Oven-Barbecued Beef Brisket

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This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn’t cooked on the grill.

Oven-Barbecued Beef Brisket

We are very partial to pork in the Carolinas and I truthfully haven’t eaten a whole lot of beef brisket in my life.

But this Oven-Barbecued Beef Brisket. OMG!

Oven-Barbecued Beef Brisket recipe from Cook's Illustrated. Wrapped in bacon and slow cooked in the oven. The best brisket cooked in the oven you will ever taste!


This is a recipe from Cook’s Illustrated and it makes THE most flavorful brisket.

It is one of the most scrumptious pieces of meat I have ever tasted and I think it has the potential to create quite a few brisket lovers.

Oven-Barbecued Beef Brisket recipe from Cook's Illustrated. The best brisket cooked in the oven you will ever taste. Wrapped in bacon for smokiness and slow cooked. A few minutes under the broiler gives the outside a nice char.


The brisket is coated in a rub and completely wrapped in bacon – 1 full pound of bacon- and slow-cooked in the oven. The smokey flavor of the bacon really penetrates into the meat and all that pork fat coating the beef brisket really adds to its flavor.

brisket 33

So much smokiness that it will fool most people into thinking this brisket was cooked on the grill or in a smoker.

Once the brisket has cooked fully, the bacon is removed and serves double duty as a flavoring for the BBQ sauce. The meat is then broiled to give it a nice char to complement the smokey flavor.

Oven-Barbecued Beef Brisket recipe from Cook's Illustrated. Wrapped in bacon for smokiness and slow cooked. The bacon is then used to make a sauce. Best brisket cooked in the oven you will ever taste!


A super flavorful sauce that is both sweet and spicy is made from the bacon, which is finely chopped, cider vinegar, dark brown sugar, chicken broth, ketchup, and chipotle peppers. Once cooked, you can strain the sauce and discard the bacon, or I like to strain half of the sauce and then add it back to the saucepan. This way, there’s still some bacon, but it’s not an overwhelming amount.

Leftovers heat up well and this would be a good thing to cook in advance if you are having dinner guests. If you are just feeding your family, you can get multiple meals from this Oven-Barbecued Brisket. No kidding, I usually manage to get 3 meals out of it. Leftovers can be made into Brisket Grilled Cheese Sandwiches or Brisket Nachos.

Oven-Barbecued Beef Brisket recipe from Cook's Illustrated. Wrapped in bacon for smokiness. The best brisket cooked in the oven you will ever taste!


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Watch the short video below to see how to make Oven Barbecued Beef Brisket.

Oven-Barbecued Beef Brisket

Oven-Barbecued Beef Brisket

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 5 hours
Total Time: 5 hours 20 minutes
Servings: 8 servings
Calories: 613kcal
Author: Christin Mahrlig
This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn't cooked on the grill.
Print Recipe



  • 1 1/2 tablespoons packed light brown sugar
  • 1 1/2 tablespoons paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper


  • 1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
  • 1 pound bacon


  • reserved bacon from cooked brisket
  • 1 onion, finely chopped
  • 1/2 cup cider vinegar
  • 1/3 cup packed dark brown sugar
  • 1-2 cups chicken broth
  • 1/2 cup ketchup
  • 4 teaspoons canned chipotle peppers in adobo sauce, minced


  • Make the rub. Mix all ingredients well in a small bowl and set aside.
  • Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe  9 by 13-inch pan (it’s best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
  • Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.
  • Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
  • Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
  • Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.


Calories: 613kcal

Recipe adapted slightly from Cook’s Illustrated.

Disclosure: This post contains affiliate links.

244 thoughts on “Oven-Barbecued Beef Brisket

  1. I have made this recipe about a half dozen times now and it has come out great every time. I use the point cut of the brisket every time. In my opinion it tastes better. I don’t rely on a Thermometer and primarily go by feel when poking into the meat. According to all the smoking video research I watched the brisket is done between 200-205 degrees internal temp. I have had some feel done around 190 and some around 220. The longer the rest period after cooking the better. I have changed the recipe a little due to personal taste. I add about an 1/8-1/4 cup of liquid smoke to the pan before adding the brisket. I triple the cayenne pepper and use a whole small can of Chipotle pepper. When the sauce is done I Puree it in a blender before basting and broiling. I think the sauce also keeps better this way for left overs. Every time I cook this recipe for people, they love it and ask for the recipe.

  2. Great recipe! But one question:

    When it says return to oven then turn off for one hour, is this to continue cooking it, or just a way to rest it and keep it out of the way? I have a fan oven which will remove the heat quickly so would be good to understand the motive.

    Thanks 🙂

  3. I just tried this with a 2 lbs brisket, but only cooked it for 2 hours with the 1 hour flip with no heat (in the warm) oven. It came out “tough”. It was fully cooked, at 180ish at the 2 hour mark. Did I overheat it, or does it become softer over time?

    P.S. the flavor of the sauce was on quality of the fancy places that make this and charge you a million dollars.

    Second question though, is the sauce supposed to be super chunky??? Obviously there is a ton of bacon and onions in it, but at some point they talk about it being a syrup consistency. Then skimming things out. I was confused with that while process.

