BBQ Brisket
Make tender, smoked-style brisket in your oven. Simple rub, foil wrap, and low heat for juicy results. No smoker needed.
Don't have access to a smoker? No problem. You can still make a delectable BBQ beef brisket in the oven.
Submitted by: Rebekkah from 37 Cooks
- Coat brisket with oil and a good rub, then wrap tightly in foil to lock in moisture.
- Roast at 325°F and check internal temperature after about 3 hours; aim for a tender 195-205°F.
- Rest before slicing, cut against the grain, and serve with your favorite barbecue sauce.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
How long should I cook a 4-5 pound brisket in the oven?
Plan about 45 to 60 minutes per pound at 325°F. For a 4 to 5 pound brisket expect roughly 3 to 5 hours. Start checking the internal temperature around 3 hours to gauge doneness and tenderness.
What internal temperature should I target for brisket?
For fork-tender brisket aim for 195 to 205°F. The recipe mentions checking at 190°F, which can be tender for some pieces, but higher temps usually break down connective tissue for the best texture. For food safety USDA requires 145°F for whole beef cuts, but brisket is typically cooked higher for tenderness.
Why do you wrap the brisket in foil?
Wrapping in foil traps steam and juices so the meat stays moist and becomes tender faster. It also prevents surface drying and keeps the pan clean. Using two sheets of foil as in the recipe helps prevent leaks and makes wrapping easier.
Should I cook fat side up or down?
Either orientation works, but most cooks place the fat cap up so melting fat bastes the meat. If the pan bottom is hotter or you want to protect the meat from direct heat, you can put the fat side down.
How should I slice the brisket?
Let the brisket rest 20 to 30 minutes after removing from the oven. Then slice thinly across the grain. Cutting against the grain shortens muscle fibers and gives more tender bites.
Can I use a different rub or skip the oil?
Yes. The oil helps the rub stick and promotes a nice crust. You can swap the oil for yellow mustard, olive oil, or another binder. Any barbecue rub or seasoning blend will work; adjust quantity to taste.
Can I add liquid like broth or beer before sealing?
Yes. A small splash of beef broth, beer, or apple juice (a few tablespoons) added to the pan before sealing can boost moisture and flavor. Do not overfill the pan or the foil may leak.
How do I store and reheat leftover brisket?
Cool brisket to room temperature, then refrigerate in an airtight container for 3 to 4 days. Reheat gently wrapped in foil at 300°F with a splash of beef broth until warmed. You can also freeze slices for up to 3 months.
How long should I cook a 4-5 pound brisket in the oven?
Plan about 45 to 60 minutes per pound at 325°F. For a 4 to 5 pound brisket expect roughly 3 to 5 hours. Start checking the internal temperature around 3 hours to gauge doneness and tenderness.
What internal temperature should I target for brisket?
For fork-tender brisket aim for 195 to 205°F. The recipe mentions checking at 190°F, which can be tender for some pieces, but higher temps usually break down connective tissue for the best texture. For food safety USDA requires 145°F for whole beef cuts, but brisket is typically cooked higher for tenderness.
Why do you wrap the brisket in foil?
Wrapping in foil traps steam and juices so the meat stays moist and becomes tender faster. It also prevents surface drying and keeps the pan clean. Using two sheets of foil as in the recipe helps prevent leaks and makes wrapping easier.
Should I cook fat side up or down?
Either orientation works, but most cooks place the fat cap up so melting fat bastes the meat. If the pan bottom is hotter or you want to protect the meat from direct heat, you can put the fat side down.
How should I slice the brisket?
Let the brisket rest 20 to 30 minutes after removing from the oven. Then slice thinly across the grain. Cutting against the grain shortens muscle fibers and gives more tender bites.
Can I use a different rub or skip the oil?
Yes. The oil helps the rub stick and promotes a nice crust. You can swap the oil for yellow mustard, olive oil, or another binder. Any barbecue rub or seasoning blend will work; adjust quantity to taste.
Can I add liquid like broth or beer before sealing?
Yes. A small splash of beef broth, beer, or apple juice (a few tablespoons) added to the pan before sealing can boost moisture and flavor. Do not overfill the pan or the foil may leak.
How do I store and reheat leftover brisket?
Cool brisket to room temperature, then refrigerate in an airtight container for 3 to 4 days. Reheat gently wrapped in foil at 300°F with a splash of beef broth until warmed. You can also freeze slices for up to 3 months.
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