How to Cook Beef Brisket in the Oven

Cooking beef brisket in the oven can seem challenging for the average home cook, but with the right approach, it can be as satisfying as Texas-style smoked brisket. Start by selecting a whole brisket from the lower chest of the steer, which includes two parts: the flat and the point. The flat is leaner, while the point contains more marbled fat, making it tender and juicy when cooked. For an oven-baked beef brisket recipe, a dry rub is essential to develop that rich, meaty flavor. The cooking techniques focus on slow-cooking at a low temperature to break down the toughness of this high-muscle, tendon area, resulting in a tender, flavorful dish.

Once your brisket is in the oven, patience is key. The baked brisket will take several hours depending on its weight, often around 1 to 1.5 hours per pound. This slow process ensures the brisket becomes tender and develops a delightful texture. The cooking time also allows the flavors to meld, creating a delicious meal that rivals even smoked brisket. Whether you’re aiming for corned beef or those crispy burnt ends, this method guarantees that your brisket is cooked to perfection, offering endless culinary possibilities.

For the best flavor when cooking a brisket in the oven, start by preparing it with a dry rub. After removing the brisket from its packaging and placing it on a cutting board, pat dry with a paper towel to remove excess moisture. In a small cup, mix ingredients like brown sugar for the dry rub. Generously coat and rub the brisket with the mixture, ensuring every part is well covered. Wrap the brisket tightly in foil and refrigerate for 24 hours to let the flavors penetrate deeply. Before cooking, take the brisket out of the refrigerator and allow it to come to room temperature before placing it in the oven.

Dry Rub Recipe:

• 5 tablespoons paprika
• 3 tablespoons salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon black pepper
• 1 tablespoon dried parsley
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 cup brown sugar
• 1 Strandquist Family Farm brisket (4-8 lbs.)

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Step One

Preheat the oven to 300°F or, for a lower setting, between 250-275°F to prevent the brisket from drying out. Place the brisket on a rack inside a large roasting pan, with the fatty side up. Cover the brisket loosely with aluminum foil to retain moisture and catch the drippings.

Step Two

Place the brisket in the oven and bake for about 1 hour 15 minutes per pound. For a 4 1/2 lb flat brisket, this will take approximately 4 hours 15 minutes. A 7 lb whole brisket will need around 5 hours. Use a meat thermometer to check that the internal temperature of the thickest part reaches 170-180°F.

Step Three

Once the brisket reaches 180°F, remove the foil and bake uncovered for an additional 30 to 45 minutes. This step ensures the brisket becomes tender and juicy, with an internal temperature of 190-195°F, without drying out.

Step Four

Patience is key after cooking. Transfer the brisket to a cutting board and tent it with foil. Let it rest for 30 minutes—this step is crucial to achieving an almost perfect brisket as the internal temperature rises to around 200 degrees.

Step Five

Finally, cut the brisket against the grain to ensure tender slices.