    1. There are a few things that can affect it. If you cook for so long it’s going to be well done. If that’s the case I would cook an extra hour like they suggested. Secondly an important thing is to rest the meat. I usually take it out stand alone for about 30min – 1 hour.

      Here’s an advice by LYUBA from will cook for smiles:

      Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil.

      Place in the oven and bake for about an hour and 15 minutes per pound, until the brisket reaches 185°. Use a meat thermometer to measure the thickest part of the brisket.

      Open the foil and bake brisket for another 45 minutes to an hour, until internal temperature reaches 200-202°.

      Take the brisket out onto the cutting board, tent it with a sheet of foil, and let it rest for 30 minutes.

      Make sure to cut the brisket against the grain.

    2. Usually two things cause it to be tough: undercooking and not resting the meat. I’ve done medium rare brisket because I lacked the time and my cut is super fat – couldn’t find leaner brisket till now – so depending on recipe you can get away with a lesser cooked brisket.

      What I’d say is if you’re going to fully cook it, cook an extra hour if it’s not tender yet. Google per pound how long should it be cooked. And rest it for 30 minutes. It will give the meat time to cool and let the juices out while it tenders. Does wonders to it.

      Here’s advice by LYUBA from another site:

      Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil.

      Place in the oven and bake for about an hour and 15 minutes per pound, until the brisket reaches 185°. Use a meat thermometer to measure the thickest part of the brisket.

      Open the foil and bake brisket for another 45 minutes to an hour, until internal temperature reaches 200-202°.

      Take the brisket out onto the cutting board, tent it with a sheet of foil, and let it rest for 30 minutes.

      Make sure to cut the brisket against the grain.

    3. I cook brisket several times a year in the oven. Cooking it low and slow is an absolute must. I cook even lower at 200 – 250 degrees. Mine literally falls apart, and is so delicious! For me, when is it done? When it’s falling apart. May not be to everyone’s taste, but I guarantee you, I never have any left! People beg to take some home! I will be trying this recipe and cooking it my way.

  4. I just put this in the oven. I added the onions in the pan. Do I need juice or will the bacon fat keep everytjhing from burning?

  5. I found this recipe months ago and have made it several times. I have a 7 pound brisket in the oven, as I type this. For someone who can’t grill (me) and who wants to cook brisket, this is the recipe. The brisket grilled cheese sandwiches and brisket nachos are scrumptious!

  6. The best brisket we’ve ever had. Didn’t change much at all except omitted onions and chicken stock. Cooked at 230 for 4ish hours (200 degrees) off for one and then broiled for about 15 min. The sauce is incredible.

  7. Can anyone advise how long to cook a smaller (1.7lb) joint for? This recipe is exactly what I’m looking for!

    1. I always make this recipe with a 2-2.25 lb brisket with half the amount of rub, and bake for 3 hrs on the first side instead of the 4 hrs, and follow the rest of the recipe, flipping it over and leaving in the oven turned off for 1 hr and it comes out amazing.

      1. I just tried this with a 2 lbs brisket, but only cooked it for 2 hours with the 1 hour flip with no heat (in the warm) oven. It came out “tough”. It was fully cooked, at 180ish at the 2 hour mark. Did I overheat it, or does it become softer over time?

  8. My roommate came home this morning with a 15lb whole brisket. It was originally priced at $84.59. He got it for around $15.00. $22.00 plus his 10% discount. ( he’s in the meat dept at the local grocery).
    He shouted out “hey do you have the stuff to make one of these?”
    Now he thought this was an hour or so deal. Ha ha ha .
    I knew brisket was low and slow. My dad’s bbq team actually placed with their brisket recipe. So of course I text my mom with the good price and a request for my dad’s recipe. After waiting 30 min I take matters into my own hands. I Google 5 star brisket and Google finished my sentence. I read a couple of recipes then hit this fabulous golden keeper.
    I cut that huge hunk of meat into 3 nice sized roasts. 1 to the freezer, 2 others into separate roasting pans. Followed directions exactly.
    Sliced that bad boy with the dang fork. So tender, so rich, so good.
    Roommate just walked by… with mouth full… saying oh my g… so good.
    I also gave him a longer ready time, so when it was ready on time, it looked like I was like a kitchen God who could provide results with a windfall piece of meat during covid quarantine.

    1. Five star for your comment girl I felt like I was in your shoe and your roommates for I was the buyer spent less than what I saved thing is I cooked the whole 16lbs I’m nervous because I went thru sorta the same thing, except my wait and search ranged ’round 3 hours compared to your 30 min +googling wait. Favorite tip or advice “don’t over think it” in my case, too late. Oh and ” flat had the point and the point is round, lol. So finally I got enough info n more importantly kahona’s to start da bugga. Guess what? I’ts still cooking, Oooooh…. We’ll have to wait. In closing it’s my first time and I certainly hope it’s not my last time. I just really liked your post. Happy holidays. ..

