Best Oven Brisket Recipes

TEXAS OVEN-ROASTED BEEF BRISKET

Steps:

• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

OVEN BARBECUED BEEF BRISKET I

Steps:

• Preheat oven to 325 degrees F (160 degrees).
• Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
• Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
• Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

OVEN-BAKED BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

OVEN BARBECUED BEEF BRISKET

Steps:

• Preheat oven to 300 degrees.
• Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.

BASIC BEEF BRISKET IN A DUTCH OVEN

Steps:

• Sprinkle brisket with seasoned salt and black pepper.
• Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides. Transfer brisket to a large plate. Cook and stir onions and garlic in the Dutch oven until vegetables are softened, about 6 minutes. Return brisket to the Dutch oven.
• Whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle broth mixture over brisket.
• Bring beef mixture to a boil; reduce heat to low and cover. Simmer until beef is very tender and easily falls apart when pulled with a fork, 2 1/2 to 3 hours. Remove and discard bay leaves. Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef.
• Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened. Serve sauce over sliced brisket.

FORTY CLOVE DUTCH OVEN BRISKET

Steps:

• Preheat oven to 325 degrees.
• Season brisket liberally on both sides with kosher salt and freshly-ground black pepper.
• Heat a large skillet(that can be placed in oven)or Dutch oven with a lid over medium-high heat on stove top. Add olive oil to coat the bottom of the pan. Sear both sides of brisket fat-side down first, until golden brown. Remove to a sheet pan.
• Add garlic cloves and onion rings to the remaining oil in the pan. Cook and stir until garlic begins to turn golden and sweet onions are limp and lightly colored.
• Add red wine and deglaze the pan by scraping up the browned bits from the bottom of the pan. Add beef stock, tomato paste, bay leaves, basil and oregano. Bring back to a simmer, then turn off heat. Move garlic and onions to the side and return brisket to the skillet. Spoon garlic and onions over the top of the brisket, cover tightly, and place in the oven.
• Bake for 1 hour at 325 degrees F. Reduce heat to 300 degrees and bake an additional 1 1/2 to 2 hours, or until brisket is fork-tender. Remove brisket to a platter and cover with foil to rest for 10 minutes.
• Remove half of of garlic cloves and most of onions to a bowl. Skim off excess oil from the pan gravy and discard. Blend pan gravy and remaining garlic until smooth in a food processor. You can add a little cornstarch slurry(cornstarch whisked with a little water) to thicken gravy, by bringing it back to the stove and returning to a boil. Return reserved whole garlic cloves and onions to the gravy.
• Slice brisket diagonally across the grain. Serve with pan gravy. Enjoy!

TEXAS OVEN-ROASTED BEEF BRISKET

Steps:

• Preheat oven to 325°. Mix first seven ingredients; rub over brisket. In an ovenproof Dutch oven, heat oil over medium heat; brown beef, one piece at a time, on both sides. Return first piece to pan. Add broth and bay leaf; bring to a boil., Bake, covered, until beef is tender, 3-1/4 to 3-3/4 hours. Remove brisket from pan; keep warm. Discard bay leaf; skim fat from cooking juices. Cut brisket diagonally across the grain into thin slices. Serve with cooking juices.

OVEN BARBECUED BEEF BRISKET II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a roasting pan, place brisket fat side up. In a small bowl, combine cola beverage, onion soup mix, and chile sauce. Pour chile sauce mixture over brisket.
• Cover, and bake in preheated oven for 3 to 4 hours. Uncover the brisket during the last hour of cooking.

LOW AND SLOW TEXAS OVEN BRISKET

Steps:

• HEAT the oven to 250°F.
• SCATTER the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay the brisket on top and rub all sides with the dry rub. Pour the bottled smoke and Worcestershire over the meat.
• SEAL the foil around the meat. Carefully place the foil pack in a large roasting pan. Roast the brisket for 7 to 9 hours, until the internal temperature is at least 190°F and the meat is pull-apart tender.
• REMOVE the brisket from the oven. Open the foil and allow the juices to collect in the pan. Move the brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.

OVEN BAG BEEF BRISKET

Steps:

• Preheat oven to 275 degrees.
• Place flour in oven bag and shake around.
• Rinse brisket and place, fat side down, in oven bag.
• Sprinkle soup mix, garlic powder, black pepper and liquid smoke over the top of the brisket.
• Close bag securely and poke two sets of fork holes in the top. Lay bag in large baking dish.
• Bake for 6-8 hours.
• Let meat rest about 10 minutes before slicing against the grain.

TEXAS OVEN-ROASTED BEEF BRISKET

Steps:

• preheat the oven to 350 degrees F.
• Make a dry rub by combining all dry ingredients.
• season the raw brisket on all sides with the rub.
• place in a roasting pan and roast uncovered for 1 hour.
• add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
• lower oven to 300 degrees F, cover pan tightly and continue to cook until fork tender, about 3 hours.
• trim the fat and slice meat thinly across the grain. top with juice from the pan.

