By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
441 cal · 335 min
Oven Barbecued Beef Brisket
Recipe GLPR9fb8f20c17a147
A slow-roasted beef brisket seasoned with a warm blend of cumin, coriander, and cinnamon with a touch of heat from cayenne pepper and black pepper. The meat is cooked low and slow in the oven until tender, rendering out much of the fat. After a final resting period, the brisket becomes succulent and deeply flavorful—perfect as a centerpiece for any meal.
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Ingredients
2 tablespoons ground cumin seed
2 tablespoons ground coriander seed
2 cloves garlic, finely chopped
½ cup dark brown sugar
1 tablespoon cayenne pepper
1 teaspoon salt
1 tablespoon ground black pepper
¼ teaspoon ground cinnamon
3½ pounds fresh beef brisket
Directions
Preheat your oven to 300°F.
In a small bowl, combine the ground cumin, ground coriander, finely chopped garlic, dark brown sugar, cayenne pepper, salt, ground black pepper, and ground cinnamon. Stir until well mixed to create a dry rub.
Place the beef brisket on a cutting board. Generously rub the seasoning mixture all over the surface of the meat, pressing it in gently so it adheres.
Transfer the seasoned brisket to a roasting pan and place it in the preheated oven.
Cook uncovered for 1 hour. Then turn the brisket over and cook uncovered for another hour.
Cover the roasting pan with a tight-fitting lid and continue cooking for 2½ to 3 hours more, until the meat is very tender and much of the fat has rendered out.
Carefully remove the pan from the oven and use a turkey baster or spoon to draw off and discard the rendered fat from the bottom of the pan.
Remove the brisket from the pan and let it rest on a cutting board for 20 to 30 minutes before slicing and serving.
Comments
This is a reliable weeknight option with zero ingredient friction—every item is stocked at any Charlotte chain, and a 3-pound brisket runs $12-15 at Harris Teeter or Kroger, landing around $2–2.50 per serving. The 335 minutes is honest: 15 minutes active prep, then five and a half hours in the oven, but it requires no babysitting once the pan goes in. The real strength is that brisket is Southern comfort food that reheats beautifully and improves the next day, making this ideal for a weekend cook that feeds six or stretches into lunch. The only reason it misses 5.0 is that brisket varies wildly in marbling and fat cap, so cooking time can drift by 30 minutes either way depending on the cut you grab.
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