Get ready for a super tasty treat with this Oven Brisket recipe! It’s so tender and juicy, with a crunchy outside that’s just delicious. And guess what? It’s perfect for feeding a bunch of hungry people and makes awesome leftovers too!
Get ready to love this oven-baked beef brisket. It’s easy to make and takes away all the guesswork, giving you a perfectly juicy brisket every time.
I’m sharing all my best tips for making brisket for a big group. It’s a fantastic choice for large dinner parties. And, it’s so delicious.
Oven Baked Brisket Recipe
Equipment
- Roaster Pan with Lid
- Instant Read Thermometer
- Cutting Board
- Knife
- Mixing bowl
- Basting Brush if using barbecue sauce
Ingredients
- 5 lb Beef Brisket flat cut works best
- 3 tbsp Brown sugar
- 1 tbsp Paprika smoked or any type you like
- 4 tsp Salt
- 2 tsp Garlic powder
- 1 tbsp cracked Black pepper
- 2 tsp Onion powder
- 2 tsp dry Mustard powder
- 1/2 tsp Cayenne pepper
- 1½ tbsp Chili powder
- 1 tbsp Ground cumin
- 1 tbsp dried Thyme
Instructions
- Mix all the dry rub seasoning ingredients together in a small bowl.
- Pat the brisket dry with a paper towel. Then, sprinkle the dry rub all over the brisket. No need to rub it in—just spoon it on. Cover the brisket with plastic wrap and pop it in the fridge for at least 30 minutes (overnight is even better!).
- When you’re ready to cook, take the brisket out of the fridge and let it sit at room temperature while you preheat the oven to 275°F.
- Put a roasting rack in the bottom of a roasting pan or baking dish big enough to hold the brisket. Then, place the brisket fat-side up on the rack and fill the bottom of the pan with water up to the edge of the rack. Cover the brisket with the roasting pan lid.
- Bake the brisket covered for 2 to 3 hours, or until an instant-read thermometer reads 145°F. Then, remove the lid and bake for another hour or until the internal temperature reaches 190°F to 205°F.
- Let the brisket rest for 30 minutes, then slice it thinly across the grain and serve.
Notes
- Â I like to rub the dry seasoning on the brisket and let it chill in the fridge overnight for maximum flavour, but if you’re short on time, 30 minutes will do.
- Cooking times can vary, so it’s best to go by temperature rather than the clock. If you’re using a flat brisket, it’ll cook faster than a point cut, so adjust accordingly.
- The internal temperature you’re aiming for depends on how you like your brisket. Around 190°F to 200°F is perfect for slicing, while 205°F is great if you want to pull it apart.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 675Â kcal |
| Protein | 52g |
| Carbohydrates | 2g |
| Saturated Fat | 17g |
| Fat | 52g |
| Cholesterol | 185mg |
| Sodium | 4142mg |
| Calcium | 25mg |
| Iron | 6mg |
| Potassium | 1010mg |
Should I Trim the Fat Off a Brisket?
I usually trim the fat to about a 1/2-inch thickness. Some folks suggest trimming it to 1/4 inch, saying the spices won’t seep in deeper. But for me, that fat adds flavour and helps tenderize the meat. Either thickness works fine for this oven beef brisket recipe.
Do You Oil Brisket Before Adding the Rub?
Nope, no need to oil the meat before applying the brisket rub.
Should I Cover the Brisket With Foil While It Rests?
No, don’t cover it with foil. That’ll mess up the nice crusty bark you’ve worked so hard for.
Can This Oven Beef Brisket Recipe Be Cooked on a Grill?
Absolutely! It turns out amazing on the grill, just like in the oven—low and slow.
Why Do You Cut Brisket Across the Grain?
Slicing across the grain breaks up the tough fibres evenly, making the brisket tender. Slicing with the grain keeps those fibres tough and chewy.
