Oven Smoked Brisket

oven smoked brisket

Not everybody has an opportunity to use a barbecue, however, fear not, with this recipe you can make a scrumptious and also soft brisket without burning fire as well as utilizing firewood or hot coals. Certainly, the result will not be fairly the same as the smoked brisket prepared in an actual bbq, however, it comes extremely close.

One key to this recipe’s success is the meat part: so inform your trusted butcher to get the boneless breast with its own fat layer. Fat is essential because it secures the meat from direct warm, making it tender and juicy.

Oven Smoked Brisket

Oven Smoked Brisket Recipe

I have been making this Easy Oven Smoked Brisket for a very long time, and have appreciated its delicious, rich, smoky flavor, combined with its “take it to the max” use of the famous Easy Button. It is such a crowd-pleaser, making people think you “ordered out”, and didn’t fix it yourself. If you tell them how easy it is, they will find it hard to believe. It is everything a busy person needs in meat to feed a large group of people with lady-like ease. Slow cooker friendly too!

I first got this simple recipe, so simple I didn’t even have to write it down, from an older woman with whom I worked. Those were the long days of getting up early, getting myself and the kiddos dressed and fed breakfast, loading up the car, and getting everyone to school and work; stopping at the grocery store on the way home, picking up the kiddos, and landing in the kitchen to fix dinner and help kiddos with homework. Very busy.

Then on some weekends, I’d invite family or friends over for dinner, especially on holidays and birthdays. The typical choice was always hamburgers and hotdogs, probably just like you—until along came Easy Oven Smoked Brisket to save the day and to inject a note of easy, a delicious variety that everyone craved.

smoked-brisket-ingredients another thing that is wonderful about this recipe is that it can be done in a slow-cooker if you don’t want to heat up your kitchen. When I first started cooking this, I didn’t have a slow-cooker, so that’s why I used the oven, putting the brisket in to cook overnight. Then when everyone came over for the meal, it was ready to be sliced up for plating, making sandwiches, or stuffing into baked potatoes—I love its versatility! You can be more formal, plating it with your side dishes, or more casual with sandwiches and chips.

Speaking of sides, it pairs so well with some of my other recipes: “Easy Southern Green Beans”, “You Will Want to Pig-Out!” Baked Beans, “Confetti Vegetable Rice Salad” (tastes similar to potato salad but is easier to fix), and “Broccoli Salad Men n Kids Will Love”.

An easy dessert for a crowd that would be good with this menu would be “Easy Apple Dessert with Cake Box Crust”. But don’t try to fix it all yourself—share these recipes, and delegate—spread the love around so you can relax a little and enjoy the moment.

Now, I need to tell you about an ingredient that is the key to this recipe: Colgin’s “Liquid Smoke”. They aren’t paying me to write about their product, it’s simply that I’ve used it for years and love it. One of the things that I appreciate about it is that it is truly a natural hickory smoke—nothing artificial.

The label’s ingredients say the following: It’s made with the following ingredients “vinegar, water, natural hickory smoke flavor, caramel coloring, molasses, and salt”. It also states that it has no preservatives or additives(which is obviously good). It is also a vegan product and it is gluten-free. It states the following information – Your instant answer if you would like to add some smokey flavor to almost any kind of food you can think of.

Now let’s go fix us some delicious Easy Oven Smoked Brisket, in the oven or the slow-cooker—your choice.

How long does it take to cook a brisket in the oven at 225 degrees?

Pre-heat the stove or smoker to 225 degrees F. Trim the fat evenly throughout the top to 1/4-inch thick. Period the brisket liberally with the flavoring rub. Prepare in the stove or cigarette smoker until the internal temperature on an instant-read meat thermometer gets to 175 levels F, concerning 6 to 8 hrs.

How to make Oven Smoked Brisket 


3 to 5-pound beef brisket

1.Garlic powder

2.Kosher salt

3.Freshly ground black pepper

4.1 to ½ bottles Colgin Liquid Smoke


1.Preheat oven to 225 degrees F.

2.Use cooking spray lightly on a large baking pan, with 2-inch sides, that fits your brisket, or cut the brisket in half, and place into 2 baking pans.

3.Pour some of the liquid smoke into the bottom to barely cover.

4.Trim off any hard fat from the brisket, leaving some to moisten and flavor the meat during cooking.

5.Pour remaining liquid smoke over all the top of the brisket.

6.Generously season both sides of the brisket with the garlic powder, salt, and pepper.

7.Cover the pan with aluminum foil, and press to seal the edges all around.

8.Place in the oven for 8 to 10 hours.

9.Remove from oven and place on cutting board, tenting with the foil, to rest for 10 minutes.

10.Slice, or chop if you wish.


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