  9. Can’t wait to try this! We don’t care much for pork, can another kind of bacon be used, what do you recommend?

    1. We don’t eat pork either. We get turkey bacon from Costco, it is a thicker cut of turkey bacon and it comes out perfect

  10. This was just great, Thank you. I would rather pay you for the recipe then deal with all the intrusive advertisements on this web page though.

  11. Hi, If I am doubling or tripling the amount of meat/brisket to about 10 or 15 lb, do I need to add more time to the cooking? my oven is large.
    Thank you!

    1. The advertisements are over the top. They really kill the whole experience of finding a recipe you may really enjoy.

  12. I appreciate you need to make money to be able to publish your content, but do you really need quite so many ads, including a really annoying auto-play video on your page? Hard to see the recipe for the ads.

  13. Can this brisket be made ahead? If I’m working, can I make it in Wednesday, to serve on then weekends?
    Or- can I make it anytime and freeze it for a week or so?

  14. Did everything just as recipe, except crisped the bacon from the brisket in the microwave and added to a bottle of my fav BBQ sauce. This is the best brisket!
    This is as good as most BBQ joints

  15. This was delicious! My 18-year-old son literally stood over me for the last 20 minutes waiting to dig in…he’s currently on his 2nd helping! Thanks for a great recipe. I wouldn’t change a thing!

  16. I couldnt find a beef brisket but I did happen to have a 2lb chuck tender roast on hand. I went ahead and tried it, following the recipe exactly and it was SO GOOD. so tender. I never have such luck with a roast. I cooked for one hour less, but still let it sit in the oven for the recommended time. My entire family devoured it

  17. Whoa! This was the recipe I chose to make for my first brisket and wow, was I amazed! And our dinner guests. It’s was completely gone and my 3 yo actually ate it too! As well as our friends’ children, and if you have kids, you know how hard it can be to get them to eat dinner so I was so amazed that my son ate it all and got seconds. This will now be my go-to brisket meal and I can’t wait to get another brisket. I did thicken the sauce a little with a corn starch-water slurry so that was my only twist on the recipe. Otherwise, we followed it!

  18. I just made this brisket for a Memorial Day barbeque. It was fantastic. It was moist and flavorful and melt in your mouth tender. The sauce is so good you will want to drink it! The only change will make next time is to ise a bit less chicken broth in the sauce. I strained mine so it came out very liquidy, and I would have liked a thicker sauce. Otherwise, I have only praise for this recipe. Will definitely make it again. Thank you!

  19. It’s going good but I have a question when u do the sauce can u mixed all the ingredients and make it that way

  20. I cannot believe it took me so long to make this. I pinned it ages ago. It is amazing. So delicious! Raves all around the table! I will be sharing with everyone I know. The sauce is my new favorite. Thank you!

  21. Hi Christin,

    I tackled your oven-barbecued beef brisket this past Sunday for dinner. It was ABSOLUTELY DIVINE!! The brisket was smoky, tender and flavorful. I can hardly wait to cook this for my friends. They are going to devour it just like my family did.

    Thank you for sharing.

  22. Delish! Had my son’s family over and my DIL said it was the best meat she’d ever tasted! And the sauce is “to die for”! I may use that on other cuts of meat as well.

  23. I love brisket, slow cooked on the green egg, various crock pot recipes, etc. This is a great recipe ! I cooked it yesterday and it was perfect. I cooked it using a dutch oven (covered and added foil to ensure a good seal) and otherwise followed the directions. Everyone loved it !!!

    1. Very good recipe! I followed directions as close as I could and it was tender and very flavorful. I didn’t have ancho peppers so used two Tabasco’s. Will certainly make again for a crowd!

  24. I plan on serving this Saturday evening but I will only be home about 2 hours before dinner. Would you suggest cooking full then putting back in to heat up before serving? If so, how long? I don’t want to dry it out! Or cooking it partially and finishing prior to serving? It looks delicious. Thanks!

    1. Update! I cooked it fully the night before then popped it into the oven for an hour before broiling and it was PERFECT. Tender and that sauce? My guests actually took some home because they loved it so much!

  25. Best dish of my Christmas dinner. Did the Brisket and Babyback Ribs. I screwed up the sauce, so substituted Sweet Baby Ray’s. All loved the brisket, one a BBQ snob said it was best brisket they ever had.

  26. I was raised cooking fat cap on top so as it cooks low and slow the fat tenders through the meat. So my question is I’m cooking a 12 pound brisket, I figured an hour and ten minutes per pound at 230’. Should I cook half time fat cap down as stated and then flip fat cap up to finish?

    1. I would not recommend it. Brisket is fatty and produces a lot of juices. I think you would have a big mess cooking it that way.

  27. Excellent! I made this last night for a bunch of friends and everyone commented that “it was worth the wait!” I did not completely plan out or manage my time well at the very end of this, basically. My guests also came over a bit early too, so I was trying to negotiate all these moving parts! Anyway- I read a recipe over a few times before making, especially one like this with a few steps at the end…and I am glad I had, because as it was time to begin the sauce, both my laptop and phone died! Anyway, I had all the ingredients laid out and just went from memory as to what to add and when… I also just really wanted to get it on the table for everyone too. I decided there was enough wonderful juice in the pan from the meat, so I didnt add the vinegar or the broth, because I knew I didnt have the time to reduce it all down. Regardless, even missing a few steps and ingredients- this was still delicious and a total a hit! First time making brisket too, thank you for this!

