How to Cook Brisket in the Oven – Cooking a Brisket in the Oven is an easy, hassle-free way to serve tender, juicy restaurant-style BBQ beef when you don’t have a smoker or grill. However, baking Brisket in the Oven is still a labor of love; because of the dry brining process and the long cook time, leave yourself plenty of time to prepare our amazing Oven Brisket Recipe.
Our recipe will show you how to make fall-apart Brisket in the Oven, but if you’re set on using your smoker, I recommend checking out Meathead’s Authentic Texas Style Smoked Brisket Recipe.
WHAT YOU NEED TO MAKE THIS RECIPE
- Beef Brisket: A 5-pound brisket is perfect for feeding my family with plenty of mouthwatering leftovers. Whether you choose the succulent point-cut, lean flat-cut, or whole brisket, the beef requires 1 hour of baking per pound, so plan accordingly.
- Brisket Rub: Use your favorite BBQ rub to season the brisket. However, I love the combination of salt, mustard powder, black pepper, onion powder, sugar, garlic powder, ancho chili powder, and cayenne. If you prefer something sweeter, add one tablespoon of mustard powder to our Rib Rub for a tasty alternative.
- Liquid Smoke: Add 1-2 taps of liquid smoke to the water in the bottom of the rimmed baking sheet to infuse the brisket with a smoky aroma as the liquid evaporates.
HOW TO COOK A BRISKET IN THE OVEN
Full recipe with measurements is found in the recipe card below
Trim the brisket using a sharp knife to cut off any excess fat, leaving ½-inch of fat to render as it cooks.
Combine the ingredients for the rub in a bowl and coat the brisket on either side. Wrap the brisket with plastic and marinate for 6 hours (at least 1 hour).
Preheat the oven to 275℉ (135℃). Then, line a rimmed baking sheet with a wire rack. Pour 1½ cups of water and 2 drops of liquid smoke into the baking sheet and set the brisket onto the wire rack.
Slow cook for 6-8 hours or until the brisket reaches an internal temp of 195℉ (91℃). Be sure to replace the water in the bottom of the baking sheet periodically as it cooks.
IS BRISKET DRY RUB THE SAME AS BRISKET DRY BRINE?
Dry rub involves applying a spice mixture directly onto the surface of the brisket to create a flavorful crust as it cooks and immediately placing it in the oven. It will flavor the outside of the meat, and the spices will somewhat penetrate the beef.
On the other hand, dry brining involves coating the brisket with salt and other seasonings, allowing it to sit on the surface for an extended period, typically overnight. The salt penetrates the meat, enhancing moisture retention and seasoning the meat from the inside out. While dry rub primarily adds flavor and texture to the surface, dry brining allows deeper flavor penetration and helps the brisket retain moisture.
SLICING AND SERVING OVEN BAKED BEEF BRISKET
Set the brisket onto a cutting board and let it rest for at least one hour.
Find the grain of the beef (or how the muscle strands run through the meat). When using a whole brisket, be aware that the grain will run in different directions on the flat and point cut. Once you’ve determined the direction of the grain, cut against it; this is necessary for tender, fall-apart brisket.
EXPERT TIPS
- Apply a flavorful dry rub on the brisket and let it marinate for at least one hour to enhance the flavors.
- Place the seasoned brisket on a wire rack in a rimmed baking sheet or roasting pan. The wire rack helps elevate the meat, allowing hot air to circulate evenly to promote even cooking.
- You can prevent a brisket from drying out by adding water and liquid smoke to the rimmed baking sheet or roasting pan. The liquid creates steam, keeping the beef moist throughout the cooking process. Alternatively, you can add other liquids like beef broth or wine to evaporate and flavor the brisket, but it’s up to you. Be sure to replace the water in the bottom of the baking sheet throughout the cooking process since it will evaporate.
- Brisket is a tough cut of meat that requires slow cooking at a low temperature to break down the collagen and become tender. Set your oven to 275°F (135°C) and allow sufficient cooking time; I recommend cooking the brisket for one hour per pound of beef. You may be tempted to increase the temperature for faster cooking time, but don’t. Baking the brisket low and slow allows the fat to break down over time and tenderize the rest of the beef.
- Cook the brisket to 195℉ (90℃) to 200℉ (93℃), resulting in juicy, tender slices of beef.
