Brisket Smoked á la Oven

6-8 servings servings Prep: 15 m Cook: 4 h Total: 4 h 15 m Intermediate
5.0/5 (2)
Although it appears that this dish is time consuming with its long marinade and slow bake, it hardly needs any attention once it starts cooking. This oven-smoked brisket uses liquid smoke, a custom seasoning blend with brown sugar and spices, and finishes with BBQ sauce for authentic smoky flavor without a smoker. The low-and-slow method makes it worth the effort.

Ingredients

6-8 servings servings
  • 4-6 lb beef brisket (1/2 to 3/4 pound per person)
  • 2-3 tablespoons liquid smoke
  • 1 teaspoon red pepper
  • 1 teaspoon black pepper
  • 1 teaspoon salt (plus more to taste)
  • 2 tablespoons paprika
  • 1 tablespoon garlic salt
  • 1 tablespoon celery salt
  • 1 tablespoon onion salt
  • 2 tablespoons brown sugar
  • 1/4 teaspoon nutmeg
  • 1-2 cups bar-b-que sauce of choice or Sandra's recipe on this site

Step-by-Step Instructions

  1. Marinate the brisket 4 to 12 hours (or overnight) in a foil-lined pan with liquid smoke, red and black pepper, and salt. Turn the brisket once or twice during marinating to coat evenly.
  2. Combine paprika, garlic salt, celery salt, onion salt, brown sugar, and nutmeg to make a seasoning salt blend.
  3. After marinating, remove brisket from marinade and sprinkle the seasoning salt generously over all sides of the brisket.
  4. Seal tightly in heavy-duty aluminum foil and place in a roasting pan. Bake 2 hours at 300°F, or 3 to 5 hours at 200°F for more tender results.
  5. After baking time is complete, carefully loosen foil (watch for steam) to expose the top of the brisket. Baste with pan juices and return to oven uncovered for 15-20 minutes to brown the surface.
  6. Remove from oven, let rest 5-10 minutes, and slice against the grain. Serve topped with your favorite BBQ sauce or Sandra’s BBQ sauce.

Common Problems and Solutions

Q: Why is my brisket dry?

A: Brisket has very little fat, so it needs the full marinating time and slow cooking sealed in foil to stay moist. Don't skip the basting step when browning. Also make sure you're slicing against the grain, which makes it more tender.

Q: Can I cook it faster at a higher temperature?

A: You can do 2 hours at 300°F for decent results, but the longer 3-5 hours at 200°F produces more tender, fall-apart meat. The low-and-slow method is worth the time if your schedule allows.

Q: Do I need to marinate the full 12 hours?

A: Minimum 4 hours will work, but overnight (8-12 hours) allows the liquid smoke and seasonings to penetrate deeper into the meat for better flavor throughout.

Tips and Techniques

The seasoning salt blend can be made in advance and stored in an airtight container. Don’t skip the marinating time—it’s what makes this brisket tender and infuses the smoky flavor. When you open the foil for browning, save those pan juices for basting.

Ingredient Substitutions

  • liquid smoke: 1/4 cup Worcestershire sauce mixed with 1 teaspoon smoked paprika
  • beef brisket: chuck roast or pork shoulder
  • brown sugar: white sugar or honey

Equipment Needed

  • Heavy-duty aluminum foil (regular foil may tear)
  • Large roasting pan
  • Foil-lined pan for marinating

Historical Context

Oven-smoked brisket became popular in the South as a way to enjoy smoky barbecue flavor year-round without tending an outdoor pit. Liquid smoke, invented in Kansas in the early 1900s, made indoor smoking accessible to home cooks everywhere.