Oven Baked Barbecue Brisket is great recipe for an easy way to make tender, delicious brisket in the oven.
This oven-barbecued beef brisket will bake in the oven at a fairly low temperature for a long time. This slow cooking time is going to ensure that you will end up with a tender brisket. And in my opinion, the burnt ends are the best. When I was younger, my siblings and I used to use white bread to soak up all of the extra sauce. This is one of our family favorites, and it’s a great brisket!
- 7 to 9 pound beef brisket
- minced garlic
- freshly ground black pepper
- celery seed
- ground ginger
- bay leaves
- tomato paste
- soy sauce
- Worcestershire sauce
How to make Oven Baked Barbecued Brisket:
The complete, printable recipe is at the end of this post.
Combine celery seed, pepper, ginger and bay leaves and sprinkle the spice mixture on all sides. Score the fat side of the brisket with a sharp knife.
Mix the tomato paste, soy sauce and Worcestershire sauce. Rub all over meat.
Place the onions on top of meat. Wrap and carefully seal meat in foil (you’re going for the pressure cooker effect). Sealing it tightly is the most important thing. Place the wrapped brisket fat side up on a rack in a shallow roasting pan (which will act as a drip pan), and cook for 4 hours.
Place the whole barbecue beef brisket on a cutting board. I don’t know how this compares to a smoked brisket recipe made with the wood chips and everything, but this is one good cut of beef!
Slice the meat thinly diagonally on the grain, and top with the barbecue sauce. Thin slices are the best way to go. The layer of fat has probably mostly melted away.
It’s a good idea to have plenty of paper towels on hand for this BBQ beef brisket recipe. The sauce is wonderful, and it can get a bit messy! It’s a good recipe using this excellent cut of meat. Serve with your favorite potato salad.
Leftovers are wonderful the next day. Just store the sliced meat in an airtight container. Warm up and serve with more of that wonderful sauce. Enjoy!
Recipes for Beef Lovers:
- Barbecue Beef Sandwiches
- Slow Cooker Beef Stew
- Beef Tips and Gravy
- Cowboy Sliders
- Roasted Beef Tenderloin with Merlot Shallot Sauce
Oven Baked Barbecue Brisket
- 7 to 9 pound beef brisket
- 2 teaspoons minced garlic
- 3 tablespoons fresh ground pepper
- 1 teaspoon celery seed
- 1 teaspoon ground ginger
- 4 whole bay leaves, crumbled
- One 12-ounce can tomato paste
- 1 cup soy sauce
- ½ cup Worcestershire sauce
- 2 medium onions, thinly sliced
- 3 tablespoons beer
- Preheat the oven to 350°F.
- Tear off two large pieces of heavy duty aluminum foil (enough so that you will be able to completely enclose the brisket). Place meat on the double sheets of foil and rub all sides with garlic.
- Combine pepper, celery seed, ginger and bay leaves and sprinkle on all sides. Score the fat side of the brisket with a sharp knife.
- Mix the tomato paste, soy sauce and Worcestershire sauce. Rub all over the meat.
- Place the onions on top of the meat. Wrap and carefully seal the meat in foil (you're going for the pressure cooker effect). Place the package fat side up on a rack in a roasting pan, and cook for 4 hours.
- Open the foil and expose the onions covering the top; cook for an additional hour. Remove the meat to a heated plate and keep warm.
- Spoon out the grease from the top of the sauce; put the remaining sauce in a pan and reduce the liquid on medium heat. Then add the beer.
- Slice the meat thinly diagonally on the grain, and top with the sauce.