If you don’t have a smoker, this beef brisket made in the oven is as close as you can get to Texas-style smoked brisket. 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.
Beef brisket comes from the lower chest area of the cow. It’s a tough cut of meat because it comes from a place with a lot of muscles and strings. Braised brisket needs to be cooked slowly and for a long time because it is a tough cut of meat.
There are two basic parts of the whole beef brisket. A “flat” is the name for the bottom part of the brisket. It doesn’t usually have much fat in it. An “point” is the top part of the brisket. It’s mostly fat with not much meat on it.
If possible, cook the whole brisket at the same time. This is because the fat from the top point part seeps into the flat part. 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. I want to share my recipe for making beef brisket in the oven because not everyone has the time or space to slow cook the brisket in the smoker.
Cooking beef brisket in the oven results in incredibly tender, fall-apart deliciousness However, brisket is a tough cut of meat that requires patience to cook properly Knowing how long to cook brisket per pound in the oven is key to perfection.
In this article, I’ll provide a complete guide to determining oven cook times for brisket based on its weight. You’ll learn how to select the right cut, prep it, and adjust oven temperature and technique to achieve ideal tenderness. Follow these tips, and you’ll impress guests with sublimely cooked brisket every time.
Choosing the Right Brisket
Brisket comes from the cow’s breast area and is naturally rather tough due to its abundant collagen Look for a well-marbled brisket with a nice fat cap when selecting meat. The marbling provides flavor and tenderness while the fat cap helps keep the brisket moist during cooking
Opt for a whole untrimmed brisket over a flat cut or point cut alone. The point cut has more fat while the flat cut is leaner. Together they provide the perfect balance. Choose a brisket around 5 pounds to easily accommodate 4-6 people.
Seasoning and Preparing Brisket
Before cooking, trim excess hard fat from the brisket but leave a 1⁄4 inch layer for moisture. Rinse and pat the brisket dry. Apply a simple rub of salt, pepper, garlic powder, paprika, brown sugar, and other favorite spices.
Let the brisket rest at room temperature 30-60 minutes after seasoning so flavors absorb before cooking. Preheat oven to 250°F which allows for nice low, slow cooking.
Determining Oven Cook Times Per Pound
Cooking times vary a bit based on oven temperature but here are general guidelines:
- 250°F – 90 minutes per pound
- 275°F – 75 minutes per pound
- 300°F – 60 minutes per pound
For example a 5-pound brisket will need about 6-7 hours at 250°F. Always rely on a meat thermometer over cook times for accuracy.
Oven Temperatures for Brisket
Lower oven temps around 250°F are ideal for brisket. The extended cook time tenderizes by slowly breaking down collagen. Higher temperatures cook faster but may yield tougher meat.
If pressed for time, after an initial 1-2 hours at 250°F, increase heat to 275-300°F to finish cooking in fewer hours. Just keep a close watch to avoid overcooking.
Determining Doneness
Cooking until tender is more important than time. Use an instant-read thermometer to test doneness. Insert into thickest part avoiding bone or fat.
- Rare – 120°F
- Medium rare – 125-135°F
- Medium – 140-155°F
- Medium well – 160°F
- Well done – 195-205°F
Brisket should reach 195-205°F for fork tender meat. The collagen converts to gelatin giving it the signature melt-in-your-mouth texture.
Maintaining Moisture
Brisket dries out easily. Try these techniques:
- Roast in a foil lined pan and tent with more foil.
- Place brisket on a roasting rack over a drip pan.
- Baste hourly with pan juices.
- Spritz with apple juice or beef broth.
- Wrap in foil once browned.
Resting Brisket
Never slice into brisket straight from the oven! Juices will run out. Let it rest tented in foil for 30-60 minutes first. This allows juices to reabsorb for incredibly moist and tender brisket.
Serving Suggestions
Slice brisket across the grain in 1⁄4 inch thick slices. Spoon over pan juices for added moisture. Delicious sides include baked beans, coleslaw, cornbread and pickles.
Oven Brisket Tips
- Carefully monitor and use thermometer for accuracy.
- Allow 1-2 hours per pound at 250°F.
- Keep moist by basting, spritzing, tenting foil.
- Cook until fork tender and 205°F internally.
- Let rest 30-60 minutes before slicing.
HOW TO STORE BRISKET
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.
HOW TO REHEAT BRISKET
Brisket is nicely reheated in the oven.
Preheat oven to 350°. Slice cold brisket and wrap the slices in foil.
If the slices are thick and there are a lot of them in the foil, heat the packets again in the oven for 15 to 20 minutes. 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.
How Long to Cook Brisket in Oven?
FAQ
How long to cook brisket per pound in the oven?
Do you cook brisket at 225 or 250 in the oven?
What is the 3/2:1 rule for brisket?
How long do you cook brisket in the oven?
Remove the pan from the fridge and place in a preheated oven at 275°F for about 1 hour per pound. Leave the pan covered with foil. The brisket will be perfectly tender and ready to shred when the internal temperature reaches 200°F degrees with an in-oven meat thermometer. The meat will be incredibly tender and should fall right apart when shredded.
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.
How long does it take to cook a 10 pound brisket?
Cooking a 10-pound brisket will take roughly 10-15 hours to cook in the oven. Step 1: Preheat oven to 250 degrees to cook brisket low and slow. Lower the oven rack to one level below the center position. Step 2: Using a clean sharp boning knife trim all of the fat on the brisket down to 1/4 inch thick. This measurement is just eyeballed.
Can you cook brisket in the oven at home?
While we can’t exactly replicate the terroir of a Texas smokehouse, we can slow-roast brisket in the oven at home. Roast the brisket at 300°F and keep it covered in foil for the first six hours, and uncover it in the last two to three hours of cooking. To learn more, here’s how to make Texas-style brisket in the oven at home.