Oven Roasted Brisket

This recipe is forgiving and foolproof. I don’t own a smoker, and I’m not interested in staying outside for hours while something grills (especially during sweltering Texas Summers). This recipe is perfect for meal prep when you just need a ton of protein ready to go (its super freezer friendly after its cooked). It makes a ton to feed a crowd. You can slice it and make BBQ style sandwhiches, you can shred it and add to brisket tacos, enchiladas, omelettes, fritattas, chilis, stuff it in baked potatoes, the list goes on and on.

All you need is 12-24 hours for the rub to sink in to the brisket, and (depending on the size of yours) about 4-5 hours on a low temperature in the oven.

Quick Tips: A good rule of thumb for brisket is that it needs to cook for about one hour per pound. For example, the brisket I used for this recipe was between 4 & 5 pounds, so I roasted it for 4 hours and 30 minutes. 

I buy a brisket with a good amount of fat on the top, but trim it down a little. You want to keep a decent layer of fat on the top while it bakes so that it bastes itself and doesn’t become too dry. I remove and discard 99 percent of the fat after its done cooking and during slicing. 


  • 2 Tablespoons Brown Sugar (or coconut sugar if you’re Paleo)
  • 2 Teaspoons Smoked paprika
  • 2 Teaspoons Cumin
  • 1 Teaspoon Mustard powder
  • 1 Teaspoon Onion powder
  • 1 Teaspoon Garlic powder
  • 1/2 Teaspoon Cayenne pepper
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Black pepper
  • 1 Beef Brisket, 4-5 pounds, look for a good amount of fat covering the top.
  • 1/2 Cup your favorite BBQ Sauce ( I LOVE sweet baby rays, or any Stubbs flavor)


  1. In a small bowl mix together brown sugar, paprika, cumin, mustard powder, onion powder, garlic powder, cayenne, chili powder and black pepper. Lay a few sheets of foil out on the counter so that the entire brisket will be tightly wrapped while it stays in the fridge. Using a sharp knife, make diagonal lines across the fat on the top of the brisket, which allows the spice to seep through when we rub it.

    2. Rub the top and sides of the brisket with the spice mix, pressing the rub firmly into the meat. (thanks to my husband for doing the dirty work here) Flip it over, and rub the bottom and sides until the entire Brisket is covered.

    3.  Wrap brisket tightly in foil and keep in the fridge for 12-24 hours *24 is best if possible* , allowing the rub to do its job. When the rub has been on long enough, preheat oven to 275 Degrees and remove Brisket from fridge.

    4. Keep the brisket tightly wrapped in its foil packet, and place the entire thing on a large baking sheet or foil roasting pan with sides incase any juice leaks. Bake on 275 for 4-5 hours (remember about an hour per pound is good- I did mine for 4 hr 30 minutes.) Keep the foil sealed tightly the entire time- it keeps the brisket as moist and juicy as possible.

    5. Once the time is up, turn oven to Broil (or around 450 degrees) and brush the entire surface of the brisket with BBQ sauce of your choice.

    6. Place the entire brisket back into the oven with the foil open. Allow bbq sauce to char slightly, caramelize and form an extra delicious layer on top of the brisket. This takes about 3-5 minutes but keep an eye on it and don’t let it burn.

    7. Remove from oven, let the brisket rest for 5 minutes. Make sure to slice the meat against the grain, remove as much fat as you want, and enjoy!

    The BBQ flavor on this is pretty subtle, so we usually add more sauce and serve with traditional sides like Cheddar Church-Lady Mac & Cheese or Perfect Baked French Fries

We slice it up and freeze it in small portions in Freezer bags to have at the ready for anything- its SO good thrown into a slow cooker with some beef broth, onions, cilantro and mexican spices to make a quick brisket taco- or throw it into ANY egg dish for breakfast or brunch.


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