Great BBQ for everybody. The ultimate KISS recipe with only two ingredients and only about 5 minutes of total work time, what could be better? A never failed recipe we have used for 40 years.
Editor Note: Originally Published: April 9, 2011. Updated with expanded discussion and updated photos. Please enjoy one of our favorite recipes.
I had planned this to be the second post on my blog since it was the most common thing we were asked how to do. And the blog was just a way to handle those requests. Well, 186 posts later I’m finally doing it (original post wording.)
Most brisket recipes call for many spices. Grills. Smokers. Or even a pit. And the results many times are dry, tough, tasteless and even worse, a LOT of work. I’m lazy. No mopping for me. All you need is two ingredients.
My Rating
Absolutely a 5.
Pro Tips: Recipe Notes for Oven Baked Kansas City BBQ Brisket
Do you need a grill recipe then go read my How to Cook a Brisket on a Gas Grill. With easy to follow step by step photo instructions.
The Liquid Smoke
So this recipe is entirely dependent on the liquid smoke. Some people will find just the idea disgusting. They should just go away now.
The quality of the liquid smoke makes this recipe work. I only use Wright’s which I totally trust.
If you can’t get Wright’s brand, be sure to read the ingredients. It should be water and smoke — not a bunch of chemicals. If you can’t be sure, don’t do it.
And NO you can not skip the liquid smoke in this recipe.
The Beef Brisket
The brisket is made up of the pectoral muscles. The cow does not have collar bones, so these muscles support about 60% of the body weight of standing/moving cattle.
All that work produces a lot of connective tissue, so cooking a brisket is all about the connective tissue. Read that as low and slow.
Whole briskets are generally vacuum packed for the producers and are usually 8 to 12 pounds. That works great for this recipe but is more meat than most of us “cooking for two” people want except for parties. Think about 1/2 pound per person see discussion below.
Most of us buy half briskets. There is the “point” and “flat.” Generally, the point half is two layer and the flat with only one layer of muscle.
I tend to buy flats, so I don’t need to deal with the two layers, but either is fine. Around me, most “point” cuts include a layer of the flat, so there are two layers usually, but the point is that upper layer.
The point is fattier and probably a bit more tender. It is the superficial pectoral muscle. The flat is a bit leaner usually and is the deeper pectoral muscle. 
If I cook the point end, many times I will separate the flat and point sections after cooking so I can cut cross grain because they run in different directions. The pros only cook whole and many separate before cooking.
Does the grade of brisket matter?
Yes, get choice or better. I have never seen a prime brisket, but I’m sure they exist. Remember that the grades of meat you will usually see in retail in the USA are prime, choice and select.
Do not get select and watch out for marketing name games. And if it is not graded, run away.
How long to cook a beef brisket?
I generally cook a 4-5 pound half brisket for about 4 hours. Now there can be a lot of variation in that. Points take a bit longer (thicker). Frozen adds an hour or two. A whole brisket takes longer and can run into the 8-hour range.
When is a Brisket Done?
It needs to be “fork tender.” This is when you insert a large fork, and it goes in easy and slides out easily. The meat will hardly move.
If you don’t “get it” about fork tender, the internal temp should be a minimum of 190 to 195. But I prefer 200-205. NEVER UNDER COOK THIS. A little too long is better than a little short.
What about the fat?
If you want to trim the fat, you can cut it to 1/4 inch, but it is not needed. I scrap it off after cooking with no problem. Also, cap up or down doesn’t matter so I tend to do fat up so I can scrap it off easier after right after cooking.
Final preparation
Be sure to cut cross grain. I will say that again CUT ACROSS THE GRAIN. If you do a point end, separate after cooking. I always refrigerate before cutting. Then cover with a generous coat of sauce and reheat.
To be a “correct” brisket sandwich in our family, it must be on white Wonder Bread and have Gates BBQ sauce. Proper assembly of the sandwich is like a double-decker with sauce on each layer and sauce on the plate for dunking. Feel free to do what you want, but this is the recommended method of consumption.
How Much Do I Need?
I have done this for parties several times serving 25 to 50 people. You can cook several days ahead and just reheat at the time.
If you cook about 1/2 lb per person, you should be about right. Add a little more to be safe and have leftovers. 3/4 lb if they are piggies. 1 lb per teenage boy.
Special thanks to Peggy who was our secretary in KC 40 years ago and taught us all the true KC way.
Useful links
Gates BBQ Web Site Now on Amazon.
