05/28/2026
Did you know you don’t need a smoker to enjoy a delicious brisket? 👀🥩
We’ve got an easy Oven Barbecued Beef Brisket recipe that’ll have your kitchen smelling amazing and your supper table full! 🍽️
Perfect for a cozy family meal, weekend get-together, or whenever you’re craving tender, flavourful beef brisket without the fuss of a smoker!
📋 Printouts of the recipe are also available at the market — stop in and grab one while this weekend while you’re picking up your supplies!
Oven-Barbecued Beef Brisket
Ingredients
RUB
▢ 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
BRISKET
▢ 1 (4-5 pounds) brisket roast – if there is a thick layer of fat, trim it down to 1/4 inch
▢ 1 pound bacon
SAUCE
▢ 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
Instructions
* 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.
NL Cattle Producers Association
