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Home » Dinner » Beef » How To Cook Beef Brisket In The Oven

How To Cook Beef Brisket In The Oven

Created: February 26, 2019 Updated: September 12, 2022 by lyuba 182 Comments

82.8K shares
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This beef brisket made in the oven is about as close as you can come to Texas-style smoked brisket without actually using a smoker. Juicy beef brisket is rubbed with an amazing dry rub and baked in the oven until tender. Learn how to make a great beef brisket right in your kitchen.

For this brisket and many other meats, I use my favorite Dry Rub recipe. Try making corned beef brisket in the oven as well, you won’t be disappointed. If you just love Beef Brisket in the oven, you must try my French Onion Beef Brisket.

Beef Brisket cut up on wood cutting board

BEEF BRISKET

Beef brisket comes from the lower chest area of the cow. It’s a very tough cut of meat because it comes from the area where there is a lot of muscle and tendons. Because it’s a tough cut of meat, brisket should be cooked at low temperature for a long period of time.  

There are two basic parts of the whole beef brisket. The bottom part of the brisket is called a “flat” and it doesn’t usually contain much fat at all. Top part of the brisket is called a “point” and it is mostly fat with very little meat on it. 

Ideally, the whole brisket is cooked at the same time because the fat juices from the top point part seeps into the flat. This makes brisket flat meat juicier. Unfortunately, many grocery stores don’t carry the whole brisket but only carry the flat. (For the whole brisket, check your butcher shops.) 

Because flat is much more common, I normally work with that cut. Try to get beef brisket that has a little more fat on top, in the fat cap. (Flat brisket cut still had a small fat cap on top.)

Of course, for best results and for a true Texas-style brisket, it should be cooked in a smoker. Since not everyone has a availability and time to slow cook the brisket in the smoker, I want to share my recipe for making the beef brisket in the oven. 

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Beef brisket un cooked on parchment paper on a wood cutting board

beef brisket with dry rub on parchment paper

HOW TO COOK BEEF BRISKET IN THE OVEN

Note: Be prepared to start the brisket a day before cooking it. Giving it time to soak up the flavors from the dry rub overnight will give you a much better result.

Before Cooking

Let’s start with making our favorite dry rub, that should take a whole 5 minutes to make.

Take brisket flat out of the package, lay it on a cutting board and pat it dry with a paper towel. 

Spread a generous amount of dry rub on top, flip the brisket over and spread a generous amount of dry rub over that. Make sure there is a good amount of seasoning and rub it all over all the sides of the brisket. Massage the rub into every nook and cranny and make sure it’s nicely coated all over. 

Wrap rubbed brisket in a couple of layers of foil, covering it tight. Place in a pan or a dish just in case some juices leak out, so that it doesn’t leak all over the refrigerator. 

Refrigerate the brisket overnight or up to 12 hours. Take the brisket out of the refrigerator an hour before cooking it, unwrap and let it get to room temperature. 

Cooking Brisket

Preheat oven to 300° and place a rack inside the large roasting pan. Lay a couple of sheets of foil that are long enough to loosely cover the brisket, crisscross, on top of the rack. (You can layer the bottom of the roasting pan with aluminum foil to catch whatever drippings might leak through.)

Cooking beef brisket in the oven in a roasting pan with tin foil

Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil. 

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°. 

Take the brisket out onto the cutting board, tent it with a sheet of foil, and let it rest for 30 minutes. 

Make sure to cut the brisket against the grain.

Beef Brisket sliced up on cutting board with knife

BRISKET SERVING SIZE

Wondering how much brisket to get? That’s the story of my life. Recommended serving size for brisket is 1/2 lb of uncooked meat per person. 

It’s also very subjective because it highly depends on the sides that you’re servings with it. Lighter sides will not fill guests as much, so more brisket will be needed per person. Heartier sides, will be more filling.

To me, recommended servings never seems enough so I get an extra pound or two of meat. It’s better to have meat leftover than not have enough.

HOW TO STORE BRISKET

If you have leftover brisket, store it covered in the refrigerator, covered tightly. 

Wrap cooled brisket in a sheet of parchment paper and then wrap it in some aluminum foil.  

Keep in the refrigerator for 3-5 days.

HOW TO REHEAT BRISKET

Brisket is nicely reheated in the oven. 

Preheat oven to 350°. Slice cold brisket and wrap the slices in foil. 

Reheat the foil packets in the oven for 15-20 minutes, depending on how thick the slices are and how many slices there are in the foil. You can place foil wrapped brisket directly on the oven rack or on a baking sheet.