My Memphis BBQ Sauce – You must try this
Genius Kitchen – Gates & Son’s KC BBQ Sauce
Turn on oven to 300. No need to preheat.
Pat dry the brisket. Place in pan fat side up. Cover top of meat with a generous amount of liquid smoke 3-4 tablespoons.
Cover tightly with aluminum foil sealed on all edges.
Place in oven until “fork tender.” About 4-4 1/2 hours. If you don’t “get” fork tender, that is an internal temperature of 190-195 minimum. I prefer 200-205. (May take over 6-8 hours if frozen or a whole brisket).
Scrap off the “fat cap” before removing from pan. If you cooked a whole or point end half, it is a good time to separate the two for cutting later. Place on a platter, cover with foil and refrigerate for a least 3 hours before cutting. Discard liquid.
Cut CROSS GRAIN into 1/8 to 1/4 inch slices.
Transfer back to a pan. Cover top with BBQ sauce. Seal with aluminum foil again and reheat in oven preheated to 375. About 25 minutes.
Make into sandwiches with sauce and bread. Ahhh KC heaven.
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Kansas City Oven Baked BBQ Beef Brisket
Ingredients
- 4 pounds Beef Brisket - any size will do
- 3-4 tablespoons liquid smoke
Instructions
- Oven to 300 degrees, not convection. No need to preheat.
- Pat dry the brisket. Place in pan fat side up. Cover top of meat with a generous amount of liquid smoke 3-4 tablespoons.
- Place in oven until "fork tender". About 4-4 1/2 hours. If you don't "get" fork tender that is an internal temperature of 190-195 minimum. (May take over 6-8 hours if frozen or a whole brisket)
- Scrap off the "fat cap" before removing from pan. If you cooked a whole or point end half, it is a good time to separate the two for cutting later. Place on a platter, cover with foil and refrigerate for a least 3 hours before cutting. Discard liquid.
- Cut CROSS GRAIN into 1/8 to 1/4 inch slices. Transfer back to a pan. Cover top with BBQ sauce. Seal with aluminum foil again and reheat in oven preheated to 375. About 25 minutes.
Recipe Notes
Pro Tips:
- Use a good quality liquid smoke. I only buy Wrights.
- Cooking time is highly variable due to the size and thickness of the brisket.
- You can start with a frozen brisket but it will take an hour or two longer.
- Cook to "fork tender". I prefer an internal temperature of 200-205.
- Scrap off the fat after cooking before cooling.
- Cool the brisket completely then thinly across the grain (about 1/4 inch).
- Reheat with the sauce of your choice in the oven covered with foil.
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published April 9, 2011
Terry Yarham
First time commenting but been reading the blog faithfully for a couple of years – I enjoy your writing style and I can always count on your recipes for accuracy and excellent results!!
I’m planning on doing a whole 10 pound brisket – do you run into issues with the flat reaching temp before the point? I don’t want to overcook the flat while I’m waiting for the point to hit. Have you run into that or am I worrying too much about it?
DrDan
Hi Terry,
Welcome to commenting.
First about cooking a brisket that big. It will release a lot of fluid so be sure to have a pan with about a 2 inch side. I once did 7 of these large ones for a party and used large disposable aluminum pans.
So about the point vs flat. It is basically “don’t worry about it”. The recommended final temperature is for the center of the thickest part. So in the recipe I say 190-195 minimum. But many will aim for 205 and up to 210 is suggested by some. So with low and slow cooking, yes there is some variability but it won’t be a lot and brisket is a hardy meat that will tolerate it.
205 might be the best final endpoint to aim for. I remember a long online argument between two champions between 203 and 205.
Hope that helps. Let me know if you have any other questions.
Dan
R. Beard
Was looking for a quick and easy recipe for a small brisket, this fit the bill perfectly!
Thank you for sharing!
DrDan
Welcome to the blog.
Thanks for the note and Happy Holidays
Dan
Sam
I’ve never done brisket before, so I need a little clarification. You have:
“Scrap off the “fat cap” before removing from pan. If you cooked a whole or point end half, it is a good time to separate the two for cutting later. Place on a platter, cover with foil and refrigerate for a least 3 hours before cutting. Discard liquid.”
If I’m eating the whole thing right away, I don’t need to refrigerate do I? Just move on to cutting and transferring back to a pan and covering with BBQ sauce?
Sorry for the very noob question. Thanks!
DrDan
Hi Sam,
Welcome to the blog.
It does need to “set up” for at least 30 minutes before cutting. And it is much easier to cut cold out of the refrigerator.
