Oven BBQ Brisket Flat

This Oven BBQ Brisket Flat from Wyld Gourmet delivers slow-cooked tenderness and bold ranch-raised flavor — no smoker required. Coated in a brown-sugar spice rub, baked low and slow, and brushed with rich barbecue sauce, it’s the kind of recipe that brings backyard flavor to the kitchen table.

Recipe & photography courtesy of Margie Nelson @WyldGourmet (Paid Partnership)

Oven BBQ Brisket Flat

The brisket is a cut from the breast or the lower chest of the beef. It includes the superficial and deep pectoral muscles. Since cattle and other ungulates don’t have collar bones, the brisket muscles support more than half of the animals body weight and this requires and huge about of connective tissue so a low and slow cook on a brisket makes it super good. The word brisket comes from the Norwegian word for cartilage which is Brjorsk.

The brisket is usually separated into different cuts. The most lean cut or first cut is in the deep pectorals and is called the flat. The second cut is the brisket point. And the brisket cuts are the most popular for BBQ.

I can’t think of a more beautiful way to make your house smell absolutely delicious than to make a BBQ brisket in your home oven. So easy and beautiful. So good and versatile.

INGREDIENTS:

• One Felton Angus Beef Brisket Flat

Rub Ingredients:

• 2 Tbsp kosher salt
• 2 Tbsp garlic salt
• 2 Tbsp instant coffee
• 1 ½ Tbsp smokey paprika
• 1 ½ Tbsp brown sugar
• 2 tsp white pepper
• 1 ½ tsp dry mustard
• 1 tsp black pepper
• 1 tsp granulated onion
• 1 tsp granulated garlic
• 1 tsp ancho chili powder
• ½ tsp cumin
• ¼ tsp cayenne pepper

DIRECTIONS:

1. You can trim some of the fat off of your brisket or leave it for added flavor. Some BBQ masters will leave the fat because it adds to the flavor and texture of your BBQ’d brisket. This is up to you. I trim one side and leave the top side up and fatty.
2. Mix your spices together thoroughly and rub your entire Brisket. Wrap in aluminum foil so the brisket is wrapped up good and tight all the way around all directions. This may take a couple of wraps. Place it directly on a rack in the middle of the oven with a sheet pan on the rack below it to catch any juices that might leak out. Bake at 275F for 5 hours. Remove from the oven and let it rest in the foil on another sheet pan for one more hour. Remove from the foil and position the brisket on this sheet pan fat side up and brush on your glaze heavily on both sides.
3. Turn your broiler on high and set the sheet pan on the rack 4-6 inches from the heat. After 5 minutes brush on more glaze. Remove from oven after 5 more minutes and add additional BBQ glaze if desired.
4. Reserve left over BBQ glaze for dipping or for a pulled brisket on a bun. Or slice against the grain and serve with some traditional sides like beans and corn on the cob.

BBQ Glaze Ingredients:

• ½ finely chopped onion
• 1 small 8oz size dan of Dr. Pepper
• 1 cup of your favorite BBQ sauce (I used the remains of 3 different kinds, anything will work out fine)
• 2 Tbsp butter
• 1 Tbsp minced garlic
• 2 Tbsp brown sugar

Directions for glaze:

1. Melt the butter in a sauce pan and add the chopped onion and garlic and saute until translucent. Add the rest of the ingredients, bring to a slow boil and turn down to a low simmer for about 15 minutes. Brush onto the brisket while still hot.

DOWNLOAD RECIPE FOR OVEN BBQ BRISKET FLAT