Simple Oven Baked Brisket Recipe (2024)

This Oven Brisket recipe is tender and juicy with a delicious crusty bark that will have you licking your fingers. This simple oven-baked brisket will feed a crowd and makes the most delicious leftovers.

You loved how we baked up our Corned Beef recipe, and I’m certain you’ll like this oven baked beef brisket too.

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The first time I made a brisket in the oven, it turned out to resemble a piece of coal. I could have cried. All that time and money down the drain! This recipe for beef brisket is simple and will take out all the guesswork for when you want a fork-tender juicy beef brisket.

Table of contents – I’ll mess with this

  • What is Brisket?
  • How to pick out the perfect Beef Brisket
  • How much brisket equals one serving?
  • Oven Baked Brisket Ingredients
  • How to make an Oven Brisket Recipe
  • How long do you cook a brisket and at what temperature?
  • How to store and reheat baked brisket
  • Oven Brisket Recipe FAQs
  • Grilling Brisket on a Charcoal Grill
  • Tips for the perfect oven brisket

Why You’ll Love or Tell me About This Oven Brisket

  • Juicy and tender with a minimal amount of work
  • Brisket is always the star of the meal and will feed a crowd
  • The leftover options are amazing and reason enough to make this baked brisket oven
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What is Brisket?

Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. This is a muscular (well exercised) area which is why it’s tough.

How to pick out the perfect Beef Brisket

Beef Briskets can vary from about three pounds up to a very large brisket. The size will not determine the quality of the outcome.

A whole brisket is cut into either a “Flat” or Point”. Both bake beautifully but here’s the difference.

  • Point cutis a rounder thicker piece of meat. It generally has more fat marbling so is very flavorful.
  • Flat cutcan also be referred to as round and is a thinner piece of meat and it’s a little leaner. It’s easier to slice so it makes a nice presentation.

Both beef brisket cuts are delicious so don’t stress if you don’t know the difference or don’t have the option of one versus the other.

How much brisket equals one serving?

You can expect a brisket to cook down 50 percent of its total weight. It’s always best to have more meat than you need in my opinion. Therefore, I always plan on 1 pound of raw meat per person, or 1/2 pound cooked.

It also depends on how you are serving it. I want a tender brisket thinly sliced. I don’t cook it long enough to shred. Slices will not go as far as chopped or shredded brisket will. I found detailed serving information here.

How many people will I be serving or how much do I want leftover? This tells me how big a brisket cut I want. I generally go for the 4 to 5 pounds. We love the leftovers.

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Tools we used for oven beef brisket recipe

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  • Roasting Pan – I like this roaster because it comes with a rack and a lid. It’s also large enough for a large brisket or my turkey at Thanksgiving.
  • Instant-Read Meat Thermometer – This is a kitchen must-have. We use this one when grilling or even baking bread.

Oven Baked Brisket Ingredients

Brisket

I used a 5-1/2 pound brisket flat for this recipe.

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Brisket Rub Recipe Ingredients

  • Brown sugar
  • Paprika– smoked or variety of your choice.
  • Salt – kosher salt works well for this recipe
  • Garlic powder
  • Cracked black pepper – coarse black pepper would work too
  • Onion powder
  • Dry mustard powder
  • Cayenne
  • Chili powder
  • 1tbspground cumin
  • 1tbspdried thyme

We love this rub with beef brisket, chicken, or even salmon. Other amazing options would be my Creole Seasoning Blend or my Rib Spice Rub recipe. These blends don’t require that you add additional salt and pepper to the meat.

How to make an Oven Brisket Recipe

Earlier in the day or the night before

Note: I recommend letting the brisket rub sit on the meat for 6 to 8 hours or overnight so the meat has a chance to absorb all of the amazing spice flavors.

  1. Remove the brisket from the refrigerator. Trim the fat cap to 1 inch and dot the moisture off of the brisket with paper towels.
  2. Combine and whisk the brisket rub ingredients together.
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  1. Sprinkle some of the dry rub on a baking sheet covered with a large piece of plastic wrap. Place the brisket over the dry rub and sprinkle more on the top. Turn it over and apply more to the bottom. Wrap the beef brisket tightly and refrigerate for 6 to 8 hours before cooking or overnight. At least 30 minutes if you’re in a rush.
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How To Cook Brisket In The Oven

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  1. Remove the brisket from the refrigerator and allow the brisket to come close to room temperature.
  2. Preheat the oven to 275°F and place the oven rack so the meat cooks close to the middle of the oven.
  3. Prepare the roasting pan by placing the rack inside and filling the bottom with water just below the rack. You don’t want the meat sitting in the water.
  4. Remove the plastic wrap from the brisket and place the brisket fat side up on the roaster pan rack. Replace the lid and place the brisket in the oven.
  5. Bake covered until the brisket reaches 140 to 145°F. Remove the lid and continue baking to 190-200°F.
  6. Remove the brisket from the oven and let it rest for 30 minutes.
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How long do you cook a brisket and at what temperature?

