How to Cook Beef Brisket In the Oven

4.97 from 126 votes
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I have a BIG secret for you: amazing, flavorful, smoky, tender brisket can be made in your oven – no smoker required! This recipe includes a lip-smacking dry rub, mouthwatering smoking liquid (that’s also the perfect dipping sauce), and easy steps to make a crazy good piece of meat right in your oven.

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Oven smoked? Yup, I said it! The secret to delicious oven brisket is to cook it low and slow. Tightly cover brisket for most of the cooking process, so it infuses with the smoky steam from the smoking liquid in your roasting pan.

The smoking liquid is a blend of beef broth, liquid smoke, Worcestershire sauce and a dash of tomato paste. After hours in the oven, infused with brisket drippings, the smoking liquid turns into the best dipping sauce to serve with Creamed Corn, German Potato Salad, Cornbread Muffins, and all the usual fix-ins!

Why You’ll Love This Oven Brisket Recipe

Why will you fall in love with this oven brisket, over and over again? Here’s 5 reasons:

  1. That brisket crust. When the dry rub melts into your meat, infusing it with flavor and crisping up the outside of your meat…it’s next level.
  2. It’s ACTUALLY smoky! The secret is liquid smoke in the smoking liquid, and smoked paprika in the rub. This oven brisket is truly smoked.
  3. Any ordinary oven tested. You don’t need a smoker, just your oven and a roasting pan with a rack. A leave-in probe meat thermometer is highly recommended (but not required).
  4. Just as good the next day. Make brisket up to 4 days in advance. It’s delicious reheated.
  5. There’s no bad season for oven brisket. Summer BBQ staple or slow-cooked brisket dinner on a cold, snowy night…there’s no bad time for this brisket recipe! Just like my Pulled Pork.

Ingredients Needed

  • Boneless beef brisket – the amount of dry rub below is for a 3-5 pound brisket. You can purchase a brisket “flat” or brisket with a point. A brisket with a point is an extra layer of brisket on top of a portion of the flat, giving it a thicker appearance. The “point,” when cooked, turns into pieces of brisket called burnt ends! A brisket “flat” is easier to manage and cook, but you can use whatever cut you prefer. If you purchase a brisket with a “point,” be careful that you don’t insert your meat thermometer into the fat layer between the flat and point, which will lead to inaccurate readings. This recipe is NOT for a corned beef brisket. This website has an awesome photo of the difference between a brisket flat and a brisket with a point.

Dry Rub

  • Black pepper – black pepper adds a bit of back heat and a sweet, piney flavor.  
  • Dark brown sugar – dark brown sugar adds a molasses note.
  • Chili powder – chili powder is a blend of savory and aromatic spices.
  • Dried mustard – dried mustard adds a zesty note.
  • Garlic powder – garlic…duh.
  • Onion powder – onion…duh.
  • Salt – salt…another duh.
  • Smoked paprika – smoked paprika mimics the smokiness you get from a smoker!

Smoking Liquid

  • Beef broth – you can use beef broth, stock or bone broth. I prefer low-sodium.
  • Worcestershire sauce – Worcestershire sauce is made from vinegar, cloves, molasses, and other flavors that will give your BBQ that “edge.”
  • Liquid smoke – liquid smoke mimics that smoker smokiness!
  • Tomato paste – a hint of tomato adds sweetness and acidity.
Ingredients for oven smoked brisket

How to Cook Brisket in the Oven

Cook beef brisket low and slow in the oven, covered for most of the cooking time, to infuse the meat with the smoking liquids. Uncover your brisket towards the end to let the outside crisp up. YUM. Full instructions in the recipe card; this is just an outline!

  1. Mix smoking liquid.

    Preheat oven to 250 degrees. In a roasting pan with a wire rack, add Worcestershire sauce, liquid smoke, tomato paste, and just enough beef broth to fill the bottom of the pan without submerging the brisket which will sit on the wire rack (about 2 cups depending on size of pan). Stir.

  2. Trim.

    Trim fat layer (the fat cap), so that there is about ¼ inch thick fat layer still left on the brisket. Don’t trim too much fat, or you’ll have a tough, bland brisket! Fat is flavor and moisture.

  3. Mix dry rub.

    In a bowl, mix together all ingredients in the dry rub: black pepper, brown sugar, chili powder, dried mustard, garlic and onion powder, salt, and smoked paprika.

