Oven-Baked Barbecue Brisket

Time :14 30

Yield :10 servings

Recipe Background

Good meat takes time. Isn't that how the saying goes? Well, that's at least the official motto for this Oven-Baked Barbecue Brisket. After chilling in its savory spice rub and tangy sauce for hours, this slab of beef gets baked for even longer to create pure protein perfection. Totally tender, fantastically flavorful, and wonderfully worth it, you'll endure whatever it takes to enjoy this Oven-Baked Barbecue Brisket! It's almost too good to be true... but it's very real!

Ingredients

1 (6-pound) beef brisket point cut with 1/2-inch fat cap and silver skin removed
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons celery powder
2 tablespoons onion powder
1 teaspoon ground nutmeg
1 cup barbecue sauce plus more, to taste, for serving
2 1/2 ounces liquid smoke
2 cups water

Directions

Line a large baking pan with foil, then coat it with nonstick cooking spray.
Place the brisket in the prepared baking pan and evenly sprinkle all sides with the salt, the pepper, the garlic powder, the celery powder, the onion powder, and the nutmeg.
In medium bowl, whisk 1 cup of the barbecue sauce and the liquid smoke together.
Pour the sauce mixture over the seasoned brisket.
Pour the water around the seasoned brisket, but not directly on top of it.
Cover the baking pan with foil and refrigerate the brisket for at least 8 hours and up to 24 hours.
Transfer the baking pan to room temperature and let it rest, about 30 minutes.
Preheat the oven to 275 degrees F and adjust an oven rack to the middle position.
Bake the brisket until it reaches an internal temperature of 200 degrees F, about 5-6 hours.
Transfer the baking pan to a wire rack and remove the foil. Let the brisket cool, about 30 minutes.
Place the brisket on a cutting board and discard its juices.
Slice the brisket and serve it topped with the extra barbecue sauce.