Oven-Roasted BBQ Brisket
Oven-Roasted BBQ Brisket
Ingredients
For the Brisket
- 4–5 lb beef brisket, trimmed
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
For the Glaze
- 1 1/2 cups barbecue sauce, divided
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- 1
Preheat the oven to 300°F (150°C). Place the sliced onion and minced garlic in the bottom of a large roasting pan or Dutch oven.
⏱️ 5 min•🌡️ 300
- 2
Pat the brisket dry with paper towels and rub it with olive oil. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder, and ground cumin. Coat the brisket evenly on all sides with this spice rub.
⏱️ 10 min
- 3
Set the brisket fat-side up over the onions in the roasting pan. Pour the beef broth and Worcestershire sauce around the meat, being careful not to wash off the rub.
⏱️ 2 min
- 4
Cover the pan tightly with a lid or aluminum foil and roast in the preheated oven for 4–5 hours, or until the brisket is very tender when pierced with a fork. (This is the main cooking time, so aim for the longer end if you want it fall-apart tender).
⏱️ 240 min•🌡️ 300
- 5
While the brisket is roasting, prepare the glaze. In a medium bowl, stir together 1 cup of the barbecue sauce, brown sugar, and apple cider vinegar until well combined.
⏱️ 3 min
- 6
Once the brisket is tender, carefully remove it from the oven. Increase the oven temperature to 425°F (220°C). Brush the brisket generously with the prepared barbecue glaze.
⏱️ 5 min•🌡️ 425
- 7
Return the brisket to the oven, uncovered, and roast for an additional 10–15 minutes, or until the glaze is dark, glossy, and lightly caramelized. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 425
- 8
Remove the brisket from the oven and let it rest, loosely tented with foil, for 20 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful result.
⏱️ 20 min
- 9
Slice the brisket thinly against the grain. Spoon the pan juices from the roasting pan over the sliced meat. Serve immediately with the remaining 1/2 cup of barbecue sauce on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Oven-Roasted BBQ Brisket
For the Brisket
- 4–5 lb beef brisket, trimmed
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
For the Glaze
- 1 1/2 cups barbecue sauce, divided
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- 1
Preheat the oven to 300°F (150°C). Place the sliced onion and minced garlic in the bottom of a large roasting pan or Dutch oven.
⏱️ 5 min•🌡️ 300 - 2
Pat the brisket dry with paper towels and rub it with olive oil. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder, and ground cumin. Coat the brisket evenly on all sides with this spice rub.
⏱️ 10 min - 3
Set the brisket fat-side up over the onions in the roasting pan. Pour the beef broth and Worcestershire sauce around the meat, being careful not to wash off the rub.
⏱️ 2 min - 4
Cover the pan tightly with a lid or aluminum foil and roast in the preheated oven for 4–5 hours, or until the brisket is very tender when pierced with a fork. (This is the main cooking time, so aim for the longer end if you want it fall-apart tender).
⏱️ 240 min•🌡️ 300 - 5
While the brisket is roasting, prepare the glaze. In a medium bowl, stir together 1 cup of the barbecue sauce, brown sugar, and apple cider vinegar until well combined.
⏱️ 3 min - 6
Once the brisket is tender, carefully remove it from the oven. Increase the oven temperature to 425°F (220°C). Brush the brisket generously with the prepared barbecue glaze.
⏱️ 5 min•🌡️ 425 - 7
Return the brisket to the oven, uncovered, and roast for an additional 10–15 minutes, or until the glaze is dark, glossy, and lightly caramelized. Watch carefully to prevent burning.
⏱️ 15 min•🌡️ 425 - 8
Remove the brisket from the oven and let it rest, loosely tented with foil, for 20 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful result.
⏱️ 20 min - 9
Slice the brisket thinly against the grain. Spoon the pan juices from the roasting pan over the sliced meat. Serve immediately with the remaining 1/2 cup of barbecue sauce on the side.
⏱️ 5 min