Easy Beef Brisket

Photography Credit: Elise Bauer

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 recipe and photos, first published 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.


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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Easy Beef Brisket

Showing 4 of 29 Comments

  • Christa

    My brisket was 2.36lbs so should I cook it on 300 for 2hrs & 36mins? & after I wrap it in foil do I cover the pan or leave it uncovered while it cooks?

  • Lynne

    I followed this recipe exactly – used Bulls Eye BBQ sauce – except for one small change, I lowered temp to 275 and cooked it a little longer. I found the sauce to be so soupy that it wouldn’t stay in the foil pouch, most of it spilled on the ban and subsequently baked on – not fun to clean. The taste was ok, but not amazing. Had to throw some out because it didn’t get eaten. I’m giving up on brisket. My piece of meat was over $18 dollars (for under 4 lbs), and it just isn’t worth it.

  • Lynne

    I am going to try this today, but I am concerned about the bbq sauce – there are so many brands and flavors out there. In my own refrigerator, I have Open Pit, Bull’s Eye, and Honey Sriracha (Stonewall Kitchen), and a home-made mustard based sauce. They each would give such a totally different flavor with this – it would be good if at least a type (classic, sweet, hickory, etc.) was suggested for the recipe.

  • michelle sterling

    What should the internal tempiture of a brisket

  • Suzanne Prael

    I made this Memorial Day Weekend, and the taste of the sauce was ‘fabuloso’, but it was SO thin… Is it suppose to be that way? Not that every single drop wasn’t mopped up with every speck of meat!!! The flavor of the sauce is right on, but I’d prefer it be thicker. . . I prepared the recipe exactly, and my meat was lean, . . . How would you recommend thickening it?

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