Amarillo-Style Oven Baked Sliced Beef Brisket
This complete guide to sliced beef brisket walks you through everything from choosing the right cut and seasoning it to cooking it low and slow for tender, flavorful results. You'll learn how to slice brisket like a pro, avoid common mistakes, and serve it with perfect sides. Whether you're using an oven or pellet grill, this recipe and method deliver juicy, restaurant-quality brisket every time.
Ingredients
4–5 lb beef brisket (flat cut, not corned)
1 bottle liquid smoke (4 oz)
1/4 cup Worcestershire sauce
Onion salt
Garlic salt
Celery salt
Instructions
Rub brisket evenly with onion, garlic, and celery salts.
Place in a 2-gallon freezer bag.
Add liquid smoke and Worcestershire sauce.
Marinate overnight in the refrigerator (or freeze for later use).
Preheat oven to 225°F.
Place brisket in foil-lined pan, fat side up.
Wrap tightly in heavy-duty foil and bake for 8 hours.
Let rest (covered) for at least 1 hour.
Remove fat cap and slice against the grain.
Serve with reserved au jus or BBQ sauce.
Notes
- For a smokier flavor, use smoked paprika in your rub.
- Always slice against the grain for tenderness.
- Perfect for sandwiches, BBQ plates, and leftovers.