Low and Slow Oven-Barbecued Brisket

Submitted by Landon & Mikaela Adams - added 8/17/26

Landon would always ask his dad to make two things for holidays: his classic ribs and this oven-BBQ brisket. No smoker/grill required. Just get the rub on it and throw it in the oven!

Ingredients

• 1 Tbsp. coriander
• 1 Tbsp. oregano
• 1 Tbsp. salt
• 1 tsp. cayenne pepper
• 2 tsp. cumin
• 1 tsp. allspice
• 8 lb. brisket
• ½ medium onion, chopped
• 4 cloves garlic, minced
• ¼ Tbsp. chile powder
• 2 cups canned whole peeled tomatoes in puree
• ½ cup dark brown sugar
• ½ cup white vinegar
• ¼ cup whole-grain mustard
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. kosher salt
• Pepper to taste

Instructions

1. Preheat oven to 250 degrees. Combine spices in a small bowl. Put brisket in a shallow pan and rub both sides with spices. Slow-roast until top is brown and crusty and reads 200 degrees (about 1 hr./lb.). Reserve 1½ C of drippings for sauce.
2. For the Barbecue Sauce: heat the reserved drippings in a medium saucepan over medium heat. Add the onion, garlic, and chili powder and stir until the onions and garlic are lightly browned, about 5 minutes. Add the tomatoes with the puree, brown sugar, vinegar, mustard, Worcestershire sauce, salt and pepper to taste and bring to a simmer. Whisk occasionally until the sauce is deep red and a bit thicker, about 5 minutes.
3. Transfer the brisket to a cutting board, cover loosely with foil and let it rest for 15 minutes. Slice the brisket against the grain and arrange the slices on a serving platter. Serve with the barbecue sauce.