  28. This was a big hit for my Thanksgiving dinner. I don’t eat pork so I used liquid smoke instead of the bacon and it turned out fabulous. My family is still raving about how good and tender the beef was no to mention the flavor of it since it was cooked in the oven and not on the grill or in a smoker. Thanks for this delicious recipe chef.

  29. Best brisket I ever had.

    I modify the recipe slightly.

    Liquid smoke marinade for few hours, then add rub.

    Cooked at 215 for 12 hours.

    For the sauce I did not strain, instead, I blended the bacon and onion into the sauce.

  30. This is the second time I have used this recipe. The first time it came out perfect. This time I used a 6 pound piece of brisket the butcher hand cut and trimmed for me. Followed directions exactly but cooked for 6 plus hours. Came out tough (undercooked). Very disappointed since I paid $7.99/ pound. I only sliced half of it. So I called my brother who used to own his own barbecue restaurant and catering company who concurred about the undercooking. He said to either add some of the barbecue sauce thinned with broth and cook an additional few hours or put in a pressure cooker. I was so disappointed because it had turned out so well before.

  31. Time consuming, but well worth the wait. I substituted crushed red pepper flaskes for the chipotle peppers….nice heat kick. Delicious!

    1. Hi Laura. Though I’m not the author of this recipe I have made it with the Brisket and it is exceptional. I also tried it with a flat cut corned beef brisket. Be sure to omit the salt when rubbing the spices onto a corned beef, also since corned beef is very salty due to the corning process. 24 hours prior to roasting let the corned beef sit in a pan of cold water, covering the entire cut of meat in water, drain, rinse and repeat 4 times. This cuts down the salt and makes for a very nice flavored meat.

  32. This is a terrific recipe. I made it yesterday for the first time, and it was the only time I’ve gotten a brisket this tender and moist. I also added, at half way through the cooking time, some carrots and onions. It might have added something to the gravy, and it was nice to have the side dishes all prepared in the same pan.

  33. I also don’t have a broiler. Do you think it would be alright to brown it in my barbecue for just a few minutes with the sauce on it?

  34. Question about the bacon. What kind did you use? Thick? Regular? Hickory smoked? Bacon varies, and could make a difference in flavor.
    Can’t wait to try this! Brisket is waiting in the fridge!

      1. Have you ever substituted chuck roast? Of course it wouldn’t be as delicious os brisket but it might work since chuck often has a lot of fat marble.

  35. This was fabulous. Everyone loved it. I will always use this delicious recipe when making brisket. Thank you for sharing.

  36. I’m new to this whole brisket thing so as you can see I’m really naive. Just wondering if it’s normal for the bacon to burn or for it to smell burnt in the oven ?

    1. It shouldn’t because the foil covering the brisket will trap the steam and i will prevent the brisket and the bacon from getting burned.

  37. Do you think it would be possible to brown the brisket and put everything in the crockpot? Just curious if anyone has tried this…

  38. I cooked this on 4/14 for my husband and toddler. The sauce was absolutely insanely good (and dense!). How do you get the fat layer on the brisket to crisp up underneath the 1 cup of sauce? I feel like I should have broiled the brisket separately, before adding the 1 c of awesome sauce!

    1. Tried this today! Absolutely delicious!! Wasn’t hard at all, just time consuming. So, worth the time! Yum!!

  39. I made this for Christmas last year and it was a hit. Made a modified bbq sauce with black cherry vodka, bone broth, and the leftover bacon. Killer recipe! If you can find smoked sea salts it will add to the smokiness.

  40. I made numerous mistakes making this recipe (nursing baby, toddler chaos, distracted mom lol) but this still turned out AMAZING. Like a WTF?! kind of good. I’m dying to try it again with a bigger cut of meat since I only had a 2.5 pounder and halving all the other aspects like the rub and the sauce proved tricky. I make a lot of stuff from scratch in my kitchen and I’m a pretty decent cook when I’m not interrupted every five seconds… but this what a truly memorable eating experience for everyone. Husband inhaled it. Toddler inhaled it. And I may have to the pry the bowl of strained bacon bits out of my husbands hands later.

    1. Samantha since you used 2.5lbs, do you recall how long you cooked it for about? I’m working with that size also.

  41. Hello, I’m planning on making this brisket but am not a big fan of chipotle peppers. Can I make the sauce leaving them (and the adobo) out? Or is there a good replacement?? Thanks so much!!

  42. Hi! I made this brisket last night and it was amazing. But it was a bit labor intensive when it came to making the sauce. I don’t mind that at all, but I was wondering if there is a way to make this ahead say for an outdoor barbecue. Do you think you could cook it the day before, strain the juices of fat and then put the brisket back in the juices, cover and refrigerate? Would you advise slicing the brisket first, placing it in the juices to keep it moist or store the whole brisket unsliced in the juices. Or, make the sauce and then store the brisket in the sauce…sliced? Unsliced? When heating it up the next day, how do you keep it from drying out? Thanks!

