Oven-Baked Brisket

Sliced cooked brisket arranged on a wooden cutting board with a knife partially visible underneath.

This Oven-Baked Brisket cooks low and slow with a simple spice rub until it’s tender and easy to slice. It doesn’t need much hands-on time, so you can let it go in the oven while you handle everything else. You get a lot of flavor for not much effort, and it works for weeknight dinners, holiday meals, meal prep, or anytime you’re feeding a group.

Prep Time15

Cook Time5

Rest Time1

Total Time6 15

Course: Main

Cuisine: American

Keyword: oven baked brisket

Servings: servings

Calories: 421kcal

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.

Notes

Smaller Brisket Tips: For smaller cuts, keep the oven at 225°F and plan for about 1 hour per pound, cooking until the internal temperature reaches 195-205°F and the meat feels tender.

Alternative Cooking Temperatures: For a shorter cook time, bake the brisket at 250°F for about 50 minutes per pound or at 270°F for about 45 minutes per pound. Use these as guides and cook until the internal temperature reaches 195-205°F and the meat feels tender.

Troubleshooting Dry Brisket: Dry brisket usually means it cooked past 205°F, wasn’t rested long enough, or was sliced with the grain. Keep the fat cap at ¼-inch for added moisture, and always slice against the grain.

Refrigerator Storage: Store cooked brisket in an airtight container for up to 4 days. Keep the cooking juices separate and spoon some over the meat when reheating to help it stay tender.

Freezer Storage: Freeze brisket slices 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.

Reheating Instructions: Warm 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.

Nutrition