How to Cook Brisket in the oven! Everything you need to know about oven-roasted brisket, from tips on how to get the best result to cooking temperatures and more. Pair it with your favorite side dishes for an unforgettable meal!
If you’re looking for a goof-proof beef brisket recipe, you’ve found it! Roasting brisket in the oven results in a crispy fat cap and tender, juicy meat.
For the sake of full transparency, Smoked Brisket is my all-time favorite method for cooking brisket.
However, because not everyone owns a smoker or a grill, I thought I would share an easy tutorial on how to cook brisket in the oven for an amazing result every single time.
As long as you get the cook temperature right and give yourself time to dry brine the brisket, it will result in the best beef brisket with perfectly juicy and flavorful meat with a lovely crust on the fat.
Dry brining meat involves nothing more than placing it on a baking sheet, sprinkling the whole surface (including the sides of the brisket!) liberally with coarse kosher salt and leaving it uncovered in your refrigerator overnight.
Dry bringing allows the salt to penetrate deeply into the meat, thereby tenderizing it while seasoning it deeper than you would otherwise get without the dry brine.
This one tip will change the way you do meats forever, as it is such a simple step but it is arguably the most impactful thing you can do to ensure your roast turns out amazing each and every time.
Because brisket is a tougher cut of beef and a big piece of meat with a generous amount of connective tissues, it can benefit greatly from dry bringing to ensure it tenderizes substantially for tender beef brisket.
Due to the dry bringing process and the long cook time, I do recommend leaving yourself plenty of time to prepare this amazing brisket.
If you plan on using a dry rub that contains salt, feel free to use it for the dry brining process. The salt in the brisket rub will still work its magic, and you’ll have the added benefit of adding more flavors to the meat.
You could roast it at around 350° – 400°F for 45 – 60 minutes per pound. Of course, you might as well just throw it away because no one will be able to eat it. At 235F on average 1.5 hrs / lb. Some people do a high temp brisket at 350F it takes about 4 – 5 hrs.
Step 4: Let Brisket Rest:
Once the brisket is out of the oven, allow it to sit for at least 20 minutes to give the juices an opportunity to evenly distribute throughout the meat for the best texture.
Transfer the finished brisket to a cutting board, reserving the drippings to make au jus for dipping if desired.
Slice meat against the grain of the meat, and serve it with your favorite side dishes.
Store any leftover brisket in an airtight container in the refrigerator for up to 5 days.
If you want to get real fancy, serve this oven roasted brisket with Bacon Jam! You’ll be the talk of the town.
Marinated or Dry Rubbed Brisket:
If you love using dry rubs on your brisket, you can absolutely perform the dry brine step using a dry rub instead of salt alone.
Just be sure your rub contains plenty of salt or sprinkle the brisket with salt before applying the dry rub to ensure the tenderizing action happens.
I like using my Dry Rub for Ribs on just about everything! You can also use my Best Steak Marinade recipe to marinate the brisket ahead of time by doubling or tripling the recipe.
As a personal preference, I believe most meats don’t need a lot of fancy rubs or marinades and can get away with being very lightly seasoned without a lot of pomp and circumstance provided you’re starting out with a quality piece of meat.
For this reason, I stick with sea salt, garlic powder and pepper and just love how flavorful the juicy beef turns out.
Still, a good coffee rub or any meat rub involving dry mustard or chili powder is a great option too. A marinade involving Worcestershire sauce, brown sugar, and soy sauce is also classic.
If using liquid smoke, be sure to only use a tiny amount because a little bit goes a long way.
Hot and Fast 6 lb Brisket!
FAQ
How many hours do you cook a 6lb brisket?
What is the 3 2 1 rule for brisket?
How long to smoke a 6 pound brisket at 225?
Do you cook brisket at 225 or 250 in oven?
How long does it take to cook a 10 pound brisket?
Cooking time can vary depending on factors like the thickness of the meat and fluctuations in temperature. As a rough estimate, plan for around 1 hour per pound of meat when cooking a brisket at 225°F. For a 10-pound brisket, this would mean approximately 10 hours of cook time. Can I wrap my brisket in foil during the cooking process? Yes!
Brisket flat vs Point: Which is healthier?
Brisket is the cut of meat from the chest or breast. A flat cut is much leaner cut with a layer of fat at the bottom. Usually in the super markets flat cuts are seen. The point cut has a lot of fat running through it when cooked the meat comes out to be more juicy. If you are looking for a brisket that will slice up nicely flat cut is your best bet.
Is 9 hours too long for a 5 pound brisket?
Nine hours is too long for a 5 pound brisket. The chart I provided is just to get a ballpark idea, but if you use the 1.5 hours/pound calculation that I mention above the chart, it should just have been about 7.5 hours. Sorry it didn’t work for you this time. Hope you try again using the 1.5 hours/pound equation.
How long do you cook a brisket in the oven?
Preheat the oven to 250°F to 275°F. Cover the brisket with aluminum foil and place it in a roasting pan in the oven. Cook the brisket for 6 to 8 hours, depending on the size of the meat. For added moisture, you can place a pan with water or beef broth on the bottom of the oven. This can help keep the brisket moist during cooking.