Oven-Roasted BBQ Brisket
Oven-Roasted BBQ BrisketThis Oven-Roasted BBQ Brisket is slow-cooked until incredibly tender, then finished with a sticky, caramelized barbecue glaze. It's an easy, comforting meal that's perfect for family dinners, holidays, or weekend gatherings.Prep Time15 minutesCook Time4 hours 30 minutesRest Time20 minutesTotal Time5 hours 5 minutesServings8 servingsCaloriesApproximately 520 calories per servingIngredients4–5 lb beef brisket, trimmed1 tbsp olive oil2 tsp smoked paprika2 tsp garlic powder2 tsp onion powder1½ tsp salt1 tsp black pepper1 tsp chili powder½ tsp ground cumin1 large onion, sliced4 garlic cloves, minced1 cup beef broth1 tbsp Worcestershire sauce1½ cups barbecue sauce2 tbsp brown sugar1 tbsp apple cider vinegarInstructionsPreheat your oven to 300°F (150°C).Place the sliced onion and minced garlic in the bottom of a large roasting pan or Dutch oven.Pat the brisket dry with paper towels and rub it all over with olive oil.In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder, and cumin. Rub the seasoning mixture evenly over all sides of the brisket.Place the brisket fat-side up on top of the onions. Pour the beef broth and Worcestershire sauce around the meat.Cover the pan tightly with a lid or heavy-duty aluminum foil and roast for 4 to 5 hours, or until the brisket is fork-tender.In a small bowl, mix together the barbecue sauce, brown sugar, and apple cider vinegar.Remove the foil and brush the brisket generously with the BBQ glaze.Return the brisket to the oven uncovered and roast for 20 to 30 minutes, brushing with additional glaze halfway through, until the sauce is thick, glossy, and caramelized.Transfer the brisket to a cutting board and let it rest for 20 minutes before slicing.Slice against the grain and serve with extra barbecue sauce and the flavorful pan juices.NotesLeave about ¼ inch of fat on the brisket for extra moisture and flavor.Cook until the brisket is fork-tender rather than relying only on cooking time.Always let the meat rest before slicing to keep it juicy.Slice against the grain for the most tender bites.Save the pan juices for serving or reheating leftovers.StorageRefrigerator: Store in an airtight container for up to 4 days.Freezer: Freeze for up to 3 months in a freezer-safe container with some cooking juices.ReheatingReheat covered in a 300°F oven with a few tablespoons of beef broth or reserved pan juices for 20–30 minutes, or until warmed through.Serving SuggestionsServe with:Creamy mashed potatoesHomemade mac and cheeseBaked beansColeslawCornbreadRoasted vegetablesGarlic green beansDinner rolls