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    Ask Chef Dennis » Recipes » Main Meals » Beef » Dry Rub Brined Oven Roasted Brisket

    Dry Rub Brined Oven Roasted Brisket

    Published: Feb 21, 2022 · Modified: Feb 21, 2022 by Chef Dennis Littley · 15 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 39 votes
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    pinterest image for oven roasted brisket

    When it comes to BBQ, brisket is king! And what barbecue aficionados won’t tell you is you can make an amazing fork-tender oven-roasted brisket with a flavorful crunchy bark using your home oven, no smoker or grill necessary.

    This post has been sponsored by my friends at Reynolds Wrap®

    sliced dry rub roasted brisket with cilantro and tomatoes on a  cutting board with a box of reynolds foil

    I love barbecue and for years I was afraid of making the different cuts of meat I enjoyed eating at my favorite bbq joints.

    But at the suggestion of a grill master friend, I learned the secrets of dry brining and slow-roasting meats in my oven. I depend on Reynolds Wrap® Non-Stick Foil for cooking those meats and ease of cleanup!!

    My favorite foil for wrapping meats is Reynolds Wrap® Non-Stick Foil because it protects the meat and leaves seasoning on the meat (rather than flavors sticking to the foil like other brands).other brands.

    chunks of barbecue brisket topped with cole slaw and onion rings on a brioche bun

    I love a good brisket sandwich and one of the places I frequent for barbecue makes a delicious combination by adding coleslaw and onion rings to chopped brisket covered in bbq sauce served on a toasted brioche bun.

    You’re going whole hog with this sandwich!

    What ingredients do I need to make an oven roasted brisket?

    ingredients to make a dry rub brined brisket

    Let’s start by gathering the ingredients we need to make a dry rub brined oven-roasted brisket. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Did you know that Reynolds Foil is made in the USA? Located in Louisville, Kentucky for over 70 years, Reynolds® creates the foil American families have used for generations.

    My grandmother and mother both used Reynolds Wrap® Foil and now my children use it in their kitchens. My grandchildren will make the 5th generation in my family that counts on Reynolds Wrap® Foil to be there for our cooking needs.

    What are the different cuts of Brisket?

    Brisket comes in three different cuts. A full packer brisket is a whole brisket, that includes both the point and flat sections. It will weigh anywhere from 8 to 12-plus pounds.

    The point cut is the fatty part of the brisket, also known as the deckle or second cut. The flat is the leaner cut of the brisket and is also known as the first cut.

    Whether you use the whole brisket, a flat or the point this recipe will still yield a moist, tender OMG flavorful brisket.

    *For my oven-roasted beef brisket recipe either the flat or the point will work. Most grocery stores will carry the flat.

    How do I prepare the brisket for slow roasting?

    seasonings mixed in  glass bowl

    The first step is preparing the dry rub which will act as brine, adding flavor and helping to keep the brisket moist.

    *My spices include onion powder, garlic powder, brown sugar, chili powder, sea salt, cracked black pepper and a few others. Feel free to adjust the seasonings to your taste.

    How do I make an oven-roasted brisket?

    Start by trimming the brisket of any silver skin and if needed removing most of the fat cap from the top of the brisket. Hard fat does not render!

    four images showing how to cook dry rub brisket
    • Pat the brisket dry with paper towels and coat the entire brisket with the dry rub, massaging the dry rub into the meat. Make sure to coat the sides of the brisket.
    • Wrap the dry-rubbed brisket tightly with Reynolds Wrap® Non-Stick Foil  and refrigerate overnight. *A minimum of 3 hours is needed for the dry rub to penetrate the brisket.
    • Take the brisket out of the refrigerator an hour before cooking it, allowing the brisket to get close to room temperature before cooking.
    • Preheat the oven to 275° F
    • Insert an oven-safe meat thermometer into the thickest part of the brisket. The fat side should be up during the roasting process.
    • Slow Roast in the oven until the internal temperature reaches 175 degrees F.
    • Remove the brisket from the oven and carefully cut the foil open to expose the brisket and continue roasting until the internal temperature reaches 195-205 degrees F.

    Chef Dennis Tip:

    Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting using a low temperature allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.

    How do I slice beef brisket?

    Place the beef brisket on a cutting board and let it rest for an hour before slicing, three hours is even better. Slices should be pencil width thick.

    Allowing brisket to rest lets juice redistribute throughout the meat. If sliced right off the grill, the meat would lose moisture.

    sliced dry rub roasted brisket with cilantro and tomatoes on on a white platter next to a box of reynolds foil

    After the brisket has rested, the next step is finding the grain. The direction of the cut is key to having tender fall-apart slices of brisket.

