Oven Barbecue Brisket

Ernesto Andrade/Flickr
  • 5 hrs 30 mins
  • Prep: 30 mins,
  • Cook: 5 hrs
  • Yield: Serves 6 to 8
Ratings (141)

Don't have access to a Smoker? Then try this oven roasted barbecue brisket that tastes pretty much like the real thing. Try adding a little liquid smoke to get a more authentic flavor, or simply enjoy it without the added smokiness.

What You'll Need

  • 1 4 to 5 pound/1.8 to 2.3 kg beef brisket (trimmed)
  • 1/2 cup/120 mL brown sugar (packed)
  • 1 tablespoons/15 mL Worcestershire Sauce
  • 2 cloves garlic (minced)
  • 1 tablespoons/15 mL mild chili powder
  • 1 tablespoon/15 mL ground black pepper
  • 1 tablespoon/15 mL yellow mustard
  • 1 1/2 teaspoons/ 7.5 mL sea salt (or kosher salt)
  • 1 teaspoon/5 mL paprika
  • 1 teaspoon/5 mL cumin

How to Make It

  1. Place brisket onto a large cutting board. Combine remaining ingredients in a small bowl. Rub mixture over the surface of the brisket, making sure to get every square inch of the meat. Wrap tightly with plastic wrap and refrigerate for 8 to 12 hours.
  2. Preheat oven to 300 F/150 C.
  3. Gently remove brisket from plastic wrap and rewrap in aluminum foil.  Do not wrap too tightly.  Make sure to give it some room for steam.
  1. Place brisket in a roasting pan on a roasting rack and poke a couple of holes in the foil on the top. This will help to release some steam as it cooks.
  2. Cook brisket for 4 1/2 to 5 hours. Using heat resistant gloves, remove foil and let meat rest for 5 to 10 minutes before carving. Serve with your favorite side sauce.