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Oven Barbecue Brisket

User Rating 4 Star Rating (5 Reviews)


Oven Barbecue Brisket
Ernesto Andrade/Flickr
Don't have access to a Smoker? Then try this oven roasted barbecue brisket that tastes pretty much like the real thing. Try adding a little liquid smoke to get a more authentic flavor.

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes

Yield: Serves 6 to 8


  • 1 4 to 5 pound beef brisket, trimmed
  • 1/2 cup packed brown sugar
  • 3 tablespoons Worcestershire Sauce
  • 4 cloves garlic, minced
  • 2 tablespoon chili powder
  • 2 tablespoon ground black pepper
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/4 teaspoon nutmeg


Combine everything but the brisket in a bowl. Mix well. Rub over the surface of the brisket and wrap tightly in aluminum foil. Refrigerate overnight. Preheat oven to 300 degrees F. Place brisket in a roasting pan on a roasting rack and poke a couple of holes in the foil on the top. Cook for 4 hours. Remove from foil and let sit for about 10 minutes before carving and serving.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Fantastic, Member Ducky909

I like the reviewer below me changed the dry rub. I used brown sugar, cayenne, chil power, old bay, salt, pepper and dried thyme. I let it chill for 24 hours. Then I put it in the baking pan with a half a cup of chicken stock and covered completely with aluminium foil. I baked my 4 pound brisket for 4 hours at 275. Then I pulled off the foil and slthered on the Sweet Baby Rays for 30 minutes...then a another slathering of Sweet Baby Rays. Pulled it out and covered with foil for 30 minutes. Me and my 7 year old son ate half the brisket by ourselves...this is a great recipe

18 out of 21 people found this helpful.

See all 5 reviews

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