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Easy Smoked Beef Brisket in the Oven Recipe

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  • Author: admin
  • Prep Time: 8 hours
  • Cook Time: 10 hours
  • Total Time: 18 hours
  • Yield: 8 servings
  • Category: Main Dish
  • Method: Grilling and Baking
  • Cuisine: American Barbecue

Description

This Easy Smoked Beef Brisket recipe guides you through creating a tender, flavorful brisket using an oven and backyard grill to achieve authentic smoky flavor. With a simple dry rub and hickory wood chips, this method mimics traditional smoking techniques for a mouthwatering result perfect for gatherings or leisurely weekend meals.

Ingredients

Scale

Brisket

  • 5-6 pound brisket flat or whole full-packer brisket (12-18 lbs)

Spice Rub

  • 1/4 cup kosher salt (preferably Diamond Crystal)
  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons garlic granules

Smoking

  • 8 cups hickory smoke chips (dry)

To Serve

  • 1 batch Homemade BBQ Sauce or your favorite BBQ sauce

Instructions

  1. Gather Equipment: Prepare heavy duty foil, butcher paper, and a leave-in probe thermometer for the cooking process.
  2. Select Brisket: Choose a high-quality Choice grade brisket flat or full-packer with a thick white fat cap for best results.
  3. Make Spice Rub: Combine kosher salt, black pepper, and garlic granules in a small bowl according to the specified ratios.
  4. Prepare Brisket: Pat dry the brisket with paper towels and place fat-side up on a rimmed baking sheet over a cooling rack.
  5. Apply Dry Rub: Rub one-third of the seasoning on the fat cap and edges, then flip and season the remaining brisket sides thoroughly.
  6. Ensure Full Coverage: Make sure all surfaces are seasoned with the right balance of spices and place the brisket back on the cooling rack in the baking sheet.
  7. Dry Brine: Refrigerate the brisket uncovered for 4-6 hours or overnight to dry out the edges, enhancing bark formation.
  8. Rest at Room Temperature: Remove the brisket from the fridge 30 minutes before smoking to take off the chill.
  9. Prepare Foil Wood Chip Packets: Make four foil packets each with 2 cups of hickory chips; seal well and cut slits for smoke ventilation.
  10. Prepare Smoker Box (Optional): If using, fill your smoker box with about 4 cups of hickory chips.
  11. Set Up Grill: Clean grill grates and remove grates above the primary burner; place two wood chip packets or smoker box on the burner.
  12. Preheat Grill: Turn burners on high (smoker box) or medium (foil packets) and preheat for 10 minutes.
  13. Adjust Grill Temperature: After preheating, turn off burners under grate side, lower other burners to low, maintaining 250°F for indirect heat smoking.
  14. Oil Grill Grate: Use tongs and an oiled paper towel to lightly oil the cooking grate to prevent sticking.
  15. Begin Smoking: Place brisket fat side up on the unlit side of the grill; close lid and smoke for 1 hour, maintaining 250°F and ensuring wood chips are smoking.
  16. Continue Smoking: Replace spent foil packets with fresh ones or add more chips to smoker box, smoke for an additional 60-70 minutes at 250°F.
  17. Preheat Oven: Approximately 10 minutes before smoking finishes, preheat your oven to 250°F.
  18. Remove Brisket: Turn off grill, carefully move brisket on cooling rack and baking sheet inside.
  19. Wrap Brisket: Wrap brisket fat side up tightly in butcher paper, ensuring the paper is snug and sealed well to hold juices.
  20. Oven Finish: Place wrapped brisket on cooling rack on baking sheet; insert leave-in probe thermometer to 203°F internal temperature; cook undisturbed in 250°F oven until done.
  21. Rest Brisket: Remove from oven once 203°F is reached, keep wrapped, and rest at room temperature for 30-60 minutes until internal temp drops to 140-150°F.
  22. Unwrap and Slice: Unwrap carefully, catch juices, then slice brisket thinly against the grain for best tenderness.
  23. Serve: Serve with homemade BBQ sauce and sides like mac and cheese or Santa Maria Pinquito beans.
  24. Store Leftovers: Store covered in fridge for 4-5 days or freeze; reheating instructions are provided separately.

Notes

  • Use Diamond Crystal kosher salt for accurate seasoning; if you only have table salt, reduce amount by half.
  • Dry brining uncovered helps develop a crispy bark without drying out the meat.
  • Maintain grill temperature carefully around 250°F for best smoke absorption and tenderness.
  • Wrapping in butcher paper instead of foil helps retain moisture while allowing some bark to remain.
  • Use a leave-in probe thermometer for precise cooking; avoid opening oven until target temp is reached.
  • If you don’t have a smoker box, foil packets are an effective alternative for smoking chips.
  • Letting brisket rest after cooking seals in juices and improves texture.
  • Cut against the grain to maximize tenderness when slicing brisket.

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Find it online: https://everydaykitchenmeals.com/easy-smoked-beef-brisket-in-the-oven-recipe/