Note: the little fat layer on top won’t have the crunch once it’s been reheated. 

Beef Brisket cut up on wood cutting board

SOME MORE RECIPES YOU WILL ENJOY:

Making Corned Beef Brisket In The Oven

Instant Pot Corned Beef

Tips for Grilling The Perfect Steak

Homemade Gyro Meat

Southwest Beef Roast

Instant Pot Beef Short Ribs

Beef Brisket cut up on wood cutting board with knife

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Beef Brisket In The Oven

 Juicy beef brisket is rubbed with an amazing dry rub and baked in the oven until tender.
4.20 from 140 votes
Print Pin SaveSaved! Rate
Course: Main Course
Cuisine: American
Keyword: beef, brisket, dry rub, in the oven
Prep Time: 15 minutes
Cook Time: 6 hours 40 minutes
Chill in the refrigerator: 8 hours
Total Time: 6 hours 55 minutes
Servings: 8
Calories: 408kcal

Ingredients

  • 4.5 lb beef brisket
  • 1/2 cup dry rub

Materials needed:

  • aluminum foil
  • roasting pan
US Customary - Metric

Instructions

  • NOTE: Be prepared to start the brisket a day before cooking it. Giving it time to soak up the flavors and tenderize from the dry rub overnight will give you a much better result.

Meat rub and refrigerating:

  • Mix dry rub ingredients. (This recipe for dry rub will cover a 6 lb brisket.)
  • Take brisket flat out of the package, lay it on a cutting board and pat it dry with a paper towel. 
  • Spread a generous amount of dry rub on top, flip the brisket over and spread a generous amount of dry rub over that side. Make sure there is a good amount of seasoning and rub it all over all the sides of the brisket. Massage the rub into every nook and cranny and make sure it’s nicely coated all over. 
  • Wrap rubbed brisket in a couple of layers of foil, covering it tight. Place wrapped brisket in a pan or a dish just in case some juices leak out, so that it doesn’t leak all over the refrigerator. 
  • Refrigerate the brisket overnight or up to 12 hours. Take the brisket out of the refrigerator an hour before cooking it, unwrap and let it get to room temperature. 

Baking the brisket:

  • Preheat oven to 300° and place a rack inside the large roasting pan. Lay a couple of sheets of foil that are long enough to loosely cover the brisket, criss-cross, on top of the rack. (You can layer the bottom of the roasting pan with aluminum foil to catch whatever drippings might leak through.)
  • Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. Bring the aluminum foil together and close it, covering the brisket loosely, leaving a little space between the brisket and the foil. 
  • UPDATE: Place in the oven and bake for about 1 hour and 15 minutes per pound, until the brisket reaches about 180°. Use a meat thermometer to measure the thickest part of the brisket. (My 4.5 lb brisket takes about 5 1/2 hours but there are many factors that can affect exact time. Meat itself will take different time and brisket can also stall at a certain temperature in the oven much like a smoker. Use a leave-in meat thermometer to monitor the temperature of your brisket and that way you won't have to keep opening the oven .) 
  • Open the foil and place it back in the oven. Bake brisket for another 45 minutes to an hour. 

Let it rest:

  • Take the brisket out onto the cutting board, tent it with a sheet of foil, and let it rest for 30 minutes. 
  • Make sure to cut the brisket against the grain.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 408kcal | Carbohydrates: 2g | Protein: 53g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 158mg | Sodium: 202mg | Potassium: 871mg | Vitamin A: 115IU | Vitamin C: 0.5mg | Calcium: 56mg | Iron: 6.4mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Beef Brisket Cut up on a cutting board

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

82.8K shares

Filed Under: 4th Of July, Beef, Christmas Dinner, Father's Day, How To, Popular Posts Tagged With: brisket

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Sara says

    June 20, 2022 at 1:28 am

    5 stars
    Thanks for How To Cook Beef Brisket In The Oven, amazing one . Super excited to try this one .

    Reply
    • LyubaB says

      June 20, 2022 at 2:31 pm

      Thanks, Sara! I hope you like it! 🙂

      Reply
  2. April says

    July 18, 2022 at 8:18 pm

    Would I cook this the same way using an electric roaster??

    Reply
    • LyubaB says

      July 25, 2022 at 11:56 am

      Hi April,

      Unfortunately, I haven’t used a roaster to make this so I am unsure how it would work for this recipe.

      Reply
  3. Billie says

    July 28, 2022 at 9:32 am

    Could I do this for a whole brisket and just increase the rub amount? And maybe the time??

