What's the difference between flat cut and point cut brisket?

The flat cut is leaner and slices beautifully, while the point has more fat marbling and flavor but can be more irregular when sliced. This recipe works with either cut, or with a whole brisket that includes both. The flat cut is easier for beginners since it cooks more evenly.

How can I tell if my brisket is done without a meat thermometer?

While a thermometer is highly recommended, you can also test doneness by inserting a fork into the thickest part - it should twist easily with little resistance. Another test is lifting the middle with tongs; if it bends easily but doesn't break, it's likely done.

Why is my brisket tough?

Tough brisket usually means it needs more cooking time. Unlike most meats that get tougher the longer they cook, brisket needs to reach that 200°F internal temperature to break down the collagen into gelatin, which creates that desired tenderness.

Can I reduce the cooking time by increasing the temperature?

No, low and slow is essential for brisket. Higher temperatures will cause the meat to seize up and become tough. The magic happens with patience at a steady 275°F, allowing the connective tissues to slowly break down while keeping the meat juicy.

BBQ Brisket in Oven Recipe

Description

Delicious, tender BBQ Brisket made in the oven! This easy beef brisket recipe is prepared with a flavorful rub, marinated overnight with BBQ sauce and liquid smoke, and slow-cooked to perfection. Ideal for gatherings or family dinners, this juicy brisket slices beautifully and delivers classic BBQ flavor without the need for a smoker.

Ingredients

Units Scale

Beef Brisket

6 pounds beef brisket (trimmed, silverskin removed, fat cap trimmed to 1/2-inch)

Seasoning

1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons celery powder
2 tablespoons onion powder
1 teaspoon ground nutmeg

BBQ Sauce Mixture

8 ounces BBQ sauce
2.5 ounces liquid smoke

Other

2 cups water
Nonstick cooking spray
Homemade BBQ Sauce (for serving) or more store-bought BBQ sauce

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Instructions

Prepare the Brisket: Remove any silverskin from the brisket and trim the fat cap to about ½-inch. This delivers the best texture and ensures even cooking.
Prepare the Pan: Line a large baking pan (such as a lasagna pan) with foil and spray thoroughly with nonstick cooking spray to prevent sticking.
Season the Brisket: Place the brisket in the prepared pan and generously sprinkle all sides with kosher salt, black pepper, garlic powder, celery powder, onion powder, and ground nutmeg. Rub the seasoning into the meat for even coverage.
Mix and Add BBQ Sauce: In a medium bowl, whisk together the BBQ sauce and liquid smoke. Pour this mixture over the top of the brisket, coating it well.
Add Water and Marinate: Pour the water around (but not on top of) the brisket in the pan. Cover tightly with foil and refrigerate for 8 to 24 hours to allow the flavors to infuse.
Preheat and Rest: Remove the brisket from the refrigerator 30 minutes before cooking to take off the chill. Preheat the oven to 275°F and position the rack in the middle.
Oven Cooking: Place the foil-covered pan with the brisket in the oven. Cook for 5 hours, undisturbed.
Check Done-ness: After 5 hours, check the internal temperature of the brisket. It’s done when it registers 200°F and can be lifted in the middle with tongs without breaking. If not yet at temperature, return to the oven and check every 30 minutes.
Rest the Brisket: Once cooked, transfer the brisket (still in the pan) to a cooling rack. Carefully open the foil to vent steam and let the brisket cool for at least 30 minutes before slicing.
Slice and Serve: Transfer the cooled brisket onto a cutting board, slice against the grain, and discard the cooking liquid. Optionally, serve with homemade or additional store-bought BBQ sauce. Enjoy!
Make-Ahead Tip: If preparing in advance, wrap the cooled brisket tightly in foil and refrigerate overnight. Slice the next day for easier, cleaner slices.

Notes

The brisket must be marinated covered in the refrigerator for at least 8-24 hours for best results.
If cooked slightly too long and the brisket falls apart, it will still be delicious and can be enjoyed shredded.
Using a meat thermometer ensures perfect doneness at 200°F.
Leftovers make excellent sandwiches or tacos.
For easier slicing, chill the brisket after cooking and slice the next day.

Nutrition

Serving Size: 1/10 recipe (approx. 9.6 ounces cooked brisket)
Calories: 510
Sugar: 8g
Sodium: 950mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 1g
Carbohydrates: 13g
Fiber: 1g
Protein: 52g
Cholesterol: 145mg