Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes » Beef Recipes

Easy Oven Baked Beef Brisket Recipe

Published: Feb 21, 2022 · Modified: Aug 29, 2022 by Chef Dennis Littley

1.2k
SHARES
Facebook1.2kPinterestFlipboard
Jump to Recipe

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-baked brisket with a flavorful, crunchy bark using your home oven, no smoker or grill necessary.

sliced dry rub roasted brisket with cilantro and tomatoes on wooden cutting board


 

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. Of course you can use a smoker, I do that over in my tasty smoked beef brisket recipe.

If you prefer using your slow cooker, you’re going to love my Slow Cooker Beef Brisket Recipe.

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!

Table of Contents:
  • What ingredients do I need to make an oven-baked beef brisket?
  • What are the different cuts of Brisket?
  • How do I prepare the brisket for slow roasting?
  • How do I make an oven-baked beef brisket?
  • Chef Dennis Tip:
  • How do I slice oven-baked brisket?
  • Chef Dennis Tip:
  • How can I use leftover oven-cooked beef brisket?
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Dry Rub Oven Baked Brisket
  • CHEF DENNIS TIP:
  • HOW DO I SLICE BEEF BRISKET?
  • CHEF DENNIS TIP:
  • To Reheat:

What ingredients do I need to make an oven-baked beef brisket?

ingredients to make a dry rub brined brisket

Let’s start by gathering the ingredients we need to make a dry rub oven-baked 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.

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-baked beef 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 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, 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 oven-baked brisket?

Place the beef brisket on a cutting board and let it rest for an hour before slicing. 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

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 oven-cooked beef 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?

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 for 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.

More Recipes You’ll Love!

  • cut of rare prime rib next to roast on white platter
    Prime Rib Roast Recipe
  • grilled ribeye with crosshatch marks on a white plate with mushrooms
    How to Grill Ribeye Steak
  • 3 half racks of grilled baby back ribs on a white platter
    Grilled Baby Back Ribs w/ Dry Rub Step by Step
  • white bowl of pulled pork in barbecue sauce
    Easy Oven Cooked Pulled Pork Recipe

Did you make this? Please RATE THE RECIPE below!

Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

sliced dry rub roasted brisket with cilantro and tomatoes on on a white platter

Dry Rub Oven Baked Brisket

You're going to love how easy my dry rub oven-baked brisket is to prepare. And your friends and family are going to love how delicious that fork-tender brisket is!
5 from 389 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 5 hours hrs
Resting Time 25 minutes mins
Total Time 5 hours hrs 10 minutes mins
Course Main Course, sandwich
Cuisine American
Servings 8
Calories 482 kcal

Ingredients
 
 

  • 5 lb beef brisket
  • ¼ cup brown sugar
  • 2 tablespoon coarse sea salt kosher salt can be substituted. *If you use table salt cut it down to 1 tbsp.
  • 1 tablespoon cracked black pepper more if you like black pepper as much as I do.
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika or sweet paprika
  • 1 teaspoon dried mustard
  • 1 teaspoon dried thyme

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 aluminum 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
  • Place the foil-wrapped brisket on a baking pan (if you have a rack place it on the baking pan and place the brisket on the rack which is on top of the pan).
  • Place the baking pan on the center rack of the preheated oven and slow roast the brisket 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 one hour 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.
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.
The grain is how the strands of muscle run through the meat. It’s like a long series of rubber bands, and you’ll see the lines in the meat. Turn the meat so your knife is perpendicular to the grain. When you find the grain, set your knife up so that you’re slicing against the grain.
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.

To Reheat:

Preheat your oven to 325°F.
Place your brisket in a pan or dish.
Pour about one cup of beef broth over the brisket.
Cover the brisket tightly with aluminum foil, creating a double layer.
Place the brisket in the oven and reheat for about 45 minutes or until the internal temperature reaches 165°F.
Let the meat rest for 10-15 minutes before slicing.

Nutrition

Calories: 482kcalCarbohydrates: 10gProtein: 59gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 176mgSodium: 1973mgPotassium: 1025mgFiber: 1gSugar: 7gVitamin A: 874IUVitamin C: 0.3mgCalcium: 38mgIron: 6mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 389 votes (328 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Cindy Springer says

    May 17, 2025 at 11:12 pm

    Hi chef forgot to mention I probably trimmed off 2 lbs of fat so I’m down to 10lbs or so

    Reply
    • Chef Dennis Littley says

      May 18, 2025 at 6:50 am

      Hi Cindy, to answer your question, yes plan on 1 hour per pound. But make sure to use a meat thermometer to keep an eye on the internal temperature. I would do a quick check 2 hours before your estimated finish time, just to be sure.

