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 Bohn’s Rump Rub (be careful it’s spicy!)
Instructions for Beef Brisket in the Oven
- Preheat your oven to 250 degrees Fahrenheit or 121C.
- 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.
- Pour boiling water into a roasting pan and a splash of liquid smoke. Place a wire rack on top and then your brisket.
- 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.
- Remove the brisket from the oven and let it rest for 10-15 minutes before slicing it against the grain.
- 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.