Oven BBQ Beef Brisket Recipe

This Oven BBQ beef brisket Recipe would not even be recognized as a beef brisket recipe in Texas.

But this recipe yields brisket full of BBQ flavor and is delicious!

BBQ beef brisket cooked in any manner can be tough and chewy. However, in this beef brisket recipe, the brisket is well rubbed with spices and herbs, and then marinated overnight and slow baked to tender juiciness the next day.

The brisket also gets covered in a flavorful blend of tomatoes and brown sugar, and then is basted occasionally during the cooking process.

All that slow roasting and melting juices makes for tender brisket. It also makes the sauce that accompanies your brisket.

The tenderness and deep BBQ flavors will make a memorable dinner for friends and family.

Oven BBQ Beef Brisket Recipe

Be sure to choose the first-cut, or flat cut brisket for this recipe. It will be less fatty and cook at a more even pace than the point cut.

4 pounds beef brisket, first-cut, trimmed of fat
4 teaspoons chili powder
4 teaspoons paprika, smoked or Hungarian
2 teaspoons cinnamon
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 medium shallots, finely minced
2 medium cloves garlic, finely minced
1 can (14 ounces) diced tomatoes
1/4 cup Worcestershire sauce
1/4 cup dark brown sugar, packed 1/4 cup cider vinegar

Make the rub for the brisket: Combine the chili powder, paprika, cinnamon, dried oregano, kosher salt and black pepper with the finely minced garlic and shallots. Place the brisket in a large pan or glass dish, about 9 x 13, and season it on both sides with the rub mixture. Use up the entire amount of spice rub, making sure both sides are well coated.

Cover the pan or dish with plastic wrap and refrigerate the brisket overnight.

Preheat the oven to 350F. While the oven is heating, pull the brisket out of the refrigerator and pour the Worcestershire sauce over the meat and cover it tightly with aluminum foil and set it aside, not in the refrigerator.

When the oven is hot, bake the covered brisket for 2 hours.

While the brisket is baking, combine the diced tomatoes, brown sugar and cider vinegar in a blender and process until the mixture is smooth. Pour the blended mixture into a covered container and set-aside until ready to use.

After the first 2 hours, carefully peel back the foil and pour the tomato mixture over the brisket. Spoon some of the pan juices over the top of the brisket, then recover with the foil and bake for another 1 1/2 to 2 hours, basting with the pan juices about every 30 minutes. Be sure to recover the pan with the foil after each basting.

The brisket is done when it is easily pulled apart by a fork.

Remove the meat from the pan and let it rest on a cutting board, covered with the foil, for about 10 minutes. During that time, pour the pan juices into a small container and remove the fat from the surface.

After the brisket has rested, slice it in long thin slices, cutting against the grain, and put them on a heated platter. Pour the pan juices over the brisket and serve warm.

Serves 8 to 10

Good To Know - Beef brisket is a very forgiving piece of meat. Not only is it fork tender when fully cooked, but also this roast can be refrigerated, well wrapped, for up to 3 days or frozen for a month, which makes it ideal for planning ahead.

If you're not feeding a crowd, freeze half the meat and juice for another night.

Let the cooked brisket thaw out in the refrigerator overnight, then gently reheat it in a low oven, covered with foil. Add the saved pan juices and the brisket will be as moist as the day you made it.

Even if you're from Texas and insist on brisket slow smoked over mesquite wood this beef brisket recipe is ideal for times you can't fire up the smoker. Try this BBQ Beef Brisket Recipe!