    1. There are a lot of strategies that would work here, as brisket is very forgiving. The thing that would make for the least work at your barbecue event would be to do the whole thing a day ahead of time, cool, then slice the cooled brisket into neat slices. Make a double layer foil packet to wrap the whole brisket up again, reshaped into its original shape, with just a little bit of juice to prevent drying out. Warm the whole packet up on the grill, carefully open the top for the last few minutes, and serve with extra sauce. If you’d rather slice it the day of for presentation, just skip the slicing step ahead of time, reheat on the grill in the foil packet, slice, and serve. Just don’t get steam burns when you open the packet, and don’t let the fat splash down into the grill because you’ll get flares.

  43. I’m making this for Super Bowl this weekend. Does the beef get really salty from the bacon? I already cut down on the salt in the dry rub. Thanks!

  44. Hi – Recipe looks amazing! I have a brisket about 2.5lbs – how long would you recommend cooking it for? Thanks…look forward to trying!!! x

    1. I’d maybe cook it for 3 1/2 hours instead of 4. The cooking temperature is so low, you’re really not at risk of overcooking it and it will only get more tender the longer it stays in the oven.

  45. I’m from Kansas City – Home of BBQ and I have to say this ranks right up there with the top 2 BBQ restaurants!
    Flavor was perfect. Sauce was awesome and the brisket was amazing! It was an absolute hit with my family! Thanks so much!

    1. Can I just use the bacon method and not bother with the sauce. By using just the bacon will that make it a Smokey flavor

      1. So can I layer the bacon strips vertically then horizontally all over the brisket slab then turn it over after 4 hours as I’m attempting to cook the brisket over 8/12 hours on 100/110 deg Celsius. Also does it need to be tightly wrapped with foil

    2. I miss my KC BBQ! Now I’m even more excited to try this. Thanks for commenting. #IMissKC

  46. I live in New Zealand, we generally don’t see beef brisket on the shelves here. What sort of meat is this? Or is there an alternative that can be used?

    1. It may be called braising beef or stewing beef where u are. I’m in U.K and some butchers and markets will call it brisket but others will call it a braising joint.

  47. Hi, I bought a 16 lbs brisket, my questions is how much time do you think I should put it in the oven?

    The other question is, According to our party of 12 people, I am calculating that I dont need more than 10-12lbs is ti ok to cut a portion of the brisket and save it for another time?

    What are your recomendations



    1. I’ve never cooked a brisket that big before so I’m not sure how much help I can be. You can defintely cut off part and freeze it to use at a later time. I might cut the remainder into 2 5-6 pound pieces and keep the cooking time the same.

  48. What do you serve with the brisket? I am thinking of serving this for Christmas dinner– early evening with stuffing leftover and frozen at Thanksgiving. I need simple.

  49. I’m so excited to try this baby. I have a signature rub that is similar but has a couple of extra ingredients. My brisket is 10 pounds in two pieces. It’s already rubbed and bacon wrapped and sitting in the fridge ready to go for tomorrow’s early Christmas celebration. I will be extemporizing the sauce with things I have in the fridge. Can’t wait to eat left over tacos and sandwiches. Will let you know how it goes.

  50. so bummed I don’t have a broiler to my oven. Is there any way around that…how about a browning agent???what do people use for that? Maple syrup? Do I just crank the heat as high as I can, like say 475 ish at the end and hope for the best? Thanks! I am doing this on Christmas and I am a bit nervous. I have never done this but it sounds like a hit!

  51. i have a 6-1/2 lbs brisket and from all the comments i think and extra 30 mins and left heat on low for last hour should do it, thoughts? and was going to do in on indirect heat on BBQ, i dont believe i need to change anything?

  52. Hi, I am interested in making your dish, however I can only find brisket that is sealed and vacuumed in a plastic bag. I prefer to use a fresh cut of meat. Can you recommend a different cut of beef that will work well with this recipe?

    1. This is how brisket very commonly comes, so don’t let it bother you. Though you could certainly substitute another cut, it just won’t be brisket and brisket is something special if it is cooked correctly. Even if you did find brisket in the typical foam tray / clear plastic package at the supermarket, I’ll almost guarantee that they took it out of the vacuum pack before repackaging it. I watched my supermarket meat person do it the other day.

  53. I made this brisket last night, and everyone loved it. I followed the recipe exactly (although my roasting pan was bigger than 9×13) but the meat was a bit dry. It was a 4.5 lb brisket. Even though the oven thermometer said 275 degrees, I’m wondering if it is cooking hotter than that and is the reason behind the meat being a bit dry. Again, flavor of sauce was great but if someone has suggestions about helping to fix the “dry meat” issue I would be eternally grateful.

    1. I think the reason for the dry meat is the temp was so high. 275 is high for slow cooking. Next time put it in at 200 and go 7 hours or more. The more time the more tender at that temp. I bet your results will be more to your liking.

