How to Cook Beef Brisket in the Oven

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This oven-cooked beef brisket gives you the taste of Texas-style smoked brisket, without an actual smoker. A juicy beef brisket is coated with a tasty dry rub and then baked in the oven until tender and juicy.

Like our stovetop corned beef brisket, this is a recipe you’ll want to make time and again!

sliced beef brisket

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Brisket is a succulent cut of beef that’s one of the most delicious dishes you can make. If you’re wondering how to cook brisket in the oven, you’re in the right place!

When it’s baked to perfection in the oven, you’ll have the most flavorful, fall-off-the-bone goodness.

Understanding Brisket

Before we dive into the delicious process of baking the perfect brisket, it’s important to understand what brisket actually is and how to prepare it. Brisket is a cut of beef that comes from the chest of the cow, known for its rich, beefy flavor and tender texture when cooked low and slow. 

The whole beef brisket can be divided into two main sections. The lower portion is referred to as the “flat cut,” which tends to have minimal fat content. On the other hand, the upper section is known as the “point cut,” and it consists mainly of fat with only a small amount of meat. Ideally you would cook the whole brisket together to get the flavor benefit of the fat of the point but most grocery stores only carry the flat.

When selecting your brisket, you’ll want to look for one with good marbling and a nice layer of fat on top, the more the better. This fat will render down during the cooking process, infusing the meat with moisture and flavor so choose the biggest fat cap available at your store.

Selecting the Right Cut of Meat

When it comes to selecting the right cut of meat for your oven-baked brisket, there are a few key things to consider. Look for a brisket with good marbling, as this will ensure a flavorful and tender end result. The marbling adds moisture and richness to the meat as it cooks.

Additionally, you’ll want to choose a brisket with a nice layer of fat on top. This fattier cut will render down during cooking, keeping the meat moist and adding extra flavor. Don’t be afraid to ask your butcher for guidance or recommendations when selecting your brisket. Remember, a well-chosen cut of meat is the foundation for a delicious dish!

Tip: If you are wondering how much brisket you need per person, I recommend planning for 1/2 pound uncooked brisket per person.

Prepping the Brisket

Now that you have your perfectly selected cut of brisket, it’s time to get it prepped and ready for baking. I recommend prepping the brisket the night before with your spice rub and giving it overnight or at least 12 hours to let the flavors really absorb into the meat.

Start by trimming any excess fat from the brisket if the fat is uneven, as this can prevent it from cooking evenly. You want to leave a thin layer of fat on top to keep the meat moist and flavorful.

Now that your raw brisket is prepped, it’s time to take it to the next level by adding delicious flavors and spices with a dry rub. You can use any dry rub you like but my favorite is listed in the recipe card below. It is made with dark brown sugar, smoked paprika, salt and pepper, garlic powder, onion powder, cumin, ground coriander and cayenne pepper.

Once you prep the dry rub you will rub it thoroughly on all sides of the brisket, making sure to coat it everywhere so that delicious flavor cooks in the meat. Then, wrap the brisket with foil and place in a large roasting pan and refrigerate 12 hours or overnight.

Baking the Brisket

Once your brisket is prepped and seasoned, it’s time to get it in the oven and let the magic happen. 

Take the brisket out of the refrigerator and unwrap it and allow it to sit at room temperature for an hour before you plan on putting it in the oven.

Preheat your oven temperature to a low and slow temperature, around 300°F. Place a rack in the large roasting pan and place the brisket on the rack, fat side up. This allows the fat to baste the piece of meat as it cooks, keeping it moist and giving it the best flavor. Cover the pan tightly with foil or a lid to create a seal and lock in the moisture. 

Now, pop it in the oven and let it bake! The low temperature and slow cooking time will ensure that the brisket becomes tender and full of delicious flavors versus a higher temperature which will dry out the meat.

It’s important to resist the temptation to open the oven door too frequently, as this can cause the temperature to fluctuate and prolong the cooking time. Just trust the process and let the oven work its magic. Soon enough, your kitchen will be filled with the mouthwatering smell of baking brisket, and you’ll know it’s almost ready to enjoy.

Checking Doneness

Once your brisket has been in the oven for 1 hour 15 minutes per pound, it’s time to check for doneness.

The best way to determine if your brisket is ready is by using a meat thermometer. Insert the thermometer into the top of the brisket at the thickest part of the meat, being careful not to touch any bones or the bottom of the pan.

