Beef Brisket Recipe In The Oven
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.
What Is 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.
Cooking Instructions For Juicy Beef Brisket
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°F 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 185°F. 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°F.
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 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.
Storing Instructions
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.
Best Way To Reheat It
Brisket is nicely reheated in the oven.
Preheat oven to 350°F. 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 Beef Recipes To Try
Making Corned Beef Brisket In The Oven
Tips for Grilling The Perfect Steak
Beef Brisket with Balsamic Sauce
Bacon Wrapped Mustard Beef Brisket
DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!
Beef Brisket Recipe In The Oven
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°F 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°F. 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.
Video
Notes
- Plan ahead for best results: For the most flavorful and tender beef brisket, apply the dry rub and refrigerate overnight. This extra time allows the seasoning to penetrate the meat and helps tenderize it.
- Brisket cut matters: This recipe is written for a flat cut of beef brisket. Choose one with a visible fat cap for juicier results. Cooking time may vary depending on thickness and fat content.
- Cook low and slow: Oven temperature and time are key. Brisket should be cooked slowly until it reaches the proper internal temperature, don’t rush it, or it may turn out tough.
- Use a meat thermometer: Brisket is done when it’s tender and reaches the correct internal temperature, not just by time alone. Every brisket cooks a little differently.
- Rest before slicing: Let the brisket rest after baking so the juices redistribute. Skipping this step can cause the meat to dry out.
- Slice against the grain: Always slice beef brisket against the grain for the most tender texture.
- Foil alternatives: Parchment paper can be used instead of aluminum foil if preferred.
- Adjust seasoning to taste: If you’re sensitive to spice, reduce the heat in the dry rub to suit your preference.
- Leftovers & reheating: Brisket reheats best in the oven, wrapped, to maintain moisture and tenderness.
Nutrition
Would you like to save this recipe?
We'll email this post recipe to you, so you can come back to it later!
Categories:
4th Of July Recipes, Beef Recipes, Christmas Dinner Recipes, Father's Day Recipe Ideas, How To Techniques, Most Popular Recipes,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.
Thank you for putting it in a step-by-step format. I kept watching videos and feeling more and more confused. It’s my responsibility to cook a 19 lb. brisket this year, and I was feeling so lost until I came across your recipe. It’s written so clearly and concisely, you included the steps and the temperatures too. I feel like you threw me a lifesaver. Thank you so much. I will write my experience with all of this when our family Christmas party is over.
Oh my goodness, this truly made my day 🥹❤️ I’m so glad the step-by-step instructions helped—especially with something as intimidating as a 19-lb brisket! That’s no small task, and I know how overwhelming it can feel when videos just make it more confusing instead of clearer. You’ve got this, and I’m honored the recipe could be your lifesaver in the process. Thank you so much for trusting it for such an important family meal, and I can’t wait to hear how it turns out after your Christmas party. Wishing you a smooth cook and an amazing holiday with your family! 🎄✨
My mother said it was restaurant quality. Very satisfied.
Wow, “restaurant quality” that’s amazing to hear! Tell your mom she made my day! 😊
Thanks so much, perfect!!!
Came out really nice and juicy. My first ever perfect brisket
I am so happy to hear that! 🙂
Thanks so much, perfect!!!
Excellent. Thank you for making my first brisket a perfect one!
I am so happy to hear it turned out perfect!
This is my go to brisket recipe. My family request I make it often for Sunday dinners!
That’s wonderful to hear! 😊 I love that this brisket recipe has become a favorite for your Sunday dinners. Thanks for sharing!
Is there a way to avoid using foil since now we know that it’s very unhealthy to cook food with it? Is there something else besides foil that would work, i.e., parchment paper?
Hi Sara, you can use parchement paper instead.
This rub was WAYYYYYYY too spicy. I would tone it down a lot. It had a nice flavor but brought tears to my eyes. .. i
Finds my mine very dry as well ..sad
Is that 300 degrees Fahrenheit or Celsius?
Hi Kathy, all of my recipes will be in Fahrenheit. I hope you enjoy the recipe!
This recipe is perfect. I had a brisket 3.38 pounds covered it with dry rub, wrapped it with foil and let it sit overnight in the refrigerator . Cooked it 1 hour 15 minutes per pound at 325 degrees. This is one of the best briskets I’ve cooked.. it was so tender. Thank you so much.
You are so welcome! I am so glad you liked the recipe.