Since a beef brisket is a tougher cut of meat it has to cook slower so the fibrous tissue breaks down making it tender.

We choose to slow cook brisket by baking it at 275°F covered until it reaches an internal temperature of 150°F to 165°F which takes about 3 hours. Baked brisket is actually safe to eat at 145°F but will be tough.

At that time we remove the lid so the bark can crisp up and cook it until it reaches 190°F to 200°F for slicing or 205-210°F for chopping or pulling which took about 1 more hour.

Tip: Once the internal beef brisket temperature reaches about 145°F, I check it about every 20 to 30 minutes so I don’t overbake it.

You can overbake a brisket. If that happens, your brisket can taste dry, crumble, and fall apart.

How to store and reheat baked brisket

Best Way To Store beef brisket

Before I bake the brisket, I plan on how I will be serving it such as;

  • If I bake just enough for a couple of meals, I will slice it and store it in the refrigerator in an airtight container for up to 5 days.
  • If I want to repurpose oven brisket, I get a general idea of what I’m going to be doing with it and when I plan on using it.
    • You can chop it or slice it before refrigerating it or, you can freeze it in the quantity for the recipes you plan on making eventually.
  • Baked brisket freezes well for up to 3 months in an airtight container.
    • To freeze sliced brisket, I will usually separate individual servings. That makes a quick dinner during the week.

How to thaw oven-baked brisket

Beef brisket can be placed in the refrigerator to thaw overnight. You can also partially thaw it at room temperature and then finish thawing it in the refrigerator to finish thawing.

Best way to reheat oven-baked beef brisket

Brisket can be used from a frozen state if using it in soups or stews. You can also put frozen brisket slices in a slow cooker covered in a sauce such as BBQ sauce. Cook on low until heated through.

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Oven Brisket Recipe FAQs

Should I trim the fat off a brisket?

I trim the fat to a 1/2 inch thickness. Some recommend 1/4 inch because they say the spices will not penetrate more than 1/4 inch.

To me, the fat adds flavor and helps the tough meat to break down and become tender. Either thickness will not affect the outcome of this oven beef brisket recipe

Do you oil brisket before adding the rub?

No, there is no reason to oil the meat before applying the brisket rub.

Should I cover the brisket with foil while it rests?

No, don’t cover the brisket with foil. That will ruin that crusty bark that you’ve worked so hard to get.

Can this oven beef brisket recipe be cooked on a grill?

Yes, oven-baked brisket is amazing when cooked on a grill just like you would an oven, low and slow.

Why do you cut brisket across the grain?

When you slice the brisket across the grain you break up the tough fibers evenly making it tender. When you slice it with the grain those fibers remain intact and make for a tough and chewy brisket.

Grilling Brisket on a Charcoal Grill

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I can’t stress enough that every brisket is going to cook differently and you have to give yourself plenty of time and use an instant-read thermometer to guide you. We grilled a 7-pound brisket and it took 10 hours plus we rested it one hour.

We own a “Big Green Egg” which uses lump charcoal. Any charcoal grill where you can control the temperature would work.

Apply the rub like we did with our baked brisket.

We choose to slow cook brisket by baking it at 250°F, 25 degrees lower than our baked brisket until it reached an internal temperature of 165°F which takes about 6 hours.

We increased the grill temperature to 275°F and wrapped it in butcher paper which we believe helps it retain moisture without steaming the meat like foil does. Put it back on the grill and cook to an internal temperature of 200°F to 210°F, for another 4 hours.

Note: You can use parchment paper in lieu of butcher paper.

Remove it from the grill and let it rest for 1 hour. We set our brisket in a small cooler to rest. It stays warm and moist.

Tips for the perfect oven brisket

  • Apply the rub with a spoon. That way you can store any that you don’t use for the next time. If you use your hands to apply it you’ve contaminated it and can’t use any leftovers.
    • There is no need to rub it in.
  • Don’t cover the beef brisket with water or broth. You will not be able to the flavorful crusty bark.
  • Before baking, we slice the tip to see the direction the grain is running. You want to slice your cooked brisket opposite the grain. By looking before it’s baked you’ll know how to slice it. In the image below, the grain is going vertically ↑↑↑ so we will slice it horizontally →→→.
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  • Always let the brisket rest after baking for at least 30 minutes before slicing. We just put it on the cutting board and don’t cover it.
    • You can tent it but don’t wrap it. We’ve tried wrapping it in butcher paper and parchment paper and it did nothing for the final outcome in our opinion.

