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Cooking beef brisket for the holidays is almost like a rite of passage of entertaining, don’t you think? It’s not the cut of beef that I would normally choose, but for certain occasions, it’s hard to beat. And since it’s such a staple in Jewish cuisine, it seemed fitting that I should have a tutorial for how to cook brisket in the oven. This simple beef brisket recipe is seasoned with a classic Texas brisket rub that gives it a smoky and savory flavor, seared to create a crust on the outside, and then slowly roasted.
This method for roasting brisket was inspired by how I cook steak in the oven – seared first and then roasted. However, unlike sirloin steak which cooks quickly at high temperature – and instead, more like short ribs or barbacoa – beef brisket is best roasted low and slow.
The low temperature is one of the reasons many people make it in a smoker, but since I don’t have one, I’ll show you how to cook brisket in the oven instead. At low temperature, it’s just as delicious! And, one benefit of my method – sear it first! – is that the total cook time is faster than it would be with roasting alone, without sacrificing tenderness, and you get that nice, browned crust.
Have more tips or tricks for making brisket in the oven? Would love to see them in the comments!
What Is Brisket?
Brisket is a cut of meat from beef or veal. It’s a tough, fatty cut of meat, which makes it ideal for the slow cooker, the smoker, or roasting slowly in the oven, giving the meat a chance to tenderize.
What part of the cow is brisket?
What cut of meat is brisket? Brisket comes from the chest or lower chest of beef, located near the legs.
Which cut is best: point vs flat cut brisket?
- The point cut from brisket is the fatty part of the brisket, which is actually called the deckle.
- The flat cut has the deckle removed, so it’s leaner and flatter than a brisket cut that contains the point.
So which is best? It sort of depends! A flat cut works really well for dishes like corned beef, but the point is thicker and more marbled, with less lean meat. It does work well for hamburger meat or shredded into sandwiches.
I prefer a flat cut for standalone beef brisket recipes like this one.
How To Cook Brisket In The Oven
There are a few simple steps to take when making the best beef brisket. It comes down to trimming, seasoning, and cooking properly!
Step 1: How to trim a brisket
Brisket typically has a thick layer of fat on it. You’ll want to trim some of it to make it uniform, but don’t trim all the fat! The main benefit to this is that the seasoning penetrates the meat better if there isn’t a thick layer of fat, but you still want to leave some for flavor. A general rule of thumb is to leave 1/4-inch.
Lift up the fat with your hands and slice the brisket between the meat and the fat, leaving a thin layer of fat on the meat.
Step 2: How to season a brisket
In this beef brisket recipe, we’re seasoning the meat the night before cooking. Season generously with dry rub and massage the rub into the meat. Place the brisket onto a rack nestled over a baking sheet.
Step 3: How long to rest brisket before cooking
One of the best brisket tips that I have for you is to let your brisket “marinate” in the dry rub brine overnight, or up to 24 hours. This accomplishes 2 things:
- The dry rub brine penetrates the meat for more flavor.
- Dry brining overnight dries out the outside of the meat, allowing it to sear better the next day. (Don’t worry, it will still be tender inside!)
Step 4: How to make beef brisket in the oven
Now it’s time to go over brisket cooking instructions!
- Sear beef brisket. Heat a stovetop-safe roasting pan over two burners on the stovetop over medium-high heat. Once it’s hot, add the brisket and sear for 2-3 minutes, until browned on the bottom. Use tongs and a turner to carefully flip the brisket, then repeat on the other side.
- Roast brisket. Remove brisket from pan, add bone broth (this will keep the brisket moist during roasting) and use a wooden spoon to de-glaze (remove the browned bits from the bottom). Place the rack over the roasting pan, add the brisket on top (fat side up), and pierce the temperature probe into the center of the brisket. Cover the pan tightly with foil and roast until the brisket internal temp reaches 200 degrees F.
Step 5: How long to cook brisket in the oven
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?
Because cooking beef brisket time will vary depending on the size of the brisket, it’s best to check the internal temperature so that you can feel confident that your brisket is cooked perfectly.
TIP: If you want a test other than temperature, you can gently lift the brisket over the roasting pan with tongs. The right doneness is when it bends in the middle, but doesn’t break.
What should the internal temperature of brisket be?
While some brisket recipes say to cook to 180 degrees, I find that the optimal brisket temperature is 200 degrees F. Keep in mind that this will rise further during the next, resting step.
If you’re wondering where to check brisket temperature, you’ll want to insert the probe into the middle of the thickest section of the brisket.
Step 6: How long to let brisket rest after cooking
Once the internal temperature reaches 200 degrees, remove it from the oven, keep it covered with foil, and rest for 20 minutes before slicing.
The resting step is important! It helps keep the juices in the meat, and also the internal temperature will continue to rise during this time.
Step 7: How to slice a brisket
After the brisket rests, it’s time to slice. The key is to cut brisket against the grain, so that you’re shortening the connective tissues running through the cut of meat. It will be easier-to-eat and more tender when sliced properly.
Roasted Beef Brisket FAQs
Questions on how to prepare brisket or beef brisket in general? Read on.