      Reply
  2. Cindy says

    May 17, 2025 at 10:03 pm

    Chef Dennis
    ? I have a 12.5lb brisket. The cook time would be 12hrs? Just want to make sure. Never done this before.
    Thanks

    Reply
  3. Dave says

    May 11, 2025 at 1:13 am

    5 stars
    I’ve made this recipe like 15 times since finding it. Brilliant!

    Reply
    • Chef Dennis Littley says

      May 11, 2025 at 7:51 am

      That is definitely what I like to hear! Thanks so much for taking the time to let me know you’ve been enjoying my brisket recipe!

      Reply
  4. Kathy says

    May 06, 2025 at 5:04 pm

    5 stars
    Absolutely delicious! The

    Reply
    • Chef Dennis Littley says

      May 07, 2025 at 8:21 am

      Thanks! I’m glad you enjoyed the brisket.

      Reply
  5. Purcell Gina says

    April 19, 2025 at 6:31 pm

    Should I set my oven to bake or roast for this recipe? Also, our cow was young and doesn’t have much fat on this brisket (fence jumper so he went early). Any advice?

    Reply
    • Chef Dennis Littley says

      April 20, 2025 at 7:59 am

      Roast is the preferred method. Depending on your oven, it will utilize both heating elements and the fan speed will be a little faster, which will help the meat cook more evenly.

      Reply
  6. Sue says

    April 03, 2025 at 6:47 am

    Brisket is in frig with dry rub, however dinner now postponed a day. Better to cook and reheat next day or can brisket stay in frig with dry rub for two nights before cooking?

    Reply
    • Chef Dennis Littley says

      April 03, 2025 at 10:20 am

      You can leave it for up to 48 hours, so its not a problem. The seasonings will just have more time to penetrate the meat.

      Reply
  7. Christine Anderson says

    April 01, 2025 at 7:04 pm

    should you cook the brisket fat side up or down.

    Reply
    • Chef Dennis Littley says

      April 02, 2025 at 9:07 am

      Any meat that you roast, grill or smoke should always be cooked fat side up, the as the fat renders it drips through the meat. That adds flavor and also helps keep the meat moist.

      Reply
  8. Emily says

    March 09, 2025 at 6:58 pm

    5 stars
    Very good! Will use this recipe again.

    Reply
    • Chef Dennis Littley says

      March 10, 2025 at 7:25 am

      I’m happy to hear you enjoyed the brisket!

      Reply
  9. Sara says

    February 26, 2025 at 8:31 pm

    5 stars
    I made this brisket today, following your recipe, exactly, and it is a STUNNER!! I bought a whole packet brisket which weighed 9.40 lbs after trimming, compliments of the butcher. I seasoned it using your recipe and wrapped it in pink butcher paper (bought at Home Depot) tied with string since I no longer cook with aluminum foil after learning how unhealthy it is. It took 13 hrs, total, to cook and was outstanding! The bark that developed after uncovering it when it reached 175° was perfection. It took another 1.5 hrs to reach 195°. Next time, I think I’ll try the seasoning minus the sugar and add cayenne pepper. Or, I may just use my homemade Cajun seasoning which is similar. Thank you for such clear instructions!! For meat lovers, this is a relatively inexpensive cut of meat if one buys a whole packet brisket rather than the more expensive smaller weight flat cut portion.

    Reply
  10. Sara says

    February 25, 2025 at 5:04 pm

    Sounds delicious!!! Since cooking with aluminum foil is now known to be unhealthy, would pink butcher paper be a satisfactory substitute?

    Reply
    • Chef Dennis Littley says

      February 26, 2025 at 8:00 am

      Yes, you can use pink butcher paper instead of aluminum foil.

      Reply
  11. MJ says

    February 20, 2025 at 1:32 pm

    5 stars
    The rub flavor is excellent!

    Reply
    • Chef Dennis Littley says

      February 20, 2025 at 3:08 pm

      Thank you, I’m glad you enjoyed the brisket.

      Reply
  12. Jennifer Shabaga says

    February 13, 2025 at 9:04 am

    5 stars
    OMG! I think I finally found you again. First brisket I ever did came out AMAZING. Prob only a year ago. Prior to that, I honestly didn’t even know what it was. Did some google searching, found recipe, and it was a “where have you been all my life?” moment as I took that first bite. I’ve made about 3 since, but never as mouthwateringly good as the first. I’m 90% sure that yours is the recipe I first used. It’s in the fridge now so I’ll be back with a thorough review… let’s say tomorrow. 😀

    Reply
    • Chef Dennis Littley says

      February 13, 2025 at 3:35 pm

      I am very happy you found me again too! Let me know how the brisket turns out. If you love barbecue, try my oven roasted pulled pork and baby back rib recipes.

      Reply
« Older Comments

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Easy Oven Baked Baby Back Ribs

  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze

  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe

  • Banana bread sliced on a cutting board.
    Best Banana Bread Recipe

  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe

  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest

Facebook

Flipboard

Instagram

YouTube

LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.