How To Cook a Beef Brisket in the Oven

5 from 15 votes

How To Cook a Beef Brisket in the Oven

Learning How to Cook a Brisket in the Oven means you can create a delicious BBQ meal even during wintertime! This guide will help you create a flavorful brisket with minimal tools and appliances. With a delicious dry rub and a tangy marinade, you’ll want to make extra for future meals!

Prep Time15

Cook Time5

Marinating Time, Resting Time2 30

Total Time7 45

Course: Main

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

3 pound brisket flat, trimmed (1/4 inch fat cap)*
1/4 cup dijon mustard
2 Tablespoons worcestershire sauce
1/4 cup brown sugar
2 Tablespoons smoked paprika
1 Tablespoon Morton kosher salt*
1 Tablespoon EACH granulated garlic & onion powder
1-2 teaspoons fresh cracked black pepper
4 Tablespoons unsalted butter, sliced
barbecue sauce, for serving

Instructions

In a small bowl, whisk together the mustard and worcestershire. Set aside.
1/4 cup dijon mustard, 2 Tablespoons worcestershire sauce
In another small bowl, whisk together the brown sugar, paprika, salt, garlic powder, onion powder, and black pepper. Set aside.
1/4 cup brown sugar, 2 Tablespoons smoked paprika, 1 Tablespoon Morton kosher salt*, 1 Tablespoon EACH granulated garlic & onion powder, 1-2 teaspoons fresh cracked black pepper
Line a baking sheet with foil. Place the trimmed brisket on the foil, noting the direction of the grain for slicing later. Rub the mustard mixture all over the brisket. Pat the dry rub into the mustard mixture on all sides of the brisket so it is completely coated. Turn the brisket fat cap side up.
3 pound brisket flat, trimmed (1/4 inch fat cap)*
Wrap the brisket tightly with foil. Transfer it to the refrigerator to marinate for at least 2 hours or up to overnight. When ready to cook, remove the brisket from the refrigerator and place it, still wrapped in foil, on a wire rack in a roasting pan. Preheat the oven to 250°F (120°C) and let the brisket rest at room temperature for about 30 minutes. Insert a meat probe into the thickest part of the brisket. Fill the roasting pan with about 1 inch of hot water (the water should not touch the brisket). Carefully transfer the pan to the oven and bake for approximately 4 hours, or until the internal temperature reaches about 185°F (85°C). In general this will take about 1 hour and 15 minutes per pound. Place the pats of butter across the top of the brisket.
4 Tablespoons unsalted butter, sliced
Continue baking for another 30 minutes to 1 hour, or until the internal temperature reaches 195°F (90°C).
Let the brisket rest on a cutting board, loosely tented with foil, for about 30 minutes. After resting, slice the brisket against the grain using a serrated knife. Serve with barbecue sauce.
barbecue sauce, for serving

Notes

Flat Brisket: I recommend buying an already trimmed flat brisket from the grocery store, as it will save you prep time. If your brisket is larger (around 5-6 pounds), you can double the recipe to create a tasty brisket. The general cook time is 1.5 hours per pound, but be sure to use a meat thermometer. The brisket is done when its internal temperature is 195°F (90°C).
Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Use smoked paprika. Since this recipe does not use a smoker, I recommend including smoked paprika to create that yummy, smokey flavor.
Marinate. There are a few reasons why it’s important to marinate the meat when following this recipe for how to cook a brisket in the oven. For one, it adds a ton of flavor to the meat. A marinade also helps tenderize the brisket and add moisture, so it’s even more delicious once cooked.
Add water to the roasting pan to create moisture. This method creates juicier brisket. As the water in the pan heats up, it turns into steam keeping the brisket flat moist.
Bake low and slow. The best brisket is cooked low and slow, as this method helps the brisket become uber-tender. This method helps break down the tough connective tissue that makes a brisket flat chewy/tough to eat. If you cook the brisket for too short of a time or at too high a temperature, you won't get the same fall-apart tenderness.
Cook based on internal temperature, not time. You’ll want to check for doneness based on the brisket's internal temperature, as the time frame is only an estimate and will vary based on each brisket you purchase. Be sure the internal temperature is 195°F (90°C) before removing it from the oven.
Slice against the grain. Slicing against the grain helps create even more tender pieces of brisket. If you slice with the grain, you’ll end up with chewier slices.
Add liquid smoke to the water for a more prominent smokey flavor. Once you know how to make a fall-apart brisket in the oven, you can experiment with the flavors, like using liquid smoke in the water. This ingredient will help mimic the taste of smoked brisket even more.
Use homemade BBQ sauce. Instead of storebought, you can create a homemade BBQ sauce. That way, you can adjust the flavors to your liking. You can add more brown sugar for sweetness, opt for a different vinegar to change the flavor, etc. As a note, making your own barbecue sauce will add about 10-30 minutes to the dish, depending on the recipe you use.

Nutrition