Make this easy 3 ingredient brisket in the oven. Simply brush with a mixture of BBQ sauce and soy sauce, wrap in foil and bake until tender.
In this recipe
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cooking in the oven
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Beef brisket in the slow cooker
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Cut across the grain
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Save and Freeze
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Find the grain
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spice options
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Dipping breast tips
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Beef brisket wrapped in foil
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Beef brisket in the oven bag
BE PICTURED IN; CHARACTERIZED IN:
Looking for an easy way to make beef brisket and still impress your friends? That’s it! Bake the brisket in the oven. What’s crazy is how good it is, how ridiculously easy it is to make.
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Simple brisket
How to cook brisket in the oven
There really is no easier way to prepare a brisket than this oven baked version. With just a handful of ingredients, including the brisket, an oven, and a few hours, you’ll have an amazing brisket that requires very little effort.
- Mix together some barbecue sauce, soy sauce, and water
- Spread the brisket with the sauce
- Wrap the brisket in aluminum foil
- Bake the brisket in the oven for several hours until tender
Many thanks to Karen Matthys for this amazing recipe!
Beef brisket in the slow cooker
Cut across the grain
When the brisket is done, you should let it rest for 30 minutes before slicing it up to serve. You should slice across the grain of the meat to break up the muscle fibers and make it even easier to eat.
What to serve with brisket
Top off your brisket meal with a few side vegetables like roasted baby carrots or hash browns and asparagus. Serve with baked potatoes, boiled rice, or buttered noodles for starch.
Store and freeze brisket
Leftover brisket will keep refrigerated for up to a week. Brisket also freezes well for up to three months.
Can’t get enough brisket?
- Beef Brisket Pot Roast
- Pressure cooker brisket
- Instant Pot Beef Brisket
- New England cooked dinner
Find the grain to cut your brisket
A brisket is a cow’s pectoral muscle. It’s big and very sturdy. It has two parts: the tip (the fatty part) and the base (the less fatty part that lies flat). Butchers usually separate the two. You can almost always find the flat cut at the grocery store and should be used for this recipe.
The grain is easy to find on a piece of uncooked breast. Whether you’re cooking the tip or the flat, if you cut a notch in the meat in the direction of the grain before cooking, you can easily find the grain and cut across it.
Not in BBQ sauce? More brisket seasoning options
Brisket can take on all sorts of flavors. Here are some other directions if you want to experiment. You should omit the 1/4 cup soy sauce called for in the brisket recipe but keep the 1 cup water.
- Rub the brisket all over with The Best Dry Rub for Steak
- The garlic, soy sauce and honey marinade used on our Grilled Marinated Flank Steak
- The chilli-lime marinade in our Grilled Chili Lime Flank Steak
- Customize your own rub mix with salt and pepper along with other spices like garlic powder, onion powder, cumin, thyme, oregano, mustard, chili powder, cayenne pepper, or coriander
Quick tips for falling apart brisket
- Follow the 1 hour for 1 pound guideline when cooking this brisket, but remember that each brisket tends to do its own thing. Cook it slowly and low until tender. You may need an extra hour or even longer.
- Use a thermometer if you have it. To be tender, a brisket needs to be at least 180°F. Above 210°F is overcooked, so you have plenty to choose from.
CONTINUE READING:
5 sides to serve with brisket
- traditional coleslaw
- Easy baked beans on the stove
- Creamy Baked Potatoes
- Apple Cider Vinaigrette Roasted Root Vegetables
- Asparagus quick and easy
From the editors of Simply Recipes
Simple brisket
Beef brisket doesn’t like it when it’s quick. Follow this method and you should have a nice, tender breast. Remember, go by the tenderness of the actual brisket rather than the time it was in the oven. If in doubt, use a thermometer. To be tender, a brisket needs to be at least 180°F. Above 210°F is overcooked. Get the brisket anywhere between the two temps and you’re golden.
ingredients
foil method
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1 (3 to 4) lb beef brisket (DO NOT trim the fat)
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3/4 Cup barbecue sauce
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1/4 Cup soy sauce
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1 Cup water
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1 tablespoon all purpose flour, Optional
Oven Roast Bag Method
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3/4 Cup barbecue sauce
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1/4 Cup soy sauce
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1 (3 to 4) lb beef brisket
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1 tablespoon All-purpose flour, optional
method
Beef brisket wrapped in foil
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Preheat the oven:
Preheat oven to 300°F.
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Make the sauce:
In a bowl, combine barbecue sauce, soy sauce, and water.
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Wrap the brisket in foil:
Place a large piece of aluminum foil in a roasting pan (use heavy-duty aluminum foil if you have it). Add the brisket, fat-side up, and pour the BBQ sauce mixture liberally over the meat.
If using the optional 1 tablespoon flour (to thicken your sauce), sprinkle over the meat.
Wrap the breast in the aluminum foil so that it is sealed tightly, like a package. Cover with more foil if needed.
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Roast the brisket in the oven:
Bake for 3 hours for a 3 pound roast and an additional 1 hour for each additional pound of meat. (Times are a guide. You may need to cook longer for the meat to fall apart if your cut is particularly tough.)
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Let the brisket rest:
Remove from the oven and let rest in foil for 30 minutes before slicing.
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Cut across the grain of the meat:
The easiest way to serve the roast is to cut it in half along the grain first (pierce the meat with the tip of a knife or the tines of a fork to see which way the grain or lines of muscle are going). , if you want can’t see it from the surface).
Then, to serve, make 1/4-inch to 1/2-inch thick cuts across the grain. (If you cut the meat across the grain, it’s a lot easier to eat because the cuts break up the muscle tissue.)
Beef brisket in the oven bag
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Preheat the oven:
Preheat oven to 300°F.
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Combine the barbecue sauce and soy sauce:
In a small bowl or measuring cup, stir together the barbecue and soy sauce.
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Put the brisket in the bag:
Place an oven bag (the small size should work, but you can use the large size if that’s all you have) in a roasting pan. Place the brisket in the bag, fat-side up, and add the barbecue soy mixture.
If using the optional 1 tablespoon flour (to thicken your sauce), sprinkle it into the bag. Fold the top of the bag over and poke a few small holes in the bag.
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Bake roast:
Bake for 3 hours for a 3 pound roast and an additional 1 hour for each additional pound of meat. (Times are a guide. You may need to cook longer for the meat to fall apart if your cut is particularly tough.)
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Let the brisket rest:
Remove from the oven and let rest in the bag for 30 minutes before slicing.
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Cut across the grain of the meat:
The easiest way to serve the roast is to cut it in half along the grain first (pierce the meat with the tip of a knife or the tines of a fork to see which way the grain or lines of muscle are going). , if you want can’t see it from the surface).
Then, to serve, make 1/4-inch to 1/2-inch thick cuts across the grain. (If you cut the meat across the grain, it’s a lot easier to eat because the cuts break up the muscle tissue.)
| nutritional information (per serving) | |
|---|---|
| 671 | calories |
| 42g | Fat |
| 3g | carbohydrates |
| 66g | protein |
