Brisket in the Oven

Cooking brisket in the oven is an easy, hassle-free way to serve tender, juicy, BBQ beef brisket when you don't have a smoker or grill.

4 from 20 votes

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Prep Time 45

Cook Time 6

Resting Time 1

Total Time 7 45

Course Dinner, Main Course

Cuisine American

Servings Servings

Calories 636 kcal

Equipment

Ingredients

10-12 pound beef brisket, trimmed
3 tablespoons black pepper, coarse ground
2 tablespoons kosher salt
2 tablespoons ancho chili powder
2 tablespoons mustard powder
2 tablespoon brown sugar
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoons smoked paprika
1 teaspoon cayenne pepper
3 cups beef broth, divided
2-4 taps liquid smoke

Instructions

Trim the fat cap on the whole brisket using a sharp knife, leaving ½-inch of fat or a partial fat cap to render as it cooks.
Combine the dry ingredients for the spice rub in a bowl and coat the brisket on either side. Wrap the brisket with plastic and let it sit for 1 hour at room temperature.
Preheat the oven to 275℉ (135℃). Then, line a rimmed baking sheet with a wire rack. Pour 1½ cups of beef broth and 2-3 taps of liquid smoke into the baking sheet and set the brisket onto the wire rack fat side down.
Slow cook for 2-3 hours, then check the liquid at the bottom of the baking sheet. Replace the liquid if necessary and continue cooking.
At the 4-hour mark, begin checking the brisket by inserting a meat thermometer into the thickest part of the brisket. Once the temperature reaches 165℉ (73℃), carefully remove the brisket from the oven and wrap it in heavy-duty aluminum foil. Set the brisket onto the wire rack and return it to the oven to cook for 1-2 hours or until the brisket reaches an internal temperature of 195℉ (90℃)-200℉ (93℃).
Remove the brisket from the oven and set it on a cutting board. Tent with foil and let it rest for one hour.
Slice the flat-cut part of the brisket against the grain into ¼ - inch slices. The point-cut brisket will have an opposing grain, and you can either slice the brisket against the grain for fatter, juicier slices or chop it up for other recipes.

Notes

Expert Tips:

Apply a flavorful dry rub on the brisket, wrap it in plastic, and let it sit at room temperature to enhance the flavor of the meat.
Transfer the seasoned brisket to a wire rack in a rimmed baking sheet or roasting pan. The wire rack elevates the beef, allowing hot air to circulate evenly for even cooking.
Prevent a brisket from drying out by adding beef broth and liquid smoke to the rimmed baking sheet or the bottom of a roasting pan. The liquid creates steam, keeping the beef moist as it cooks. 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. 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 tenderizes the rest of the beef.
Trap the heat and wrap your meat. But seriously, have you ever heard of the dreaded stall? "The stall" refers to a phenomenon that happens when you bake, smoke, or barbecue a brisket. During the cooking process, the brisket's internal temperature can plateau or even decrease for some time, typically after it reaches 165℉ (73℃). Avoid this by implementing the Texas crutch, which involves wrapping the brisket in heavy-duty foil to trap the heat. Then, continue cooking the meat until it reaches an ideal temperature.
Try not to wrap the brisket until it reaches 165℉ (73℃). Doing so allows the meat to be in the stall long enough to create a nice bark on the outside of the meat. Since you're cooking in the oven, it won't be the same as using a smoker (I wish), but it is delicious.

Nutrition Disclosure:

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

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