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SERVING SUGGESTIONS
- Healthy Potato Salad, Southern Potato Salad, Roasted Potatoes, Air Fryer Hasselback Potatoes, Frozen Sweet Potato Fries in the Air Fryer
- Gluten Free Pasta Salad
- Vinegar Coleslaw, Homemade Coleslaw with Cilantro and Mint
- Southern Mac and Cheese
- Sumac Onions, Pickled Onions
WHAT TO DO WITH THE LEFTOVERS
- Refrigerate – Store the leftovers in an airtight container; they will keep for 3-5 days.
- Freeze – Let the brisket cool and wrap it in plastic. Then, place the wrapped beef in a freezer-safe container or bag. Brisket cooked in the oven will freeze for 2-3 months.
- Thaw- When you’re ready to use the frozen brisket, thaw it in the refrigerator overnight.
- Reheat – Warm the leftovers in the microwave or oven until warm.
- Repurpose- Repurpose the leftover brisket into a variety of delicious dishes. Slice it thinly for Brisket Sliders, layering it with ingredients like dill pickles or pickled onions. Shred or dice the brisket for tacos or quesadillas, adding toppings like cheese, Chunky Salsa, and Guacamole. Chop it into small pieces and sauté with potatoes, onions, and peppers for a brisket hash, serving it with a fried or poached egg. Incorporate the brisket into chili with tomatoes, beans, and spices, or you can use the brisket as a pizza topping.
FREQUENTLY ASKED QUESTIONS
How long can you leave raw brisket in the fridge?
Store a fresh brisket in the coldest part of the refrigerator for up to five days before cooking and preparing the Brisket in the Oven.
What temperature should I cook my brisket in the oven?
When baking the Brisket in the Oven, the recommended temperature is 275°F (135°C). This low and slow cooking method tenderizes the meat and allows for the development of rich flavors. Cooking brisket at a lower temperature for longer helps the connective tissues break down gradually, resulting in a tender and moist dinner for you to enjoy.
Cooking times vary depending on the size and thickness of the meat, so use a meat thermometer to determine the internal temperature for doneness; for the best results, cook the beef to 195℉ (90℃) to 200℉ (93℃).
Can you overcook brisket in the oven?
Brisket is a tough cut of meat that contains a lot of connective tissue. Baking it low and slow allows the tissue to break down and become tender. However, if the brisket cooks too long or at too high a temperature, it will be dry and overcooked.
If you let the brisket rest for an hour, won’t it be cold?
Let a cooked brisket rest somewhere warm, or tent the beef in foil; it will stay hot until you’re ready to slice it. If you need to keep the brisket warm for longer, consider wrapping it in butcher paper and leaving it somewhere warm.
How many people does one brisket feed?:
The amount of people a brisket can feed varies based on a few things: the size of the brisket, how hungry everyone is, and how large the portions are. But as a rough estimate, a whole brisket with both the point and the flat will feed about 8 to 10 people.
MORE BEEF RECIPES:
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Brisket in the Oven
Equipment
- Small Bowl
Ingredients
- 5 pound beef brisket, trimmed
- 2 tablespoons mustard powder
- 3 tablespoons black pepper, coarse ground
- 1 tablespoon onion powder
- 1 tablespoon white sugar
- 2 teaspoons garlic powder
- 2 teaspoons ancho chili powder
- 1 teaspoon cayenne pepper
- 2-4 cups water
- 2-4 taps liquid smoke
Instructions
- Trim the brisket using a sharp knife to cut off any excess fat, leaving ½-inch of fat to render as it cooks.
- Combine the ingredients for the rub in a bowl and coat the brisket on either side. Wrap the brisket with plastic and marinate for 6 hours (at least 1 hour).
- Preheat the oven to 275℉ (135℃). Then, line a rimmed baking sheet with a wire rack. Pour 1½ cups of water and 2 taps of liquid smoke into the baking sheet and set the brisket onto the wire rack.
- Slow cook for 6-8 hours or until the brisket reaches an internal temp of 195℉ (91℃). Be sure to replace the water in the bottom of the baking sheet periodically as it cooks.
- Remove the brisket from the oven and set it on a cutting board. Tent the brisket with foil and let it rest for one hour.
- Slice the brisket against the grain into ¼- inch slices to serve.