Oven Baked BBQ Brisket Recipe

Nothing really compares to the smell of BBQ brisket slowly roasting in your oven, does it? I just love how the meat gets so tender, and the sauce turns into this sticky, smoky glaze.

You can totally make juicy, flavorful BBQ brisket in your kitchen—no smoker or grill needed.

I’ll show you my favorite oven baked brisket recipe. It uses simple ingredients and nothing fancy for equipment.

You’ll see just how easy it can be to season, bake, and slice up brisket at home for a seriously good dinner.

This recipe makes a weekend meal feel special, and honestly, it doesn’t take much effort at all.

Oven Baked BBQ Brisket Recipe

I make this brisket when I’m craving that smoky barbecue flavor but don’t want to fuss with a grill. The brisket cooks low and slow in the oven until it’s super tender and full of rich, buttery flavor from the spices and BBQ sauce.

Equipment

• Roasting pan with a rack to hold the brisket above the juices
• Aluminum foil for covering during baking
• Meat thermometer to check doneness
• Sharp carving knife for slicing against the grain
• Small bowl for mixing the spice rub
• Basting brush for spreading BBQ sauce
• Cutting board for resting and slicing the brisket

I always use a roasting pan because it lets air circulate so the meat cooks evenly. Foil keeps the brisket nice and moist.

Ingredients

• 4–5 lb beef brisket
• 2 tbsp butter, melted
• 2 tsp black pepper
• 1 tbsp salt
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp liquid smoke
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1/2 cup beef broth or water

I’m a huge fan of smoked paprika and liquid smoke for that slow-smoked taste. Butter just makes everything better and helps the rub cling to the brisket.

Instructions

• Preheat your oven to 300°F (150°C).
• Mix salt, black pepper, smoked paprika, garlic powder, and onion powder in a bowl.
• Rub the spice mix all over the brisket.
• Set the brisket in the roasting pan, fat side up.
• Pour broth and liquid smoke into the bottom of the pan.
• Cover tightly with foil and bake for 3–4 hours, until it’s tender.
• Take off the foil, brush with BBQ sauce, and bake uncovered for another 30–45 minutes.
• Let the brisket rest for 15–20 minutes before you slice it against the grain.

I always check the internal temperature—aim for about 195°F if you want that perfect texture.

Notes

I slice brisket against the grain because it really does keep each bite tender. Letting the meat rest before slicing helps the juices settle, so it stays moist.

If I’m craving a bolder smoky flavor, I’ll add a couple extra drops of liquid smoke to the broth. When I want a sweeter glaze, I just brush on more BBQ sauce during the last few minutes of baking.

Leftovers keep well in the fridge for up to four days. I like reheating them in the oven or even in a skillet—so good.

Tasting Notes

I love how the brisket turns out—tender, and there’s this light crust hugging the edges. Slow baking really lets those flavors dig in, and every bite picks up a gentle smoky sweetness from the BBQ sauce.

The meat slices cleanly, which is always satisfying. It stays juicy too, but doesn’t just fall apart on your plate.

Pairing it with creamy mashed potatoes just works. The potatoes soak up that BBQ sauce, and their mild buttery flavor kind of mellows out the brisket’s smoky edge.

It’s simple, but honestly, it’s so comforting. I notice a slight tang from the sauce that hangs around, just enough to keep things interesting.

The seasoning comes through without being too salty or overwhelming. I like that baked finish—it gives the brisket more of a homestyle vibe than a grilled one, which feels right for this dish.

Honestly, the best part for me is the contrast between the tender center and the crisp outer layer. A little drizzle of sauce at the end just ties everything together and keeps the meat moist.

Each bite feels balanced and, I mean, it’s just easy to enjoy.

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