Oven BBQ Beef Brisket

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My easy oven BBQ beef brisket is moist, tender, and coated in a dry rub made with pantry staples. It tastes like it has been cooking all day and tastes even better the next day!

Warmer weather has me craving all the cookout foods like Dr. Pepper Ribs, bbq pork tenderloin, and burgers. Another favorite is this oven brisket. Its great just sliced up on a BBQ plate or try it shredded in tacos.

Why Our Recipe Is the Best: A Sprinkle of Food Science

1. We Cook It Fat Side Up: The fat that renders bastes the meat below it.
2. We Apply The Rub In Advance and Poke Holes In the Meat: This gives it time to absorb and helps the meat retain water. Poking holes helps the seasoning flavor the meat not just the surface.
3. We Wrap It in Foil: This lets it finish with carryover cookies. Not only does it prevent overcooking but it prevents the liquid from evaporating into your oven. It braises in its own liquid and comes out moist and tender.
4. We Use Low Heat: Brisket is loaded with collagen that turns into gelatin which can hold 10x its weight in water. This makes it literally melt in your mouth.
5. Broiling At the End: This helps the BBQ sauce caramelize (not burn) and crisps up the outside.

Ingredients Notes and Shopping Tips

• Brisket: I like using the flat cut (also called the first cut) as it is easy to find and easy to slice. Look for one with around a quarter inch fat cap to help the meat baste itself. You can also use point cut which tends to be fattier and more flavorful but I find it better suited to shredding.
• Paprika: I like the flavor of smoked paprika but you can use regular if its all you can find.
• Garlic and Onion Powder: Be sure to use the garlic and onion powder not garlic or onion salt which can be too salty here.
• Brown Sugar: Light or dark both work. Don't skip the sugar as it helps it caramelize.
• Dry Mustard: This acts as an emulsifier to help the rub stick to the meat. I like Coleman's.
• BBQ Sauce: I like Sweet Baby Ray's best.

Krystle's Tips: Steal My Culinary School Secrets

1. Pat Dry: Moisture on the surface can prevent the rub from sticking. I like to pay dry with a paper towel before seasoning.
2. Don't Skip Resting: This allows the muscle fibers to relax. In addition, the it allows it to reabsorb and redistribute the juices so they end up in your mouth not the plate!
3. Slice Against the Grain: This perpendicular to the muscle fibers. This shortens the muscle fibers so it is tender never stringy.

Serve With These Picnic Faves

BBQ Baked Beans

Mexican Street Corn

Grape Salad

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