Hello Lyubab. Just wondering if you could post your recipe for your dry rub. I have read your recipe/instructions on how to cook a brisket but there is no recipe for the rub that you suggest we use. First time cooking a brisket and it is about 25 lbs. and would love to be able to cook it in the oven with your recipe. Would like just a simple rub as not too sure how it will turn out . Thanking you in advance for you help.
Hi Sue, I have the recipe for the dry rub linked at the top of the page. Here is the link to the recipe as well https://gesundheitsreport2.org/the-ultimate-dry-rub/%3C/a%3E%3C/p%3E
same!
Next time you can click print recipe and it will pull the recipe up ad free.
Melt in your mouth delicious! I added garlic powder and cayenne. This will be my go to recipe from now on!
That sounds good! I am so glad you liked it!
I have 2 questions and need answers asap, please. Even as we speak, my brisket is rubbed and wrapped and sitting in the fridge until tomorrow.
Question #1 – why can’t I reuse the same tin foil? I assume it will be full of liquid in the morning, couldn’t I just dump out the liquid and wrap the meat up again instead of using a lot more tin foil?
Question #2 – I got a point cut, not a flat. It’s thicker than a flat. Should I alter the temp/time in any way? It is 6 lbs.
Thanks for any help.
Hi Jean, I am so sorry I am just now seeing this next time you need a response asap send me a message on Facebook or Instagram. How did it go?
Absolutely fantastic!!! Wish I could comment the video of cutting the brisket and how juicy it was. We only cooked uncovered for about 40 minutes because I got nervous about overcooking and the pieces under the fat were immaculate. The end, leaner pieces were a touch dry but we’ll chop and eat with bbq sauce on sandwiches. We couldn’t believe it was oven baked. So easy. Only thing I would change is to use a throw away roasting pan, but Dawn soak overnight got all the grime up easily. Thank you!!
I’m so glad to hear you enjoyed it! It sounds like the brisket turned out beautifully, and those juicy pieces under the fat must have been amazing! Great idea to use BBQ sauce for the leaner pieces—it’s always a delicious way to add moisture. Thanks for the tip about the roasting pan; I’m sure others will find that helpful too. Happy cooking, and I hope you make it again soon!
My family loved this recipe! Thanks for sharing!
I am so happy they liked it, Sean!
Thank you for letting me know! I’m thrilled to hear that your family loved the recipe!
Forgot to rate!
I made it. I love it. Thank you! I’ve cooked brisket in the oven before but needed a refresher.
I am so glad you loved it! 🙂
Hi Lyubab,
If the brisket is 17 lbs, how long do you think it will take to cook? I’ve tried your recipe before on smaller cuts and liked it, but I need a large brisket for a party. Suggestions?
Hi Sheila,
I am so sorry I somehow missed your comment. You will need to bake it for about an hour and 15 minutes per pound or until the brisket reaches 185°. Use a meat thermometer to measure the thickest part of the brisket.
I make mine the old fashioned way. Beef broth in bottom of pan sliced 3 onions then salt pepper garlic on brisket. Fat side up. 1 pkg onion soup. More sliced onions. Some ketchup and rest of beef broth. Cover tightly with foil and bake. 4 hours at 325. Let rest covered for 1/2 hour.
I am trying your method now. On the last hour or so. Seems okay so far.
I hope it turned out well for you! 🙂
Can you marinate for longer than 12 hours…say 18?
You say bring to room temp. Is that ok and safe?
Hi Lyubab,
I want to cook a whole 16 lbs. beef brisket in the oven do I follow the above recipe? Any suggestions?
Do we unwrap it when removing it from the fridge, and then rewrap it in the cross cross foil?
Yes, that is correct. 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 it and the foil.
I am not understanding the foil wrapping instructions. What do you mean by crisscrossing the foil?
Hi Deborah,
I mean to lay it long ways on the foil an wrap it and then lay a piece going sideways and wrap it, does that make sense?
What’s the difference in wrapping it crisscross or just wrapping it twice?
It is just to cover all of it on all sides, mine was to big to cover the sides so I crisscrossed it.
Made this recipe for my family Christmas party. I’ve never attempted a brisket before. WOW!!! This was an easy and AMAZING recipe. This was the hit of the party. It’s officially going to be a year-round tradition. Thank you for this awesome recipe!!!!
I am so happy to hear that! You are so welcome!