  4. Rub meat.

    On a large plate, rub brisket with dry rub, sticking as much dry rub as possible to all surfaces of your brisket. You should use all or almost all of the dry rub. Transfer brisket to the wire rack in your roasting pan, fat-side down. It’s okay if some of the rub falls into the smoking liquid.

  5. Seal shut.

    Insert a leave-in probe thermometer (highly recommended) into the center of the thickest part of your brisket. Make sure the thermometer’s tip isn’t in the center of a fat layer, as the temperature will be inaccurate. Tightly cover your pan in foil (you can poke a hole through the foil for the thermometer if needed).

  6. Cook covered.

    Cook brisket in the oven until a thermometer reads about 190 degrees in the thickest part. Cooking time varies based on many factors. Great brisket is all about temperature, not time!

  7. Cook uncovered.

    Uncover brisket and let cook until a thermometer reads 200-205 degrees, and the thermometer can easily slide in and out of the brisket (this signals a tender brisket!).

  8. What happens if there’s “stall time?”

    Stall time is when the internal temperature of your brisket stops rising and may even fall a few degrees. A stall time might occur when you uncover your brisket and steam cools your brisket down. If a stall time lasts for more than 30 minutes, I recommend re-covering your brisket with foil until your brisket’s temperature starts to rise steadily again. Stalls sometimes never happen, happen once, or happen more than once – don’t get discouraged!

  9. Slice.

    Let brisket rest at room temperature for 30 minutes before slicing against the grain.

How Long Does It Take to Cook Beef Brisket In the Oven?

Cooking time varies. Great brisket is all about internal temperature, not time! The entire cooking process could take anywhere between 3 and 7 hours. Typically brisket takes about 1 to 1.5 hours per pound of meat, but this is simply a guideline!

Tips & Tricks

  • You can absolutely dry rub brisket ahead of time, leaving in the fridge for 24 hours.
  • Cooking time varies. Great brisket is all about internal temperature, not time! 
  • You can purchase a brisket “flat” or brisket with a point. If you purchase a brisket with a “point,”be careful that you don’t insert your meat thermometer into the fat layer between the flat and point, which will lead to inaccurate readings.
  • What happens if there’s “stall time?” A stall time might occur when you uncover your brisket and steam cools your brisket down. If a stall time lasts for more than 30 minutes, I recommend re-covering your brisket with foil until your brisket’s temperature starts to rise steadily again.

How Much Brisket Per Person?

1 pound of uncooked brisket will yield about ½ pound cooked brisket because of the fat. Therefore a 4 pound brisket will yield about ½ pound of brisket for 4 people.

How to Store and Reheat Brisket

Brisket keeps well in the fridge for about 4 days. I like to slice brisket before refrigerating. The best way to reheat brisket is place slices in the smoking liquid, covered, at 275 degrees for 15-30 minutes, depending on how much meat you’re reheating.

You can also reheat unsliced brisket, covered, in the smoking liquid at the same temperature.

Cutting Brisket Against the Grain

Slice brisket with a chef’s or serrated knife against the grain of the meat. Brisket is a tough cut of meat due to its long, thick muscle fibers. When you slice against the grain, you cut through these fibers for a more tender bite. It also helps distribute the juices and flavors more evenly throughout the meat!

What to Serve With Brisket

Serve brisket with or without barbecue sauce, and reduced smoking liquid as dipping sauce. Don’t forget brisket sandwiches with mustard and melted cheese! Some of my favorite side dishes with oven smoked brisket are:

Potatoes

Veggies

Breads

Frequently Asked Questions (FAQs)

What is brisket?

Beef brisket is a cut from the lower chest of a cow. There are two briskets per cow. Brisket is typically a cheaper cut of beef because it is tough from lots of connective tissue that needs to be broken down by low and slow cooking.

What are the different cuts of brisket?

A “full packer” is an entire brisket, usually weighing at least 10 pounds. At your local butcher or grocery store, you’ll be able to find a brisket “flat” which is a smaller, thinner piece of brisket that’s easy to manage and cook (recommended). You can also get a brisket with a portion of the point, which is a the brisket “flat” + an extra layer of brisket that’s connected to the flat by a layer of fat. This larger, thicker piece is delicious (it includes prized brisket pieces called burnt ends!), but it’s a bit more difficult and time consuming to cook. If you purchase a brisket with a “point,” be careful that you don’t insert your meat thermometer into the fat layer between the flat and point, which will lead to inaccurate readings.

What temp is brisket done?

Brisket is done when the center of the thickest part measures 200-205 degrees and a thermometer can easily slide in and out of the brisket with little resistance (a sign of tender meat!).

