Bobbie's
Comforting Dinners

Oven-Roasted BBQ Brisket

Tender, smoky, sticky and unforgettable — a slow Sunday roast worth the wait.

Oven-Roasted BBQ Brisket, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
Serves 8 5 hours 35 minutes total (15 prep, 5 hours cook)
Contains meat

Bobbie's tips: for extra smoky flavour add 1 tsp liquid smoke to the broth, use your favourite barbecue sauce (sweet, spicy or smoky), let the brisket rest to keep it juicy, and slice against the grain for the most tender bites. Leftovers keep well in the fridge for up to 4 days and reheat beautifully. Can also be cooked in a slow cooker on low for 8–10 hours. Delicious with mashed potatoes, baked beans, cornbread or roasted vegetables.

Ingredients

For the brisket

  • 4–5 lb beef brisket, trimmed
  • 1 tbsp olive oil
  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1½ tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • ½ tsp ground cumin
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 1 cup beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 1½ cups barbecue sauce, divided
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

For serving (optional)

  • Mashed potatoes
  • Baked beans
  • Coleslaw
  • Cornbread
  • Extra barbecue sauce

Tools needed

  • Large roasting pan or Dutch oven
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Aluminium foil or lid
  • Meat thermometer (recommended)
  • Basting brush

Method

  1. 1

    Preheat the oven to 300°F (150°C).

  2. 2

    Prepare the pan: place the sliced onions and minced garlic in the bottom of a large roasting pan or Dutch oven.

  3. 3

    Season the brisket: pat the brisket dry with paper towels. Rub with olive oil. In a small bowl, mix the smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder and cumin. Coat the brisket evenly on all sides with the spice mixture.

  4. 4

    Add liquids: place the brisket fat-side up over the onions. Pour in the beef broth and Worcestershire sauce around the meat.

  5. 5

    Slow roast: cover the pan tightly with a lid or aluminium foil. Roast for 4–5 hours, until the brisket is very tender and easily pierced with a fork (internal temperature around 200–205°F / 93–96°C).

  6. 6

    Make the glaze: in a small bowl, stir together 1 cup barbecue sauce, the brown sugar and apple cider vinegar.

  7. 7

    Glaze and finish: remove the brisket from the oven and increase the oven temperature to 425°F (220°C). Brush the brisket generously with the glaze. Roast uncovered for 10–15 minutes, until the glaze is dark, glossy and slightly caramelised.

  8. 8

    Rest and slice: let the brisket rest for 20 minutes. Slice thinly against the grain. Spoon the pan juices over the meat and serve with the remaining barbecue sauce.

From Bobbie's “Bobbie's Dinner Recipes”.