Your thermometer is set to C° not F°! I know becasue I did the same exact thing with a rib roast a few years ago. 🙄
This was in response to the commenter saying their brisket had been cooking for 12 hours and the probe wasn’t reading anywhere near done.
Could the brisket be made a day ahead and heated in the crockpot on warm the next day!
It is best to reheat brisket in the oven. I go over how to reheat above in the post and I have copied and pasted it below for your convenience.
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 a baking sheet.
Note: the little fat layer on top won’t have the crunch once it’s been reheated.
Hello, I was wondering why you have to use so much tin foil ? Why can I just use my long Dutch oven with a rack in it and a lid . It is stainless steel . Just wondering if that would be ok . Thanks
I wouldn’t recommend that because the Dutch oven will not create a close enough cooking pocket around your meat and it will probably come out dry. You need a tight pocket around the meat for it to cook tender.
Used this for the 1st bbq of the season, is new family favorite!
I am so happy to hear that!
Just made this and it’s done, 2 hrs before I am serving it! Don’t want to dry it out. How do you suggest keeping it warm?
..
I FORGOT TO PUT MINE ON A RACK! ITS IN THE OVEN NOW STILL HAS ABOUT 4 HOURS TO GO AS ITS 10 LB BRISKET WHAT DO I DO?!!!
Oh, no! I am sorry, I am just seeing your message! I hope it turned out well! Next time send me a message on FB so I can respond right away.
Please tell me how it turned out without using a roasting rack. I don’t have a roasting rack. Thanks.
I followed your recipe almost exactly, and my first ever brisket turned out perfectly.
That’s great! I’m happy to hear that!
This was my first time to cook brisket and it turned out amazing! Thanks for this great recipe and the detailed instructions! I will use it again!
I am so happy to hear that, Marlene!
As luck would have it, I have a brisket point cut (only) in my freezer. Do you think I could use the same method and get good results? I’m worried it will be way too fatty for my family, though. Any advice on how to cook a point only, without the flat? Thank you!
I put my brisket in the over at 300 degrees and set my internal temp for 185 degrees. I put it in around 7:30 am and it’s now almost 6pm and it’s still cooking . It’s only at 176 degrees. That’s almost 12 hours 😳
Sorry, I am just now seeing your question next time for a more immediate responds you can message me on Facebook.
How big was your brisket? It’s not uncommon for cooking times to vary when preparing a brisket, as the size and thickness of the meat can play a significant role in how long it takes to reach the desired internal temperature.
Saving this recipe! My husband loves brisket but is very picky about it. He said he would “order this again” if it were a restaurant. I consider that a high compliment from him.
Great!
Wow! Nice! I am so glad he liked it!
Hi gorgeous! We are trying your recipe out right now!! This is the first time we’ve ever cooked a brisket and your recipe was very easy to follow!! Our whole house smells so good! I can’t wait to try it!!Since this was our first time making a brisket we didn’t know to prep it in the refrigerator the night before but we learned something new which is Awesome!!! Thank you so much for sharing this recipe 🙂 I’ll report back and let you know how it was!! We didn’t make our own rub either. We bought a rub from H&S store that sells Traeger smokers/grills!! Buying a Traeger is definitely on my wish list bc I’ve heard amazing things about them & all the delicious things out can cook on them!!
I am so glad you liked it, Amy!
This turned out prefect!
I am so glad you liked it, Pat!
I had high hope for this recipe. I made the dry rub and 2 nights before so the meat marinated in the fridge for 36 hrs. Then I followed the directions exactly. It smelled great, but the meat was dry and the texture of the grain really pronounced. The dry rub taste was awesome and I used it again on grilled chicken….yum. I might have had a bad cut of meat or more to my thinking, I would cut the temp to 250 add a bit of moisture to the backing pan or just not cook it as long in your recipe. It made a great gravy but I had to scrape the drippings from the foil so next time I am not going to foil the bottom of the pan. I will try again.
I followed your directions and my brisket came out absolutely perfectly. Thank you. Thank you. I have tried other recipes and it was a tough/chewy disaster. This was melt in your mouth and your Rub did the trick.
I am so glad you liked it, Melinda!
First time making brisket. Cooked a smaller piece so it took less time. Used you dry rub recipe. Came out very good.
I am glad it turned out well for you!
Would baking at a temperature lower than 300 degrees F for a longer period, say 250 degrees, improve on the tenderness.
I’ve baked pork ribs at 170 with great success. That is my reasoning.
Going to try your recipe this coming weekend.
Thanks!
