Oven Baked Beef Brisket

This super tender Oven Baked Barbecued Beef Brisket is coated with a dry rub made with ingredients commonly found in your pantry and slow-cooked to perfection. Is your weather way too cold to grill outside?  No worries! This tender beef recipe is so versatile and perfect with so many sides.  I love to serve it with corn on the cob, coleslaw, potato salad, collard greens, or mac n cheese.

Do you love barbecue?  Do you love a good tender beef brisket but hate grilling or smoking meat in the winter?  I can’t blame you.  Some days are just too darn frigid for all of that.  I mean honestly, your grill or smoker might even be covered with six inches of snow right now.  This brisket recipe is a combination of sweet onions, barbecue sauce, a little beer, and a few easy seasonings that you probably have on hand. You can serve this dish with potatoes or on freshly baked rolls with a garden salad on the side.  On a low-carb diet?  Skip the bread and just put your brisket right on your salad.  Delicious and simple!!

How do you make Oven Baked Barbecued Beef Brisket?

Start with a trimmed beef brisket known as the flat cut. Usually, there is a small amount of fat left on the cut for flavor and to help keep it moist while cooking.   Next, gather your spices and mix them together in a small bowl or shake them together in a zipper bag. Pat the brisket dry with paper towels. Now rub the spices all over the brisket on both sides. Let the brisket sit for about 30 minutes to allow the juices to redistribute themselves throughout the beef. 

Now place it in a large roasting pan fat side down. Cover the brisket with onions, beer, and barbecue sauce.  Cover with wrap and cook on low heat until fork tender.   Let it rest loosely covered on a cutting board for 45-60 minutes before slicing.

Recipe notes and helpful tips

• Use fresh good quality spices and take your time rubbing them into the meat.
• Let the meat come to room temperature for about 30 minutes with the rub on it.  If you are worried about anything getting on it simply cover it with a couple of sheets of paper towels.
• Do not use flavored micro-brews that would not complement this.  For example, I don’t think a blueberry or pumpkin beer would go well with this.
• Cook it until it is fork tender.  Pick a spot close to the edge of the brisket and stick a fork in it. If you can easily pull away a piece of meat with the fork then it is done. It is done when the internal temperature reaches between 180 to 200 degrees at the thickest part of the brisket.
• Let the brisket rest loosely covered for 20-30 minutes before slicing.
• It is best to slice your brisket right before serving so it stays moist and does not dry out. Always slice against the grain so you don’t have stringy pieces and so that the slices stay together.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave or enjoy cold.  
• Use leftover brisket for brisket sandwiches, wraps, breakfast hash, and nachos. 

Oven Baked Barbecue Beef Brisket is perfect for parties, gameday, or just a fantastically easy Sunday meal.  Bake some today and bring a little sunshine indoors.

Other beef recipes to try!

Oven Baked Beef Brisket Recipe

This easy oven-baked brisket recipe is perfect for those days when grilling or smoking outside is not an option.  This tender yet flavorful brisket requires only 15 minutes of hands-on prep work.

5 from 5 votes

Print Pin Rate

Course: main meal beef

Cuisine: American

Prep Time: 15 minutes minutes

Servings: 8 servings

Calories: 453kcal

Author: Beth Pierce

Ingredients

• 1 1/2 tablespoons packed light brown sugar
• 1 1/2 tablespoons paprika
• 1 tablespoon cumin
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 4 lb beef brisket trimmed
• 2 large onions thick sliced
• 3/4 cup beer not flavored
• 1 cup barbecue sauce your favorite

Instructions

• In a small bowl mix together brown sugar, paprika, cumin, black pepper, salt, onion powder, and garlic powder. Pat the brisket dry with paper towels. Rub the spice mixture all over the brisket on both sides and let sit for 30 minutes.
• Preheat oven to 300 degrees. Place brisket in a large roasting pan (with the 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 the broiler or on the grill for 1-2 minutes. Flip and repeat for the other side. Stay close by as broilers are unpredictable.
•  Cover and let it rest on a cutting board for 45-60 minutes.  Slice against the grain at a perpendicular angle. If desired serve with extra barbecue sauce.

Notes

• Use fresh good quality spices and take your time rubbing them into the meat.
• Let the meat come to room temperature for about 30 minutes with the rub on it.  If you are worried about anything getting on it simply cover it with a couple of sheets of paper towels.
• Do not use flavored micro-brews that would not complement this.  For example, I don't think a blueberry or pumpkin beer would go well with this.
• Cook it until it is fork tender.  Pick a spot close to the edge of the brisket and stick a fork in it. If you can easily pull away a piece of meat with the fork then it is done. It is done when the internal temperature reaches between 180 to 200 degrees at the thickest part of the brisket.
• Let the brisket rest loosely covered for 20-30 minutes before slicing.
• It is best to slice your brisket right before serving so it stays moist and does not dry out. Always slice against the grain so you don't have stringy pieces and so that the slices stay together.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave or enjoy cold.
• Use leftover brisket for brisket sandwiches, wraps, breakfast hash, and nachos.

Nutrition

Calories: 453kcal | Carbohydrates: 22g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 697mg | Potassium: 926mg | Fiber: 1g | Sugar: 15g | Vitamin A: 737IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 5mg

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This post was originally published on January 19, 2018, and was republished on February 3, 2020, with new content.