Easy Beef Brisket

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.

  • 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 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.

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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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  • 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 …

    • Elise Bauer

      Hello Emerald, some brisket is tougher than others. Also, this recipe is designed for a 3 to 4 lb piece of brisket. So 3 hours for 3 lbs, 4 hours for 4 pounds. With your 2 1/4 pound brisket you’ll probably still need to cook it for at least 3 hours. Even then, I have found that sometimes the cut of meat I got was just tough and needed to be cooked much longer to become tender.

      • Emerald

        Thanks for your reply Elise. I knew it had to be something like the cut of meat being a tough one .. I have made similar roasts like this and it’s never happened before (different cuts of meat though). I will watch out next time that I get a good cut of brisket – lol

  • 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?

    • Elise Bauer

      Hi Christa, 2.36 lbs is about 2 1/3 pounds. So following the directions, you would cook it 2 1/3 hours, or about 2 hours 20 minutes. That said, it may need more time to get tender. The time given is just a guideline, a starting point. After you wrap it in foil and put it in a roasting pan, you do not need to cover the pan.

  • 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.

    • Jake

      I had the same problem…definitely add less water, you might not need any if youre bbq sauce is thin enough

  • 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.

    • Elise Bauer

      The brisket will absorb the flavors of the BBQ sauce so use whatever one you want the beef to taste like. I use either a homemade bourbon BBQ sauce or a classic BBQ sauce like Stubbs.

  • michelle sterling

    What should the internal tempiture of a brisket

    • Elise Bauer

      Hi Michelle, good question! I don’t take the internal temperature of the brisket when preparing it like this. It’s done when it is falling apart tender, and that takes long cooking to dissolve the tough connective tissue. It’s more about the low and slow than it is about the internal temp.

  • 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?

  • Sheila Lecuyer

    can I cook brisket in a pressure cooker?

    • Elise Bauer

      Hi Sheila, I haven’t yet tried cooking brisket in a pressure cooker, but don’t see why it wouldn’t work.

  • LauraC

    What can i use instead of Barbecue??????

  • Janice B

    Just made this for Thanksgiving tomorrow. First time making brisket and it came out awesome! 7 lbs and 7 hrs @ 300. Used ground and fresh ground pepper. Added about 1/3 cup
    of Jim Beam bourbon to the sauce.

  • rob

    Great recipe!! We tried this a couple weeks ago as an after thought and it turned out to be the hit of the party.

  • Shelly

    I have never cooked brisket before so how long should I slow roast a 10# brisket?

    • Steven

      10 hours. 1 hour per pound

  • Roy

    I find that after cooking brisket, it’s difficult to see how the grain runs. So borrowing a technique on the bbq circuit, if you cut a notch in the meat to indicate the direction of the grain, you never have to guess after cooking and would just have to cut across. Additionally, a smartphone picture can help.

  • gabby

    wow! fantastic. I picked up a huge slab of corned beef on sale (right after st. pattys). It came with a packet of herbs, and i added fresh pepper (alot) and paprika. I removed the foil half way and put some of the bbq soy mix on top, and its gotten super crispy.
    The whole house smells amazing. Its taking a bit longer to cook…

  • KariVery

    Can I just tell you how awesome the leftovers were for making BBQ beef sliders the next day? Ohhh yeah, baby!! I saved the juices left over from when I roasted the meat, added a little more BBQ sauce, and warmed the slices up in that, threw them on some little potato rolls and served them up with some coleslaw – fantastic! My family wants me to make this brisket, and of course, the sliders, every week :-)

  • Lisa

    I made your brisket recipe for dinner tonight and it was SO GOOD!! The whole family loved it! I loved how easy it was. This recipe is a keeper!

  • Lisa

    I come from the school of “low and slow” when it comes to brisket but this turned out quite nice. I suppose it’s a lot to do with the cut of meat and your ‘finesse’ with it. I will make it again. Thanks.

  • Esther

    I used this recipe and it was great. I did make a few changes: I used a crockpot and slow cooked it all day, omitted the soy sauce, used garlic powder, a little salt, beef broth, water, and a 16 oz bottle of barbeque sauce. I made this for my girlfriend and she called to tell me how tender and well seasoned it was. She said it was flavorful all the way through.

    Thanks to all, since I incorparated some ideas here, especially Elise : )

    • Kristen

      Did you still wrap the brisket in foil while using the crock pot?

  • Nora

    Elise, just curious. I made the brisket and it’s tender & tastes wonderful. However, it did not get the crispy on the outside like in your picture. Did I miss something?

    I think the crispiness you see is where the barbecue sauce caramelized at the edges. ~Elise

    • Beth

      Elise, I had the same experience as Nora. My meat isn’t caramelized at all, in fact the outside is quite wet. Is there a step missing? Like opening the foil for the last part of the cooking time?

  • Alicia*

    Awesome recipe. Found a sale on brisket and couldn’t pass it up. I used 1/8 cup soy sauce and the juice of a lime…and added a couple of garlic cloves minced. OMG the smell. I think the neighbors were jealous. I was smug. Cooked at 275 for about 3.5 hrs on a 2# brisket. Next sale, I gotta get a bigger brisket! Elise, you have made me look like a culinary goddess again!

  • 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

  • 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.

  • 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!!!

  • 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!