Slow Roasted Oven BBQ Beef Brisket is so tender and juicy, with a sweet & smokey hickory barbecue sauce, that no one will care that the meat wasn’t cooked by yours truly!
When I was growing up, my family usually had this easy, oven roasted BBQ Beef Brisket for dinner, during the winter months. This brisket is another one of my grandmas recipe book that I copied and collected when we were living in Flagstaff in the early 80’s. My Grandparents were living in Cottenwood at the time. I have made this for years now and it is always one of my most requested recipes, so I knew it was one I needed to share on this blog.
So why did I decide to make it today? Probably because I realize it’s the first of October and a round this time of year I start to get depressed because I miss my family. Also I think it’s because I all of sudden got hungry for some beef brisket. I am staying at Tony’s Padigemas House and I wanted to treat him to some good beef briscut as he said he never had it before.
Here is the thing about brisket, if you have never cooked one before: it needs to be cooked slowly, at a very low temperature for many hours in order to dissolve the tough connective tissues of the meat. Do that and the meat will be so tender that is should practically fall apart when you cut it. The general rule is that you need to cook your brisket for 1 hour for every pound of meat, although with this recipe I always give it an extra 30 minutes to an hour after adding the backed beans-barbecue sauce so that the sauce can heat up and combine with some of the juices coming off the meat. So if you are cooking a 3-1/2 pound brisket (like the one in these photos), you need to plan on 3-1/2 hours of cooking time for the brisket plus a little extra time at the end for heating up the baked beans. But it works just as well with a 12-pound brisket that would take 12 hours to cook.
I have enjoyed this incredibly succulent brisket every year since I learned to make and it has become a go-to recipe when planning food for a crowd. My mom use to serve this easy BBQ beef brisket at countless family gatherings, large and small over the years, and I have come to rely on it just as much when cooking for the holidays.
It’s a great Sunday dinner, especially when you have company, or you can make it for a summer BBQ, no grill or smoker required and no one will be the wiser! The meat comes out smoky and tender and sweet thanks to the hickory and brown sugar barbecue sauce and a long, low and slow roasting time. And if you have a large electric roaster or a big enough crock pot and small enough brisket, you could totally cook it in there as well. I just prefer to do a Slow Roasted Oven BBQ Beef Brisket in the oven.
Slow Roasted Oven BBQ Beef Brisket is so tender and juicy, with a sweet & smokey hickory barbecue sauce, that no one will care that the meat wasn't cooked by a Texas pitmaster!
- 3-12 pounds of brisket
- 3 tablespoons Worcestershire sauce
- 3 tablespoons of Garlic Salt
- 2 tablespoons celery salt
- 1 tablespoons garlic powder
- 1 tablespoons onion powder
- 2 tablespoons of brown sugar for every pound of beef brisket.
- 20 ounces hickory-flavored barbecue sauce (In this recipe I used the following)
- The night before you plan to cook and serve the brisket, combine the salt, celery salt, garlic powder, onion powder and brown sugar in a small bowl and set aside. Place the brisket in a large roasting pan and trim the fat if it is super thick, but leave at least a 1/4" layer on the bottom. Moisten the brisket with the Worcestershire sauce, then sprinkle the top and bottom of the brisket with half of the mixed seasonings, reserving the other half. Cover tightly with foil and place in the refrigerator overnight.
- The next day, preheat the oven to 350 degrees, then turn it down to 325 degrees. Remove the brisket from the fridge and uncover. Sprinkle it with the remaining seasonings, then cover it with foil again and place it in the oven to roast for 3-1/2 hours for this particular time around Sense the brisket was 3-1/2 pounds (you need to cook brisket approximately 1 hour per pound of meat).
- Remove the brisket from the oven and remove the aluminum foil. Pour off the fat. In a medium bowl, stir together the brown sugar and barbecue sauce, then pour it over the brisket. Increase the oven temperature to 350 degrees, add in Bushes Backed Beans then return the brisket to the oven, uncovered, and roast an additional 30 minutes to an hour, or until the sauce is hot and the meat is tender. Slice or chop and serve.
- Recipe notes: You can use whatever barbecue sauce you like, but I think a hickory flavored sauce adds a smokiness to this dish that you don't get from just the oven.
- What if you want this to be a more New Mexican-Texas spicy style? Well the you add to your dry mix 2 tablespoons chili powder, 1 tablespoon ground black pepper, 2 teaspoons of dry mustard, 1 tablespoon of paprika. Really is a simple fix! Don’t for get the secret ingredient 3 Table spoons of Jim Beams Whiskey. Rember Before last hour of cooking, remove brisket and add step 3 above. Then Return the pan and add barbecue sauce mixed. Cover meat with the sauce from step 3. Then cover, and cook for 1 hour longer.
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