This oven baked brisket is tender, juicy, smoky, and slow-cooked with a simple dry rub, Worcestershire sauce, and BBQ sauce.
WHY YOU'LL LOVE THIS BRISKET RECIPE
With this recipe, the oven does most of the work, and cooking it low and slow gives the meat time to break down until it’s tender enough to slice.
INGREDIENTS
For this recipe, you'll need: Beef brisket, Dried thyme, Smoked paprika, Black pepper, Salt, Onion powder, Garlic powder, Cayenne pepper, Ground cumin, Worcestershire sauce, and BBQ sauce
Preheat your oven to 275°F. This low temperature gives the brisket time to slowly tenderize without drying out.
STEP 1: PREHEAT THE OVEN
STEP 2: TRIM THE BRISKET
If your brisket hasn’t already been trimmed, use a sharp knife to trim the fat cap, leaving about ¼ inch of fat.
STEP 3: MIX THE DRY RUB
In a small bowl, mix together the dried thyme, smoked paprika, black pepper, and the remaining spices. Stir until the spices are evenly combined.
STEP 4: SEASON THE BRISKET
Place the brisket in a large baking pan. Sprinkle the spice mixture over the brisket and use your hands to rub it over both sides of the meat.
STEP 5: ADD THE SAUCE
Turn the brisket fat side up. Pour the Worcestershire sauce and BBQ sauce over the top, then spread the sauce over the surface of the meat.
STEP 6: COVER AND BAKE
Cover the baking pan tightly with foil and place it in the oven. Bake for 3 hours.
STEP 7: FLIP AND CONTINUE BAKING
Remove the pan from the oven and remove the foil. Flip the brisket over, cover the pan with foil again, and return it to the oven for an additional 2 hours.
STEP 8: ADD MORE BBQ SAUCE AND FINISH UNCOVERED
Brush the brisket with another layer of BBQ sauce. Return the pan to the oven uncovered and cook for another 30 minutes.
STEP 9: REST THE BRISKET
Remove the brisket from the oven and transfer it to a cutting board. Loosely cover it with foil and let it rest for at least 30 minutes before slicing
STEP 10: SLICE AND SERVE
Slice the brisket against the grain. Drizzle with some of the sauce from the pan and serve immediately.
STORAGE TIPS
You can store the brisket in an airtight container and refrigerate for up to 4 days. To freeze, wrap the brisket tightly in a freezer-safe container or bag for up to 3 months.
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