    Reply
    • LyubaB says

      August 1, 2022 at 3:22 pm

      You can do a whole brisket. Probably need to double your rub for it but make sure to discard the leftovers of rub if it comes in contact with raw brisket. It will take much longer to cook up to 6-8 hours you can look at my bacon-wrapped brisket to get a better idea of the time. Just remember you want to cook the brisket until it reaches 200°-202° here is a link to that recipe. https://www.willcookforsmiles.com/bacon-beef-brisket/

      Reply
  4. Teresa B. says

    August 29, 2022 at 12:34 pm

    I don’t have a smoker so I needed a recipe for the oven for my brisket. It was delicious. I had company that day and it was a hit.

    Reply
  5. Shar says

    October 2, 2022 at 11:51 pm

    5 stars
    Really really good! The dry rub was perfection. I’ll keep that on hand for other applications as well. Had to adjust cooking time for high altitude, but overall a serious winner. Thank you!

    Reply
    • LyubaB says

      October 3, 2022 at 11:15 am

      Thanks, Shar! So glad you liked it!

      Reply
  6. Harry says

    October 4, 2022 at 4:33 am

    really helps to have the temp unit, also both f/c

    Reply
  7. Dave Howard says

    October 25, 2022 at 12:53 pm

    Suggestion: Before I smoke a brisket, I rub a little ketchup or mustard all over it first, then apply the dry rub. It allows the rub to stick to the meat better. You can use mayonnaise or olive oil, for that matter. By the time the brisket is cooked, the wet rub has pretty much cooked or dripped off.

    Reply
    • LyubaB says

      November 1, 2022 at 11:50 am

      Thanks, Dave that is a good tip.

      Reply
  8. Jason Shire says

    December 22, 2022 at 8:07 am

    5 stars
    Holy-Frijoles!
    First, I rarely leave comments on random recipes I grab from the internet but this was AMAZING. I’d never made a brisket before but I wanted to do something special for my family. This was possibly the most delicious, juicy, savory piece of meat I’ve ever cooked. Thank you so much for the recipe, detailed instructions, and tips.

    Reply
  9. M K Singh says

    December 23, 2022 at 7:16 am

    Thanks, Shar! So glad you liked it!

    Reply
  10. Bibha Singh says

    December 23, 2022 at 7:17 am

    Thanks, Shar! So glad you liked it!

    Reply
  11. Kim says

    December 24, 2022 at 1:37 pm

    When u say remove the foil and cook 45 minutes to an hour longer is that in addition to your 4.5 hours’ or just the last hour?

    Reply
    • Teresa says

      January 1, 2023 at 12:45 pm

      I wondered the same thing. I don’t think it really matters as long as that temperature reaches 200 degrees. Mine is in the oven now and I was going to take off the foil for the last 30 minutes. Hope the author replies soon.

      Reply
  12. Chipcy says

    December 25, 2022 at 10:00 pm

    5 stars
    I Love Beef Brisket so much, thank you for sharing with me this helpful recipe

    Reply
  13. Dawn B says

    December 28, 2022 at 5:52 pm

    I should have followed my instinct and not use the brown sugar in the rub. My brisket was burned so bad from the sugar that I had to cut the top layer off.

    Reply
    • LyubaB says

      January 3, 2023 at 12:15 pm

      I am sorry to hear that, I have never had that issue with this rub.

      Reply
  14. TubeLoop says

    January 9, 2023 at 1:28 pm

    5 stars
    Wow, it looks delicious. I will Cook Beef Brisket according to your instructions

    Reply
  15. Deanna says

    January 13, 2023 at 10:43 am

    Can this be made without using a rack in the pan?

    Reply
    • lyuba says

      January 16, 2023 at 10:42 am

      Hi Deanna,
      The rack lifts the meat so it’s not touching the pan on the bottom, which is the hottest part. When the meat is lifted, it’s surrounded with even heat all around and cooks evenly on all the sides. If you don’t have a rack in your roasting pan, you can place like a cooling wire rack inside or even a couple of halved onions to lift the meat from the bottom of the pan.

      Reply
  16. Nadine says

    January 21, 2023 at 11:40 pm

    The dry rub recipe that you have for the brisket shows sodium at 13,998mg – is that a typo ?? I need to watch my sodium intake and at 2000mg/day that is an entire weeks worth of sodium

    Reply
    • LyubaB says

      January 25, 2023 at 9:56 pm

      Where do you see that? The sodium for this is 202mg per serving so you should be able to have this in your diet.

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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