For tender, fall-off-the-bone goodness, you’ll want the internal temperature to reach around 195-200°F. If it hasn’t reached this temperature yet, continue baking on low heat and check again in about 30 minutes.

If this is your first brisket, remember that patience is key when it comes to cooking an oven brisket recipe to perfection! A smaller brisket won’t take as long, you may benefit from checking it a little sooner.

sliced baked beef brisket

Resting and Slicing the Brisket

Once it has reached the perfect temperature, it’s important to let the brisket rest before slicing it. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful end result.

Remove the brisket from the oven and let it rest, tented in foil, for a total time of about 30 minutes. During this time, the meat will continue to cook slightly and the juicy brisket flavors will further develop. 

Once it has rested, carefully slice the oven-roasted brisket on a cutting board against the grain with a sharp knife to ensure maximum tenderness and the best beef brisket! And there you have it, a perfectly baked brisket ready to be enjoyed! Serve the tender slices of brisket with delicious sides like potato salad, green beans, and mac and cheese!

Serving suggestions

There are many options when it comes to what to serve with beef brisket. Some of our favorites are slow cooker mac and cheese, Southern style green beans, collard greens, and creamed corn.


Leftover brisket should be kept in an airtight container in the refrigerator up to 3 days.

Reheat leftover brisket in the oven. Wrap the slices in aluminum foil and place on a baking sheet. Heat for 15-20 minutes at 350°F or until heated through.

Be sure to check out all of our recommendations of what to do with leftover brisket if you have a lot of extra meat!

If you try this recipe please comment and rate it below, I love hearing from you!

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sliced baked beef brisket

How to Cook Beef Brisket in the Oven

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5 from 2 reviews

  • Author: Melissa Riker
  • Total Time: 15 hours 45 minutes
  • Yield: 8 1x


This oven-cooked beef brisket gives you the taste of Texas-style smoked brisket, without an actual smoker. A juicy beef brisket is coated with a tasty dry rub and then baked in the oven until tender and juicy. 


Units Scale
  • 45 pound beef brisket
  • 4 tablespoons smoked paprika
  • 4 tablespoons dark brown sugar
  • 2 tablespoon coarse salt
  • 1 tablespoons ground black pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon cumin


Day before baking:

  1. Combine all dry rub ingredients in a small bowl and stir to mix.
  2. Lay the brisket on a cutting board and pat dry with paper towels.
  3. Coat the brisket thoroughly on all sides with the dry rub. Wrap tightly in two layers of aluminum foil and place in a baking dish or pan to catch any juices that might escape. Refrigerate 10 hours or overnight.

Baking instructions

  1. Remove the brisket from the refrigerator and unwrap. Allow to sit at room temperature one hour.
  2. Preheat oven to 300 degrees Fahrenheit. Place a rack in a large roasting dish. Lay foil in an “X” across the rack.
  3. Place the brisket, fat cap up, on the center of the criss-crossed foil. Wrap the brisket in the foil. Bake the brisket for 1 hour 15 minutes per pound or until internal temperature reaches 180 degrees. 
  4. Open the foil and return the brisket to the oven for an additional 45 minutes or until the internal temperature reaches 195.
  5. Remove from the oven and allow the brisket to rest for 30 minutes before slicing against the grain and serving.
  • Prep Time: 15 minutes
  • Cook Time: 5 hours 30 minutes
  • Category: main course
  • Method: baking
  • Cuisine: American


  • Serving Size:
  • Calories: 330
  • Sugar: 6.5 g
  • Sodium: 1916.5 mg
  • Fat: 9.3 g
  • Carbohydrates: 9.8 g
  • Fiber: 1.7 g
  • Protein: 49.9 g
  • Cholesterol: 147.7 mg

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  1. Do you trim off any fat before adding the spices? Also the printed recipe says to cover tightly with foil and the article says cover loosely. Which is?

    1. No, do not trim the fat before adding the spices. Sorry for the confusion with the foil, I wrap it tightly in foil when cooking in the oven to lock in the juices.

  2. Hi,
    I would love to try your oven baked smoked brisket recipe but because it is only my fiance and I I only have a 2-3 pound brisket. If you could help me, what would the cooking times and temperatures be for that? I am very eager to try this.
    Thank you so much,
    Pam M.

  3. I made this brisket recipe for Christmas Day and everyone absolutely loved it – tender juicy and the flavor was amazing!! Best brisket ever!!

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