Want BBQ brisket without a smoker? This guide shows you how to cook brisket in the oven so it turns out smoky, tender, and fall-apart juicy every time.
It’s a simple 2-ingredient oven brisket recipe: just brisket and liquid smoke. Bake it low and slow, then slice and reheat with your favorite sauce—perfect for sandwiches, dinner, or feeding a crowd.
This brisket is so simple, anyone can make it—and make it great.
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Featured Comment by Dave:
⭐⭐⭐⭐⭐
"Thank you for this recipe. I have done 3 so far, and thanks to your simple thorough instructions, they have all been perfect. And it’s so easy!"
🧡 Why You’ll Love This Oven Brisket
- Works with any cut or crowd. Flat, point, or whole—easy to scale up or down.
- Just two ingredients. Brisket and good-quality liquid smoke—skip the cheap stuff.
- Fall-apart tender every time. Low-and-slow baking does all the work.
- BBQ flavor without a smoker. Smoky results, no grill or rubs required.
- Beginner-proof—even from frozen. No trimming, no fuss—just bake and slice.
🐄 Ingredients
- Beef Brisket – Any size or cut
Use flat, point, or whole brisket. Flat cuts are leaner and slice cleaner. Points are thicker and more marbled. No need to trim the fat—you’ll scrape it off after baking. - Liquid Smoke – Good quality matters
Wright’s is the only brand I use or recommend. Skip the cheaper ones—they taste artificial. This gives you smoky BBQ flavor without a smoker. Optional, but highly recommended. - Barbecue Sauce – Your favorite kind
For serving after slicing. Use what you love—Kansas City-style, Memphis, sweet, spicy, or homemade. I reheat brisket with sauce for max flavor.
👨🍳 Quick Overview: How to Cook Brisket in the Oven (BBQ-Style)
1. Coat with Liquid Smoke
Pat the brisket dry and coat all sides with good-quality liquid smoke.
2. Seal tight and bake
Place in a large pan, cover tightly with foil (seal all edges), and bake at 300°F—no need to preheat.
Bake until fork-tender and at least 195°F (200°–205°F preferred), about 1 hour per pound.
✅ Pro Tip: Add 1–2 hours if starting with a frozen brisket.
3. Scrape off the fat and cool
Scrape off the fat cap while still hot. If cooking a whole or flat brisket, separate the layers. Cover and refrigerate for at least 3 hours before slicing. Discard the liquid.
4. Cut across the grain
Cut cross-grain into ⅛ to ¼ inch slices. Or chop if you prefer.
5. Reheat and serve
Coat with BBQ sauce and reheat, covered, at 375°F for about 25 minutes.
👇 Scroll down for the printable recipe card and complete step-by-step photo instructions—or keep reading for tips, veggie options, and serving ideas.
⏰ How Long to Cook Brisket in the Oven
Brisket needs low and slow heat to break down tough connective tissue. The cooking time isn’t exact—it depends on the cut, thickness, and even your oven. A good rule of thumb is about 1 hour per pound at 300°F.
- Thicker briskets (flat, point, or whole) will take longer.
- Whole briskets can run 8 to 10+ hours.
- Frozen briskets may need 1 to 2 extra hours.
👉 Don’t cook by time alone—these numbers are just a starting point. temperature and tenderness.
🌡️ When Is Brisket Done?
TTime only gets you close. Brisket is actually done when it passes two tests:
- Internal temperature: 200°–205°F in the thickest part
- Tenderness: A fork or probe slides in and out with little resistance
If the meat still feels tight or “wiggles,” it needs more time.
✅ Always check with a meat thermometer
✅ Better a little over than a little under✅ Always use a meat thermometer
✅ A little over is better than a little under
❓ FAQs
Plan on ½ pound per person, or more if you want leftovers.
Sandwiches usually hold about ¼ pound, but even light eaters tend to go back for seconds.
Feeding teenage boys? Just go ahead and plan for a pound each.
Liquid smoke is made by condensing wood smoke into liquid form—yep, real smoke. Most store-bought BBQ sauces have it. I only use Wright’s brand; the others taste fake. Look near the Worcestershire sauce in the grocery store.
Bake brisket at 300°F in a tightly sealed pan. That’s hot enough to keep things moving but still low and slow for tenderness—about 1 hour per pound.
You can use 250°F or even 225°F, but it will take a lot longer. No matter what temp you choose, brisket is done only when it hits 200°–205°F and feels fork-tender.
Nope. In this closed-bake method, leave the fat cap on. It’s easy to scrape off after cooking—do it while it’s still hot. That’s also the best time to separate the flat and point if needed.
Yes. With this sealed-pan oven method, you can start from frozen—just add 1 to 2 extra hours of bake time. But always go by tenderness and internal temperature (200°–205°F), not just the clock. Scrape the fat while it’s hot, chill to slice cleanly, then reheat with sauce.
Brisket comes from the lower chest of the cow and includes two muscles:
•Flat (first cut) – A single, lean muscle that’s great for slicing and easy to portion.
•Point (second cut) – Thicker and more marbled. It usually includes part of the flat underneath, separated by a layer of fat—so it often looks like two layers.
