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
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.
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.)
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 200°. Use a meat thermometer to measure the thickest part of the brisket. (My 4.5 lb brisket takes about 5 1/2.)
Open the foil and bake brisket for another 45 minutes to an hour.
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.
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.
SOME MORE RECIPES YOU WILL ENJOY:
Making Corned Beef Brisket In The Oven
Tips for Grilling The Perfect Steak
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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.
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.
Place in the oven and bake for about an hour and 15 minutes per pound, until the brisket reaches 200°. Use a meat thermometer to measure the thickest part of the brisket. (My 4.5 lb brisket takes about 5 1/2 hours.)
Open the foil and 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.
Recipe 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.
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