Baking this barbecue brisket makes it deliciously tender editors

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This slow-cooked barbecue brisket is so juicy and moist that you'd think it came straight off the grill. But nope, it's made in the oven! 


  • 5-6 pound brisket
  • 1 ½ tablespoons sweet smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon ground coriander
  • 1 tablespoon black pepper
  • 1 cup barbecue sauce


  1. Combine paprika, garlic powder, coriander and pepper in a small bowl. Season both sides of the brisket and place meat on a foil-lined baking sheet. 
  2. Cover the meat and the baking sheet with plastic wrap and place in the refrigerator overnight to season.
  3. Preheat oven to 275° F. Take meat out of the fridge and let it sit for 30 minutes or until room temperature. Wrap brisket completely in foil and again place on baking sheet.
  4. Cook brisket in oven for five hours.
  5. Heat up the barbecue sauce in the microwave or on the stove. 
  6. Once five hours is up finished, open up foil and brush on barbecue sauce.
  7. Keeping foil open, cook brisket in the oven for an addition few minutes.
  8. Take out of oven and cool. Slice thinly and enjoy!