Is brisket healthy?
What does it mean when a brisket stalls and what to do about it?
A brisket stall is when the brisket stops increasing in temperature while cooking. Often times, this happens once it reaches about 150 degrees F. There are several theories for why this happens, and you can read about them here if you’re curious.
If you notice it happening to your brisket, you could wait it out… or you could wrap the brisket in foil as soon as you notice it happening, which will help the brisket continue cooking and increasing in temperature.
How much brisket per person is recommended?
Butchers will often recommend 1/2 pound per person, which is what I have as a serving size. Since the meat shrinks during cooking, 1/2 pound of raw meat will actually yield 1/3 pound cooked brisket for a serving size.
If you’d like to have extra or leftovers, increase the amount of servings. It’s stores really well.
Where to buy brisket?
If you have access to a butcher, I would recommend getting your beef brisket directly from the butcher. Alternatively, many grocery stores carry brisket in the meat department.
TIP: Ask for the flat cut with a uniform fat cap, so there’s less trimming work for you.
Brisket Prep & Storage Instructions
Can you make it ahead?
Yes, you can make brisket in advance. Because making brisket takes a few hours, it’s best to plan ahead and make it ahead.
What to do with leftover brisket
If you have leftover brisket, store it in the refrigerator for 2-3 days. Wondering how to serve leftover brisket? I’ve got you covered!
- Sandwich – Sliced brisket on a keto roll is one of the best ways to eat leftover brisket. Top with sugar-free bbq sauce.
- Hash – Saute with some onions and peppers, and top with a fried egg.
- Tacos – Stuff sliced brisket into taco shells and add your favorite toppings. Find everything you need to know about keto tacos here.
- Pizza – Use the brisket as a pizza topping. Try my popular keto fathead pizza recipe!
- Quesadillas – Leftover brisket and shredded cheese are amazing between almond flour tortillas.
Can you freeze cooked brisket?
Yes, you can also freeze cooked brisket. Store in a freezer-safe container for 2-3 months.
Let thaw in the fridge overnight before reheating.
How to reheat brisket in the oven
Reheat the brisket in the oven at 300 degrees F. For best results, add a little broth to the pan and cover with foil before heating, which will keep it moist and tender.
The microwave works in a pinch, but is more drying.
What To Eat With Brisket
Now that our delicious brisket recipe is done, it’s time to eat and you may be wondering, what sides go with brisket? First of all, be sure you have pickles and onions on hand – they go together so well!
Here are a few healthy side dish recipes for you:
- Keto Mashed Cauliflower – Get the secret to smooth and creamy cauliflower mash that tastes just like potatoes!!!
- Cauliflower Mac & Cheese – Mac & cheese is a classic BBQ side and this healthy version pairs perfectly with this easy beef brisket recipe.
- Cauliflower Potato Salad – Potato salad is a common pairing for briskey, but I make mine like this!
- Roasted Mushrooms – Mushrooms and beef are an ideal combination.
- Coleslaw – This healthy coleslaw is delicious as a side to this easy brisket recipe or piled on top of sliced brisket on a sandwich.
Want to try a different method for cooking brisket? Instant Pot brisket is a faster way.
Tools To Make Perfect Beef Brisket In The Oven
Tap the links below to see the items used to make this recipe.
- Roasting pan – You’ll use this roasting pan for brisket in the oven, turkey, and more.
- Meat thermometer – This thermometer will give you a reading in just 2-3 seconds! It’s the best in speed and accuracy.
- Probe thermometer – Another great option, this one has a probe so that it can alert you when your brisket in the oven reaches the desired internal temperature.
How To Cook Brisket In The Oven
How To Cook Brisket In The Oven
Don't have a smoker? Learn how to cook brisket in the oven instead! This EASY beef brisket recipe is quick to prep and pefectly tender.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Trim the fat cap on the brisket to 1/4-inch thickness. (Do not remove all the fat!)
Season both sides of the brisket with dry rub. Massage the rub into the meat. Place the brisket onto a rack nestled over a baking sheet.
Cover tightly with foil and place in the fridge to dry brine overnight, or up to 24 hours.
The next day, preheat the oven to 300 degrees F (148 degrees C).
Heat a stovetop-safe roasting pan over two burners on the stovetop over medium-high heat (the pan needs to have a rack for later, but remove the rack for this step). Once hot (a drop of water added will sizzle), add the brisket and sear for 2-3 minutes, until browned on the bottom. Use tongs and a turner to carefully flip the brisket and sear for 2-3 minutes again, until browned on the other side.
Roast in the oven for 2.5-4 hours (or 38 to 60 minutes per pound of meat), until fork-tender and internal temperature reaches 200 degrees F (93 degrees C). (If possible, use a probe thermometer to monitor temperature, to avoid opening the oven and uncovering the sealed foil.)
Remove the brisket from the oven, keep it covered with foil, and rest for 20 minutes before slicing. Slice thinly against the grain.
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Serving size: 1/3 lb cooked brisket (equivalent to ~1/2 lb raw)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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