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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 185 Comments

83.3K 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.
4.21 from 142 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...

83.3K 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. Rebecca says

    December 21, 2020 at 8:15 am

    Wonderful recipe easy and food was great and no mess

    Reply
    • LyubaB says

      December 22, 2020 at 4:36 pm

      Thank you, Rebecca! Glad you liked it!

      Reply
  2. Courtney says

    December 23, 2020 at 10:10 am

    I don’t have a roasting pan with a rack. I was wondering if I could use a 13×9 pan? If not what would you suggest I use. Thanks. I am making this for our Christmas Eve dinner.

    Reply
    • LyubaB says

      December 28, 2020 at 2:33 pm

      Hi Courtney,

      I am sorry I am just now seeing your comment, I hope it worked out. But yes you can use a 13×9 pan.

      Reply
  3. Candi says

    January 3, 2021 at 7:02 pm

    3 stars
    The dry rub was great. It made more than we needed. The cook timing did not work out for us at all though. Our 4 lb brisket was totally over cooked. I threw half away. My guess is that it should have been more like 1 hour per pound.

    Reply
    • LyubaB says

      January 8, 2021 at 1:11 pm

      I am sorry it didn’t turn out, By overcooked do you mean tough? I am only asking because brisket is a tough meat so maybe it wasn’t cooked enough. Temperature is the best way to check for doneness because cuts of meat and ovens can be slightly different you should use a thermometer and take it out of the oven when it reaches 200-202°.

      Reply
      • Geni Certain says

        April 7, 2021 at 10:10 pm

        I bought an expensive 2.5 pound brisket from a mail-order specialty meat company, expecting it to be superb. After nearly four hours in the oven, it was so tough the thermometer probe would barely pierce it. We hacked off a few bites, but ultimately found eating it to be too much effort. Fortunately, I had read your advice about cooking it longer to tenderize it, so I put the meat, the pan drippings and a good slosh of chicken broth into my slow cooker and let it bubble for another three hours. Now it’s great!

        Reply
  4. Cicely says

    February 14, 2021 at 7:51 am

    5 stars
    I absolutely loved this recipe. I used this recipe to cook my first ever brisket and it turned out perfect. The rub is amazing and the only one I will ever use. Thank You for sharing.

    Reply
    • LyubaB says

      February 15, 2021 at 9:55 am

      Awesome! So glad it worked out!

      Reply
  5. Eric says

    February 21, 2021 at 10:52 pm

    4 stars
    Made this recipe today. I used two small briskets at 1.7 and 1.6 pounds. Took close to 7.5 hours to get up to 180 degrees, which was surprising. Flavor was fantastic!

    Reply
    • LyubaB says

      February 22, 2021 at 10:13 am

      Awesome! I am so glad you liked it!

      Reply
  6. Joe says

    March 9, 2021 at 9:36 pm

    5 stars
    Hello,
    I found your recipe while at the meat counter today, looking at briskets. I have had brisket once in my life, from a smoke house. it was good. Your recipe inspired me to try an “in the oven” brisket. I give you 5 stars as my mouth watered standing at the counter reading it! ‘Heh”. I have my meat in the fridge, ready to go in the oven tomorrow!
    Thank you.

    Reply
    • LyubaB says

      March 12, 2021 at 10:17 am

      Yay! So glad you liked it! Thanks for stopping by to let me know! 🙂

      Reply
  7. Dave Wharton says

    March 16, 2021 at 1:38 pm

    5 stars
    The taste is amazing. I tasted the salt, then the sugar sweetness, smokiness of the paprika, then a hit of pepper and the heat of the cayenne. Without a doubt the best brisket I’ve ever baked.

    Recommended heartily.

    Thanks for sharing WCFS 😊😊👍👍👍

    Reply
    • LyubaB says

      March 22, 2021 at 9:51 am

      Thank you, Dave! You are too kind! I am so happy you liked the brisket! Thanks for stopping by to let me know!

      Reply
  8. Judie Warner says

    March 18, 2021 at 4:35 pm

    5 stars
    I love corn beef, my husband doesn’t. But he does like beef brisket. Found your recipe and decided to give it a try.
    Followed it exactly minus an hour because of a smaller size. Used your dry rub with the brown sugar. Turned out perfect. Will definitely be doing this again.

    Reply
    • LyubaB says

      March 22, 2021 at 9:37 am

      Yay! I am so happy you both liked it, Judie! Thanks for stopping by to let me know!

      Reply
  9. Camilla says

    March 21, 2021 at 12:36 pm

    Hi is the temperature in degrees Fahrenheit or celcius?

