Oven Barbecue Brisket
Transform your kitchen into a smokehouse with this mouthwatering Oven Barbecue Brisket recipe. Perfectly seasoned with a bold dry rub of smoked paprika, brown sugar, and cayenne, this tender, fall-apart brisket is slow-roasted to perfection in the oven, eliminating the need for outdoor grilling or smoking. The magic lies in the rich barbecue glaze, a tangy blend of barbecue sauce and apple cider vinegar, which caramelizes into a sticky, flavorful crust during the final hour of cooking. Ideal for cozy family dinners or a backyard barbecue vibe indoors, this recipe is easy to prepare and packed with smoky, savory-sweet goodness. Serve with extra sauce on the side for dipping and watch as every bite melts in your mouth!
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 tablespoons Smoked paprika
- 2 tablespoons Brown sugar
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground mustard
- 0.5 teaspoon Cayenne pepper
- 1.5 cups Barbecue sauce
- 0.25 cup Apple cider vinegar
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 300°F (150°C).
Trim any excess fat from the brisket, leaving about 1/4 inch of fat for flavor. Pat the brisket dry with paper towels.
In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, black pepper, ground mustard, and cayenne pepper to make the dry rub.
Rub both sides of the brisket generously with the olive oil, then evenly coat it with the dry rub, pressing the spices into the meat to ensure they adhere.
Place the brisket in a roasting pan or a large baking dish, fat-side up, and cover the pan tightly with aluminum foil.
Bake the brisket in the preheated oven for 4 hours, or until tender. Check the brisket halfway through cooking to ensure there is no excessive liquid buildup; drain if necessary.
In a small bowl, combine the barbecue sauce and apple cider vinegar to make the glaze.
After 4 hours, remove the foil from the pan and brush the brisket generously with the barbecue glaze. Return the brisket to the oven, uncovered, and bake for an additional 45 minutes to 1 hour, basting with the glaze every 15 minutes.
Once the brisket is dark, caramelized, and tender, remove it from the oven and let it rest for 15 minutes before slicing against the grain.
Serve the brisket with additional barbecue sauce on the side, if desired.
Nutrition Facts
Calories |
5347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.9 g | 320% | |
| Saturated Fat | 88.7 g | 444% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 12245 mg | 532% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 165.3 g | ||
| Protein | 541.4 g | 1083% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 469 mg | 36% | |
| Iron | 57.5 mg | 319% | |
| Potassium | 6764 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
