Oven Barbecued Beef Brisket: Tender, Juicy, Slow-Baked Brisket with Rich Homemade Barbecue Flavour
Oven Barbecued Beef Brisket is a slow-roasted beef dish featuring tender slices coated in a rich homemade barbecue sauce. The low-and-slow cooking process ensures juicy, flavorful meat with a caramelized finish. While it lacks the intense smoke of traditional pit barbecue, it delivers incredible tenderness and bold barbecue flavor using simple kitchen equipment. Easy to prepare and perfect for feeding a crowd, this recipe is ideal for holidays, family dinners, and meal prep. Every slice is hearty, savory, and deeply satisfying.
Ingredients
For the Brisket
- 4–5 pounds beef brisket
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
For the Barbecue Sauce
- 1½ cups barbecue sauce
- ½ cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
Instructions
- Preheat the oven to 300°F (150°C).
- Pat the brisket dry with paper towels. Rub with olive oil and season evenly with salt, pepper, paprika, garlic powder, onion powder, and chili powder.
- In a bowl, whisk together the barbecue sauce, beef broth, Worcestershire sauce, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder.
- Place the brisket fat-side up in a roasting pan or Dutch oven. Pour half of the barbecue sauce over the meat.
- Cover tightly with aluminum foil or a lid and bake for 4 to 4½ hours, basting once or twice during cooking.
- Remove the foil, brush the brisket with the remaining barbecue sauce, and return it to the oven for 20–30 minutes until the glaze caramelizes.
- Remove the brisket from the oven and let it rest for 20 minutes.
- Slice the brisket thinly against the grain and serve with the pan juices and extra barbecue sauce.
Notes
- Choose a well-marbled brisket for the best tenderness.
- Cooking low and slow is essential for juicy meat.
- Covering the pan traps moisture during roasting.
- Slice only after the brisket has rested.
- Always slice against the grain for tender bites.
- Homemade barbecue sauce works beautifully.
- Save the pan juices for serving.
- Leftovers make excellent sandwiches and tacos.