Easy Beef Brisket

DinnerPassoverBeefBrisket

Easy! Beef brisket roast, slathered in a mixture of BBQ sauce and soy sauce, wrapped in foil, and baked until falling apart tender. Simple and delicious.

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.

Easy Beef Brisket Recipe

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

Ingredients

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

Method

1 Preheat oven to 300ºF.

2 In a bowl, mix together the barbecue 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 3 hours for a 3 pound roast and 1 more hour for every additional pound of meat.

Alternatively,

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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Elise Bauer

Elise Bauer is the Founder and President of Simply Recipes. A blogging pioneer, Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. In 2012 Elise was named "one of America's 50 Most Powerful People in Food" by The Daily Meal. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University. She lives in Carmichael, California.

More from Elise

Many thanks to Karen Matthys for this great recipe!

Links:

Beef Brisket Pot Roast here on Simply Recipes

New England Boiled Dinner with corned beef brisket.

Easy Beef Brisket

37 Comments / Reviews

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Did you make it? Rate it!

  • Lori

    Fantastic!!! I made this last night with a few adjustments. I used a dry BBQ rub on meat and then maybe a 1/4 cup water with the BBQ sauce and added 3 cloves of crushed garlic to the sauce and some onion powder. Baked at 275 and it melted in your mouth. Thank you Elise Bauer for helping me make my first Brisket!

    xxxxxyyyyy

  • Ruth Dickson

    I started the brisket in the oven then transferred it to the crock pot until it was falling apart. I too added some garlic and it was absolutely delicious. I will make this again and again.

    xxxxxyyyyy

  • Paula

    Made this last night for an apre ski dinner. Used a 4 pound hunk of brisket. After reading some reviews, I used the recipe’s basting ingredients but cut down water to 1/4 cup. I always use Sweet Baby Ray’s bbq sauce and used a brown sugar flavor. I slathered on the basting liquid and put the roast in the foil, fat side up. Baked at 350 for first hour then lowered to 300 for 3 hrs. Was delicious. I heated up remaining liquid and put in a gravy boat for those who wanted it! I will make again! Outer was crispy, but not as crispy as photo. Next time I will uncover for last 30 min of cooking.

    xxxxxyyyyy

  • Emerald

    I’m not sure what went wrong. I followed the recipe as it’s posted except I added 2 garlic cloves and I had a 2.25lb piece of brisket which cost me $20. After cooking it for 2 hours and 20 minutes, it’s still so tough … I can’t understand why …

  • 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?

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