Beef brisket is a versatile and fairly cheap cut of meat that is perfect for slow cooking. If you don’t have the time, or don’t have a smoker you’ll love this BBQ style beef brisket in the oven.

Obviously the smoker will infuse more flavour, but this is a reasonable alternative and the hickory liquid smoke helps to some extent here.

Here is our step-by-step guide for how to make oven-braised BBQ beef brisket.

Oven-Braised BBQ Beef Brisket Recipe

Ingredients for BBQ Brisket in the Oven

• 3 pound beef brisket (trimmed by your butcher for ease)
• A splash of Colgin Hickory Liquid Smoke
• Your favourite BBQ rub – we used Rump Rub by Bohn’s Rubs and Spices (delicious and spicy!)

Instructions for Beef Brisket in the Oven

1. Preheat your oven to 250 degrees Fahrenheit or 121C.
2. Trim off any excess fat from the brisket and season with your favourite BBQ rub – we used Bohn’s Rump Rub. Use olive oil or mustard as a binder, rubbing it all over the beef to give the rub something to stick to.
3. Pour boiling water into a roasting pan and a splash of liquid smoke. Place a wire rack on top and then your brisket.
4. Cook the brisket for 3-4 hours in the oven until it is fork-tender, or to an internal temp of 195-203F or 90-95C.
5. Remove the brisket from the oven and let it rest for 10-15 minutes before slicing it against the grain.
6. Serve the beef brisket with mashed potato and a delicious gravy.

Optional – make a simple gravy by skimming off any excess fat from the pan juices and thickening it with cornstarch/cornflour. Add 1 teaspoon of onion powder, salt, pepper, 1 tablespoon of butter, a small glass of red wine and 500ml beef broth/stock.

BBQ Beef Brisket in the Oven Video

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