Few things are as satisfying—or as simple—as letting the oven do the heavy lifting for a perfect meal. Oven-Baked BBQ Brisket is a no-fuss way to serve up bold, barbecue flavor without the need for a smoker. All it takes is your favorite store-bought dry rub and a straightforward sauce made from pantry staples. The slow roasting process takes care of the rest.
While it’s not quite the same as smoked brisket, this oven-baked version is tender, juicy, and full of rich, savory flavor with a beautifully caramelized crust. It’s perfect for backyard gatherings, potlucks, or cozy Sunday dinners.
Serve the brisket with coleslaw, potato salad, baked beans, and a soft roll, and don’t forget an ice-cold beer or a glass of wine. Check out some good sips to accompany your BBQ meal below.
Wine Pairings
- Zinfandel – The fruity and peppery notes complement the spicy crust of the brisket.
- Syrah/Shiraz – Syrah complements the roasted meat beautifully with its hints of black pepper and deep body.
- Cabernet Sauvignon – This classic red with firm tannins and dark fruity flavors is the perfect accompaniment for the richness of the brisket.
Beer Pairings
- Amber Lager – the balanced and smooth flavor will not overpower the meat and refreshes the palate.
- Porter – This is a natural match for roasted meats due to its malt and slight sweetness.
- Brown Ale – The nutty and caramel-like flavor of this beer enhances the rub and crust on the brisket.
Ingredients
1 whole brisket, trimmed
1 cup yellow mustard
1 canister brisket rub (I used the Rib Rack Sugar-Free brand)
1 cup ketchup
1 onion, sliced
2 Tbsp. cider vinegar
1 Tbsp. prepared horseradish
1 tsp. Swerve brown sugar
1/2 tsp. pepper
Instructions
The hardest part about this recipe is trimming the brisket to remove a significant layer of fat. Some briskets have more fat than others. I generally place the brisket in the sink to unwrap and rinse it first. A very sharp knife is essential for cutting away the fat. A pair of scissors is also a helpful tool when this job gets tough. I don’t have a photo of me wrestling the brisket because I could not hold the camera. I tried, though. It was good comedy!
Once the brisket is trimmed, you can take a breath because the rest of this recipe is easy. Place the brisket in a roasting pan. I use a turkey roaster to bake the brisket in the oven. First, I puncture the brisket all over with my marinating tool, but you can also use a knife or a fork to poke holes in it. The holes allow the seasoning to seep into the meat.
Then, you need to generously cover the entire brisket with mustard. I received this tip from a friend of mine. She assured me that the meat would not taste like mustard, and it did not. I never did this before she made this suggestion. Now, I am hooked! You may need more than a cup of mustard, depending on how big the brisket is.
Sprinkle the rub all over the brisket and massage it in. The mustard acts as a binder for the rub. You can use any brand of BBQ rub that you like. Depending on the size of the container, you may not use all of the rub that is in the container. Use enough that satisfies you and that covers the brisket.
In a separate bowl, combine the ketchup, cider vinegar, brown sugar (I used Swerve brown sugar), horseradish and pepper. Stir until well combined.
Pour the sauce over the top of the brisket. Top with onions.
Cover the brisket with aluminum foil. Cook to the desired temperature. The length of time it takes to slow roast the brisket depends on its weight. A quick Google search will tell you exactly how long the brisket must bake according to how much it weighs. If you have a meat thermometer, you can check the internal temperature, which should register 195°F.
When the brisket is done, allow it to rest for 15-20 minutes before slicing it.
The meat should be so tender that it falls apart when you cut it. I love a good brisket, no matter how you slice it…..so to speak. I like the leftovers, too.
If you like this recipe, you may also like the following recipes:
Oven-Baked Texas Style Barbecue Ribs
Oven-Baked BBQ Brisket
Equipment
- 1 knife
- 1 measuring cup
- Measuring spoon
- 1 roasting pan
- aluminum foil
Ingredients
- 1 whole brisket, trimmed
- 1 cup yellow mustard
- 1 canister brisket rub (I used the Rib Rack Sugar-Free brand)
- 1 cup ketchup
- 1 onion, sliced
- 1 Tbsp. cider vinegar
- 1 Tbsp. prepared horseradish
- 1 tsp. Swerve brown sugar
- 1/2 tsp. pepper
Instructions
- Trim the fat off the brisket if it is not already trimmed.
- Place the brisket in a roasting pan
- Puncture the brisket all over with a marinating tool or large knife, The holes allow the seasoning to seep into the meat.
- Generously spread the entire brisket with yellow mustard. You may need more than a cup of mustard, depending on how big the brisket is.
- Sprinkle the rub all over the brisket and massage it in. The mustard acts as a binder for the rub. You can use any brand of BBQ rub that you like. Depending on the size of the container, you may not use all of the rub that is in the container. Use enough that satisfies you and that covers the brisket.
- In a separate bowl, combine the ketchup, cider vinegar,brown sugar horseradish and pepper. Stir until well combined.
- Pour the mixture sauce over the top of the brisket.
- Top with onions.
- Cover the brisket with aluminum foil.
- Cook to the desired temperature. The length of time it takes to slow roast the brisket depends on its weight. A quick Google search will tell you exactly how long the brisket must bake according to how much it weighs. If you have a meat thermometer, you can check the inner temperature which should register 195 degrees.
- When the brisket is done, allow it to rest 15-20 minutes before slicing it. The meat should be fall-apart tender when you cut it.
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