Pair this with Boursin Mashed Potatoes and Rye Dinner Rolls.
The spice rub uses simple pantry ingredients, so you don’t have to track down anything special, and the dry rub pulls a lot of flavor out of this cut of beef. You can season the brisket earlier in the day or the night before, then let the oven do the work while you focus on the rest of the meal or hang out with your guests.
The long, slow cook turns it into tender beef that feels a little like magic when you slice into it. It’s a great choice for holidays or weekends when you want something special on the table without turning the day into a project.
Leftovers are easy to turn into other meals, which makes this a good fit for busy weeks. Pile sliced brisket onto rolls for sandwiches, serve it over mashed potatoes, or add it to nachos, baked potatoes, or simple bowls with veggies. It also freezes well with the cooking juices, so you can keep a quick dinner in the freezer for later.
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💛 Why you’ll love this recipe
- Minimal prep for a whole brisket with steady results every time.
- Great when you want the oven to handle most of the cooking process.
- Uses simple ingredients and still ends up with a lot of flavor.
- Slices cleanly after resting, making it easy to use in sandwiches, bowls, or tacos.
➡️ Ingredients you’ll need
⏲ How to make this oven-baked brisket recipe
👉 Easy ingredient swaps
- Kosher Salt: Use coarse sea salt.
- Smoked Paprika: Regular paprika is fine here.
- Ground Cayenne Pepper: Adjust to taste or skip for a milder rub.
- Vegetable Oil: Use another neutral cooking oil, like canola oil or avocado oil.
✨ Variations
- Spicy: Add crushed red pepper flakes or extra cayenne.
- Smoky: Brush a small amount of liquid smoke on the brisket instead of oil before seasoning.
- Herbs: Mix in dried thyme or oregano with the rub.
- Saucy: Brush barbecue sauce onto the sliced brisket after resting.
〰️ How to serve
- Sandwiches — On toasted buns with pickles or coleslaw.
- With sides or as bowls — Serve alongside or over mashed potatoes, rice, pickles, or roasted vegetables.
- Tacos — Add sliced brisket to tortillas with onions and cilantro.
💬 FAQs
Why did my brisket shrink?
Shrinkage is normal. As collagen breaks down, the meat loses moisture and tightens.
Do I need to sear the brisket?
No. This recipe cooks low and slow, so searing isn’t required.
Why did my brisket turn out dry?
Common causes are overcooking, slicing with the grain, removing too much of the fat cap, or skipping the resting time.
How should the brisket be stored after cooking?
Let the brisket cool, then store it in an airtight container in the fridge for up to 4 days. Keep the cooking juices in a separate container and spoon some over the meat when you reheat it so it stays tender.
Can this be frozen?
Yes, you can freeze the sliced brisket for up to 3 months. Wrap portions tightly in plastic wrap, then foil, and place them in a freezer-safe bag. Thaw in the refrigerator overnight before reheating.
How should stored cooked brisket be reheated?
Warm the brisket in a 325°F oven with a few Tablespoons of broth or cooking juices, covered, for 20-30 minutes or until heated through. For smaller servings, microwave gently with a splash of liquid. If the slices seem dry, add a little extra juice before reheating.
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Oven-Baked Brisket
Ingredients
Spice Rub
- 2 Tablespoons Kosher salt
- 2 Tablespoons brown sugar
- 2 Tablespoons smoked paprika
- 1 Tablespoon black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 ½ teaspoons cayenne pepper
- 1 teaspoon cumin
Brisket
- ¼ cup vegetable oil
- 5 pounds brisket
Instructions
- Prepare Spice Rub: In a small bowl, stir together 2 Tablespoons Kosher salt, 2 Tablespoons brown sugar, 2 Tablespoons smoked paprika, 1 Tablespoon black pepper, 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 1 ½ teaspoons cayenne pepper, and 1 teaspoon cumin.
- Prepare Brisket: Trim fat cap of brisket to about ¼-inch if needed. Pat brisket dry with paper towels. Brush ¼ cup vegetable oil across the surface, then sprinkle seasoning all over, pressing it lightly into the meat so it sticks well. Optionally, wrap and refrigerate overnight for deeper flavor.
- Prepare Roasting Setup: Preheat oven to 225 °F. Line a large roasting pan with aluminum foil and place a rack inside. Let seasoned brisket sit at room temperature for 30 minutes if you didn’t marinate it overnight.
- Cook Low and Slow: Place brisket fat-side up on the rack. Cover the pan tightly with foil and bake for about 1 hour per pound (5-6 hours for a 5-pound brisket). (See the Notes section for guidance on using higher oven temperatures.)
- Check for Doneness: Carefully remove foil. Check center with a meat thermometer. The brisket is ready when it reaches 195-205°F and feels tender when probed.
- Add Crispy Exterior (Optional): Turn oven off. Return brisket, uncovered, for 15-20 minutes until the surface tightens and develops a light crust.
- Rest Brisket: Tent with foil and rest for at least 1 hour so juices settle and slices stay moist.
- Slice and Serve: Transfer brisket to cutting board and, using a sharp knife, slice against grain into ¼-inch slices. Adjust your angle if the grain shifts halfway through.
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