Oven Barbecue Brisket

Pam: "This was really good, tender and easy. I left out…" Read More


  • 5 pounds beef brisket (trimmed)
  • 1/2 cup brown sugar (packed)
  • 1 tablespoon worcestershire sauce
  • 2 cloves garlic (minced)
  • 2 tablespoons chili powder (mild)
  • 1 tablespoon ground black pepper
  • 1 tablespoon yellow mustard
  • 1 1/2 teaspoons sea salt (or kosher salt)
  • 1 teaspoon paprika
  • 1 teaspoon cumin
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    NutritionView More

    Sodium34% DV810mg
    Fat35% DV23g
    Protein135% DV69g
    Carbs4% DV13g
    Fiber4% DV<1g
    Calories560Calories from Fat210
    Total Fat23g35%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat210
    Total Carbohydrate13g4%
    Dietary Fiber<1g4%
    Vitamin A15%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Pam 4 months ago
    This was really good, tender and easy. I left out the liquid smoke in error but I will be making it again and will remember to add it next time.
    Dennis 6 months ago
    Really good cooked it at 275 for six hours
    Helene Racine 7 months ago
    WOW! So good... and believe or not, it's even better reheated. It's like eating candy!
    Claudia a year ago
    Good! I didn’t have yellow mustard sadly, so I used spicy brown mustard. Still tastes good
    lisa w. 2 years ago
    It was great, every one enjoyed it.
    amanda 2 years ago
    This is Amazing !!!!!! Its tender its Flavorful!!! so Tasty
    Elizabeth M. 3 years ago
    made this for my Halloween party and it was a huge success. It came out tender and peppery, it was so good. i had none left and that says something because half the guest where veagan.
    Kristina R. 3 years ago
    This was great! Marinated the meat over night then let it come up to room temperature. To get that smokey flavor, we placed wood chips (pre-soaked in water overnight) in an aluminum pie pan and placed it directly on top of one of the flame grates in our gas grill (remove the cooking grates to access & then replace it). We turned that side of the grill on low, closed the lid, and allowed the chips to start smoking and the temp to increase to 250 (set an oven thermometer inside but not over the direct heat). Once the chips were smoking and the temp was right, we placed to meat with tinfoil underneath it (you could use a shallow pan, too) on the opposite side of the grill (no heat side). We let the meat "smoke" for about 1 hour before transferring to the oven (wrapped in the tinfoil that we placed under it) to finish cooking for about 4 more hours. It was delicious, especially with the juice/fat from the bottom of the pan as a dipping sauce. Definitely will make again!
    Ethan G. 4 years ago
    This was very good! Substituted some soy sauce for the liquid in the worcestershire, but didnt seem to affect flavor negatively at all. Mine came out a little on the dry side, but that could have just been a leaner brisket (mine was 100% grass fed). There was an excellent bark, though it was so thick that it was hard to slice. It also reheated very well "sous vide" (slices put in a ziplock bag and then placed in a bowl of hot tap water for 10 mins or so).