Easy to Make Baked BBQ Beef Recipe

Try this super easy oven baked bbq beef recipe next time you crave a couple of bbq beef sandwiches. In fact, make a double batch and freeze some for later.

This is made with trimmed brisket, so it's not real fatty like traditional barbecued whole brisket. But even without the fat, it's tender and moist, and perfect for making beautiful bbq beef sandwiches.

Oven BBQ Beef Recipe

Use a trimmed brisket flat for this recipe. It can be trimmed of all fat, or left with a thin layer of fat on one side...my preference, because I feel the small amount of fat adds a lot of great flavor.


  • 1 trimmed brisket flat, big enough to fill your largest baking pan
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon sage
  • 1/2 teaspoon cumin
  • 1-1/2 cups homemade bbq sauce, or bottled bbq sauce

Combine the Worcestershire, soy and oil and pour over the brisket in the baking dish. Mix the dry ingredients, and use to season both sides of the flat.

Cover the baking dish with foil and place into a preheated 350 degree oven. Bake for 90 minutes. Remove from oven, drain off the juice, cool slightly and slice, across the grain, into 1/4 inch thick slices. Keep the slices together, as if it were a loaf of sliced bread.

Place the sliced brisket back into the baking pan, fanning out the slices so more surface area is exposed for...guess what...the bbq sauce!

Pour all one and one-half cups of the sauce on top of the brisket slices, brushing around to cover the meat evenly. Replace the foil and put the now-sliced oven baked brisket back into the oven for another 30 minutes.

Remove from oven (for a second time) and let it rest in its own juices for 30 minutes to 1 hour. Serve next to a loaf of white sandwich bread, dill pickle slices, Louisiana hot sauce and bbq sauce. And lots of absorbent napkins!