How long should brisket rest?

Let brisket rest for 30 minutes before slicing.

Can you make oven brisket ahead?

Yes! Brisket keeps well in the fridge for about 4 days.

What equipment do you need for oven smoked brisket?

You’ll need a roasting pan with a wire rack, and a meat thermometer. It is highly recommended that you use a leave-in probe meat thermometer.

Can you freeze brisket?

Yes, although the texture may change a bit. You can freeze your brisket without the juices, wrapped tightly, or with the juices in a freezer safe container, for 4-5 months.

Other Slow Cooked Meat Recipes You’ll Love!

4.97 from 126 votes

How to Cook Beef Brisket in the Oven

I have a BIG secret for you: amazing, flavorful, smoky, tender brisket can be made in your oven – no smoker required! This recipe includes a lip-smacking dry rub, mouthwatering smoking liquid (that’s also the perfect dipping sauce), and easy steps to make a crazy good piece of meat right in your oven.
Prep: 25 minutes
Cook: 5 hours
Resting Time: 30 minutes
Total: 5 hours 55 minutes
Servings: 4 servings (4 pound brisket)
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Equipment

  • Roasting pan with wire rack
  • Leave-in probe meat thermometer (highly recommended)

Ingredients 

  • 3-5 pound boneless beef brisket, see notes below on what brisket cut to buy

Dry Rub

  • 1 tablespoon black pepper, or ½ tablespoon if you prefer less heat*
  • 1 tablespoon dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon dried mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Smoking Liquid

  • 2 cups low-sodium beef broth, (roughly) depending on size of pan
  • ¼ cup Worcestershire sauce
  • 2 tablespoons liquid smoke
  • 1 tablespoon tomato paste

Instructions 

  • Preheat oven to 250 degrees. In a roasting pan with a wire rack, add Worcestershire sauce, liquid smoke, tomato paste, and enough beef broth to fill the bottom of the pan without submerging the brisket, which will sit on the wire rack. Add enough broth so that it almost touches the bottom of the brisket (typically 2 cups or more). Stir.
  • Trim fat layer (the fat cap), so that there is about ¼ inch thick fat layer still left on the brisket. Don’t trim too much fat, or you’ll have a tough, bland brisket! Fat is flavor and moisture.
  • In a bowl, mix together all ingredients in the dry rub: black pepper, brown sugar, chili powder, dried mustard, garlic and onion powder, salt, and smoked paprika.
  • On a large plate, rub brisket with dry rub, sticking as much dry rub as possible to all surfaces of your brisket. You should use all or almost all of the dry rub. Transfer brisket to the wire rack in your roasting pan, fat-side down. It’s okay if some of the rub falls into the smoking liquid.
  • Insert a leave-in probe thermometer (highly recommended) into the center of the thickest part of your brisket. Make sure the thermometer’s tip isn’t in the center of a fat layer, as the temperature will be inaccurate. Tightly cover your pan in foil (you can poke a hole through the foil for the leave-in thermometer if needed).
  • Cook brisket in the oven until a thermometer reads about 190 degrees in the thickest part. Cooking time varies based on many factors. Great brisket is all about temperature, not time!
  • Uncover brisket and let cook until a thermometer reads 200-205 degrees, and the thermometer can easily slide in and out of the brisket (this signals a tender brisket!). Cooking time varies. Great brisket is all about temperature, not time!
  • What happens if there’s “stall time?” Stall time is when the internal temperature of your brisket stops rising and may even fall a few degrees. A stall time might occur when you uncover your brisket and steam cools your brisket down. If a stall time lasts for more than 30 minutes, I recommend re-covering your brisket with foil until your brisket’s temperature starts to rise steadily again. Stalls sometimes never happen, happen once, or happen more than once – don’t get discouraged!
  • Let brisket rest at room temperature for 30 minutes before slicing against the grain.

