Oven Barbecued Beef Brisket I Recipe - Allrecipes.com
Oven Barbecued Beef Brisket I Recipe
  • READY IN 5+ hrs

Oven Barbecued Beef Brisket I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 hrs

    5 hrs 10 mins


  1. Preheat oven to 325 degrees F (160 degrees).
  2. Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
  3. Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
  4. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2006

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.

Most Helpful Critical Review
Oct 08, 2011

Decent flavor. I mixed my BBQ sauce with beef stock. The beef itself came out super dry. Would not make it this way again.

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.

Oct 20, 2006

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

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!

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.

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.

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)


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  • 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.

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