Easy Beef Brisket

Looking for an easy way to prepare beef brisket and still impress your friends? This is it! What’s crazy is how good it is given how ridiculously easy it is to make. All you do is mix together some barbecue sauce, soy sauce, and water, slather the brisket with the sauce, wrap it in aluminum foil and bake it for several hours, until it’s falling apart tender.Updated from the recipe archive. First posted 2003.

Easy Beef Brisket Recipe

  • Prep time: 10 minutes
  • Cook time: 3 hours
  • Yield: Serves 8


  • 3 to 4 lbs of a brisket cut of beef
  • 3/4 cup barbeque sauce
  • 1/4 cup soy sauce
  • 1 cup of water


1 Preheat oven to 300ºF.

2 In a bowl, mix together the barbeque sauce, soy sauce, and water.

3a Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for 1 hour for every 1 pound of meat.

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3b Place the barbecue sauce and the brisket in an oven roasting bag. Sprinkle a teaspoon of flour into the bag. Poke a couple small holes in the bag. Place the bag in a roasting pan. You may find that the cooking time is faster with this method, or you can reduce the oven temperature to 275°F.

4 Remove from oven and let rest in the foil for 30 minutes before serving. The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can't see it from the surface). Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.)

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Many thanks to Karen Matthys for this great recipe!


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Showing 4 of 20 Comments

  • Dave

    Just a suggestion on the temp of the cook. You may find that you will have a much more tender brisket if you lower the cooking temp to around 250-275 degrees. Also cook it till it gets to an internal temp of 195 degrees. Then let it rest for an hr wrapped in foil. I do a lot of briskets in the smoker and the oven and have always had great results with them!

  • Beth

    The best brisket I have ever made… all 12 lbs of it were gone before New Years was over and I saw quite a few naughty vegetarians going back for seconds. I threw a bunch of garlic (whole) into the mix and we spread that on bread and dipped it into the sauce. A total hit!!!

  • Lupe

    I did not have the soy sauce, so I added some lime juice. I must say this was the best brisket I have ever made in the oven:).
    I cooked it for 5 hrs at 275 degrees. My husband loved it. I was afraid it was going to be a little dried so, I also made a salsa to pour over the brisket. I sauted some jalapenos, onions and tomatoes and then added the drippings from the brisket it was so GOOOOD!!!
    P.S. The brisket was not dry at all.

  • Janell

    This was so great! I am a new cook so the comment about not using ALL of the marinade was very helpful. I also added two cloves of garlic (whole) like someone else suggested and it was amazing. I cooked it a little longer at 300 degrees so it wouldn’t cook so fast. Thanks so much

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