    Reply
    • LyubaB says

      March 22, 2021 at 9:32 am

      Hi Camilla, It is in Fahrenheit. Let me know if you need help with anything else.

      Reply
  10. Marla K Babat-Yonaty says

    March 23, 2021 at 5:16 pm

    5 stars
    I am making this for Pesach this year. I did it last year also. I was wondering about cooking in tin pans instead of a roasting pan on a rack. Is this a problem? I am making about 10 pounds. Also, if I want to make it the day before and finish it for Seder, how far into cooking should I take it…knowing it will be heated again a day later?

    Reply
  11. Marla K Babat-Yonaty says

    March 23, 2021 at 5:33 pm

    5 stars
    I am making this for Passover this year. I did it last year also. I was wondering about cooking in tin pans instead of a roasting pan on a rack. Is this a problem? I am making about 10 pounds. Also, if I want to make it the day before and finish it the next day, how far into cooking should I take it…knowing it will be heated again a day later?

    Reply
  12. Larry says

    April 6, 2021 at 7:59 am

    The temperature used is Fahrenheit or Celcius?

    Reply
    • LyubaB says

      April 6, 2021 at 1:21 pm

      Hi Larry,

      The temperature is in Fahrenheit. Hope you like it! 🙂

      Reply
  13. J. K. Ivey says

    April 24, 2021 at 3:51 pm

    Lyuba, I am from Texas, and have cooked briskets for 50 years. I was looking for temperatures and times online, and found your recipe. I used to sear the meat to get a crust, then turned the temp down low and slow. Not this time. I followed your instructions, wrapped my brisket tightly in foil (no juices escaped), and this was the most moist and tender brisket I have ever made. We won’t have to worry about leftovers. My kids are acting it like starving animals! Спасибо!!!

    Reply
    • LyubaB says

      April 26, 2021 at 11:25 am

      Awesome! I love reading comments like this and I am so happy you all liked it! Thanks for stopping by to let me know! 🙂

      Reply
  14. Les says

    April 25, 2021 at 4:48 pm

    Do you put a cover on the roasting pan or just cover the meat with the foi

    Reply
    • LyubaB says

      April 26, 2021 at 11:43 am

      Hi Les,

      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.)

      Reply
  15. Lorraine says

    June 1, 2021 at 7:08 pm

    First time ever making a brisket and it was amazing!!!

    Reply
    • LyubaB says

      June 3, 2021 at 10:21 am

      Yay! So happy you liked it, Lorraine!

      Reply
  16. Rhonda says

    June 3, 2021 at 2:43 pm

    5 stars
    I had never cooked a brisket befeore. Followed your instructions and it was AMAZING! I used my dad’s rub but your cooking method makes it perfectly juicy, tender, and moist. I can’t believe I cooked that! (Neither can my husband) LOL

    Reply
  17. Bernt says

    July 14, 2021 at 12:05 am

    5 stars
    Great rub with a smokehouse taste – easy to follow instructions that produce a top-shelf brisket. Fantastic recipe.

    Reply
    • LyubaB says

      July 20, 2021 at 9:06 am

      Wow! Thank you, Bernt! So glad you liked it!

      Reply
  18. John says

    July 14, 2021 at 1:57 pm

    Tried your brisket recipe with a slight twist. I followed all steps except I used my Ninja Foodie XL grill instead of my oven. Baked at 300 f wrapped in foil and it hit 180 internal temp in 1:45. Unwrapped and baked another 30 mins to 200 f internal. Let it sit covered for about 45 mins. 4 1/2 pound flat brisket done right!

    Reply
    • LyubaB says

      July 20, 2021 at 9:06 am

      Awesome! So glad it worked out for you, John! Thanks for letting me and the readers know 🙂

      Reply
  19. Symphorose Brigitte Reine Payet says

    July 16, 2021 at 11:25 pm

    What temperature preferably in degrees Celsius (am in Australia) do you cook the Brisket
    And how long do you think it should cook For?
    It weighs 1.132 kgs
    Thank You

    Reply
    • LyubaB says

      July 20, 2021 at 9:22 am

      Hi, when I googled it what I found was 300 degrees F will be 150 degrees C so I would cook at 150 C your meat is about 2.49lbs and you want to 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.

      Reply
  20. Rita says

    July 24, 2021 at 5:34 pm

    This makes the 3rd time I have used your recipe. I’m so happy I found it and thank you so much for sharing! It smells wonder cooking and the rub and the tender meat is spot on delectable! I very RARELY comment on a recipe, but just had to let you know how much we LOVE this recipe!!!

    Reply
    • LyubaB says

      July 26, 2021 at 10:48 am

      So glad you love it, Rita! Thank you so much for stopping by to let me know, it really made my day! 🙂

      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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