  54. I am making this wonderful sounding recipe today. The brisket is in the oven as we speak. I am confused about one of the instruction steps: After 4 hours in the oven, flip brisket over; reposition bacon if necessary; and …..etc.
    Do you take up the bottom layer of bacon, as well, when you flip the brisket? Logically, it appears you would have to , but I want to be sure. Thanks for your help and for the wonderful recipe. Elaine O., Florida

  55. This was really good. My only issue was the sauce never thickened up & I followed the directions to a T. Can someone share why? Maybe too much accumulated juices – I got about 2 cups & added 1 cup of broth. I was expecting thick sauce like the kind you purchase at the grocery store but maybe my expectation was incorrect? I would love to make this again as the flavor was very good. Thank you.

    1. My sauce was the same way….I added a small amount of cornstarch and it turned out perfect. I’m making another today!

      1. Hi, I took all of the bacon mixture that was browned, added the drippings and after about 10 minutes of reducing pureed them. The sauce thickened up nicely plus I didn’t loose any of the flavor from the bacon .
        Husband loved it and told me to sure to keep that in my recipe book as he will want it again soon.

  56. I made this today, curious about the flavor the bacon would impart. Uncertain whether or not we’d like it, I stuck with a small (4 lb.) brisket….I wish now that I had used a 12 lb. brisket! Followed the recipe to the letter and I can easily say this is the best brisket I have ever had, hands down.

  57. I recently made this recipe and it is delicious! My husband isn’t much of a beef eater and even he raved about it. I loved how tender the meat came out, and the flavor was perfect.

  58. I just stumbled across this recipe. I’ve never thought to put bacon on top of the brisket, but boy does that look juicy, and you can’t go wrong adding bacon to anything!

  59. For those asking about cook time. Brisket is done at 200-210f so just check your temps while cooking. A 10 pound full brisket can start at 350 for two hours then drop to 275-300. You may want to cover for the second stretch to avoid drying it out. I’ve done a 14 lb full brisket on a smoker in 5 hours. Cook at 325-350 till 160f at thickest part then wrap in foil with either beer, apple juice or stock till 200-210 internal temperature. Smaller cuts are fine at 275 but larger would take twice as long. Check your temps and you should be fine.

    1. Walter, so your telling me that a 10 lb brisket needs to start out at the higher temp ?
      I screwed up my last brisket and it was in a bag. I’ll follow your directions as you show here. Any other tips that will make this a success???

      1. Paul, according to Cook’s Country, the key to tender, moist brisket is starting it out at 350 until the meat’s interior temp is 180 (about 1 1/2 hrs), then cooking it low and slow (275, I think) for the rest of the time. This avoids the meat temp plateau that occurs at low cooking temps because of evaporation, and it quickly gets the brisket up to the temperature where the connective tissues break down and make it tender.

    2. I wrapped my brisket in foil after putting the bacon on it. It seems to keep the juices that way. I worked in a bbq restaurant and they wrapped the briskethalf way through to keep it moist. But I think I’m gonna do the Apple juice to see if I can get a smoky apple flavor. Thank you

  60. I made this tonight and it was delicious. I just so happened to have double smoked uncured bacon and it made it extra smoky. This was just as good as stuff we pay $20/lb for here in Texas.

  61. This recipe is so delicious my family just loves it. My husband could not stop eating it. I am making it a second time because the review here was astounding. Thank you for sharing this recipe.

  62. Thinking of making this for a party. How long would you cook a 12-15lb brisket for using this method?

    Also would like to make in advance the night before then reheat that day. How would you go about doing this so it still is juicy and tender?

    1. I’m not sure how much longer it would take if it is in one big piece. I would cut it into 2 or 3 pieces and follow the recipe.
      Reheat in a 300 degree oven covered with aluminum foil then you can stick it under the broiler for a few minutes if you want to crisp it up.

      1. I made this with a 5 pound cut but I have a 19 pound brisket for a party. I love this recipe so I need cooking time!!!!! Please. I heard cutting it in half is not that simple. Each end is not created equal. Please anyone do a big one like this and follow recipe?

    1. Glass is not recommended because the intense heat from the broiler can cause glass to shatter. You want it to be about 2 inches deep. There will be alot of liquid produced as it cooks and you don’t want it to overflow and make a mess in your oven.

  63. What happens with the bacon when you flip it? And after cookinb gor 4 hours and another hour after flipping it the bacon isnt already cooked and bacon rendered? Am i reading this wrong?

      1. Thanks. And it doesnt fall off? Its just tucked around it. I picture turning it and bacon all over the place. Lol. I think ill make it for my husband birthday this weekend. IT LOOKS GREAT.

      2. Christin, my oven is gas and has a convect bake and convect roast setting. Which would you recommend for this?

  64. I modified the recipe slightly. I used jalapeno bacon and changed the sauce. I still browned up the chopped bacon and onion, but added a bottle of Jack Daniels BBQ sauce, 2 TBSP of honey, and nip of Fireball whiskey. The sweet and heat made the brisket amazing.

    1. The sauce thickened a bit and tasted good. I followed everything but I let the sauce cook for 30 minutes and had to add cornstarch to thicken. First brisket I’ve ever cooked and it was amazing!

