When I’m craving delicious BBQ meat, this fork-tender oven-baked brisket is a lifesaver! As a barbecue lover, I know I should use a grill or smoker to make these recipes.
However, I also know many people don’t have this equipment at home. Therefore, I gave a twist to the traditional BBQ beef brisket recipe, so I could use my oven to make it!
I know you think the result won’t be the same, but I’m sure you’ll be surprised. You can make juicy, tender, and lightly charred beef brisket with an amazing crunchy bark you’ll love with just your home oven!
Are you ready to try this method? Do you want to learn how to make a delicious oven-baked beef brisket? Here’s the best recipe you’ll ever find!
Tips to Make the Juiciest and Flavorful Oven-baked Brisket
As you can see, we have to follow several steps to make this delicious beef brisket recipe. However, it’s relatively easy.
We’ll have great results if we use quality ingredients and are patient while our beef brisket bakes!
Moreover, I’ll also share some tips to help you make a juicy fork-tender and beef brisket in the oven and surprise all your loved ones!
- I know 5 hours is too long, but don’t turn the heat up to try and cook the beef brisket faster. Otherwise, the meat will be quite tough.
- Always slow cook the beef brisket, as this method causes the fats to gradually break down and the meat to tenderize, making it juicy and easy to eat.
- Do you want to make a smooth sauce to drizzle the beef brisket? Strain out the solids or make a puree with a blender after cooking the mixture.
- Make sure you cover the beef brisket completely with the rub. It’s key to make this recipe.
- After applying the rub, refrigerate the brisket for at least eight hours, so all the flavors can permeate and tenderize the meat.
- Don’t forget to cover the beef brisket completely before baking. This way, all the steam and moisture will stay inside the pan, making this cut of meat more juicy and tender.
- Always let the brisket rest before slicing it. I always do this for at least 30 minutes so that all the juices are absorbed back into the meat.
- Don’t cover the brisket with water or beef broth to make it more tender. If you do this, it won’t have its characteristic and flavorful crusty bark.
- Before baking, find the grain and slice the tip to see its direction. This way, you’ll know how to cut it.
- Start by baking the brisket fat side up to make it juicier!
How to Slice This Beef Brisket
In this recipe, how we cut the oven-baked beef brisket is just as important as how we did it.
As mentioned, letting the brisket rest for at least 30 minutes after removing it from the oven is crucial if we want the meat to be juicy.
This step allows the juices to redistribute through the meat. Therefore, if we slice the brisket as soon as we take it out of the oven, the meat will lose moisture.
After the over-baked brisket has rested for a while on the cutting board, we can start slicing it, but we have to find the grain first.
The grain is the meat’s muscle fiber alignment. If we cut with it, those muscle fibers will remain almost intact, resulting in tough meat that is difficult to bite.
However, cutting against the grain means we’re breaking up those muscle fibers evenly, making the meat much more tender and easier to chew.
How and in which direction we cut the meat is key if we want to have tender fall-apart beef brisket slices. In other words, finding the grain and cutting against it is essential.
In summary, this is what I do to cut this slow-cooked beef brisket:
- Cut the oven-baked brisket in half, separating the flat from the point
- Slice the beef brisket flat against the grain
- Turn the cooked brisket point 90 degrees
- Slice it in half in that position
- Slice the brisket point, always going against the grain
Common Ingredient Substitutions
Do you want to make this beef brisket but don’t have some of the ingredients listed above? Don’t worry! I’ll also tell you what substitutes I use to make this recipe when I can’t find some products.
When I cook brisket in the oven, I make a paste with my favorite spices to rub the meat and give it more flavor.
However, we can also use a dry rub. In that case, we only have to mix smoked paprika, onion powder, cayenne pepper, chili powder, or any other seasoning we like in a bowl.
After making our favorite dry rub recipe, we have to cover the whole brisket with mustard or barbecue sauce and apply the rub over it.
If you don’t have brown sugar at home, you can use granulated sugar or honey. However, the result may change slightly in terms of flavor and external texture.
Spices and Seasonings
I always use the spices I listed above but you can choose all the varieties you like. Chili powder can add a slightly spicy touch to meat.