Oops. Meant to say it came out good.
So glad you liked it, Gina!
This sounds amazing, trying it today. I prepped it last night with the dry rub. I just wish you had a video. Silly me trying to picture how you wrap it w the tinfoil criss-cross covered and still get juices? I’ve done this before and used a cooling rack, lined bottom of pan w tinfoil, placed brisket on rack and then covered the whole thing w tinfoil and came into good. First time w the recipe for your dry rub. I can’t wait to try this!
I really loved this recipe!
So glad you liked it, Sabrina!
So so good! Thanks for the recipe!
Thanks for sharing it’s so good!
I am glad you liked it, Mary!
Well understood but please help with exact temperature of the oven during cooking… because you said the oven has to be preheated Upton 300degrees….then what about during cooking as this is a low temperature cooking system…and please help with the dry rub recipe and what can I use to make it soft since the brisket is so tough.Thanks.
Hi, you are going to want to cook the brisket at 300 degrees. It is cooked low and slow to make it tender and not tough.
The recipe turned out perfect, thanks!
What do you do with the juice that collects while cooking?
You can make a delicious gravy with the drippings and a little beef broth here is a recipe for my pan-dripping gravy which you can adapt using the pan drippings from the brisket.
https://gesundheitsreport2.org/the-best-turkey-gravy-pan-dripping-gravy/%3C/a%3E%3C/p%3E
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
Where do you see that? The sodium for this is 202mg per serving so you should be able to have this in your diet.
Can this be made without using a rack in the pan?
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.
Wow, it looks delicious. I will Cook Beef Brisket according to your instructions
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.
I am sorry to hear that, I have never had that issue with this rub.
I Love Beef Brisket so much, thank you for sharing with me this helpful recipe
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?
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.
Thanks, Shar! So glad you liked it!
Thanks, Shar! So glad you liked it!
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.
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.
Thanks, Dave that is a good tip.
really helps to have the temp unit, also both f/c
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!
Thanks, Shar! So glad you liked it!
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.
Could I do this for a whole brisket and just increase the rub amount? And maybe the time??
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://gesundheitsreport2.org/bacon-beef-brisket/%3C/a%3E%3C/p%3E
Would I cook this the same way using an electric roaster??
Hi April,
Unfortunately, I haven’t used a roaster to make this so I am unsure how it would work for this recipe.
Looks so good I am super excited to try this one.
Thanks, Sara! I hope you like it! 🙂
Before I try cooking my first brisket that’s a 7.43 lb flat cut, I calculate a little over 9 hours of cooking time following your recipe. Sound right? Thanks!
How much time should I add if I am cooking 2 five pond briskets in the oven?
Absolutely delicious–but what do I DO with it?!! The drippings are mostly fat, so there’s no “gravy.” Use commercial stuff?
If you want you could make my pan drippings gravy recipe with it. I used turkey so replace the turkey stock with stock and some of the pan drippings. Here is the link to the recipe
https://gesundheitsreport2.org/the-best-turkey-gravy-pan-dripping-gravy/%3C/a%3E%3C/p%3E
Absolutely delicious–but what do I DO with it?!! The drippings are mostly fat, so there’s no “gravy.”
Thanks for sharing about How To Cook Beef Brisket In The Oven, Super excited to try this one , thanks for sharing with us.
You are so welcome, Rose! GLad you liked it!
This was absolutely delicious and tender. Cooking time was spot on! Thank you for posting this!
Thanks, Kara! So glad you liked it!
My comment is more of a question. Can I leave the brisket in the fridge with the rub for more than 12 hours or less than 12 hrs.? The timing of letting it sit for 12 hrs. doesn’t fit well for cooking it. I would have to let it sit overbite and cook it in the morning or let it sit for 12 hrs during the day and cook it in the late evening.
You could keep in on a few more hours or a couple less hours.
I had a large party and I cooked this. I checked the temp when I opened the foil and it was actually done so I did not cook any further with the foil opened. It came out so well that all the guys were standing around the meat as I cut it, saying in disbelief. “This is your FIRST brisket???”. It was delicious and everybody loved it. Thank you so much!!!
That is awesome! I am so glad it went well and everyone loved it! 🙂
That was amazing!!! I had never cooked a brisket but this recipe made it simple to make and it turned out great! The beef was very tender.
Thank you!
I am so glad you liked it, Fred! 🙂
I tried this recipe yesterday. The taste was very good but it came out too tough. Is there something I needed to do to make it tender?