    You want to slice against the grain. The grain of any meat is the alignment of the muscle fibers. When you cut with the grain, the muscle fibers remain somewhat intact and result in meat that is tough and difficult to chew. When you cut against the grain, you break up the muscle fibers evenly so that the meat becomes much more tender and easy to chew.

    Chef Dennis Tip:

    Before cooking, find the grain and slice a corner of the flat. This will make it easier to find the direction of the grain when the brisket is done and ready to be sliced.

    How can I use leftover brisket?

    3 brisket tacos on a white platter with dishes of guacamole and salsa next to it

    You’ll often find chopped brisket used in tacos, sandwiches, and chili. Other delicious uses for leftover brisket are in brisket hash, soups, stews, quesadillas, topping on pizza, and brisket and beans to name a few.

    close up of sliced brisket on a cutting board with cilantro and grape tomatoes

    Wouldn’t your friends and family love to sit down to this tender, delicious dry-rubbed oven-roasted brisket? Why not surprise them and let them think you’re the new grill-master in the family!

    The best part is thanks to Reynolds Foil, clean-up is a breeze, which means it’s more The best part is thanks to Reynolds Wrap® Non-Stick Foil, cleanup is a breeze, which means it’s more time to spend with your loved ones enjoying a meal and creating memories that will last a lifetime.

    Recipe FAQ’s

    IS BRISKET DRY RUB THE SAME AS BRISKET DRY BRINE?

    If you rub the brisket with the spice mixture and immediately place it in the oven, it’s just a rub. It will flavor the exterior of the meat and the spices will penetrate a little way into the beef.
    But if you rub the seasonings into the brisket and let it sit overnight before roasting this would be considered a brisket dry brine. The salt and other seasonings will have time to truly work their way into the center of the beef giving you a more flavorful piece of meat.

    What should the internal temperature of a fully cooked brisket be?

    Brisket is a tougher cut of meat, and that means it needs to be slow-roasted to a higher temperature internally before the fats start to break down and tenderize the meat. The magic starts to happen at 195 degrees and can continue to cook up until 205 degrees.

    How long does it take to cook a brisket?

    A good rule of thumb is to cook the brisket 60 minutes per pound at 275 degrees F. Of course this all depends on your oven, make sure to give yourself extra time just in case it hasn’t reached the optimal internal temperature range of 195 -205 degrees F.

    Can I cook the brisket at a higher temperature?

    To get a fork-tender brisket, the maximum cooking temperature is 300 degrees F. Any hotter will produce a tough brisket. Brisket needs a slow roast and the sweet spot for roasting is 250-275 degrees F.

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    sliced dry rub roasted brisket with cilantro and tomatoes on on a white platter
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    5 from 39 votes

    Dry Rub Brined Oven Roasted Brisket

    You're going to love how easy my dry rub brined oven-roasted brisket is to prepare. And your friends and family are going to love how delicious that fork-tender brisket is!
    Prep Time10 mins
    Cook Time5 hrs
    Resting Time23 mins
    Course: Main Course, sandwich
    Cuisine: American
    Servings: 6
    Calories: 626kcal
    Author: Chef Dennis Littley

    Ingredients

    • 5 lb beef brisket
    • 2 tbsp brown sugar
    • 2 tbsp coarse sea salt kosher salt can be substituted. *If you use table salt cut it down to 1 tbsp.
    • 1 tbsp cracked black pepper more if you like black pepper as much as I do.
    • 1 tbsp garlic powder
    • 1 tbsp onion powder
    • 1 tbsp chili powder
    • 1 tbsp dried mustard
    • 1 tbsp dried thyme
    • 1 tsp cumin Optional
    • 2 16 inch pieces of Reynolds Wrap® Non-Stick Foil
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Mix dry rub ingredients. (This recipe for dry rub will cover a 5 lb brisket.)
    • Remove the brisket from the package and trim away any silver skin or excess fat.
    • Coat the entire brisket with the dry rub and massage the dry rub into the meat. Make sure to coat the sides of the brisket.
    • Wrap the dry-rubbed brisket tightly with non-stick Reynolds foil and refrigerate overnight. Completely wrap it as a package in one direction then go across the other direction sealing the foil.
      *A minimum of 3 hours is needed for the dry rub to penetrate the brisket.
    • Take the brisket out of the refrigerator an hour before cooking it, allow the brisket to get to room temperature before cooking.
    • Preheat the oven to 275° F
    • Insert an oven-safe meat thermometer into the thickest part of the brisket
    • Slow Roast in the oven until the internal temperature reaches 175 degrees F. Remove the brisket from the oven and carefully cut the foil open to expose the brisket and continue roasting until the internal temperature reaches 195-205 degrees F.
      *Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
    • Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.
    • Remove the brisket from the oven and place it on a cutting board. Tent the brisket with a sheet of foil, and let it rest for 3 hours so the juices redistribute evenly throughout the brisket.
    • When cutting the brisket make sure to go against the grain. Slice the brisket in pencil width slices. *See Notes

    Notes

    CHEF DENNIS TIP:

    Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.

