How to make Beef Brisket in the oven
Alright y’all it is officially barbecue season… well in my household it is. We Seattle folks see a little sunshine, and we loose our damn minds. No seriously! As soon as the sun came out, my husband and I started planning all of our summer cookouts & parties :-). We talked about it so much, that we got hungry. Before I knew it we were in the grocery store buying brisket & ribs. The plan was to smoke the brisket the following day, but again- we live in the Northwest. So guess what happened the next day? You guessed it. It freaking rained!! I definitely wasn’t going to smoke ANYTHING in the rain, but at the same time I wasn’t going to not have brisket! So I decided to make the brisket in the oven.
People that have never had brisket cooked in the oven often think that that the brisket will lack flavor, but that is not the case at all. I personally season my smoked and baked briskets the same. To season my beef brisket, I use my homemade barbecue rub which I actually have a recipe for here. You can either use my barbecue rub, or a store bought rub, it depends on you ( but you’re missing out if you don’t at least try mine).
Making brisket in the oven is really easy to do. You simply season the brisket, and let it cook for 7 hours. No flipping, and turning needed ( at least not with my recipe)… I slow cook the brisket in the oven at 275 F. I use my dutch oven when I cook the brisket, but if you don’t have a dutch oven I suggest wrapping the brisket in foil, then placing it into a roaster pan or bake dish.
Before trying my recipe for brisket made in the oven, let me give you a few tips
- Don’t try to adjust the temperature: I know 7 hours is a long time, but trust me. If you try to speed the cooking process, your brisket will come out dry as leather. Be sure to cook the beef brisket nice and slow
- Make sure you know whether or not your oven runs hotter, or cooler than normal.
- Do not remove all of the fat from the brisket. The fat keeps it nice and moist. You may trim it ( I never do), but certainly don’t remove it.
- Bake the brisket with the fattiest part UP.
- Remember when you reach the 6th hour to remove the the brisket from the oven, and uncover. The brisket should be uncovered during the last hour of baking.
- Let the brisket rest for at least 25 minutes before cutting in.
Check out my video tutorial here
Brisket made in the oven
- 6-7 pound Beef Brisket
- 1/4 cup barbecue rub I made my own rub
- 2 tbsp olive oil
- 1 cup beef broth
- 1 tbsp liquid smoke
- 1 large onion chopped
- 1 cup chopped sweet peppers
Preheat the oven to 275 F.
Make sure that the meat is nice and clean , then pat dry it.
Do NOT remove all of ( if any) of the fat from the brisket.
Drizzle 2 tbsp of olive oil all over the brisket, and rub the oil all over the brisket.
Liberally sprinkle the barbecue rub all over the brisket, and massage it in.
Place all of the onions and peppers into a heavy roaster pan or dutch oven ( I used my dutch oven).
Next combine the beef broth and the liquid smoke , then pour it into the roaster or dutch oven.
Place the brisket on top of the onions and peppers( fatty part facing up), and then cover the roaster pan or dutch oven.
Let the brisket cook for 6 hours.
Remove the brisket from the oven, and uncover it, and place the brisket back into the oven, uncovered, for another 1 to 1 & 1/2 hours.
Remove the brisket from the oven, and let the meat rest for 20 minutes before cutting into it.