baking · bbq · beef · entree

Easy Oven Baked BBQ Brisket

There are some foods that have made me far too intimidated to cook them.

Macarons I’ll never try. It sounds WAY too stressful. A whole duck or a goose, no way. That’s completely out of my wheelhouse. Classic Texas-style barbecue? I don’t own a smoker, so how could I possibly do that?

Well, it turns out, Texas-style barbecue without a smoker isn’t as intimidating as I once thought. In fact, it’s pretty darn easy to mimic that delicious flavor.

You won’t end up with a beautiful smoke ring on your brisket, but you will end up with some juicy, flavorful meat.

I found a few different recipes in my retro cookbook collection to go off of, but they all had the same main pillar: if you oven-bake a brisket, you have to cook it low and slow.

Brisket is a tough cut of meat, coming from the chest of a cow. Smoking is perfect because it will take a long time to cook and will break down those tough fibers. Baking can be the same, since you can set your oven to a really low temperature and let it go for a while.

The recipe below is perfect if you have a point-and-flat brisket. If you just have a flat (3-4 pounds, petite-style brisket) you won’t want to cook this as long. I also don’t think I can help you much, since having the point (and a lot of its fat) in tact will help keep your brisket tender as the fat renders down into the muscle.


Easy Oven Baked BBQ Brisket

  • Servings: 10-12
  • Difficulty: Easy
  • Print

An easy way to make a barbecue brisket without needing a smoker.


  • 10 lb. brisket, flat and point attached
  • 3-4 TBS. barbecue dry rub
  • 1 TBS. celery seed
  • 1/4 cup liquid smoke
  • 1/2 cup Worcestershire sauce
  • Directions

    1. Trim some of the fat from the brisket (leaving a thin layer on the back side). Season all over with dry rub and celery seed (seasoning should cover every inch of the brisket).
    2. Place brisket on foil lined baking sheet or pan (disposable pan will be best), fatty side up. Pour liquid smoke and Worcestershire over brisket. Cover with foil and refrigerate for at least 8 hours or overnight.
    3. Preheat oven to 300 degrees. Place brisket in oven and cook for 8-10 hours or until thermometer inserted in the thickest portion reads 200 degrees. Slice the flat and chop the point and serve with your favorite barbecue sauce.

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