Video

YouTube video

Notes

  • You can use a pre-blended dry rub if preferred. I recommend using 1/3 to 1/2 cup of pre-blended dry rub.
  • You may want to use 1/2 tablespoon of black pepper if your chili powder blend is spicy. Mine is quite mild so I use the full tablespoon of black pepper.
  • This recipe works for any size brisket, however the amount of dry rub in this recipe is for a 3-5 pound brisket.
  • You can purchase a brisket “flat” or brisket with a point. A brisket with a point is an extra layer of brisket on top of a portion of the flat, giving it a thicker appearance. The “point,” when cooked, are prized pieces called burnt ends! A brisket “flat” is easier to manage and cook, but you can use whatever cut you prefer. If you purchase a brisket with a “point,” be careful that you don’t insert your meat thermometer into the fat layer between the flat and point, which will lead to inaccurate readings.
  • This recipe is NOT for a corned beef brisket. Be careful not to purchase this cut in the store.
  • You can absolutely dry rub brisket ahead of time, leaving in the fridge for 24 hours. I find that dry rubbing brisket right before yields a delicious result, without the extra time of marinating in the fridge!
  • Cooking time varies. Great brisket is all about internal temperature, not time! The entire cooking process could take anywhere between 3 and 7 hours. Without lengthy stall times, typically brisket takes about 1 to 1.5 hours per pound of meat, but this is just a guideline!

Nutrition

Serving: 1serving | Calories: 595kcal | Carbohydrates: 13g | Protein: 74g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 211mg | Sodium: 1379mg | Potassium: 1669mg | Fiber: 2g | Sugar: 6g | Vitamin A: 923IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Lunch, Main Course
Cuisine: American
Calories: 595
Keyword: any season
Like this recipe? Leave a comment below!

About Grace Vallo

Hi, I’m Grace Vallo! Welcome to my kitchen! Here you’ll find kitchen-tested recipes and step-by-step tutorials with videos, giving home cooks the knowledge and confidence to cook and bake the most flavorful recipes for every season. Featured on the Food Network, Food & Wine, Taste of Home and more.

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75 Comments

  1. Had such high hopes but it was my first time attempting brisket and it was a disaster! I had a 3lb brisket that started stalling at about 2.5 hrs at 185 degrees. Once I finally got it to get out of the stall I took it out at 200degrees (about 1hr later) and let it rest and it’s basically shoe leather, so tough and dry!:( hoping to try again and have better luck!!

    1. Hi Beth,

      I’m so sorry to hear about your experience! Please feel free to email me directly if there is anything at all that I can do. I’m so sorry about this!

      Grace

  2. Hello! After many hours of research, I plan to try your recipe. I love the detail you provide! I plan to serve this as part of a buffet. I have a whole brisket and am thinking I will cook the flat and the point separately. Here is my tentative plan and I would appreciate it if you could review and critique. I will cook the two pieces in advance, let them rest and cool for 2 hours, then double wrap in foil with a little of the juice in bottom and chill in fridge till cold then freeze. I will also freeze the remaining juice separately. The day before the party I will thaw everything in the refrigerator. I will use the method in the link you provided to reheat the meat. I will slice the flat thinly and put it over a bain marie on a bed of the warmed juice. I will chop the point and toss it with sauce and put it over a bain marie as well. I will serve with brioche rolls, cole slaw, pickled onion, maybe two BBQ sauces in squirt bottles, and sliced cheddar. Other sides as well but these are for the sandwiches. Any thoughts appreciated!

    1. Hi Anita,

      Your plan for the brisket looks excellent, and it’s clear you’ve thought through all details! Cooking the flat and point separately is a great approach since they have different fat content, and wrapping the meat in foil with some of the juices before freezing will help retain moisture. I’d recommend adding an extra layer of protection, like plastic wrap or placing the wrapped brisket in a freezer bag, to avoid any freezer burn. When reheating, low and slow is definitely the way to go. Make sure the bain marie stays at a low heat so the brisket doesn’t dry out while being served.

      As for slicing and serving, thinly slicing the flat and chopping the point will give your guests a nice variety in texture. Serving it with the warmed juices is a great idea to enhance flavor and keep it from drying out. Your sides sound perfect for building sandwiches. If you more additions to the spread, you could try these! https://tastefullygrace.com/baked-beans/ and https://tastefullygrace.com/creamed-corn/. I hope this helps! Please feel free to reach out with any other questions!

      Grace

  3. 5 stars
    Made this following the exact recipe for the 4th of July and it turned out perfect! So juicy and tender, my favorite BBQ chain just list a customer. Made it again tonight, but using a premade rub but filling the liquid recipe again and it turned out perfect again! I’ve been debating buying a smoker for some time but this just saved me a lot of money! Thanks so much for posting.

    1. Hi Angie,

      Your review made my day!! I appreciate your comment, and please do let me know if you try any other recipes.