  65. Do you suggest putting the rub on and letting it sit for a few hours first? Or just putting it right in the oven as soon as the rub is on?

  66. I made this brisket for some friends and they absolutely loved it!! It came out great! The brisket was $70 so I was really hoping it would turn out. It was amazing! The only thing I did different was rub the brisket down with a little liquid smoke before I put the dry rub on and used double smoked bacon to really ensure that smokehouse flavor.

  67. I had never cooked a brisket before. I fixed one today using this recipe and it was beyond awsome. So tender and flavorful. Loved it and my hubby did also.

  68. I just made this for a a party of 15 with a 10 lb brisket to rave reviews. I didn’t cut the brisket in half, and I doubled the recipe. My only suggestion is to leave the heat on in the oven after the flip; the size of the meat required extra cooking time. Fabulous–just FABULOUS! Thank you for sharing!

  69. I’ve been cooking brisket like this for years with one exception – I heat my gas grill to a high heat and sear the brisket on each side for about five minutes. Then sprinkle with spices, wrap in heavy foil and bake low and slow for about an hour per 1 1/2 pounds meat. The searing helps seal the juices and gives a nice color. I’ve never tried it wrapped with bacon and your sauce recipe looks really good! I may give that a try with my next one!!

  70. I made this once in the oven (it was the best thing ever), but I’m going to make it in a crock pot today. It’s summer and I don’t want to have my oven on for hours. I think it will still turn out great!

  71. Hi! We don’t eat pork in our home. Any suggestions on a replacement for the bacon?



    1. Hey christina, we also dont eat pork. Guantly brand makes a beef bacon that substitutes perfectly in any recipe. If you cant find it, i recommend using smoked paprika for the smoky flavor, or add liquid smoke to the rub and sauce for the flavor. The brisket is fatty and tender enough, it wont suffer from the lack of bacon fat.

  72. Christin,
    This looks so good and like another comment doing a trial run with a 3lb brisket. Curious , why fat side down for the first 4 hours? Being from Texas 🙂 most recipes say fat side up to keep moist.

  73. This looks like a super nice recipe. I’ve bookmarked it to cook when I cant get outside to cook my brisket on the Kamado.

    Also – have you tried marinating the brisket in a touch of liquid smoke prior? This will add to the smokey flavour more so then the bacon….. helping to fool people even more! 🙂

  74. This recipe is amazing!! I made it on Sunday to rave reviews. The sauce is flavor, built upon flavor, built upon flavor. Aprons off to you Christin. Thank you for sharing!!

  75. Hello Christin, all the way from down under! Perth Western Australia.
    This recipe looks wonderful, I will be trying it out on the weekend.

  76. This recipe is outstanding. A little time intensive but worth every minute. The progression of cooking steps were very clear and easy to execute. When I took my 6 lb brisket out of the oven and tasted it…… OMG…..like butter!!
    The sauce is perfect also. Thank you for this 5 star recipe and for sharing.

  77. I’ll be making this on Saturday, and I am super excited! I was wondering if I would have to make any changes if I cook it in a smoker instead of an oven?

  78. Christin, just bought my first brisket today and I’m going to use this recipe….hope it works out

  79. Saw this recipe about 2 weeks ago and haven’t been able to get it off my mind. I’m a half hour away from flipping this over and the house smells SO amazing. If it tastes even half as good as it smells, I’ll be in brisket heaven!

    1. OK- this was beyond good! Totally making this again many times. I could cut it with my fork – would be great on sandwiches too. Since it’s just me there are leftovers – already looking forward to those as well. Yum and thank you for the recipe! SO good!

  80. Saw this recipe about 2 weeks ago and haven’t been able to get it off my mine. I’m a half hour away from flipping this over and the house smells SO amazing. If it tastes even half as good as it smells, I’ll be in brisket heaven!

  81. Hi! First off, thank you so much for sharing this recipe!! I am planning to make this for my family as we all love BBQ Beef Brisket; however, my kids are young and can’t take spicy so I’m wondering if I could just omit the chipolet peppers in the BBQ sauce? Should I replace it with paprika? How will it affect the sauce? Bad, good…it’s OK, not the end of the world? Please advise as I have a dinner coming up and I’d like to make this and I just remembered a couple of guests coming cannot take spicy at all. Thank you in advance!!

    1. If you take some of the adobo (the sauce) from the canned chipotles in adobo without the actual chipotle (which are smoked jalapeños), you will get a great deal of the smokiness, with very little of the spiciness. Supplement that with some smoked paprika and it should be fine – both for your young children and for the adults.

  82. I bought all my ingredients and ready to go, just wondering if anyone made this in the crock pot? If not, can it be done in the crock pot and on low or high?

    1. I started this in the crockpot on low for a few hours then transferred it to the broiler for the last little bit.

  83. Hi, I am making this for Christmas dinner,for my whole family…i have a 10pound brisket! So should i double the recipe entirely? Even the cooking time? Thank you so much! Cannot wait to try this?

    1. I would double the recipe. If you’re cooking it as one piece, I might add 30 minutes or so to the cooking time. Or you could cut it in half and cook it in 2 different pans and keep the cooking time the same. Hope everyone enjoys it and Merry Christmas!

