Oven Roasted BBQ Brisket

Preheat the oven to 300°F (300°F).

Pat the brisket dry with paper towels and trim excess fat, leaving about a ¼‑inch layer of fat.

Rub the brisket all over with olive oil.

In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, chili powder, and mustard powder; mix well.

Coat the brisket generously on all sides with the seasoning mixture.

Place the brisket fat‑side up in a large roasting pan.

Whisk together BBQ sauce, beef broth, brown sugar, Worcestershire sauce, apple cider vinegar, honey, and the minced garlic to form the sauce.

Pour about half of the sauce around and over the brisket, reserving the rest for later.

Cover the pan tightly with foil and roast for 4–5 hours, or until the meat is very tender and easily pulls apart.

Remove the foil and brush the brisket generously with the remaining BBQ sauce.

Increase the oven temperature to 425°F (425°F) and roast uncovered for 10–15 minutes, until the exterior becomes dark, sticky, and caramelized.

For extra charred edges, switch the oven to broil and cook for 2–3 minutes, watching closely to avoid burning.

Let the brisket rest, covered loosely with foil, for 20–30 minutes before slicing.

Slice the brisket thinly against the grain and spoon the pan juices and any remaining BBQ sauce over the meat.