PrintOven Baked BBQ Brisket
You could always smoke your brisket—and it’s delicious when you do—but you can also skip the heat and let your oven do the work. We like to slice this brisket thin and serve it alongside beans and coleslaw, or chop it and pile it high on toasted buns.
Head Country brings the flavor from start to finish. Their Championship Seasoning coats every inch of the beef before it gets tucked into the oven, and their Bar-B-Q Sauce brushes on at the end for a glaze with that tangy-sweet balance Oklahoma BBQ is known for.
Ingredients
- 1 beef brisket (5 to 8 pounds)
- 3 tablespoons Head Country Championship Seasoning, Original
- 1 teaspoon liquid smoke
- 1 onion, sliced
- 1 bottle Head Country Bar-B-Q Sauce, Original (or your favorite flavor)
Trim the fat from the brisket, leaving about ¼ inch to keep the meat moist as it cooks.
In a small bowl, combine the seasoning and liquid smoke. Rub the mixture over the brisket, including the sides.
Line a heavy-bottomed, rimmed baking sheet with heavy-duty foil. Scatter the sliced onion over the foil, then set the brisket on top. Wrap the brisket tightly in the foil. Bake in a 275 degrees F oven for 5 hours. Uncover the brisket and pour 1 cup of barbecue sauce over the top. Bake, uncovered, for 1 more hour.
Let the meat cool slightly. Slice it thin and serve with the remaining sauce.