Description
This BBQ Brisket recipe features a tender, flavorful beef brisket slow-cooked in the oven with a blend of spices, BBQ sauce, and liquid smoke. Perfect for a hearty meal, the brisket is seasoned, marinated overnight, and baked low and slow to achieve a juicy, smoky result that’s easy to slice and serve.
Ingredients
Scale
Brisket and Seasonings
- 6 pounds beef brisket (point cut with a ½-inch fat cap)
- 1 tablespoon kosher salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons garlic powder
- 2 tablespoons celery powder
- 2 tablespoons onion powder
- 1 teaspoon ground nutmeg
BBQ Sauce Mixture
- 8 ounces BBQ sauce (store-bought or homemade; recommended: Sweet Baby Ray’s)
- 2.5 ounces liquid smoke (about half a 5-ounce bottle)
- 2 cups water
Instructions
- Prepare Brisket: Remove any silverskin from the brisket and trim the fat cap to about a ½-inch thickness to ensure even cooking and flavor absorption.
- Season: Line a large baking pan with foil and spray with nonstick cooking spray. Place the brisket in the pan and generously sprinkle kosher salt, black pepper, garlic powder, celery powder, onion powder, and ground nutmeg evenly on all sides.
- Mix Sauce: In a medium bowl, whisk together the BBQ sauce and liquid smoke until combined.
- Marinate: Pour the BBQ sauce and liquid smoke mixture over the brisket. Surround the brisket in the pan with 2 cups of water but avoid pouring water on top of the meat. Cover tightly with foil and refrigerate for 8 to 24 hours to let the flavors penetrate deeply.
- Preheat Oven: Remove the brisket from the refrigerator about 30 minutes before cooking. Preheat the oven to 275°F (135°C) and position the oven rack in the middle.
- Bake: Place the foil-covered pan in the oven and bake the brisket for approximately 5 hours.
- Check Temperature: Use a meat thermometer to check the internal temperature. The brisket is done when it reaches 200°F (93°C) and is tender enough to lift with tongs without breaking apart.
- Continue Cooking if Needed: If the brisket has not reached 200°F, return it to the oven covered, and check the temperature every 30 minutes until done.
- Rest: Once fully cooked, transfer the brisket to a cooling rack. Remove the foil to let steam vent and allow it to rest for at least 30 minutes for juices to redistribute.
- Slice and Serve: After resting, slice the brisket against the grain on a cutting board. Discard the cooking liquid and serve with additional BBQ sauce.
Notes
- For best results, marinate the brisket overnight for maximum flavor and tenderness.
- Removing silverskin ensures the seasoning penetrates the meat evenly and improves texture.
- Using a meat thermometer is crucial to avoid under or overcooking.
- Resting the brisket before slicing locks in juices and keeps the meat moist.
- You can use your favorite BBQ sauce or try homemade variations for personalized flavor.