Some people also cover the beef brisket with BBQ sauce before baking it. I think it’s a great option to give the meat a slightly sweeter flavor or when we don’t have time to make a sauce ourselves. However, I don’t add sugar to the rub when I use it.
We need some vegetables to make the delicious sauce we’ll drizzle over the beef brisket. As I mentioned, I always use celery, onion, garlic, and green bell pepper.
However, you can make any sauce you like. Some vegetable substitutions I like include tomatoes. They’ll give this recipe a tangy and slightly sweet touch you’ll really enjoy.
To make the sauce, we also need beef broth. You can use any version you have at home, either store-bought or homemade.
If you have leftover beef broth from any recipe, feel free to use it! Store-bought alternatives are also good but may have too much sodium. Therefore, if you use one of them, be careful with the amount of salt you add to the brisket or rub.
While I think the beef stock is ideal to make this recipe, you can also use vegetable or chicken broth. I don’t recommend using water because it doesn’t flavor the meat.
What to Serve With This Fork-Tender Brisket
When I cook beef brisket in the oven, I often serve some delicious, tender, and juicy slices with potato salad, mac and cheese, sweet potatoes, or pinto beans. These are my favorite options.
I also think Caesar salad and crispy sauteed potatoes are perfect for serving these tasty beef brisket slices.
However, other side dishes may be ideal for this delicious oven brisket recipe. These are some:
- Tomato, avocado, and cucumber salad
- Sweet potato spoonbread
- Stewed greens
- Baked beans
- Corn pudding
- Corn on the cob
- Potato skins
How to Store Slow-Cooked Beef Brisket
One of the things I love the most about this oven brisket recipe is that I can save some leftovers to make other recipes later or just eat some meat when I’m craving it.
When I baked beef brisket for a couple of meals, I only cut it, put the slices in an airtight container, and refrigerated them for up to 5 days.
Sometimes, I simply freeze enough beef brisket slices for recipes I plan to make in the future.
If I want to freeze your oven-baked beef brisket, I put the whole piece in an airtight container and place it in the freezer. The meat will be safe to eat for up to three months.
When freezing slices, I always separate the beef brisket into individual servings. This way, I can pick a container with just enough meat for a quick dinner.
How Can I Thaw Oven-Baked Beef Brisket?
Do you want to use frozen leftover brisket to make other recipes or a quick meal? You should thaw it first.
While there are many methods, I always place the beef brisket in the refrigerator and let it thaw overnight.
Sometimes, when I want the beef brisket leftover to thaw faster, I let it thaw at room temperature and then put it in the fridge to finish thawing.
Reheating Oven-baked Beef Brisket
When I want to make soups or stews with oven-baked brisket, I use it frozen. However, I always reheat it to prepare other recipes, such as sandwiches.
What I always do is put the brisket slices in a slow cooker and cover them with some sauce, either BBQ sauce or the remaining sauce we prepare to flavor the meat during baking.
After that, I just cook beef brisket leftovers on low for a few minutes until they’re heated through.
How to Use Beef Brisket Leftovers
I always cook brisket for a crowd and store some leftovers to make other recipes later. While it’s great the first day, I think it’s even better when we use it in other dishes a few days after baking it. I just love it!
Most of the time, I use chopped brisket to prepare tacos, chili, and sandwiches. However, it’s great for making other recipes. These are some of the most popular:
- Brisket hash
- Pizza (as a topping)
- Brisket and beans
- Brisket mac and cheese
- Brisket baked potatoes
- Egg rolls with brisket
- Brisket grilled cheese
- Loaded brisket fried
- Brisket sandwiches
- Pulled BBQ sandwiches
How to Avoid Tough Brisket
When we cook brisket in the oven, we may be tempted to turn up the heat to reduce the baking time, but this can make our meat tough.
Actually, brisket is a tough meat cut with a lot of collagen or connective tissues. Therefore, we have to rely on the slow cooking method to make it tender.
Although we need more time to cook the beef brisket at a low temperature, it’s essential if we want to get great results. Ideally, we shouldn’t go above 300 degrees F. Otherwise, the meat will get tough.
Also, we have to make sure that the baking dish or pan is fully sealed with a lid or foil before baking the beef brisket. This way, the meat will hold its moisture.
This step is essential both when we bake the brisket the first time and when we cover it with sauce.