You’ll find:
•Whole brisket (packer) – Includes both muscles, 8 to 12+ pounds
•Flats only – Leaner, slices neatly but may be chopped.
•Points – Richer and fattier, best for chopping, but can be sliced if cooked tender enough
Buy Choice or Prime grade for best results.
📍 Diagram courtesy of Texas A&M, used according to published permission. 101 Cooking for Two is not endorsed by the State of Texas or its agencies.
🔪 How to Cut a Brisket
For clean slices, let the brisket cool first—refrigerate for at least 3 hours. Cutting it warm may cause it to fall apart.
If you cooked a whole or flat brisket, separate the flat and point first. Trim any fat between the layers.
Then, slice across the grain—about 90° from the direction the muscle fibers run. Aim for ⅛ to ¼ inch thick.
Prefer chopped brisket? I still recommend slicing first—it keeps the fibers short and avoids long, stringy pieces.
🍽️ Serving BBQ Brisket
Brisket sandwich ideas:
- Use sandwich bread, buns, or soft white bread
- To be a "correct" brisket sandwich in our family, it must be a triple-decker on white Wonder Bread and have Gates BBQ sauce from Kansas City. (Sauce is linked in The Cooking for Two Shop.) Or try Memphis-Style BBQ Sauce.
Other ways to serve it:
- Piled on mac and cheese
- Tucked into wraps or quesadillas
- Chopped into baked beans or hash
Favorite side dishes:
- Baked beans
- Coleslaw
- Potato salad
- French fries or Cheesy Potatoes with Real Potatoes
✅ Side note: My wife has declared many times that her favorite meal is this brisket, Gate's sauce, and her cheesy potatoes... just sayin'.
❄️ Leftover Brisket Storage
- Store in an airtight container in the refrigerator for up to 4 days
- Freeze for up to 4 months—wrap tightly to prevent freezer burn
- Reheat gently with sauce to keep it moist
Grilled Brisket
Cook smoked Grilled Brisket low-and-slow on your backyard gas grill—moist and tender meat with crusty bark and a smokey taste. Make classic BBQ brisket without a smoker.
🔥 Other Classic BBQ Recipes You’ll Love
If you’re into low-and-slow BBQ without a smoker, here are more beginner-friendly recipes that deliver big flavor with simple steps:
- Boston butt in the oven – Fall-apart tender pulled pork with a flavorful bark—no grill or smoker needed.
- Oven Baked Baby Back Ribs – Easy, foil-wrapped ribs that come out tender and saucy every time.
- Pork Butt on Gas Grill – Real smoke flavor on a gas grill with pork shoulder.
- Grilled Baby Back Ribs – Quick-seared then low-and-slow grilled ribs with great bark and bite.
📖The Recipe Card
How to Cook Brisket in the Oven (Smoky, Tender BBQ)
Ingredients
- 4 pounds Beef Brisket - any size will do
- 3-4 tablespoons liquid smoke
Step-by-Step Instructions
- Turn on the oven to 300°F—no need to preheat.
- Pat the brisket dry. Place in a pan fat-side up and coat all sides with 3–4 tablespoons of good-quality liquid smoke.
- Cover tightly with aluminum foil sealed on all edges.
- Bake until *fork-tender* and at least 195°F (200°–205°F preferred). Plan on about 1 hour per pound.
- Scrape off the fat cap while the meat is still hot. If using a whole or point brisket, separate the two layers. Cover and refrigerate for at least 3 hours before slicing. Discard the liquid.
- Slice across the grain into slices that are ⅛ to ¼ inch thick. Or chop if you prefer. To chop, it is best to still slice, then chop the slices.
- Transfer back to a pan, coat with BBQ sauce, and reheat—covered—at 375°F for about 25 minutes.
Recipe Notes
Pro Tips:
- Never undercook brisket. A little too long is better than a little short.
- Always use a good-quality liquid smoke. I only buy Wright’s. If you skip it, find a different recipe.
- Cooking time varies by size and thickness, but typically runs about 1 hour per pound. Add more time for thick points or whole briskets.
- Frozen briskets work fine, but add 1–2 extra hours.
- Don’t go by time alone—always check internal temperature. Aim for 200°–205°F; 195°F is the bare minimum.
- Scrape off the fat after cooking, before cooling.
- Slice cold for cleaner cuts. Hot brisket tends to fall apart.
- Always cut across the grain.
- Chopped is fine, but always slice first to avoid long muscle strands.
- Reheat with sauce, covered in foil, for best moisture.
- Good refrigerated for 3-4 days and frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
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.
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Carol Weber says
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 says
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 says
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 says
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 says
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 says
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 says
Was looking for a quick and easy recipe for a small brisket, this fit the bill perfectly!
Thank you for sharing!
DrDan says
Welcome to the blog.
Thanks for the note and Happy Holidays
Dan
Sam says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
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 says
Hello Sir. I am correct that there is no other seasoning or rub besides the Liquid Smoke?
DrDan says
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 says
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 says
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 says
Just made this. My wife thinks I'm a genius. So easy.
DougWilsonsSlapper says
What kind of BBQ sauce do you use? Is Blues Hog OK?
DrDan says
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 says
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 says
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 says
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 says
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