  84. Hi – I made this on Saturday. It was delicious! We loved the heat from the peppers in the bbq sauce. My husband devoured it! Thanks!

  85. Will it make a difference if I use turkey bacon?? Going to make for thanksgiving and have one set of friends who don’t eat pork, 🙁

  86. What do you do with the accumulated juices from the brisket set aside in a bowl? Does it also go in the sauce pan containing the bacon, onions, cider vinegar, chicken stock, etc? Or does it get discarded and not even used in the sauce? Directions above don’t say what to do with the accumulated juices. Please clarify. . . .Thank you.

  87. Made this today with my small, 2 lb, brisket. Cooked it for the same amount of time as the recipe said – it was fantastic!!!! Thank you!!!

  88. Hi Christin,

    I am making a test run of this recipe tomorrow (before I make a huge batch for a family get together) and was wondering:
    I bought a 2 lb brisket (since it is just for myself and my husband on the trial run) – do I still cook it for 4 hours? Or would it be better to just cook it for 2 since it is half the size of the one in the recipe? I’m hoping for a quick reply..



    1. I would still cook it a pretty long time as I think it’s the long cooking time that really helps make it tender and the heat is very low so you don’t really have to worry too much about overcooking it. Maybe give it a test after 3 hours.

    2. I cooked for 4 hours and let sit for an hour and it was not quiet done. Put the left overs into the crock pot with the sauce on low for several hours and it was amazing. Better the next day!

  89. I made this 8/1/15 for a family party at the lake. I received rave reviews and there was barely any left over! Thank you!!! We did not have time to make the BBQ sauce, so we used bottled and added the chopped/crisped bacon to it. Also my broiler wasn’t working 🙁 so I didn’t get to brown the top… it was still wonderful. Our brisket was 12 pounds so we cooked it for 6 hours plus an hour after turning it over. It was so tender it fell apart when I tried to slice it. So, I just shredded it more like a pulled-beef. I’m sure it would have been delicious on buns too. We loved that it didn’t take much tending like cooking on a grill or pit. We were able to put it in before our guests arrived and enjoy their company until it was ready. This could definitely be made ahead and warmed. If you’re lucky enough to have left-overs they would easily freeze.

      1. We have frozen brisket after cooking and it works well. When my husband cooks on the pit it is a day long process. So he makes extra and we freeze it in meal sized portions.

        1. Hi Teresa,

          When you freeze your brisket, what is the best way to reheat it so that it is still moist? I am making a large amount for an upcoming anniversary party and am planning to freeze it until the day before the party. I thought I could thaw it overnight in the refrigerator and then reheat it. Would you do the reheating in an oven on low temp? Should I add any liquid?


          1. I haven’t frozen it before, but I think defrosting in the refrigerator and reheating in the oven ( i would maybe do 325) would work best. I don’t think you would need to add liquid, but you could add a little extra sauce on top before you put it in the oven.

  90. $15/lb for the bacon from the Farmer’s Market, $10/lb for the brisket. Reaction from the family: absolutely priceless! Now I don’t need to go to the Caronlinas to try their bbq. This is really really good.

    1. Wow! Brisket in Texas is less than $2 a pound. I got a 10.66 brisket for $20.91! I guess it pays to live in cattle country where the beef is raised! This is the very first brisket I have ever cooked (as my father is the master BBQ’er of the family… (I’m 40!) So I feel quite “grown up” lol… This is the BEST BRISKET EVER… And I’ve had more brisket in the past year than most do in a lifetime! I’m about to proudly package some up to take to my father tomorrow. I know he will be proud. I followed recipe ALMOST exactly…I increased black pepper to a tablespoon and red pepper to a teaspoon and shook some liquid smoke over my cheap Walmart brand bacon ($2.98/lb!) So for around $26 TOTAL I HAVE 10 Pounds of BBQ BRISKET that tastes like $30/lb BBQ that is amazing! THANK YOU for sharing and anyone contemplating this… DO IT… You won’t be disappointment… Unless you hate BBQ… EVEN THEN- you still may find yourself licking the sauce off your fingers when no one is looking! I served sliced as stand alone main dish AND also chopped with sauce and red onion and sliced Dill pickles on Hawaiian rolls (BBQ SLIDERS) that I brushed the inside of rolls with melted real butter and chopped garlic before placing face down on skillet heated on medium high to “toast” the the little buns so that they didn’t get to soggy from this incredibly juicy beef and lots of sauce! I can’t wait for Christmas because I’m going to get rave reviews from this recipe!

  91. I still want to make those ribs but good grief, this brisket looks amazing!! It’s going to be hard to stop thinking about this…

  92. Goodness this sounds good! I just had beef brisket this past weekend and now I’m thinking I need to make it myself instead!

  93. Looks like an awesome beef brisket recipe! Definitely going to have to treat myself to this sometime soon – thanks so much for sharing!

  94. This brisket looks amazing, Christin! I love that you cooked this in the oven, as I’m not allowed to turn on the grill! 🙂 Actually, I just say that, as I like my husband to do that job. Pinned!

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