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.
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Preparation Instructions:
Line a 13 x 9 baking dish with foil. It should be longer than the sides of the pan by a few inches. Take another piece of foil and lay it on top of the first piece of foil. Lay your brisket on top. This second piece of foil will be used to tightly wrap up the brisket.
Liberally pour vegetable oil all over the brisket (about 1/2 a cup.) Rub the oil into the brisket until fully coated on all sides. Pour a handful of the Brisket of Love Seasoning Rub in your hand and rub onto the brisket until all sides are coated with the seasoning (I used about half the jar.) Wash your hands and wrap the brisket tightly with the second piece of foil. Let stand on the counter for at least 30 minutes. If you have time, allow it to sit in the fridge for two hours and then pull out to let sit on the counter another 30 minutes to bring it to room temperature.
Preheat oven to 325°F.
Once the oven is preheated, place your brisket into the oven. At about three hours into cooking time, check the temperature of the brisket. My friend, Matt Baird, suggests that once the meat's temperature reaches 190°F, take it out of the oven. If it’s close to 190°F, check back every 20-30 minutes. This ensures that the meat is tender. And boy is it!
Slice and serve with your favorite barbecue sauce.
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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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