Easy Beef Brisket

1. Stage

Preheat the oven: Preheat the oven to 300°F.

2. Stage

Make the sauce: In a bowl, mix together the barbecue sauce, soy sauce, and water.

3. Stage

Wrap the brisket in foil: Place a large piece of aluminum foil in a roasting pan (use heavy-duty foil if you have it). Add the brisket fat-side-up and pour the BBQ sauce mixture generously over meat. If using the optional 1 tablespoon of flour (to thicken your sauce) sprinkle it over the meat. Wrap the brisket in the aluminum foil so it's well sealed, like a package. Cover it with more foil, if needed.

4. Stage

Roast the brisket in the oven: Bake for 3 hours for a 3 pound roast and 1 more hour for every additional pound of meat. (Times are a guide. You may need to roast longer to get falling apart meat if your cut is particularly tough.)

5. Stage

Let the brisket rest: Remove from oven and let rest in the foil for 30 minutes before slicing.

6. Stage

Slice across the grain of the meat: 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.)

7. Stage

Preheat the oven: Preheat the oven to 300°F.

8. Stage

Combine the barbecue sauce and soy sauce: In a small bowl or measuring cup, stir the barbecue and soy sauce together.

9. Stage

Put the brisket in the bag: Set an oven bag (the small size should work, but you can use the large size if that's all you have) in a roasting pan. Put the brisket fat-side-up in the bag and add the barbecue-soy mixture. If using the optional 1 tablespoon of flour (to thicken your sauce) sprinkle it into the bag. Fold the top of the bag over and poke a couple small holes in the bag.

10. Stage

Bake the brisket: Bake for 3 hours for a 3 pound roast and 1 more hour for every additional pound of meat. (Times are a guide. You may need to roast longer to get falling apart meat if your cut is particularly tough.)

11. Stage

Let the brisket rest: Remove from oven and let rest in the bag for 30 minutes before slicing.

12. Stage

Slice across the grain of the meat: 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.) Did you love the recipe? Give us some stars and leave a comment below!