OVEN BAKED BARBECUED BEEF BRISKET

Steps:

• 1. In small bowl mix together brown sugar, paprika, cumin, black pepper, salt, onion powder and garlic powder. Rub all over the brisket on both sides and let sit for 30 minutes.
• 2. Preheat oven to 300 degrees. Place brisket in large roasting pan (with fat side down) and cover with sliced onions. Pour beer and barbecue sauce over the top. Cover well with aluminum foil and bake for 3 1/2 - 4 hours. You can check to see if the brisket is done by slicing off a small piece of the edge and seeing if it comes apart with a gentle tug. Remove from pan and trim any excess fat away. Brush with any extra sauce and place under broiler or on grill for 1-2 minutes. Flip and repeat for the other side. Stay close by as broilers are unpredictable.
• 3. Cover and let rest for 20-30 minutes. Slice against the grain at a perpendicular angle. If desired serve with extra barbecue sauce.

COFFEE-GLAZED OVEN BRISKET

Steps:

• Preheat oven to 325 degrees. Season beef brisket with salt and pepper. In a large Dutch oven over high heat, warm oil. Add brisket, fat side down, and cook until well browned, 4 to 5 minutes per side. Remove from heat.
• In a small bowl, combine coffee, ketchup, chili sauce, honey, Worcestershire sauce, garlic, and soy sauce. Pour over brisket.
• Cover; bake, flipping halfway through, until meat shreds easily with a fork, 2 1/2 to 3 hours. Remove from oven; slice on the bias against the grain. Transfer remaining sauce from Dutch oven to a gravy boat, and serve with brisket.

EASY TEXAS OVEN BBQ BRISKET

Steps:

• 1. In a small bowl, mix all the dry ingredients together.
• 2. In the bottom of a large roasting pan, mix all the liquid ingredients together, stirring well. Stir in the dry ingredients to make sauce.
• 3. Add the brisket to the pan and coat all sides with the mixture. Cover with foil and place in refrigerator for 3 to 6 hours to marinate, turning occsionally.
• 4. Preheat oven to 275 degrees.
• 5. Place brisket in oven and bake for approximately 5 hours or until meat is thoroughly cooked. Slice against the grain and serve.

AWESOME GLAZED OVEN ROASTED BEEF BRISKET

Steps:

• 1. Gather your ingredients
• 2. Chef's Note: Picking a good brisket. You want a brisket that has a good cap of fat. During the slow cooking process that fat will melt and make the brisket nice and juicy. If it also has a lot of fat on the bottom, go ahead and trim that down.
• 3. Combine the DRY RUB ingredients in a bowl, and mix thoroughly, using your hands. Make sure to break up any lumps from the brown sugar.
• 4. Remove the brisket from the refrigerator, and thoroughly coat with the dry rub mixture.
• 5. Place the brisket (fat cap up) into a baking pan, and allow it to sit for 30 minutes.
• 6. Chef's Note: The time sitting will warm the roast up a bit (which is a good thing), and it will help the meat absorb some of the spices.
• 7. Place a rack in the middle position, and preheat the oven to 350f (177c) degrees.
• 8. After the resting period, put the brisket into the oven, and allow to roast, uncovered for about 65 minutes.
• 9. Remove from oven, and add the beef stock to the roasting pan.
• 10. Cover the with a lid, or aluminum foil, and return to the oven.
• 11. Lower the oven temperature to 300f (150c)
• 12. Allow brisket to cook for an additional 3 to 4 hours, until the meat is fork tender.
• 13. Chef's Note: The best way to do a brisket is by temperature. If you have a remote probe insert it into the thickest part of the brisket, and use the following temperature guide.
• 14. To make beef brisket tender the internal temperature has to climb to 180f (82c) to 205f (96c). At these temperatures, the connective tissue will begin to break down into soft gelatin, without drying out the meat. The conversion of collagen in connective tissue into gelatin does not even start until an internal temperature of 140f (60c) is reached. The conversion becomes most efficient when the internal temperature begins to approach 212f (100c).
• 15. Chef's Note: I usually pull it out when the temperature reaches 198f (92c), on my remote... and then let carryover cooking take it up a few more degrees.
• 16. Remove from oven, cover, and allow to rest for 10 minutes before slicing it across the grain. Enjoy.
• 17. Keep the faith, and keep cooking.

BEEF ESSENTIALS: OVEN-BAKED BRISKET & VEGGIES

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The spice mix should be enough for two briskets. Just place it in a tightly-sealed jar, and keep out of the heat, or sunlight.
• 3. Gather your Ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 350f (175c).
• 5. Remove the brisket from the fridge, trim of excess fat, and pat dry with a paper towel.
• 6. Mix all the dry ingredients together in a small bowl.
• 7. Add some aluminum foil to a baking dish, cover with a piece of parchment paper, and add enough potatoes to cover the bottom of the dish, and then sprinkle with a bit of salt and pepper.
• 8. Chef's Note: The aluminum foil should be long enough to cover the brisket.
• 9. Rub the spice mix into the brisket, place on top of the potatoes, and then pour in the beef stock.
• 10. Leave the brisket unwrapped, and then place into the preheated oven for 1 hour.
• 11. Remove from the oven and add the carrots.
• 12. Wrap the brisket in the aluminum foil, reduce the oven temperature to 310f (155c).
• 13. Bake until fork tender, about 2 - 2.5 hours.
• 14. Open the aluminum foil, increase the heat back to 350f (175c), and bake, uncovered, for an additional 30 minutes.
• 15. PLATE/PRESENT
• 16. Remove from the oven, allow to rest for 15 minutes before carving, and serve with the potatoes, and carrots. Enjoy.
• 17. Keep the faith, and keep cooking.

