Oven Barbecued Brisket

October/November 2006

Your rating: None Average: 4 (63 votes)

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

"OMG...this was so good. I would recommend making extra sauce. "
Oven Barbecued Brisket

7 Reviews for Oven Barbecued Brisket

Delicious with little fuss!

I've made brisket before but this recipe is subtlely spiced and very easy to make. As with many other dishes, also tastes great the next day. I served this to friends who were visiting from out of town-the hands off cooking allowed time for visiting and appetizers. Served with smashed potatoes and sauteed chard.Yum!

Great, Different Passover Brisket

We used a 6-lb brisket with 1.5x the other ingredients. Made this for our Seder in 2013. The shallots, garlic, etc. got a bit better done than I would have preferred burned a bit during the first two-hour cooking period and I needed to add a fair amount of water during the 1 1/2 hours of cooking after the tomatoes were added, so, BE CAREFUL not to burn anything (or lower the heat).

Great do-ahead recipe, different from the usual
A little Different Brisket

I followed the recipe and directions of the Oven BBQ Brisket but cut the cooking time in the oven by 30 min. I then pulled the brisket from the oven and placed it on the grill. Inside the grill I had Kingsford Charcoal, Soaked Hickory chips. I rotated the Brisket every 15 minutes for 2 hrs and added new charcoal and hickory chips at the 1 hour mark. Be very careful !!! it may start to fall apart on you. The end result is very similar to cooking the brisket on the smoker for 10-12 hrs.


OMG...this was so good. I would recommend making extra sauce.


Very good and actually not a lot of "hands on" time involved. I halved the recipe to make four servings using a two pound brisket. Because it was a smaller piece of meat, I reduced the oven temp to 250 degrees and baked for right around 4.5 hours in total, basting for the last hour and a half of cooking. I wish this recipe would have specified an internal temp to cook the roast to. After doing an online search I ended up letting it cook to right arond 195 degrees and then rest for another 10 min (although I was really worried it would turn out dry and tough). Not at all, the meat came out super tender and could be cut with a fork. It had tons of flavor. Served with some sauteed spinach and a whole wheat dinner roll. For the next day I used a whole wheat sub bun and made sandwiches out of it with the meat, sauce, and some of the leftover sauteed spinach. It was great either way.

- JJ_Ohio


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