    HOW DO I SLICE BEEF BRISKET?

    The first and most important step is to let the beef brisket rest for an hour before slicing, three hours is even better.
    Allowing brisket to rest lets juice redistribute throughout the meat. If sliced right off the grill, the meat would lose moisture.
    After the brisket has rested, the next step is finding the grain. The direction of the cut is key to having tender fall-apart slices of brisket.
    You want to slice against the grain. The grain of any meat is the alignment of the muscle fibers. When you cut with the grain, the muscle fibers remain somewhat intact and result in meat that is tough and difficult to chew. When you cut against the grain, you break up the muscle fibers evenly so that the meat becomes much more tender and easy to chew.

    CHEF DENNIS TIP:

    Before cooking, find the grain and slice a corner of the flat. This will make it easier to find the direction of the grain when the brisket is done and ready to be sliced.

    Nutrition

    Calories: 626kcal | Carbohydrates: 8g | Protein: 79g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 234mg | Sodium: 2650mg | Potassium: 1349mg | Fiber: 2g | Sugar: 4g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 9mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. caje26

      April 21, 2022 at 1:36 pm

      What if I didn’t dry my meat that well before I applied the rub?… the rub looks wet.

      Reply
      • Chef Dennis Littley

        April 21, 2022 at 5:40 pm

        the dry web does get wet-looking. The name dry rub is because there in no liquid added.

        Reply
    2. Moop brown

      February 28, 2022 at 6:17 am

      5 stars
      I appreciate how easy to make this brisket is and am I looking forward to trying this recipe. Thanks

      Reply
    3. LaKita

      February 27, 2022 at 4:25 pm

      5 stars
      Love a good brisket recipe and this one certainly did not disappoint. So delicious and full of flavor!

      Reply
    4. Mikayla

      February 26, 2022 at 3:20 pm

      5 stars
      A brisket is a wonderful cut of meat that we use often. After pulling this from the oven and slicing it up for dinner, couldn’t help but sneak tasty bits.

      Reply
    5. Frank

      February 26, 2022 at 1:31 pm

      In Step 5, the foil is removed. In Step 8, the foil is cut open. I assume that after the brisket reached room temperature, it is rewrapped in the foil and s beet thermometer inserted through the foil.

      Reply
      • Chef Dennis Littley

        February 26, 2022 at 3:31 pm

        that was a mistake on my part, thanks for alerting me to the error Frank. You don’t unwrap the brisket when it comes out of the refrigerator. Just let it get to room temp and roast.

        Reply
      • Loreto and Nicoletta

        February 27, 2022 at 4:02 pm

        5 stars
        Wow Chef Dennis, this is one good looking, tasty brisket. You have definitely schooled us on brisket. Love the flash back on Renolds wrap tin foil. We used it to growing up!
        Back to this brisket. Love the dry rub, slow cook and end result of pure deliciousness!😋🥰👍🙏👌

        Reply
    6. Leslie

      February 26, 2022 at 10:22 am

      5 stars
      We just bought 1/2 a cow and I’ve been searching for a good oven-roasted brisket recipe with a good dry rub to compensate. This is perfect!

      Reply
    7. Ann

      February 25, 2022 at 4:01 pm

      5 stars
      I had no idea I Coudl make such great brisket at home! My dad is going to love this

      Reply
    8. Marie

      February 25, 2022 at 1:50 pm

      5 stars
      I’d never cooked brisket before, but your recipe made it seem so breezy and delicious, it gave me the confidence to give it a try! The meat is incredibly flavorful and tender. My whole family loved those BBQ brisket sandwiches I made, inspired by your photo at the top! Thanks for the inspiration!

      Reply
    9. Marta

      February 24, 2022 at 12:04 am

      5 stars
      I live in the land of brisket (Texas) so I know a thing or two about a good one. This dry brined roasted brisket may just be my new favorite way to make it.

      Reply
    10. Marisa Franca

      February 23, 2022 at 8:05 am

      5 stars
      We have been craving a grilled brisket for months. BUT! We’re not at a place where we can grill. When I found this recipe I thought it was heaven sent. Hubby and I tried it out yesterday and it was amazing. The meat turned out perfectly and the seasoning was just the way we like it. This is a recipe I’m saving and making again!

      Reply
    11. Allyssa

      February 23, 2022 at 7:11 am

      5 stars
      Thank you so much for sharing this amazing oven roasted brisket recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

      Reply
    12. Lisa

      February 22, 2022 at 1:06 pm

      5 stars
      We made this yesterday and it was amazing! Another hit for Chef Dennis!!

      Reply

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