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.
Beef brisket strips make for a delicious and versatile cut of meat. They have robust beefy flavor and become incredibly tender when cooked low and slow. Brisket strips are perfect for sandwiches, tacos, rice bowls, and more.
In this article, I’ll share my tips for choosing, prepping, and cooking brisket strips using various methods like oven roasting, slow cooking, grilling, and smoking. With the right technique, you’ll have fork-tender brisket strips bursting with smoky, meaty flavor. Let’s get cooking!
Selecting High-Quality Brisket Strips
When choosing brisket strips, look for a well-marbled cut, ideally from Angus beef. The marbling provides moisture and flavor as the brisket cooks down. Aim to get strips that are 1 to 2 pounds each, and around 1 to 2 inches thick. This size cooks up nicely.
Make sure the brisket feels heavy and the fat cap on top is about 1⁄4 inch thick. Too much fat can make it greasy. Also inspect that the meat looks fresh with no off odors. You can find brisket strips near other beef cuts at the grocery store.
Proper Seasoning is Key
Before cooking brisket strips, it’s important to season them well so they become infused with flavor. First trim off any excess hard fat. Then pat the meat dry and rub down with olive oil so the seasoning sticks.
For the rub, I like to use a combination of salt, pepper, garlic powder, paprika, oregano, cumin, and chili powder. Really massage the spices into every nook and cranny. Cover both sides evenly. Let the brisket strips sit for 10-15 minutes post-rub so the seasonings penetrate the meat.
Oven Roasting for Simple Weeknight Meals
One easy way to cook brisket strips is oven roasting. Simply preheat the oven to 275°F and place the seasoned strips in a baking dish fat-side up.
Pour about 1 cup of beef broth around the meat. Cover tightly with foil and roast for 1 hour 15 minutes per pound, until fork tender with an internal temp of 195°F.
Let the brisket rest for 10-15 minutes before thinly slicing against the grain. Serve alongside roasted veggies and buttery mashed potatoes for a hearty dinner.
Slow Cook for Ultra-Tender Results
For crazy fall-apart tender brisket strips, use a slow cooker or crockpot. Sear them first in a skillet to caramelize the outside. Then, place them in the slow cooker and add sliced onions, beef broth, and your favorite seasonings.
Cook on low heat for 7-8 hours until super tender. The low steady heat breaks down the collagen for moist, juicy meat that shreds easily with a fork. Top savory brisket strips with the cooking juices for finger-licking flavor.
Smoker or Grill for Quintessential BBQ
Smoking or grilling brisket strips over indirect low heat infuses them with that perfect slightly charred BBQ flavor.
Apply your favorite rub and let them sit while you prep the smoker or grill with indirect heat on one side, around 275°F. Sear the strips for a nice crust. Then move to indirect heat, close the lid, and smoke for 2-3 hours until 195°F.
During the last 30 minutes, baste with your favorite barbecue sauce. Let rest before slicing against the grain for tender brisket strips.
Step-By-Step Instructions for Smoking Brisket Strips
For the best smoked brisket strips, follow these simple steps:
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Prepare the meat by trimming excess fat and patting dry. Apply a dry rub all over.
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Set up your smoker or grill for indirect cooking, maintaining 275-300°F. Use wood chips like hickory, oak, or pecan for flavor.
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Smoke the brisket strips for about 3 hours, until nicely browned.
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Transfer the strips to a rimmed baking sheet, cover tightly with aluminum foil, and finish cooking in a 275°F oven until the internal temperature reaches 210°F, about 2 more hours.
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Remove from oven, leave covered, and let rest for 1 hour. This allows the juices to redistribute.
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Slice against the grain for tender brisket strips bursting with smoky goodness.
Fun Marinade and Seasoning Ideas
Feel free to get creative with flavors when preparing your brisket strips! Marinades and spice rubs are easy ways to add variety.
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For Mexican flair, marinate in a mixture of lime juice, cilantro, chili powder, cumin, and garlic.
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For Asian flavor, use a soy sauce, sesame oil, ginger, and garlic marinade.
