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 to tender, mouthwatering perfection is an art form. With the right technique, a properly cooked brisket will have a delicious smoky flavor and melt-in-your-mouth texture However, brisket can be a tricky cut of meat to master It requires careful attention to detail, patience, and knowing exactly how long to cook brisket per pound.
In this comprehensive guide, I’ll share everything you need to know to cook beef brisket in the oven per pound. We’ll cover choosing the right brisket, prep work, oven temperature, estimated cooking times per pound, and tips for ensuring a tender, juicy brisket every time. Let’s get started!
Choosing the Right Brisket
The first step is selecting a quality brisket. Here’s what to look for:
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Weight: Brisket sizes vary, often 5-12 pounds. Choose one that fits your oven and number of servings needed.
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Fat Cap: Look for a thick, even layer of fat cap on top. This bastes the meat during cooking.
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Marbling: Good marbling between muscles ensures tenderness and moisture.
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Freshness: Choose brisket that looks fresh, not dried out. Ask your butcher for a recommendation.
For best results, choose a USDA Prime or Choice grade brisket with nice marbling. The fat content helps keep the lean meat tender and flavorful during the long cooking time.
Proper Prep Work is Key
Before cooking your brisket, it helps to do some simple prep:
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Trim: Trim off any hard, dried fat but leave a 1⁄4 inch layer intact to baste the meat.
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Season: Create a flavorful dry rub. Try kosher salt, cracked black pepper, garlic powder, onion powder, paprika, and cayenne.
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Rest: Let brisket rest at room temperature 30 minutes post seasoning so flavors penetrate.
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Pan: Place brisket fat-side up in a roasting pan. Add a rack to elevate it if needed.
Proper prep sets you up for brisket success! Now let’s talk about oven temperature.
Oven Temperature – Low and Slow is Best
Cooking brisket is all about long, slow braising at a low oven temperature. This gives the collagen time to break down into luscious gelatin.
For stove-top, aim for 225-250°F. For oven roasting, 250-275°F is ideal. At this low temp, expect brisket to take about 1-1 1⁄2 hours per pound.
Higher oven temps around 325°F will speed cooking, but you risk drying out the meat. Monitor the temperature and use a leave-in thermometer to avoid overcooking.
Estimated Cooking Times Per Pound
- 3-4 lb brisket: 4-6 hours
- 5-6 lb brisket: 6-9 hours
- 8-10 lb brisket: 8-12 hours
These are general estimates. Cooking time varies based on oven temp, brisket shape, and desired tenderness. The best way to test doneness is using a meat thermometer.
Internal Temperature – When is it Done?
For sliced brisket, cook to an internal temp of 195-205°F for maximum tenderness. For chopped or pulled brisket aim for 200-210°F.
To test for doneness, insert an instant-read thermometer into the thickest part of the flat, away from bone and fat. Once it reaches the target temp, it’s time to remove it from the oven.
After cooking, let the brisket rest wrapped in foil for at least 30 minutes. This allows juices to redistribute throughout the meat before slicing.
7 Tips for Tender, Juicy Beef Brisket
Follow these handy tips and you’ll be rewarded with amazing oven-roasted brisket:
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Dry rub: Season liberally with a savory dry rub for great flavor.
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Low and slow: Cook at 225-275°F for best texture. Higher temps speed cooking but increase dryness.
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Maintain moisture: Baste occasionally with pan juices or broth. Wrapping in foil retains moisture.
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Use a thermometer: It’s the only way to accurately test doneness for slicing or pulling.
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Let rest: Never slice immediately after cooking. Letting it rest improves moisture.
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Slice correctly: Slice across the grain for maximum tenderness.
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Leftovers: Saves extras for amazing sandwiches, eggs, salads and more!
Mastering the Art of Brisket
Cooking brisket in the oven requires time and patience. With the right prep, temperature, and technique you’ll achieve the perfect sliceable brisket or incredibly tender pulled brisket for sliders and sandwiches.
Choose a well-marbled brisket and give yourself enough oven time based on its weight. For food safety, use an instant-read thermometer to judge doneness. Resting the brisket after cooking and slicing correctly across the grain are also vital.
By following this guide on how long to cook beef brisket in the oven per pound, I hope you’ll turn out amazing brisket every time. Let the savory aroma lure your family to the table and dig into this signature Texas-style barbecue specialty. Enjoy!
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.
How Long to Cook Brisket in Oven?
FAQ
How long to cook brisket in the oven per pound?
How long does it take to cook a 5 lb brisket at 225 degrees oven?
How long to cook 5 lb brisket at 300 degrees?
How long to cook brisket in an oven?
To cook a brisket in the oven, follow this simple guide: Cook it at around 275°F (135°C) for approximately 1 hour per pound until it reaches an internal temperature of 195-205°F (90-96°C).
How long do you cook a 4 pound brisket?
Cover the pan tightly with foil and roast until the brisket internal temp reaches 200 degrees F. Brisket cook time will vary depending on the size and shape of your meat. A 4-pound brisket cook time is about 2.5 to 4 hours, but you really need to use a temperature probe to ensure proper cooking temperature. When is brisket done?
How long do you cook a brisket at 275 degrees?
When cooking at 275°F (135°C), plan for approximately 60 minutes of cooking time per pound of brisket. However, it’s important to remember that every brisket is unique, and factors such as thickness, marbling, and individual oven variations can impact cooking times.
How should you cook a beef brisket?
To cook a beef brisket, place it in the oven with the fat side up. This will help keep the meat moist and tender as the fat melts. Cover it tightly with aluminum foil. Note that this is a point or second cut brisket. For slicing, a flat (AKA first cut) brisket is generally better. Cooking a smaller brisket can be more challenging due to the abundance of connective tissue.