Can I use a flat cut instead of a point cut brisket?

Yes, you can use a flat cut brisket, but be aware it has less marbling and fat than the point cut. You may need to adjust cooking time slightly, and it won't be quite as juicy. The best option is actually a whole brisket (called a "packer cut") if you have enough people to feed.

Is liquid smoke necessary or can I skip it?

Liquid smoke is what gives this oven-baked brisket its authentic BBQ flavor. While you can omit it, the final result won't have that distinctive smokiness. If you're concerned about the flavor being too strong, start with half the amount and adjust to your preference.

My brisket seems tough, what went wrong?

The most common reason for tough brisket is undercooking. Brisket needs to reach that 200°F internal temperature to break down the collagen properly. If your meat is tough, it likely needs more time in the oven. Remember, every brisket is different, and sometimes they can take longer than expected.

Can I cook this at a higher temperature to save time?

Low and slow is the key to tender brisket. Increasing the temperature might reduce cooking time, but it will likely result in a tougher, less flavorful final product. If you're short on time, consider making the brisket a day ahead or choosing a different cut of meat better suited to faster cooking.

Fall-Off-The-Bone BBQ Brisket in Oven Recipe

Description

This tender and flavorful BBQ Brisket, made in the oven, is the perfect main course for any meal. By slow-cooking it for hours, you achieve smoky, juicy meat that melts in your mouth. Paired with a homemade BBQ sauce, each bite bursts with bold flavors. Prepare it ahead for easy serving and enjoy delectable slices of brisket perfection.

Ingredients

Units Scale

For the Brisket

6 pounds beef brisket point cut with a 1/2-inch fat cap
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons celery powder
2 tablespoons onion powder
1 teaspoon ground nutmeg
8 ounces BBQ sauce
2.5 ounces liquid smoke (1/2 bottle)
2 cups water

For Serving

Homemade BBQ Sauce (Brisket Sauce) or more store-bought

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Instructions

Trim and Prepare the Brisket
Remove any silverskin (the white film on the meat) and trim the fat cap to ½-inch thickness. This helps to ensure even cooking and allows the seasoning to penetrate the meat.
Prepare the Pan
Line a large baking pan (such as a lasagna pan) with foil and spray with nonstick cooking spray. This prevents the brisket from sticking during cooking and makes for easy cleanup.
Season the Brisket
Generously sprinkle all sides of the brisket with kosher salt, black pepper, garlic powder, celery powder, onion powder, and nutmeg. This seasoning provides a flavorful crust for the meat.
Prepare the Sauce Mixture
In a medium bowl, whisk together the BBQ sauce and liquid smoke. This adds a rich, smoky flavor to your brisket.
Marinate the Brisket
Pour the BBQ sauce and liquid smoke mixture over the brisket. Then, pour the water around the brisket (but not on top). Cover the brisket with foil and refrigerate for 8-24 hours to allow the flavors to penetrate deeply into the meat.
Preheat the Oven
Remove the brisket from the refrigerator 30 minutes before cooking. Preheat the oven to 275°F and position the rack in the middle.
Slow Cook the Brisket
Place the foil-covered pan with the brisket in the oven and cook for 5 hours. Check the internal temperature of the brisket after this time. It is done when the temperature registers 200°F. If the brisket hasn’t reached the desired temperature, return it to the oven (covered) and check every 30 minutes.
Cool the Brisket
Once the brisket reaches 200°F, transfer it to a cooling rack and open the foil to let steam escape. Allow it to cool for at least 30 minutes.
Slice and Serve
After cooling, transfer the brisket to a cutting board and slice it. Discard any cooking liquid. Wrap the brisket tightly in foil and refrigerate if you plan to serve it the next day. Serve with your homemade BBQ sauce or store-bought sauce for extra flavor

Notes

The brisket should be prepped at least 8-24 hours before cooking to ensure the best flavor.
If the brisket cooks longer and falls apart, don’t worry—it will still be incredibly delicious. Even a slightly overcooked brisket will be tender and flavorful.
Slice the brisket against the grain for the most tender and enjoyable bites.

Nutrition

Serving Size: 1/10 of the brisket
Calories: 450kcal
Sugar: 8g
Sodium: 900mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 10
Fiber: 0
Protein: 36 g
Cholesterol: 105