Oven BBQ Beef Brisket: Tender, Smoky, and Fall-Apart
This Oven BBQ Beef Brisket is juicy, tender, and deeply flavorful.A smoky dry rub seasons the meat beautifully.Slow oven roasting ensures a melt-in-your-mouth texture.Barbecue sauce forms a sticky, caramelized glaze.The brisket slices easily after resting.Perfect for holidays, gatherings, and comforting family meals.
Ingredients
For the Brisket
- 4 to 5 pounds beef brisket
- 2 tablespoons olive oil
Dry Rub
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
Cooking Liquid
- 1 cup beef broth
- 1/2 cup barbecue sauce
- 2 tablespoons Worcestershire sauce
- 1 cup barbecue sauce
Instructions
- Trim excess fat, leaving a thin layer for flavor. Pat the brisket dry and rub with olive oil.
- Combine all dry rub ingredients and coat the brisket thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
- Preheat the oven to 300°F (150°C). Place the brisket in a roasting pan or Dutch oven.
- Mix beef broth, barbecue sauce, and Worcestershire sauce. Pour around the brisket.
- Cover tightly with foil or a lid and bake for 4 to 5 hours until the meat is very tender.
- Remove the foil and brush generously with additional barbecue sauce.
- Increase the oven temperature to 400°F (200°C) and bake uncovered for 15 to 20 minutes until the glaze is thick and glossy.
- Let the brisket rest for 20 minutes. Slice thinly against the grain and serve with pan juices.
Notes
- Slice against the grain for maximum tenderness.
- Brisket becomes more tender as it cooks slowly.
- Use a meat thermometer for best results.
- Internal temperature should reach about 200°F (93°C).
- Marinating overnight intensifies flavor.
- Keep the pan tightly covered to retain moisture.
- Resting is essential before slicing.
- Leftovers taste even better the next day.