MOTHER'S OVEN BAKED BRISKET (SALLYE)

Steps:

• 1. Slice garlic and onion and place in large heavy ziplock bag. Note: If you don't have a large enough bag, use any container that is seal tight. Add the brisket to the bag. Pour the beer into the bag and seal. Place bag in refrigerator overnight, turning over a couple of times to assure all meat is saturated.
• 2. When ready to cook, preheat oven to 275º F. Place 2 large pieces of heavy duty foil criss-crossed in roasting pan. Remove brisket from marinade and lay gently on foil. Save the marinade, you will use it later. Brush the brisket on all sides with the oil, rub briskly with dry rub. Pour the marinade over the seasoned brisket, then wrap tightly with the foil. Save the onions and garlic, you will add them later.
• 3. Place the brisket in the roasting pan on the center rack of the preheated oven and cook for 3-4 hours. Remove the pan from the oven
• 4. Carefully peel back the foil add the sliced onion and garlic; spoon the juices over the onions, garlic and brisket. Wrap foil loosely back over meat, return to oven and cook for 2 more hours slowly basting as needed to keep meat moist. For the last 30 minutes of cooking, unwrap the foil.
• 5. Remove from oven and place meat on serving dish and cover to keep warm. Skim off the fat from the remaining liquid, and pour the liquid into a small saucepan along with the onions and garlic slices. Heat until just boiling to form a sauce. Pour the sauce over the sliced brisket. Or you can use regular barbecue sauce https://www.justapinch.com/recipes/sauce-spread/marinade/sallyes-barbecue-sauce.html?p=1

WONDERFUL SMOKEY OVEN-BARBECUED BRISKET

Steps:

• Place the brisket in a glass shallow dish; pour the liquid smoke over the brisket then rub all over with fresh garlic.
• Place the onions on and around the brisket.
• In a small bowl mix together the garlic salt, white salt, cayenne pepper and black pepper, then sprinkle the meat all over with the spice mixture.
• Cover and refrigerate for 8 hours.
• Remove the brisket and place on a large piece of heavy-duty foil, then discard the liquid smoke mixture.
• Place the foil with the brisket on it in a large roasting pan, then pour the Worcestershire sauce evenly over the brisket.
• Fold the foil up to seal tightly (prick a few small holes with a fork in the foil to allow the steam to escape).
• Set oven to 275 degrees.
• Bake for 5 hours.
• Remove from oven and unfold the foil; pour the barbecue sauce evenly over the roast, return to oven UNCOVERED and cook for another hour at 275 degrees.
• Delicious!

CHER'S CHAR-GRILLED OVEN BRISKET

Steps:

• Trim as much fat as possible from brisket.
• Place in a large roasting pan (I buy the aluminum throw aways).
• Pour entire bottle of Stubs marinade and beer over brisket.
• Marinade the brisket in the fridge at least 24 hours, turning once or twice.
• When you're ready to cook (early the next day) remove the brisket from the marinade and place on a very hot outdoor grill.
• Sear brisket on both sides till it almost appears blackened (this will not hurt the flavor, only intensifies the juices while baking).
• Discard remaining marinade.
• Place char-grilled brisket on heavy duty foil and wrap very tightly (I actually wrap the brisket twice to avoid losing too much of the juices).
• Place in a 250°F oven and bake for 7 hours.
• Remove the brisket from foil and let rest in its own juices for at least 20 minutes before slicing.
• Serve with your favorite BBQ sauce -- if desired, however, the pan juices spooned over the brisket is out of this world.

BEEF ESSENTIALS: OVEN-BAKED BRISKET & ONIONS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Place a rack in the bottom position, and preheat the oven to 325f (165c).
• 4. Add the sliced onions, garlic, and chicken stock to a large heavy-bottomed pot.
• 5. Chef's Note: The pot will need a tight-fitting lid, and be big enough for the brisket and other ingredients. A 6-quart (5.5liter) size is perfect.
• 6. Salt and pepper the brisket on both sides, and add to the pot, fat-side up.
• 7. Cover and place into the preheated oven, and cook until the brisket is fork tender, about 1 hour per pound.
• 8. Remove from the oven and allow to rest for 10 minutes before slicing.
• 9. PLATE/PRESENT
• 10. Slice thinly and serve with some of the onions, and cooking liquid. Enjoy.
• 11. Keep the faith, and keep cooking.