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READY IN 5+ hrs

Oven Barbecued Beef Brisket I

Read Reviews (145)

"This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding." — JMOOSE

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Original recipe makes 8 to 10 servings Change Servings

4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper

1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water

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Directions

Preheat oven to 325 degrees F (160 degrees).
Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

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PREP 10 mins
COOK 5 hrs
READY IN 5 hrs 10 mins

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This recipe renders a fork-tender, juicy and flavorful brisket. As others have suggested, I substituted a cup of beer for the water. One (perhaps obvious) note; before slicing the brisket, let it rest for 10-15 minutes to allow the juices to re-distribute.

—KEN921

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Most Helpful Critical Review

Mar 08, 2010

too fatty me

—becky

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191 Ratings

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Jan 08, 2004

I messed this recipe up and it still came out wonderful! The only brisket I could find was a tiny little 2 pounder, and I misread the directions and cooked it an hour a lb and then sliced it, put on sauce, and cooked it another hour. But even with the additional cooking time it came out unbelievably tender and full of flavor. I did put some liquid smoke on the meat along with garlic salt and pepper. It was great, and we will definately make again.

—RACHAEL

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Oct 20, 2006

Wonderful! I made it in the crockpot and then finished it in the oven for the last hour!

—amy g

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Feb 17, 2007

I eyed the seasonings, so I added a bit more than the reciepe called for. It turned out great. We never made a brisket before, but now we will be making it a lot. I did not add the water, I mixed the sauce with the brisket drippings and added that to the meat. I was flavorfull and tender. YUM!

—JENUS

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Jan 25, 2004

I used this recipe for the brisket we served at our Kentucky Derby party. It was so easy to make. Everyone enjoyed the taste and asked for the recipe. I did not slice it until after we pulled it out of the oven.

—IMASLIN

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Jan 25, 2004

Incredible!!! This recipe was so simple and delicious. The meat was really tender and flavorful. If you'd like to add some "kick" to your meat, sprinkle some red cayenne pepper on the meat and add a little Franks Red Hot sauce in with the barbecue and water mixture. Yummie!! Also great cold.

—STEPHJOYCE

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Jun 12, 2005

I have a knack for turning roasted meats into shoe leather. NOT THIS TIME!! Used a small skirt streak (1 1/4lb), my favorite BBQ rub, baked 1 hr, added BBQ sauce thinned with beer, baked another hour. Put reduced BBQ sauce over sliced meat - Excellent! (Used web site tool to adjust ingredients to fit meat portion)

—SEW123

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Nutrition

Calories
672 kcal
34%

Carbohydrates
10.4 g
3%

Cholesterol
147 mg
49%

Fat
53.6 g
82%

Fiber
0.3 g
1%

Protein
34.2 g
68%

Sodium
440 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Oven Barbecued Beef Brisket I

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 672
** Calories from Fat: 482

% Daily Value *
** Total Fat 53.6g 82 %
** Saturated Fat 21.6g 108 %
** Cholesterol 147mg 49 %
** Sodium 440mg 18 %
** Potassium 568mg 16 %
** Total Carbohydrates 10.4g 3 %
** Dietary Fiber 0.3g 1 %
** Protein 34.2g 68 %
** Sugars 7.3g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium 2 %
** Iron 33 %
** Thiamin 17 %
** Niacin 100 %
** Vitamin B6 45 %
** Magnesium 14 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.