Eva
Good post thanks for sharing!
Thank you!
Your instructions on how to make Beef Brisket are excellent, and I appreciate your effort.
Thank you!
How To Cook Beef Brisket In The Oven , this one seems so amazing and delicious . Love this one and will love to try this one. Thanks for sharing this one.
Made this today. SO yummy and flavorful—best brisket ever. I did leave the rub on for about 24 hours. The only change I made was using a bigger piece of meat (approx 5#), so I cooked longer (5 hours). I doubled onions, but kept liquid the same. It stayed juicy all the way through cooking. I also used beef broth instead of chicken. Definitely will make again and would serve to guests.
SO glad you liked it, Janet!
Hi! I am not reading anything on this recipe about onions and liquids. Where’d I miss that? Can you please share?
Hi Kara,
I think you’re looking at the wrong recipe, I believe the one you are trying to make is the French Onion Brisket. Here is the link and let me know if you have any other questions.
https://gesundheitsreport2.org/french-onion-beef-brisket-in-the-oven/%3C/a%3E%3C/p%3E
I will try it today … followed all instruction and hope the result will be great …
I hope you liked it!
Love non veg recipes , thanks for sharing about this How To Cook Beef Brisket In The Oven , will definitely follow instructions . Actually I planning for my weekend recipes and this one seems amazing for that.
I hope you love it!
I’m making this brisket for a retirement party for 2 folks I adore. Thanks for the help and I can’t wait to taste and share!
That’s nice! I hope everyone enjoys it! 🙂
This sounds delicious! Would I change anything if I get a brisket that has the point on it? Also, do you have a recipe for burnt ends?
Wow, this was tasty! My five-year-old inhaled it – he’s a meat lover. And we used organic beef shanks instead of veal, but the result was the same.
Nice! I am so happy to hear that! Thanks for stopping by to let me know, Chris~
Great Recipe,
I really loved this one specially the dry herbs. Easy to cook and very tasty, congratulations! Now waiting to try other recipes.
I am so happy you liked it!
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!!!
So glad you love it, Rita! Thank you so much for stopping by to let me know, it really made my day! 🙂
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
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.
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!
Awesome! So glad it worked out for you, John! Thanks for letting me and the readers know 🙂
Great rub with a smokehouse taste – easy to follow instructions that produce a top-shelf brisket. Fantastic recipe.
Wow! Thank you, Bernt! So glad you liked it!
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
First time ever making a brisket and it was amazing!!!
Yay! So happy you liked it, Lorraine!
Do you put a cover on the roasting pan or just cover the meat with the foi
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.)
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!!!
Awesome! I love reading comments like this and I am so happy you all liked it! Thanks for stopping by to let me know! 🙂
The temperature used is Fahrenheit or Celcius?
Hi Larry,
The temperature is in Fahrenheit. Hope you like it! 🙂
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?
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?
Hi is the temperature in degrees Fahrenheit or celcius?
Hi Camilla, It is in Fahrenheit. Let me know if you need help with anything else.
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.
Yay! I am so happy you both liked it, Judie! Thanks for stopping by to let me know!
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 😊😊👍👍👍
Thank you, Dave! You are too kind! I am so happy you liked the brisket! Thanks for stopping by to let me know!
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.
Yay! So glad you liked it! Thanks for stopping by to let me know! 🙂
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!
Awesome! I am so glad you liked it!
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.
Awesome! So glad it worked out!
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.
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°.
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!
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.
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.
Wonderful recipe easy and food was great and no mess
Thank you, Rebecca! Glad you liked it!
Since it’s all cooking in the oven it’s fine to use the same foil. I hope you enjoy it!
Do leave the brisket in the same foil that it marinated in or do I put in clean foil before it goes into oven? Thanks.
I made the recipe, following the directions. It was delicious! Moist and tender, dipping sauce was flavorful and enhanced the meat. Thank you for sharing this recipe, it’s a keeper!
Yay! So glad you liked it, Jason! Thanks for stopping by to let me know. 🙂
I have an 18lb brisket. It would take an awful lot of foil to wrap this many times so I am roasting it in a aluminum pan. I am going to foil the top, then plastic wrap then foil again. I have done this before and it does a good job keeping the heat and moisture in. So I guess I want to make sure I that I need to cook this for 13 1/2 hours correct or should I cook it longer? Because it is so big I put the rub on today (Monday) and will start it bright and early Thursday morning. Any suggestions would be great.
