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  • Writer's pictureNicole Kuhn

Oven Roasted Brisket

You don't technically need a barbecue pit or a smoker to cook a brisket. Yes, it may have more char and be filled with a beautiful deep smoky flavor if you do, but the oven can also work wonders for this piece of meat and do it the justice it deserves. Try out this recipe and see just how diverse your oven really is.





  • 8-12 pound brisket

  • kosher salt and black pepper

  • Tony Chachere's, Creole Seasoning, Original® (optional, sub for your preferred BBQ rub)

  • 2-3 cups water


  • Preheat oven to 250ºF.

  • Season the brisket liberally with salt, pepper, and Tony Chachere's® (or your preferred seasoning).

  • Place the brisket in a large roasting pan and fill the bottom with about 2-3 cups of water to keep it moist while it roasts. Cover the roast tightly with foil.

  • Slow roast in the oven until the internal temperature reaches 155 degrees F. Then remove the foil and continue roasting until the internal temperature reaches about 195ºF. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.

  • Remove the brisket from the oven and cover loosely with foil while it rests for at least 20 minutes.

  • Slice and serve warm with your favorite BBQ sauce. Enjoy!

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