Oven-Baked Barbecue Brisket
Published: Friday, February 6, 2026
6 lb. beef brisket, point cut with ½" fat cap and silver skin removed
1 Tbsp. kosher salt
2 Tbsp. freshly ground black pepper
2 Tbsp. garlic powder
2 Tbsp. celery powder
2 Tbsp. onion powder
1 tsp. ground nutmeg
1 c. barbecue sauce, plus more, to taste, for serving
2½ oz. liquid smoke (¼ c. plus 3 tsp.)
2 c. water
Line a large baking pan with foil, then coat with nonstick cooking spray. Place the brisket in the prepared pan and evenly sprinkle all sides with the salt, pepper, garlic powder, celery powder, onion powder and nutmeg.
In medium bowl, whisk 1 cup of the barbecue sauce and the liquid smoke together. Pour mixture over the seasoned brisket. Pour the water around the seasoned brisket, but not directly on top of it. Cover pan with foil and refrigerate for at least 8 hours and up to 24 hours. Transfer the baking pan to room temperature and let it rest, about 30 minutes.
Adjust an oven rack to the middle position preheat oven to 275°. Bake brisket until it reaches an internal temperature of 200°, about 5-6 hours. Transfer pan to a wire rack, remove foil and let the brisket cool, about 30 minutes. Place the brisket on a cutting board, discarding juices. Slice brisket and serve it topped with the extra barbecue sauce. —10 servings.
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