Sorry stupid question I suppose the 300° is Fahrenheit?
No stupid questions here! Yes, Fahrenheit is correct!
Hi,
My brisket is a bit smaller (.975 kg, or 2.15 lbs). How would you recommend cooking it, and for how long? I tried the recipe before and the rub was tasty, but the brisket was rather dry and tough. I think it may have some fat on it–do I roast fatside down or up?
Also, do you recommend having it sit on the foil or on the rack above the foil, and do you cover it with foil while cooking?
Sorry for having so many questions, but normally brisket is more than we can afford as students so I really want to get it right this time!
Sincerely,
Jay
Dumb question, but does the oven continue to cook at 300 degrees or do u require to bring the temp down ? Seems a bit too hot ?
Hi Savi,
Yes, you want to cook it 300 for the full time and just make sure to use a meat thermometer to test the internal temperature so it doesn’t overcook.
Came out really dry! But the flavor is on point!
Love the rub, better than any store bought rub.
Thank you!!! So glad you enjoyed it!
Wow! Thank you so much! I am so glad you liked it!
Great flavor and the smell that flows through the house is amazing definitely using it again.
Hi Joshua,
I am so glad you liked it! 🙂
My 10 pound brisket was already around 200 degrees when I checked on it after only 7 hours. Check your thermometer well before the appointed time. Smells wonderful.
So glad you liked, Suzanne!
Hello from bonnie Scotland!
First of all, I would like to preface this comment by saying that I have not tasted this recipe yet, but I have just put the rubbed brisket in the fridge in preparation. I made the dry rub a few days ago and I bought a couple of small jars, about 3 inches tall, because I thought that the dry rub recipe would make enough for one beef joint, not a whole lot. Of course, I didn’t actually look at the quantities before shopping and I was very lucky I had another old airtight jar that could hold the rest of the rub!
In any case, the rub smelled absolutely delicious while massaging it into the meat. Unfortunately, I can only let it sit in the fridge for a few hours as I’ll be cooking it tonight. I work 17:00-20:00 on weekdays, which is kind of the prime supper-cooking hours for me. On top of that, I can only really afford about 1kg (2ib) beef joints at a time, so I can’t let the meal cook while I’m at work. I just hope 4 hours is long enough for the meat to soak in some of the flavour. Rest assured, though, next weekend, I will be making it properly!
Up until now, I’ve been looking up herbs that go with beef and rubbing them into the meat; rosemary, thyme, basil, that sort of stuff. I am trying to get more into cooking which is difficult, since I’ve got the smallest kitchen you’ve ever seen.
Once again, the meat smells amazing, and I am sure it will taste just as good!
Hi Jester,
Thank you so much for taking the time to stop by and tell me about yourself, I love hearing from new people around the world! I would love to hear how your corned beef brisket turned out, I hope you enjoyed it!
UPDATE:
First attempt was a bit too sinewy, which was probably the cut of meat. Seond attempt, which I just tried just now (rubbed the powder in yesterday, left it overnight) was much better. It was absolutely delicious, leaving it overnight definitely helped the flavour seep into the meat and even gave the house a lovely aroma for a while!
I will definitely be doing this again in the future. Once I move to America, I may even use this recipe as my Thanksgiving centerpiece, complete with a bed of veggies, roast potato instead of mash, lovely gravy, the works.
Thank you for the delicious meal!
The cut of meat really does make a big difference in the end result. I’m happy you tried it again with better results! Thanks for taking the time to stop by and tell me how it went. 🙂
I cooked this over the 4th of July and was told it was the best brisket they had ever had! It was definitely the best brisket I have ever cooked. I loved all of the detailed instructions and tips! I will be checking back for more great recipes.
Hi Pam,
Thank you for such a sweet compliment! I am so glad everyone enjoyed it!
Hi Lyuba. Thanks for the recipe and especially the per pound time. My brisket flat was on the smaller side. This was a hit with my wife. She loved the rub too!
Thank you again,
DK
Hi Daniel,
Yay! I am so glad you enjoyed it! Thanks for stopping by to let me know! 🙂
Thanks for this recipe! The electronic thermometer helped to keep it from over cooking. Seasoning was excellent!
Hi Kelly, So glad you liked it!
I cooked this recipe for my whole family with a 12 lbs brisket and it went perfect!
I was really scared at the beginning because of the size of it, but using the thermometer as you suggested helped me a lot
Everybody loved the result, thank you very much!
