Great BBQ for everybody! Serve up some tasty and tender brisket with this ultimate easy recipe–only two ingredients and about 5 minutes of prep. What could be better? A never failed recipe we have used for 45 years.
Introduction
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, it took 186 posts, and I finally got it done. That was 10 years ago.
Most brisket recipes call for many spices. Grills. Smokers. Or even a pit. And the results are often dry, tough, tasteless, and even worse, a LOT of work. I'm lazy. No mopping for me. All you need is two ingredients.
Special thanks to Peggy, our secretary in KC 45 years ago and taught us the true KC way.
My Rating
Absolutely a 5.
🐄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 standing/moving cattle's body weight.
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 usually two layers, 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, I will often 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 matter?
Yes, get choice or prime grade brisket. Choice grade is much more common and around me, frequently sold as flats and points. Prime is usually sold only as whole briskets and more expensive.
Remember that the grades of meat you will usually see in retail in the USA are prime, choice, and select. Do not get select grade, and watch out for marketing name games. And if it is not graded, run away.
🔥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. I don't suggest a rub when cooking with this method. It will just dissolve away in the liquid.
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.
Please be sure to pay attention to the quality of your liquid smoke. The generic cheap stuff will ruin your brisket.
And NO, you can not skip the liquid smoke in this recipe.
⏰How Long
A good rule of thumb is about one hour per pound in a 300° oven. But thinner flats will cook a little quicker than thicker points. Since whole briskets have the point, it may be a bit longer, also.
I generally cook 4-pound flats for about 4 hours or a bit more. 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 easily run into the 8 to 10-hour plus range.
When is a Brisket Done?
It needs to be "fork tender," and the internal temp should be a minimum of 190° to 195°, but 200° to 205° is better.
"Fork tender" is when you insert a large fork, and it goes in easily and slides out easily. The meat will hardly move. This is usually in the 190°+ range. It is "old school," and I always use internal temperature. My wife still uses fork tender, so we really do both.
NEVER UNDER COOK THIS. A little too long is better than a little short.
✔️Tips
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 right after cooking.
Serving
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. Some of you will remember me stating not to use BBQ until serving. But brisket can handle it, it is just on the surface, and it somewhat makes up for the lack of a rub.
You can also "chop" the brisket, which makes serving easier. We are used to slices but chopped is growing on me.
Do not shred. It will leave long strands of meat that will be "chewy." A really bad thing. You did this work for that?
To be a "correct" brisket sandwich in our family, it must be on white Wonder Bread and have Gates BBQ sauce from Kansas City. (Link in The Cooking for Two Shop.)
Proper assembly of the sandwich is 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.
A sandwich holds about ¼ pound for most people. So, I assume 4 servings per pound. This is always very popular and even the small eaters come close to two servings. 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.
📖Classic BBQ Recipes
How to Cook a Brisket on a Gas Grill
Oven Pulled Pork from Pork Butt
Pulled Pork on a Gas Grill - Not That Hard
How to Grill Baby Back Ribs on a Gas Grill
🖼️Step-by-Step Photo Instructions
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" and at least 190° (200° to 205° preferred.) Usually about 1 hour per pound. If you don't "get" fork-tender, just use the internal temperature. It may take over 6-8 hours if frozen or large. NEVER UNDER COOK and do not cook by time alone. Always check the internal temperature.
Scrap off the "fat cap" before removing it from the 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 the liquid.
You may cut while still hot, but it tends to fall apart. Chopped is a good alternative to slices. Never shred.
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.
📖Full Recipe
Kansas City Oven Baked BBQ Beef Brisket
Ingredients
- 4 pounds Beef Brisket - any size will do
- 3-4 tablespoons liquid smoke
Instructions
- 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" and at least 190° (200° to 205° preferred.) Usually about 1 hour per pound. If you don't "get" fork-tender, just use the internal temperature. It may take over 6-8 hours if frozen or large. NEVER COOK BY TIME ALONE, you must check the temperature.
- Scrap off the "fat cap" before removing it from the 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 the liquid.You can cut while hot but it tends to fall apart. Chopped is a good alternative to slices. Never shred.
- Cut CROSS GRAIN into ⅛ to ¼ inch slices. You can also chop but do not shred.
- 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:
- NEVER UNDER COOK THIS. A little too long is better than a little short.
- You MUST use a good quality liquid smoke. I only buy Wrights. If you do not want to use the liquid smoke, find a different recipe.
- Cooking time is highly variable due to the size and thickness of the brisket. But will usually be about one hour per pound. Longer if a thick point or whole brisket.
- You can start with a frozen brisket but it will take an hour or two longer.
