Oven BBQ Beef Brisket

Ingredients

For the Brisket:

• 5-6 pounds beef brisket (flat cut)

• 2 tablespoons kosher salt

• 2 tablespoons brown sugar

• 2 tablespoons garlic powder

• 2 tablespoons onion powder

• 1 tablespoon chili powder

• 1 tablespoon smoked paprika

• 2 tablespoons freshly ground black pepper

• 2 tablespoons celery powder

• 2 teaspoons dried thyme

• 1 tablespoon dried mustard

• 3 tablespoons Worcestershire sauce

• ¼ cup liquid smoke

• 3 cups water

For the BBQ Sauce:

• 1½ cups hickory-flavored barbecue sauce

• ¾ cup brown sugar

Instructions

1. Trim the brisket: Remove any silverskin and trim the fat cap to about ¼-½ inch thickness

2. Make the rub: In a small bowl, combine salt, brown sugar, garlic powder, onion powder, chili powder, paprika, black pepper, celery powder, thyme, and dried mustard

3. Season the brisket: Pat the brisket dry with paper towels and rub the spice mixture all over the surface, massaging it into the meat on all sides

4. Refrigerate: Wrap the seasoned brisket tightly in foil and refrigerate for at least 8 hours or overnight to allow the rub to penetrate the meat

5. Bring to room temperature: Remove the brisket from the refrigerator 30 minutes to 1 hour before cooking

6. Preheat oven: Preheat the oven to 275°F and position the rack in the middle

7. Prepare the pan: Pour 3 cups of water into the bottom of a large roasting pan with a rack and add the liquid smoke

8. Add brisket: Place the brisket on the wire rack fat side up, drizzle with Worcestershire sauce, and insert an oven-safe meat thermometer into the thickest part

9. Cover and roast: Cover the roasting pan tightly with foil and place in the oven

10. Initial cooking: Slow roast until the internal temperature reaches 175°F, about 3-4 hours

11. Make the BBQ sauce: While the brisket cooks, combine the barbecue sauce and brown sugar in a bowl

12. Uncover and continue: Remove the foil and brush the brisket with the BBQ sauce mixture; continue roasting uncovered until the internal temperature reaches 195-205°F

13. Rest: Remove from the oven and let the brisket rest for 20-30 minutes before slicing, covering loosely with foil

14. Slice and serve: Transfer to a cutting board and slice against the grain into thin slices; serve with additional BBQ sauce