I love beef recipes, especially when I can store some leftovers to make other recipes. That’s why this beef brisket in the oven is one of my favorites.
With this oven brisket recipe, I make a delicious dish even if I don’t have a grill and store some meat to make delicious sandwiches to share with my loved ones. So, I’m sure you’ll also find different ways to use it!
As you can see, cooking brisket is not that difficult. You only have to be patient and consider the tips I listed above to get the best results and surprise your family and friends.
Frequently Asked Questions
Should I Bake Beef Brisket Fat Side Up?
I think it is better to start baking the beef brisket fat side up to make the meat juicier.
Should I Always Trim the Fat off a Beef Brisket?
Spices won’t penetrate the meat if the fat is 1/4-inch thick. So, I think that’s the perfect thickness.
Should I Cover Cooked Brisket With Foil While It Rests?
No, you shouldn’t. If you do it, the delicious crusty bark we worked so hard to get will be ruined.
Should I Cover the Beef Brisket With Oil After Applying the Rub?
There’s no need to do that. If you use a dry rub, mustard will make seasonings stick to the meat.
Can I Use This Recipe If I’ll Cook Beef Brisket on a Grill?
Yes, of course! This recipe is perfect to make a flavorful brisket on the grill or in the oven. You only have to make sure the temperature is low and the cooking is slow to make the meat tender.
Is This Oven-Baked Beef Brisket Recipe Difficult to Make?
No, it isn’t! Although you need some time to prepare it, this oven-baked beef brisket recipe is so easy to make. You don’t have to be an expert to surprise your loved ones with this dish!
More Oven Recipes
oven baked chicken and potatoes
Oven Baked Beef Brisket
I love beef recipes, especially when I can store some leftovers to make other recipes. That's why this oven-baked beef brisket recipe is one of my favorites.
- 1 (5 lb.) first-cut brisket
- 2 tbsp. smoked paprika
- 2 tbsp. brown sugar
- 2 tsp. onion powder
- 2 tsp. dry mustard
- 2 tsp. garlic powder
- 2 tsp. salt
- ½ tsp. dried basil
- ½ tsp. cumin
- ½ tsp. dried thyme
- ¼ tsp. cayenne pepper
- 3 c. beef broth
- 1 c. chopped onion
- ½ c. ketchup
- ¼ c. chopped green bell pepper
- ¼ c. chopped celery
- 3 tbsp. Worcestershire sauce
- 3 tbsp. white wine vinegar
- 2 tbsp. minced garlic
- 1 tbsp. canola oil
- ⅛ tsp. cayenne pepper
- 2 bay leaves
- Trim away all the excess fat or silver skin that the brisket may have (I always trim the fat layer down to ¼-inch).
- In a bowl, add all the rub ingredients and mix well until perfectly combined.
- Rub the mixture all over the brisket and cover it with plastic wrap before refrigerating it overnight (You can also place the beef brisket in a sealable container).
- Preheat oven to 300 degrees F.
- Put the rubbed beef brisket in a roasting pan with a lid or in a baking dish and seal it with foil.
- Place in the oven and bake for about 3 hours.
- To create the sauce grab a small pot over and place over medium heat, pour in the oil.
- Once the oil is hot, add the celery, onion, garlic, and bell pepper.
- Sauté all the vegetables until they start to soften (should take about three minutes).
- Add ketchup, cayenne, vinegar, Worcestershire sauce, beef broth, and bay leaves. Bring to a simmer for around 10 minutes.
- Remove from the heat once the sauce reduces slightly.
- Once the sauce is ready, take the beef brisket from the oven, flip it, and pour half of the mixture over it (reserve the other half of the sauce).
- Cover the roasting pan again and let the beef brisket cook for another two hours or until the meat is fork-tender
- Remove the lid or aluminum foil and continue baking the brisket for another 30 minutes or until it is slightly crispy and brown.
- Remove the brisket from the oven and roasting pan.
- Put the cooked beef brisket on a cutting board (I always cover it with aluminum foil with a little moat so I can catch all the delicious juices from the meat) and let it sit for at least 20 minutes before slicing and serving it.
- Skim off the fat from the sauce left on the pan and add the reserved sauce.
- Heat the mixture to make an additional sauce to drizzle over the meat when serving the sliced beef brisket.
Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 910mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 4g