Dan
Lee
Just wanted to point out that Ollie Gates recipes for his sauce has been published on the Internet. It originated from an appearance on Martha Stewart’s show.
https://www.marthastewart.com/340246/barbecue-sauce
Note that it used ketchup, and not all of them are the same. I thought I read somewhere that they use Hunt’s ketchup. I haven’t tried the recipe in a long time, I can get Gates sauce at the local grocer, but I don’t remember any problems when I did make it.
James Brown
I’m usually not the type to write fan letters or even comment on things I admire on the interweb, but I simply must say this recipe is amazing. Third generation Texan, so naturally BBQ is in my genes and jeans. I’ve experimented with every conceivable way of preparing brisket. I’ve smoked it, grilled it and tried numerous ways of oven baked recipes. This one is the end of the line. No need to look further. I’m collecting a group of recipes for a cookbook intended for my kids and grandkids to pass on the tried and true comfort foods that has grace our families meals over the years. This recipe has star listing. I went as far as to annotate it as “the most important recipe I have! No exception.” Praise I don’t give lightly. Thank you for sharing and rest assured I’ll be following your site for other tastes of wisdom. I’ve tried this recipe about five times so far and regardless of the size or quality of the meat purchased, it’s been delicious every time. Even my daughter who doesn’t care for BBQ (I know, not a easy thing for me to admit) loves this and comes back for seconds!
DrDan
Hi James,
Welcome to the blog.
Such high praise for so simple of a recipe. These results show that a brisket is just a wonderful thing. All you really need to do is to cook low and slow, get the end point right and cut across the grain.
Thanks for the note and glad it worked so well for you.
Dan
DC
Thanks. I wasn’t covering to cool. I tried another recipe with wine and water, and it was similar result. So, I’ll have to try the covering to cool. Do you think a dutch oven or some kind of covered roaster would help?
I got to 200 internal but it wasn’t fork tender (there was resistance) and I kept going for a while. Maybe I just tried it out with not a proper seal.
DrDan
Most likely the not covering for cooling and the not fork tender are the two things getting you. The sealing may be contributing but the other things are probably most likely.
DC
Thanks so much. It could very will be 3 and 5. I might try with a dutch oven or granite ware roaster to get a better seal.
How long would I could a 2.5 lb brisket for?
DC
DrDan
Hi again,
Misspoke in #5 that is covering after cooking to cool before cutting crossgrain.
You might try foil over the pan then the lid. A double seal. I know with oven rice, it works better with foil then lid.
For a 2.5 pounder, probably in the 2 hour range. The most important thing is the end point and not the time. Get the internal temperature to 190 but prefer 200 plus. The smokers try to get 205.
Also, my wife is more of a “fork tender” person for this. Take big fork and just stick it in and pull it out. If there is much resistance going in or it pulling out has some friction and lifts up the meat some, it is not done.
So I do both, if I have 190 and for tender, then done. If 200 and not fork tender then keep going.
For a 2.5 pounder, probable in the 2-3 hour range but maybe a bit more if frozen to start.
Dan
DC
I’ve tried this twice and flowed exactly, even one time leaving fat on. I use Blues Hog sauce.
It keeps coming out dry, very dry. Is there any thing off the top of your head that could be causing this?
If I use a smaller brisket should it be less cooking time?
DrDan
Surprising. This is a recipe we do 10-20 times per year for the last 40+ years. And never had an issue.
So let’s consider possibilities.
First, quality of the meat. You want choice quality.
Second, dried out for another reason. Freezer burnt. Probably not since it is happening repeatedly.
Third. Overcooked. Smaller briskets need less time so cook to 190-195 and not by time. Also you should also check for “fork tender” like I described.
Fourth: Not sealed well doing cooking.
Fifth: When you cool the brisket before cooking be sure to cover it. It will seem dry when you cut it but will be moist with reheating.
The fat should not matter. I leave it on since it is a lot easier to just scrap it off after cooking then trying to cut it.
Dan
David Sparks
Hello Sir. I am correct that there is no other seasoning or rub besides the Liquid Smoke?
DrDan
Hi David,
Yep, just liquid smoke for 40 years. Be sure it is good quality. I use Wrights.
You need a GOOD sauce. I get Gates sauce by the case shipped from KC. Also, my Memphis sauce Memphis Barbecue Sauce would make cardboard taste good.
If you want to use a rub, try my 8:3:1:1 BBQ Rub. I would cook the brisket on a rack in a large pan still covered. I have never thought it was needed in over 100 cookings.
Dan
Patrick
Beautiful (& delicious) in it’s simplicity – great keeper recipe!
