at 200°F, then place it back in the oven (covered) and retest every ½ hour. Once the brisket reaches the desired temperature, transfer it to a cooling rack, open the foil (to let the steam vent), and let it cool at least 30 minutes before slicing against the grain.

slicing brisket on a wooden cutting board. - 11

Transfer and slice the brisket: After 30 minutes, transfer the brisket to a cutting board to slice and discard the cooking liquid.

Serve and enjoy : Serve with “Homemade” BBQ Brisket Sauce . Enjoy!

sliced brisket on cutting board with a knife and a bowl of pickles. - 13

How to Store

After cooking, let the beef brisket cool to room temperature. Place leftovers in an airtight container or resealable bag and keep in the refrigerator for 3-4 days. Let leftover BBQ brisket cool to room temperature, then place it in an airtight container or freezer-safe resealable bag. I recommend wrapping it in aluminum foil as an extra precaution to prevent freezer burn. Freeze for 3 months. Defrost overnight in the refrigerator before reheating in the oven.

Reheat brisket in the oven for best results. Let it rest on the counter while the oven preheats at 300°F. Place it in a roasting pan, cover with beef broth or more BBQ sauce, cover with foil, and bake until it’s fully heated through (it should take about 20-30 minutes).

Serving Suggestions

I usually serve this with lots of classic BBQ side dishes! Some of my family’s favorites are fresh corn on the cob , classic potato salad , and of course, BBQ baked beans .

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