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Dry rub ideas include coffee grounds, brown sugar, cayenne, herbs like rosemary or thyme, lemon pepper, and more.
Serving Suggestions for Brisket Strips
Now comes the best part – digging into tender, juicy brisket strips! Here are some fun ways to serve them:
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Pile sliced brisket strips on brioche buns with BBQ sauce for hearty sandwiches.
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Dice or shred the brisket for tacos, nachos, empanadas, or quesadillas.
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Toss chopped brisket with sautéed peppers and onions for delicious fajitas or burrito bowls.
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Pair slices over rice with chimichurri sauce for a simple yet flavorful brisket bowl.
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Chop and add brisket strips to pasta, soups, scrambled eggs, omelets, and more.
Brisket strips are so versatile. You can enjoy them right away, or refrigerate leftovers to use in various recipes all week long.
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 TO COOK BEEF BRISKET IN THE OVEN
Note: Be prepared to start the brisket a day before cooking it. It will taste much better if you let it soak up the flavors of the dry rub overnight.
Let’s start with making our favorite dry rub, that should take a whole 5 minutes to make.
Lay the brisket flat on a cutting board and use a paper towel to dry it.
On top of the brisket, spread a lot of dry rub. Then, turn it over and spread more dry rub on each side. To season the brisket, make sure there is a lot of it and rub it all over the sides. Massage the rub into every nook and cranny and make sure it’s nicely coated all over.
Wrap rubbed brisket in a couple of layers of foil, covering it tight. Put in a pan or dish in case some juices leak out. This way, it won’t get all over the fridge.
Refrigerate the brisket overnight or up to 12 hours. The brisket should be taken out of the fridge an hour before cooking. It should be unwrapped and left to come to room temperature.
Preheat oven to 300° and place a rack inside the large roasting pan. Cross two long pieces of foil over the brisket to cover it loosely. Place them on top of the rack. (You can put aluminum foil on the bottom of the roasting pan to catch any juices that may leak through.) ).
Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. Bring the two pieces of aluminum foil together and seal them. Cover the brisket loosely, leaving some space between the brisket and the foil.
Put it in the oven and cook it for 185° for every pound, which should take about an hour and a half. Use a meat thermometer to measure the thickest part of the brisket.
Open the foil and bake brisket for another 45 minutes to an hour, until internal temperature reaches 200-202°.
Place the brisket on a cutting board and cover it with foil. Allow it to rest for 30 minutes.
Make sure to cut the brisket against the grain.
Wondering how much brisket to get? That’s the story of my life. Recommended serving size for brisket is 1/2 lb of uncooked meat per person.
It’s also very subjective because it highly depends on the sides that you’re servings with it. Lighter sides will not fill guests as much, so more brisket will be needed per person. Heartier sides, will be more filling.
To me, recommended servings never seems enough so I get an extra pound or two of meat. It’s better to have meat leftover than not have enough.
The BEST Chinese Beef Brisket (卜牛腩 ) you can make yourself! | Braised Dishes
FAQ
What is the best cooking method for beef brisket?
How long to cook brisket in the oven?
Does brisket get more tender the longer you cook it?
How do you cook brisket without drying it out?
Bring the braising liquid to a boil, reduce the heat slightly to maintain a low boil, and let reduce for 10-15 minutes. Taste and add salt or pepper if needed. Return the sliced brisket to the roasting pan or a serving dish and pour the reduced braising liquid back over it. This will keep it from drying out!
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 do you cut a brisket?
Pat the brisket dry and place it flat-side up on a cutting surface. Trim the brisket of any hanging fat and slice it across the grain into 1/4- to 1/3-inch-wide strips. Season the strips liberally with kosher salt and freshly ground black pepper. Place the strips on a plate and let them reach room temperature.
How do you cook brisket in a frying pan?
Add 1-2 tablespoon of broth or water to loosen it up if needed. Scatter the garlic and carrots around the edges of the pot. Place the brisket, fatty side up, and any accumulated juices on top of the onions. Cover the pan tightly with aluminum foil or a lid if you’re using a braiser. Cook brisket for 1½ hours.