Question – the instructions are to discard the liquid. I did, but felt sad to see it go… might it be used instead as the basis for a BBQ sauce or do you think the liquid smoke would be too much?
DrDan
Hi Patrick,
The liquid has only water, some liquid smoke and lots and lots of fat. Toss it. My best sauce does have some liquid smoke in it but a specific amount and no water or fats. https://www.101cookingfortwo.com/memphis-barbecue-sauce/
Thanks for the note.
Dan
DougWilsonsSlapper
Just made this. My wife thinks I’m a genius. So easy.
DougWilsonsSlapper
What kind of BBQ sauce do you use? Is Blues Hog OK?
DrDan
I have never had Blues Hog so no comment but if you like it, it should be fine.
I usually use Gates which I get by the case from Kansas City.
Dan
Marti
Dan,
Would it be OK to sear on grill, then transport and then cook in oven? I was concerned that it would not be safe if meat started to cook on grill and then finished several hours later in oven
DrDan
If you are going more than one hour, I would refrigerate. I’m assuming you are going for a Maillard reaction on the surface of the brisket so you can do that and then refrigerate before and during transport.
Marti
My BBQ Brisket which has always been a big success. I marinate biscuit overnight and then put on the grill for 30 minutes to sear. The I cover my biscuit with my favorite BBQ sauce. Cook covered at 350 degrees for about 2 hours….It pulls apart easily and is delicious for sandwiches.
I need to take this to someone’s house and I wondered if you thought it would work if I did the grill step and half of the oven time…then took it to their house (one hour drive) and finished the oven step. I am afraid if I completely cook it and then try to warm it up it might dry out.
Please let me know your thoughts
DrDan
I suspect that it wouldn’t work well. Cooking twice for 1 hour is not the same as cooking 2 hours. For brisket, I like to get to at least 190 degrees to melt the connective tissues. I actually prefer closer to 200 degrees. Then it needs to rest wrapped well to keep the temp up for a while to finish.
If you are happy with your present technique, keep it and just reheat when you get there. You might try searing on the grill. Then transport then oven. That would work better perhaps.
I hope that helps.
Dan
Troy Steege
Thanks Dan. Maybe I will serve both the brisket and the pulled pork. Great combination!
Do you have the link to your pulled pork?
DrDan
https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/ I doing this tomorrow again. I have a 5 pounder in the refrigerator. The brisket discussion is more theory but should work and give a great crust. I’m going to try it when my wife is not home. If you use the liquid smoke, buy only a good one that has only water and smoke as ingredients like Wright’s
Troy
I am having 20 guys over for MNF in a week, so I was looking for an easy brisket recipe and this looks like the ticket. I love the fact I can cook it on Sunday leaving me more time on Monday for other things.
Have you tried searing it first on the grill to create a crust, and then cook it in the oven? I do this method with my baby back ribs, and it seems like it would work with brisket too.
TIA
DrDan
Hi Troy,
I have not done a sear but it won’t hurt. I will say that there is lots of fluid released so if you just want to sear it, fine but if you are thinking a crust from a rub, that will not work.
Now in my mind, I suspect I can do a brisket open in the oven similar to my oven pulled pork butt which is excellent. You could still cool it, cut it and warm to serve later like this recipe. I would have to sneak it by my wife. Even to do a brisket on the grill, I have to sneak start it or she wants this recipe. If you try that, remember you are cooking to a final temperature.
Dan
Dea Varner
This recipe is very similar to a long-time brisket recipe my mother-in-law makes.. the only difference is she rubs the brisket with equal amounts of celery, garlic and onion salt (no exact measurements, she just eyeballs it) and then pours on the liquid smoke and cooks it as you do. We top it with whichever BBQ sauce we happen to be loving at the time.. being from Kansas City it could be Gates or my favorite is KC Masterpiece.. but it turns out great everytime!!! Btw, I love your site.. it has saved me on more than one occasion when I was clueless as to what to make for dinner!!!
DrDan
Hi Dea,
This recipe is still dear to our hearts and I cook it almost monthly. And I still get Gates BBQ sauce shipped to Michigan by the case. (We give it to friends.) I think this recipe will be coming up again for republishing. I need new pictures and it will just be a flat since there are usually 2 or 3 of use eating here. The whole brisket is just too much.
Thanks for the note
Dan
TheSassySouthernGal
I liked this recipe. I thought the brisket would be a little more tender than it was but it had a good taste. It was an easy recipe to follow and really did smell good. We used Rufus Teague’s BBQ Sauce – honey something. It was really good. Thanks for sharing the nice recipes.