What should I serve with brisket?

You can find all of our side dish recipes here!

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What to make with leftover brisket

  • Homemade BBQ Brisket Sandwiches
  • Brisket Tacos
  • Mac and Cheese with Brisket

Don’t forget to come back and let me know how your oven brisket recipe turned out.

Simple Oven Baked Brisket Recipe (2024)

FAQs

How many hours does a brisket take in the oven? ›

Roast the brisket in the preheated oven until it reaches an internal temperature of 180 to 200 degrees Fahrenheit, about 1 hour and 15 minutes per pound of meat.

Should you cover brisket when baking? ›

While we can't exactly replicate the terroir of a Texas smokehouse, we can slow-roast brisket in the oven at home. Roast the brisket at 300°F and keep it covered in foil for the first six hours, and uncover it in the last two to three hours of cooking.

How do you keep brisket moist in the oven? ›

If you're using an oven, put a water pan or drip pan under the roast. That will help add moisture to the air while you cook and keep a brisket moist.

Do you cook brisket at 225 or 250 in oven? ›

Select a whole, untrimmed “packer cut” brisket weighing 10-12 pounds. Trim excess fat, leaving a 1/8″ – 1/4″ fat cap, and apply a favorite rub. Barbecue at 225-250°F to 170°F internal temperature. Wrap in foil and cook in a 300°F cooker or oven to 205°F internal temperature.

How many hours does it take to cook a brisket? ›

Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.

Should brisket be wrapped in foil in oven? ›

Wrapping a brisket in butcher paper or aluminum foil will speed up the cooking process. Wrapping the brisket will prevent what's called "the stall" — when evaporation from the surface of the brisket halts the cooking process.

What is the secret to a tender brisket? ›

Once the brisket has cooked for about 6-8 hours, put about 1 cup of beef broth and a few tablespoons of my original rub in a foil pan. Place the brisket fat side down in the pan and cover it with foil to allow it to continue cooking while the steam inside the pan tenderizes it.

What is the best temperature to cook a brisket in the oven? ›

Baking this beef brisket low and slow for 6 hours at 325 degrees F, results in a tender, delicious brisket. Served with a creamy horseradish sauce.

Do I put water in the pan when cooking a brisket in the oven? ›

Preheat your oven to 250. Season the brisket liberally with the dried thyme, salt and pepper. In the bottom of your roasting pan or large cast iron skillet place the celery, carrots, onions, and water. Place the seasoned brisket in the roasting pan on top of the vegetables and place the tomatoes on top of the brisket.

Why is my brisket not tender in the oven? ›

OK, most of the problem with tough brisket is usually undercooking. The way to solve this is to cook to internal temperature of about 95C or 203f. But that is just a rough guide to tender brisket. If you cook it very low & slow, say anywhere from 220f to 240f, it will be close to tender at 91C or 196f.

Does brisket get more tender the longer you cook it? ›

It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

How long does it take to cook a 12lb brisket at 250 degrees? ›

At that temperature, a 12-pound brisket could take 8-12 hours or longer, depending on how well you manage the fire, 4-5 hours in 250-degree smoke and 4-5 hours at 250-degrees wrapped in foil is an approximate timeline for a 12# packer brisket as long, as you maintain a steady 225-250-degree fire and are not opening the ...

Is it safe to cook a brisket in the oven overnight? ›

Yes, it is safe to cook a brisket in the oven overnight if proper precautions are taken. It is important to set the oven temperature low and cook the brisket for an extended period to ensure it is fully cooked and tender.

How do you finish a brisket in the oven? ›

Step 4: Finishing in the Oven

Preheat your oven to 275°F (135°C). Carefully transfer the partially smoked brisket to a roasting pan, and cover it tightly with foil. Let the brisket cook in the oven for an additional 2-3 hours, or until it reaches an internal temperature of 195-205°F (91-96°C).

How long to cook 20 lb brisket in oven? ›

The general rule is that you need to cook your brisket for 1 hour for every pound of meat, although with this recipe I always give it an extra 30 minutes to an hour after adding the barbecue sauce so that the sauce can heat up and combine with some of the juices coming off the meat.

How long to cook brisket at 350? ›

Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard, and bay leaf together in a small bowl; season brisket with spice mixture. ...
  3. Bake in the preheated oven for 1 hour. ...
  4. Continue baking until beef is very tender, about 3 hours more.

How long to cook brisket in oven at 225? ›

Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours.

How long does it take to cook a 15 lb brisket in the oven? ›

Place in the oven and bake for about an hour and 15 minutes per pound, until the brisket reaches 185°. Use a meat thermometer to measure the thickest part of the brisket. Open the foil and bake brisket for another 45 minutes to an hour, until internal temperature reaches 200-202°.

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