Doing oven baked brisket was just one of the family events from the past several weeks. It’s been an emotional roller coaster what with our daughter’s graduation high school, our son’s birthday and my husband’s parents staying with us for a few weeks. I managed not to embarrass myself with too much crying as our daughter received her diploma but watching her drive off for her summer job of a camp councillor was tough. She is completely ready, us? Not so much. But we’ll adjust.
For our son’s birthday, I thought it would be fun to have a BBQ of grilled corn on the cob, mashed potato and a brisket. My in-laws don’t have much BBQ back home so I wanted to treat them as well. The thing is, it’s hard to keep the grill at a set temperature for 20 minutes, never mind the 10 hours needed to do a brisket on the grill. Plus, I didn’t think the propane would last. So the oven it was.
While it may not be traditional, you can get a very tender and flavourful brisket in the oven. You also don’t have to stand by the grill all day.
Technique for Oven Baked Brisket
As this isn’t Texas, I wasn’t able to find the Texas size brisket but that’s ok as we’re fans of portion control.
The only downsize to a smaller piece of meat is you don’t have a lot of fat on it. Make up the dry rub. Spread stone mustard all over the cut of meat, then rub the dry rub so the meat is well covered. This will help the brisket keep moist.
Cover and keep in the fridge overnight. An hour before you put it into the oven remove it from the fridge to bring it to room temperature. Preheat the oven to 300F/150C.
Wrap the brisket well in tin foil, you don’t want any moisture escaping into the oven. Bake until the brisket is fork tender. For the 1 1/2lb of meat I used, it was about 2 1/2 hours.
Spread with BBQ sauce of your choice. I used my Fresh Peach BBQ Sauce for this. Broil on high for a couple of minutes to heat the sauce and crisp up the outside of the brisket.
Allow it to rest for at least 10 minutes before slicing.
Slice and serve with your favourite sides.
I got a thumbs up from my son who enjoyed his birthday dinner very much. Success!
Oven Baked Brisket
Oven Baked Brisket is a tender and flavourful addition to a summer BBQ.
- 1 1/2 lb brisket
- 1/4 cup stone ground mustard
- 1/2 cup BBQ sauce
- 2 tbsp brown sugar
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
The night before
Mix the dry rub ingredients together. Spread the mustard on all sides of the brisket. Cover the mustard with the dry rub. Cover and place in the fridge overnight.
The day of cooking
Remove the brisket from the fridge and preheat the oven to 300F/150C.
Cover the brisket completely with tin foil. Bake until the meat is fork tender, for meat this size, about 2 1/2 hours.
Uncover the brisket and spread the BBQ over the top. Broil for a few minutes to heat up the sauce and crisp the outside of the brisket.
Rest for at least 10 minutes before slicing against the grain.
Serve with your favourite BBQ sides.