Annie
this looks amazing! I have been searching for a great brisket recipe. Can this be almost
shredded instead of cut up?
DrDan
Shredded it might be a bit stringy. Hence the cutting cross grain. It does tend to fall apart but instead of shredding like a pork butt I would cut across grain into thick slices then shred.
DrDan
Leslie
Great easy recipe that you can make ahead, made your barbecue sauce recipe good and spicey
Leslie
Thanks for all your help, my husband and I are so excited for Carolina Panthers and a super bowl party!
Leslie
Help! I have several questions. Since I am a newbie at party giving. I want to figure things out before I host my Super Bowl party for 30.
How many days in advance can I cook the brisket?
After I take it out of the oven & scrape the fat off do I store it in the cooking liquid?
Do I slice it exactly after 3 hours or on the day I reheat it?
Should I use a dry rub and when would I use it?
How long should I reheat it if I make it that Friday or Saturday before the super bowl.
Sorry for such a long list of questions. Thank you so much, your sight has giving the cooking confidence to host a party, Leslie
DrDan
I would cook it Saturday for Sunday. Friday would be ok.
No dry rub… just the liquid smoke.
Discard liquid right after the initial cooking. It’s a slimy fatty mess since I usually scrap the fat into it.
So cook, scrap off fat and cool. I put it in the fridge covered with foil on a plater. It cuts better cold. It falls apart if you try to cut it hot. Be sure to cut cross grain.
Cutting can be a bit tough so I cut the day ahead. Then just cover and refrigerate until ready to reheat. Then I add a coat of sauce and reheat covered until hot about 25-30 minutes… it might take a little longer.
Dan
Lottie
Thanks so much for this! I was a “newbie” to brisket, and made it for a group of 18, it was wonderful and amazing! Many compliments, NOTHING leftover! Thanks for all the information, very informative!
DrDan
Thanks for the note, so glad it worked for you.
DrDan
Katherine
Thank you so much for this information. There was a miscommunication between my husband and I and the brisket wasn’t defrosted. I was at a loss until I found this. It is now in the oven, and the scent will torment (heh) my family until I serve it this afternoon.
Thank you again, sorry for being late to the game. Must now go and explore the rest of the site.
DrDan
Most of the time mine goes in frozen.
Thanks for the note.
DrDan
steve roth
I grew up in KC. Barbeque for me is a choice-Arthur’s, Rosedale or Gates…and then the other 135 decisions. I have tried this recipe and yes you could probably pull it off in a crockpot. I suggest that you wait for a day off and do it the oven. The aroma from the brisket/liquid smoke/reheating in Gate’s sauce should not be missed (crockpot).
There is a similar recipe in the Colorado Cache Cookbook (Jr. League of Denver), which includes a pretty decent pseudo Gates style barbeque sauce, if say you live in Anchorage and your KC shipment has been delayed.
DrDan
I always would go back and forth between Gates and Bryant’s. I get my Gates sauce mailed by the case still. 12 bottles is not too much.
As for the crock pot, to get done you need to get to the 190 range. On high a crock pot does about 250. It would take a long time but possible. Since I frequently start with a frozen brisket, I will stick to the oven.
Thanks for the note and the KC memories
DrDan
Karen
This might have been my favorite meal of all time. I had a 2 lb. brisket which I cooked for about 3 hours, a little over 190 degrees internal temp. I followed your instructions exactly and for the sauce I used your recipe for Memphis Barbecue Sauce. We had this on white bread with macaroni salad on the side.
There’s not one recipe from you that I’ve tried that hasn’t come out perfect. Thank you SO much!
Dan Mikesell
This may be my all time favorite also. Thanks for the comment.
Dan
Dr Dan
I think you could do it in a crock pot but I would probably go for the el crapo oven. I have cooked these at 275 to 325 so I’m not convinced that the fluctuation would be a big deal. Just go for the correct end point. I suspect the crock pot could take a long time to get to that end point.
I remember doing them in a small apartment range in KC many years ago and your oven can not be worse than that.
Substantive Woman
I have a 6qt crock pot… could I make this in that and simply follow the rest of the recipe… my oven has fluctuating temperature problems that makes using it a crap shoot… thanks.
Dr Dan
Thanks, I though about just saying “put meat in cake pan, pore on a half jar liquid smoke, seal with foil and bake for 5 hours” but I wanted pictures.
Carolyn
Wow, this recipe is a keeper, for sure!