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 ½ 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.
Image from Texas A&M. 101 Cooking for Two is not endorsed by the State of Texas or it’s agencies.
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 ¼ 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 ½ lb per person, you should be about right. Add a little more to be safe and have leftovers. ¾ 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 ½ 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 ⅛ to ¼ 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 ½ 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 ⅛ to ¼ 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 ¼ inch).
- Reheat with the sauce of your choice in the oven covered with foil.
Nutrition
Originally Published April 9, 2011
Phil
Dan, the recipe sounds tasty. I look forward to trying it out. Which oven cooking method do you recommend? Bake, roast, convection bake/roast, surround roast, etc? Thanks.
Dan Mikesell AKA DrDan
Hi Phil,
Welcome the blog.
Plain old fashion bake is fine. The most important parts are sealed tight and the end point.
Enjoy your brisket.
Dan
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