Oven-Baked Brisket with Texas Beef BBQ Rub and Chipotle Molasses Sauce
Not everyone has a smoker—or the time and space to use one. But that doesn’t mean you have to miss out on the deep, smoky flavor of real Texas BBQ. This oven-baked brisket brings all the boldness of the pit right into your kitchen. With Revolution Barbecue’s Texas Beef BBQ Rub laying the foundation, and a rich Chipotle Molasses Sauce bringing sweet heat and smoke, you’ll get tender slices of brisket that taste like they spent all day over mesquite. No fire, no fuss—just honest BBQ flavor from your oven.
Oven-Baked Brisket with Texas Beef BBQ Rub and Smoky Chipotle Molasses Sauce
Glenn Connaughton
8
20 minutes
6 1/2
540
American
Main Dish
This oven-baked brisket brings all the bold flavor of Texas BBQ into your kitchen. Seasoned with Revolution Barbecue’s Texas Beef BBQ Rub and finished with a house-made Chipotle Molasses Sauce, it’s smoky, sweet, and melt-in-your-mouth tender without ever touching a grill.
Ingredients
- 1 whole beef brisket, 4 to 6 pounds (flat or point)
- 3 tablespoons Revolution Barbecue Texas Beef BBQ Rub
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- 1 cup ketchup
- ¼ cup molasses
- 2 tablespoons apple cider vinegar
- 1 tablespoon finely chopped chipotle peppers in adobo
- 2 tablespoons brown sugar
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Directions
Season the brisket: Pat the brisket dry with paper towels. Coat all sides with the Texas Beef BBQ Rub, pressing it into every edge and seam. Wrap the brisket tightly in plastic wrap or place it in a covered container and refrigerate overnight, or for at least 8 hours.
Preheat and roast: Preheat your oven to 300°F. Place the brisket fat-side up in a large roasting pan or deep baking dish. Cover tightly with foil or a lid and bake for 3 hours.
Make the sauce: While the brisket cooks, combine the ketchup, molasses, apple cider vinegar, chipotle peppers, brown sugar, garlic powder, and black pepper in a small saucepan. Stir over medium heat until smooth, then bring to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, until slightly thickened. Set aside.
Sauce the brisket and finish cooking: After 3 hours, remove the brisket from the oven and carefully flip it over. Brush generously with half of the Chipotle Molasses Sauce. Re-cover the pan and return it to the oven for another 2 hours. Then uncover and bake for a final 30 minutes to let the bark form and caramelize the sauce.
Rest and serve: Remove the brisket from the oven and tent loosely with foil. Let it rest for 20 minutes before slicing against the grain. Warm the remaining sauce and serve it on the side, or drizzle it over the sliced brisket if you’re feeling generous.