I am so glad you enjoyed it! 🙂
Ever tried this in a Dutch oven?
followed the French Onion version to a ‘t, risking coronavirus to get the danged onions. If you’re not a fan of smoked paprika you’ll be very disappointed. Just yuk. and also meat came out quite tough but not the fault of the recipe – likely the cut.
Oh, I’m so sorry you don’t like smoked paprika and that you didn’t like the flavor! I hope you will try something else another time. Stay safe!
I love this recipe! I made it for my son’s graduation party last summer and it was a success. I try to make it often. One thing different that I do – I sear my brisket in a hot pan with butter before putting it in the oven. It gives it a nice crust, and seems to seal in some of the juices. If my brisket is too large for my searing pan, I cut it in half to sear.
Hi, Lu! I am so happy you and your family liked the recipe! Thank you for letting me know! 🙂
Hi, cooked the brisket and ended up with an inch of liquid in the aluminum foil that the brisket is in. Your recipe does not mention this. Any thoughts.
Hi, Steven! The meat does give out juices as it cooks which is fine that shouldn’t make the meat dry.
Is this good for like a 15.7 lb. brisket??
I made gravy from the juice that was in the foil – yummy!
Yum! That sounds so good! I am so glad you liked it!
I got a 1/4 of a steer recently, and with it came a very tiny brisket. It probably weighs one pound, if that. Is it possible to adjust your recipe for something that small?
Hi, Ceecee! So sorry for my late response I have been having issues with my email. You can use this recipe I would cook it for about an hour and a half in foil then open the foil and cook it another 25 minutes.
If you want, you can also cook it in BBQ sauce. Just lightly season the meat with the rub and then add bbq sauce during the last 25 minutes to help keep it from drying out since it’s so small.
Another thing you can do, if your heart is not set on makign it in the oven, you can make it in a slow cooker (or Instant Pot) and then shred it for a couple of BBQ pulled brisket sandwiches.
Best brisket ever that I cooked up. Easy and tasty. I also throw out the old boil to death meat, potatoes, and cabbage receipt. Thanks a million for this one!
Thank you, Steve! I am so glad you liked it! 🙂
Made this dry rub brisket for our family gathering and everyone loved it. Was asked to share “Will Cook For Smiles” website with them. Also the reheating of the brisket came in real handy too seeing I made it the day prior to our gathering.
Hi, Jacquie! So glad everyone liked it!!! 🙂
I have a 5-pound brisket in the oven at 300 degrees, and it has already reached 185 degrees after only 3.5 hours. I’m debating whether or not to just turn down the temp and leave it there….or what? Worried that it will be totally dried out and overcooked.
Hi, Lonnie! Sorry I am just now seeing this, in the future please message me on facebook if you need an immediate responds. How did it turn out?
Usually smoke everything including my Brisket but smoker went up in flames 3 hours into it..found your recipe…thank you. Will let you know how it goes…half smoke half oven lol
Also..you are very correct about brisket from different places. For all your readers..pay the money and get a good one. It does make a huge difference. I’m partial to Publix..but Sam’s also usually has a great fresh selection. Have never gotten a bad piece yet from either and I do alot of cooking. Thank you again and Cook On!
Thanks, Aaron! I hope it came out good!
Thanks! So glad you liked the recipe! 🙂
I’ve been on this recipe all day, it was a success for me! Only step I messed up was the hour at room temp, I missed that I was supposed to unwrap it once I set it out for an hour before cooking – but the overall result was a mostly juicy brisket full of flavor. Thank you for a great recipe!
This turned out perfectly for Christmas Eve dinner.
Good! I am so glad you liked it! 🙂
Any suggestions on cooking times for a 12 pound brisket?
Hi, Joshua! Sorry for late response your question got lost in my email. You should bake for about 1 hour and 15 minutes per pound, until the brisket reaches about 180°.
During those 3 days, where should I store meat? In the refrigerator or where?
Yes, in the refrigerator.
Getting ready to cook, but my brisket doesn’t have any fat on it. Should I add anything help with the juices?
No, it will still make it’s own juices.
Friend gave me a brisket to cook first time cooking one went by your recipe ever one was so impressed it was juice tender so thank you for the post.Will be during it again very easy.