      Grace

  4. Hello! I attempted to make this today with a 3.3 lb brisket. Either it’s my oven, or human error, but I just could not get it to work for me! Hoping you can help. I put it in at 2:00 pm. By around 5, it reached 190 and I took off the foil. It dropped down to the 160’s within a half hour, and would not rise. I topped it with foil again, and waited until it climbed again. Every time after taking off the foil, the temp would drop and wouldn’t budge back up. I repeated covering and uncovering 4 times (it’s now 7:45) and I’ve had it! The brisket feels tough when inserting the probe, but at this point I don’t know if it’s undercooked overcooked! I would love to attempt this again, but I just don’t know how to get it to work for me!

    1. Hi Brittany,

      Briskets can be tricky for sure…I recommend re-covering the brisket with foil until your brisket’s temp starts to rise steadily again to 195 degrees. Be sure to crimp the edges tightly to create a seal. Also make sure the thermometer’s tip isn’t in the center of a fat layer (the temperature will be inaccurate). Make sure it’s in the very center of the brisket as well! If it stalls once again after that, I would re-cover until it reaches the full 200-205. The thermometer should pretty easily slide in and out at this temp. I hope this helps; I’ll be on standby!

      Grace

  5. 5 stars
    I had a 12.5 lb brisket from my online meat delivery service. I trimmed a ton of fat, and followed your recipe to the letter for Easter dinner. I was nervous about it taking too long so I put it in at 1am the night before. It got to 190 at about 11AM, I uncovered it and it got to 200 at about 12noon. I let it rest on the counter, sliced it, and had to really stop myself from eating it all. It was so good. But it was too early for dinner, so I put the slices in the fridge in a tin foil roasting pan. I poured the juices into a fat separator, and at 3pm I poured about 2 cups of the pan stock back over the slices, covered them, and put them in a 350 degree oven for 45 minutes. 14 people for dinner and everybody raved. Thanks so much for this recipe. I’ve passed it on to others as well.

    1. Hi James,

      LOVED reading this! Thanks for all the detail and your kind words. It made my day!

      Grace

  6. This sounds amazing and I’m willing to try it, BUT, I am wondering that most every brisket recipes say cook fat side up and you say fat side down, what is your reason for down? Not being negative, just wondering. Thanks!

  7. 5 stars
    my parents are visiting from over seas and my dad wanted to do a brisket. i found this recipe and we followed it to a tee. the brisket turned out more tender and flavourful than we could have thought! my dad liked it so much he asked me to thank you! we had watched the video before putting the meat in the oven overnight (it was an 8lber!) and it was helpful to have visuals to go with the recipe. thanks again!

    1. Hi Ronny,

      Your comment made my day!! This is so awesome. I appreciate your comments!

      Cheers,
      Grace

  8. I followed the directions perfectly but once I uncovered the meat when it hit 190 it dropped from 190 to 168. It’s been in the oven for 7 overs at 250 and the meat is only 170 degrees. I’m waiting it out but any advice? If I cover it again to get it back to 190 it will just drop again when I remove the foil. Any advice?? Should this take 8-10 hours? It’s only 3lb Brisket not sure why it won’t rise in temp

    1. Hi Laura!

      I recommend re-covering your brisket with foil until your brisket’s temperature starts to rise steadily again to 195ish degrees. Be sure to crimp the edges tightly to create a sealed environment. Make sure the thermometer’s tip isn’t in the center of a fat layer, as the temperature will be inaccurate. Also make sure it’s in the very center of the brisket. This should help beat that stall temp. I’ll be on standby to help if you need it!

      Grace

        1. Fingers crossed it doesn’t, but if it does, I would re-cover until it reaches the full 200-205. At that point, test to see if a thermometer easily slides in and out of the brisket (this signals a tender brisket!).

          Keep me posted!
          Grace

  9. Can you cook in a oven proof bag? This is how I’ve always made my briskets in the past. Can’t wait to try this recipe for Christmas.

    1. Hi Jennifer,

      I’ve never used an oven proof bag to make brisket but you could definitely try! My hunch is that it would work but I can’t be sure without testing it myself. The cook time may vary so please keep an eye on the brisket!

      Let me know how it turns out if you try. Merry Christmas!
      Grace

  10. I may be jumping the gun by commenting here prior to actually trying this recipe, but I’ll jump anyway.

    So…

    I LOVE smoked brisket, but with the weather going all wintery where I live, I just don’t feel like spending a day our back, babysitting a smoker: so I decided to search for a recipe to accomplish something similar by roasting it in an oven.

    I believe I’ve found what I’m looking for, and will be using your recipe this weekend. I can hardly wait!