Oven Barbecue Brisket Recipe | Yummly

Oven Barbecue Brisket

Ann Clay: "I made this and it was DELICIOUS!!! Never made br…" Read More
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  • 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.


    Ann Clay a month ago
    I made this and it was DELICIOUS!!! Never made brisket before. I sometimes find recipes don’t have enough coating so I doubled the rub... probably didn’t need to, but it was scrumptious anyway.
    David Malin 2 months ago
    Very yummy! I prefer smoked brisket but my wife really liked this because she doesn't like smoked foods.
    Jose Guerrero 3 months ago
    Follow the instructions step by step, added a few extra ingredients to make it my own. Turned out outstanding.
    Caty Cook 4 months ago
    Was disappointed. Very dry. Made a gravy to help with that.
    Angie B. 7 months ago
    Exceedingly tough. Followed direction exactly but, though the flavor was good, the meat was barely edible.
    Pam a year 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 a year ago
    Really good cooked it at 275 for six hours
    Helene Racine a year ago
    WOW! So good... and believe or not, it's even better reheated. It's like eating candy!
    Claudia 2 years 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. 4 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. 4 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!

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