Oven Smoked Brisket is tender meat that tastes like it has been smoked in a smoker for hours. You don't need a smoker to enjoy this mouthwatering oven smoked brisket.
Beef Brisket Smoked In The Oven
The best Texas style brisket is tender without falling apart while slicing, and it has that thick layer of smoky, peppery bark surrounding each slice. This recipe meets all of those standards.
Brisket was a new cut of meat, you might say, at our house growing up as a teenager.
When my mother first started cooking brisket, she would cook them in the oven at first, and then, when she got a smoker, she started smoking them.
The best part about my mother cooking brisket was not how she cooked them but how she selected the one to buy.
The briskets you buy in Texas are usually known as a packer cut—this means that it’s the entire chest muscle, and most of the time covered with a generous layer of fat and weighs anywhere from seven to eleven pounds.
The briskets you buy in Texas are usually known as a packer cut—this means that it’s the entire chest muscle, and most of the time covered with a generous layer of fat and weighs anywhere from seven to eleven pounds.
Her secret to picking out an excellent brisket was that if you could fold them in half, you would get a lean one. Her theory was that lean meat folds and fat doesn't. Isn't that the way we are, too (grins).
So it worked for her then, and it works for me now. You can see me standing at the meat counter, checking all the briskets by folding them until I find a lean one.
Some people look at me funny, and I have even had some ask me what am I doing?
Some agree, and some don't, but I leave with a terrific brisket.
Some agree, and some don't, but I leave with a terrific brisket.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR OVEN SMOKED BRISKET
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Oven Smoked Brisket and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU WILL NEED TO MAKE OVEN SMOKED BRISKET
Liquid Smoke
McCormick Montreal Grill Mate Steak Seasoning
Salt and Pepper
McCormick Montreal Grill Mate Steak Seasoning
Salt and Pepper
Untrimmed Brisket
HOW TO MAKE OVEN SMOKED BRISKET
Trim brisket of excess fat, but leave a nice layer for a wonderful flavor.
Remove the brisket from the refrigerator, place brisket fat side up on a rack inside a roasting pan, pour liquid smoke over the brisket, then generously season with salt and pepper.
Let sit for 1 hour to come to room temperature.
Preheat oven to 275 degrees F.
Generously sprinkle Grill Mate Steak Seasoning on top of the fat side, covering all the way to the edges and tightly covering with foil.
Slow roast in the oven until the internal temperature reaches 175 degrees F.
Remove the brisket from the refrigerator, place brisket fat side up on a rack inside a roasting pan, pour liquid smoke over the brisket, then generously season with salt and pepper.
Let sit for 1 hour to come to room temperature.
Preheat oven to 275 degrees F.
Generously sprinkle Grill Mate Steak Seasoning on top of the fat side, covering all the way to the edges and tightly covering with foil.
Slow roast in the oven until the internal temperature reaches 175 degrees F.
Remove the foil and continue cooking until the internal temperature reaches 200 degrees F.
I baked this one in the oven for 7 hours. The rule of thumb is to cook the brisket for 1 hour per pound.
I baked this one in the oven for 7 hours. The rule of thumb is to cook the brisket for 1 hour per pound.
Use an internal meat thermometer when inserted in the thickest part of the meat.
Remove from oven, transfer to a cutting board, and let rest for 15-20 minutes before slicing.
Serve with barbecue sauce.
At the end of the resting time, I sliced the brisket, put it back in a baking dish, poured barbecue sauce over it, and baked it for an additional 30-40 minutes.
Remove from oven, transfer to a cutting board, and let rest for 15-20 minutes before slicing.
Serve with barbecue sauce.
At the end of the resting time, I sliced the brisket, put it back in a baking dish, poured barbecue sauce over it, and baked it for an additional 30-40 minutes.
WHERE YOU WILL SEE THIS RECIPE
MORE SIMILAR RECIPES
Originally published April 2010. Updated June 2023.