Thanks, Mary! So glad you liked it! 🙂
How long would you cook a 16 .71 lb beef brisket and at what temperature. I don’t have a thermometer but would like to serve for dinner around 2:00 pm on Sunday
Hi Linda! That is a big boy you got there! I would highly recommend a meat thermometer because without it, it’s hard to tell when your meat is done. Each brisket tastes different amount of time so thermometer is your best friend here. Without one, I would definitely give it about an hour per pound. Do you have a regular meat thermometer that is not a leave-in? That way you can take the brisket out and take the temperature that way.
(Also, you can message me on the Will Cook For Smiles Facebook page for a faster response!)
If it tastes half as good as it looks it’ll be great!
Thanks, Ale! I hope you like it! 🙂
It was perfect as shared thank you
Thanks, Tommy! 🙂
tried it, followed the recipe but the meat came out tough.
Hi, Mickey! Please read my reply above to Brian, but I am so sorry that happened!
Hi, I made this tonight for dinner and it was awesome! I followed your exact instructions except for the last 3 ingredients in the rub, which I did not have. It was still really good and we enjoyed it very much. Thanks for a great recipe!
So glad you liked it!
Hello!
Thank you for your recipe! I gave it a try yesterday, and the rub is delicious, but must have botched something in the process as it came out overly chewy to a point where we ended up tossing it in the trash after a few bites. I am generally pretty decent at following recipes (this was my first time cooking a brisket) but could you suggest any typical mistakes that are made when cooking briskets that could have caused this? I’d love to try this again.
Thanks again,
Brian
Hi Brian!
I have a couple of thoughts that will definitely affect the brisket texture. First, I do want to make sure that you know that brisket made in the oven will not have the same texture as the brisket made in a smoker. No matter how much I tried, smoker just blows every other method out of the water 🙂
But a couple of things will affect the brisket in the oven like the cut itself and how you slice it. I’ve been doing a little experiment of buying briskets from different stores to see if that affects the final result and it unfortunately does. I was so excited to buy brisket from WalMart and half the cost that I get it at Publix or Fresh Market but the texture was a bit tougher.
Another big thing that affects the moisture in the brisket is the fat content. When possible, I recommend that people cook the WHOLE brisket rather than just the flat. The flat is the favorite because of the leaner meat but leaner means tougher. When you cook the flat and the point together, all those fat juices run into the flat and makes it juicier. So if possible, cook the whole brisket. (I talk a little more about the whole brisket here: https://gesundheitsreport2.org/bacon-beef-brisket/%3C/a%3E%29%3Cbr /> Of course, don’t trim off any fat off the flat part and not much off the point.
Also, make sure to slice the brisket against the grain. If it’s hard to notice the grain, make one thin cut at one edge and see which way the muscle is running.
I really hope this helps!
Hi lyubab, this was my first brisket, thank you so much for the recipe, it turned out beautiful, we loved it. Will make this often. Again thank you the recipe was easy for me to follow.
I am so glad you liked it! 🙂
Lyuba, I am pretty new to brisket done in the oven and I am going to try your rub recipe. I guess by your recipe the most accurate way to tell doneness is by the 200 degree temp because the first baking time written in your recipe is 6 hours and 40 min for a 41/2 pound brisket and then you finish by saying YOUR baking time for the same size brisket is 51/2 hours!… That seems odd to me . I recently tried a recipe with lots of liquid {wine, beef broth} and was disappointed in the flavor. Hope yours is a winner!
Hi Laurie!
With the brisket, and all other meat really, it’s really hard to tell exact cook time. It depends on size, thickness, fat amount, cut, and other factors. So I never recommend going by the exact time and I usually put down approximate times. I went ahead and updated the temperature of the brisket that you should be looking for in there recipe card. If you have a leave-in thermometer, it is definitely the best one to use. You won’t have to open the oven to check on the meat and it will alert you once the temperature will be reached.
I have a recipe where the brisket is cooked in sauce and it is pretty good. Much different from when brisket is cooked in dry rub.
And of course, the biggest difference is always if you are cooking just a flat or if you are cooking the whole packer brisket. Let me know if you have any questions at all and I will be happy to help!
Thanks we llove this brisket recipe! The rub is amazing!
Thank you so much, Lucy!! And thank you for taking the time to come back and tell me 🙂
whhere do you get the rub and what kind
Hi, Bonnie! I use my own homemade dry rub here is the link if you would like to try it. https://gesundheitsreport2.org/the-ultimate-dry-rub/%3C/a%3E%3C/p%3E
Cooking it now. Using my own fave Texas dry rub.