Cooktop Cove: This beef brisket recipe is a honest-to-goodness champion
By Matt Jenner
Been having too much pork lately? Switch up the protein, but not the amount of flavor, with this tender oven-roasted BBQ beef brisket dish. This brisket is left to marinate overnight in a blend of seasonings to fully penetrate the meat, and then cooked "low-and-slow" in the oven for hours, making the beef remarkably tender. A quick BBQ sauce is then basted on top, and put back in the oven to make a sweet and smoky glaze on the beef.
The recipe below calls for a 5 pound piece of brisket, which translates into a 5 hour roasting time for the tenderness we're looking for. You can feel free to use your own homemade BBQ sauce, or use your preferred store-bought brand. Adding extra brown sugar to the sauce helps it to caramelize on the brisket, for an unforgettable flavor. This is a hit with kids and adults alike, and great when trying to serve a large party all at once.
Oven-Roasted BBQ Beef Brisket
6-8
10 mins
5 hrs 30 mins
5 hrs 40 mins
For the brisket:
1 5-6 pound beef brisket, trimmed
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
3 teaspoons Kosher salt
1 teaspoon fresh ground black pepper
2 teaspoons celery salt
2 teaspoons granulated sugar
For the BBQ sauce:
18 oz (one bottle) preferred Hickory or Mesquite BBQ sauce
3/4 cup brown sugar
The night before serving the brisket, begin the marinade. In a small bowl, combine the garlic powder, onion powder, salt, pepper, celery salt, and sugar until well blended. Set aside.
Place the brisket in a large roasting dish. Make sure it is well-trimmed, but it's important to leave about ¼" of fat on the bottom, so it doesn't dry out.
Drizzle the Worcestershire sauce all over the brisket, and rub so everything is lightly coated.
Using just half of the seasoning blend, season both the top and bottom sides of the brisket, pressing it into the meat so it sticks. Reserve the other half of the seasoning blend. Cover the brisket with foil, and let marinate in the fridge overnight.
The next day, preheat the oven to 250°F, and removed the covered brisket from the fridge. Uncover the meat, and sprinkle with the remaining seasoning blend on both sides.
Place the meat in a roasting dish, and cover again with foil. Place the dish in the oven and allow to bake for about 5 hours.
Once done cooking, carefully remove the dish from the oven. Remove the foil and discard. Discard any excess fat drippings in the dish.
In a medium bowl, combine together the BBQ sauce and brown sugar, and pour the mixture on top of the brisket.
Increase the oven temperature to 350°F, and return the brisket to the oven, uncovered. Allow the meat to roast an additional 30-45 mins, until the sauce is bubbling and has formed a glaze on the beef.
Remove from the oven, carve into slices, and serve hot on individual plates, immediately.
Pro-tip: When slow roasting a brisket, the key is to roast one hour per pound at 250°F (ex: 5 hours for a 5 lb brisket).
Pro-tip: Make this a true BBQ comfort meal by serving this with comfort sides like mashed potatoes, coleslaw, or mac and cheese.
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