- Cook to "fork tender" and an internal temperature of 200°-205°. But the minimum is 190°.
- NEVER COOK BY TIME ALONE, you must check the temperature.
- Scrap off the fat after cooking before cooling.
- You can cut while still hot but it tends to fall apart.
- We cool the brisket completely then thinly across the grain (about ¼ inch). Chopped is a good alternative. But never shred.
- Reheat with the sauce of your choice in the oven covered with foil.
- Good refrigerated for 3-4 days and frozen for 3-4 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor Note: Originally Published: April 9, 2011. Updated with expanded options, refreshed photos, and a table of contents to help navigation. Please enjoy one of our favorite recipes.
Theresa Grant
I made this tonight, and it was outstanding! I think I may have overcooked it slightly, but temp was 205 and 210, depending on where I took the temperature. I refrigerated it for 4 hours before cutting, but it just fell apart, so I guess chopped it is. What do you think I did wrong? I had a 13 pound whole brisket, and it was done after about 12 hours at 300 degrees. It did have a ton of fat on it, so maybe that is why? Anyway, not complaining, but would like more slices next time.
Dan Mikesell AKA DrDan
Hi Theresa,
Welcome to the blog.
Glad it worked well for you. I think your assumption that you were a bit overcooked is probably correct or it wasn't fully cooled before cutting. I think drop your target range by 5 degrees will probably do it and be sure it is cool all the way through before cutting and use a freshly sharpened knife. I don't think the fat had anything to do with it.
Thanks for the note and rating.
Dan
Adam
Hi,
I was just wondering why you don't season your brisket with either salt or pepper before cooking.
Hope do you prevent the meat from tasting bland? Thanks.
Dan Mikesell AKA DrDan
Hi Adam,
It is not bland but just tastes very beefy-brisket. But this should be served with sauce for other flavors. Do you have to use sauce? No, my wife frequently just does a pile on a plate.
Rubs and surface spicing stay on the surface generally (so doest the liquid smoke). If cooked in a dry environment, they will form a crust if there are sugars in the rub and don't really go into the meat to any real extent.
If you feel better, definitely add them in.
Dan
Stephen Riddle
Hi Dan,
I would like to do this recipe In my slow cooker. Can I send if so can you provide some guidence on time and temp ?
Thanks again for all your great recipes.
Dan Mikesell AKA DrDan
Hi Stephen,
Welcome to the blog.
I have never done this is a slow cooker. I suspect it could be done similar to a pork butt. See https://www.101cookingfortwo.com/crock-pot-pulled-pork-butt-right-way/
A couple of things to point out. That recipe uses the crock pot as a mini-oven. Every time the lid is open, it will take a long time for the temperature to recover. And you are cooking to a final internal temperature, never by time due to variations in thickness and the meat.
An old rule of thumb about oven recipes going to crock pat at "4 to 1" meaning 4 hours in a crock pot to one hour in the oven. I don't think you should use that rule. Go by internal temperature, please.
Dan
Susan Kennedy
Dr Dan
I learned this recipe when I lived in Texas in late 70s to mid 80s. But with a couple differences: first, I poked fork holes in the top side fat before putting on whole bottle of liquid smoke. Then it was put in oven at lowest possible setting and cooked overnight (roughly 8 hours). In morning, removed from oven and placed in fridge until dinner time. I then sliced it thinly and added heated barbecue sauce. Absolutely the best recipe from Texas, almost as good as Texas dump cakes!
Susan from Chicago
Carol Weber
I'm looking forward to trying this! Two questions: 1.) I'm thinking of the variety of different weights for a brisket, and wanting to be free of a paper recipe, so in addition to your rough suggestion of an hour per pound at 300, is it also safe to say a tablespoon of liquid smoke per pound? 2.) You say to plan on 8oz per person, but your recipe has a 4lb brisket serving 16; is that because that's the "reasonable" and recommended amount of beef for a serving, but it's not the way people will eat it?
Dan Mikesell AKA DrDan
Hi Carol,
Welcome to the blog.
Let's go through the questions in order.
1) we used this recipe for 30 years before I wrote it down for the blog. So good for what you are looking for.
2) The amount of liquid smoke. That sounds like a good ratio. A bit more or less is fine. Please be sure to pay attention to my quality discussion on liquid smoke. The generic cheap stuff will ruin your brisket.
3) A sandwich holds about 1/4 pound of meat for most people. So 4 servings per pound. This is always very popular and even the small eaters come close to two servings so I find if I cook about 1/2 pound per person, I don't run out unless there are teenagers, but there is not much left.
Hope that clarifies
Dan
PS. Excellent questions. I added my responses to the blog post.
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
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