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Home » Meat Recipes » Oven Brisket

Oven Brisket

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jun 19, 2025
20 Comments
5 from 71 votes

Jump to Recipe Review Recipe

Cooking brisket in the oven is easy. Simply rub the meat with spices, bake it in a foil pouch, then briefly broil to crisp the fat. The result is tender and juicy.

Sliced beef brisket is served on a wooden cutting board.

I enjoy affordable yet flavorful beef cuts such as beef shanks and tri-tip roast. In barbecue places, brisket is my favorite cut to order - I even prefer it to pork ribs! The best restaurants smoke the meat slowly, but your home oven is a great tool, too. Use smoked paprika to give the meat a smoky flavor, and cook it on low for several hours. You'll be rewarded with tender, flavorful meat and plenty of delicious leftovers.

Ingredients

The ingredients needed to make oven brisket.

See the recipe card for exact measurements. Here are my comments on the ingredients.

  • Beef brisket: I usually get a three-pound cut at Whole Foods. You can also order it online on websites such as US Wellness Meats.
  • To season: Kosher salt, black pepper, smoked paprika, ground cumin, onion powder, garlic powder, and dry mustard. Sometimes, I use smoked salt to add to the smoky flavor.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Combine kosher salt, black pepper, and spices, and rub the mixture all over the meat.

Raw brisket coated in spices.

Place the brisket in a well-sealed foil pouch and bake it for three hours in a 300°F oven. Brush it with the cooking juices and broil it to crisp the fat.

Fully cooked oven brisket in a cutting board.

Let it rest before slicing and serving.

Slicing brisket with a sharp knife.

5 stars rating. 5 stars! This was outstanding! Thank you, Vered.
Stu
Read more comments

Recipe Tip: Brisket Point vs Flat

The brisket has two parts, shown in the photos below: the point and the flat. The point is a thicker and fattier cut. The flat is leaner and tougher and has more connective tissue. The flat is easier to slice because of its shape, while the point is perfect for shredding.

While this recipe was written for the flat part, I sometimes use it to cook a brisket point. Although the point is typically ready faster than the flat, using the same recipe for both is fine. The point is fatty, so it won't dry out even if cooked for longer than it actually needs. 

Brisket point on a white plate.
Brisket point.
Brisket flat on a cutting board.
Brisket flat.

Recipe FAQs

Can I roast the brisket in a hot oven?

No. Unlike the tender ribeye roast, beef brisket is a tough but flavorful cut of beef that requires low and slow cooking. Since it takes a while, this recipe is excellent for a winter weekend when you're home anyway. It's not difficult, but it does require a time commitment of about three hours.

Can I cook it uncovered?

No. The foil pouch is crucial to prevent the meat from drying out and to keep it juicy.

Should I remove the fat layer?

Beef brisket comes with a beautiful fat cap. Please don't remove it completely, before or after cooking. It's the best part! But you can ask your butcher to trim it to a manageable thickness: ¼ inch is ideal. Brisket should be cooked with the fat side up. This will allow the melting fat to seep into the meat, making it juicier and more flavorful.

What does it mean to slice against the grain?

Before you cook it, look at the raw piece of meat and locate the direction of the grain, as shown in the photo below. When cooked, you will want to cut it thinly against the grain to sever the muscle fibers, tenderize the meat, and make chewing easier.

The direction of the grain in a raw brisket.

Serving Suggestions

I bake the brisket at low heat, so I can't roast vegetables at the same time since they require a hot oven. Roasted green beans, for example, need a 425°F oven, but I cook the beef in a 300°F oven.

So, I usually serve it with easy side dishes that I can make separately in the microwave, such as mashed cauliflower, microwave broccoli, or microwave asparagus.

A salad is another great option. My favorites are arugula salad, cucumber salad, and tomato salad.

Storing and Using the Leftovers

Like other slow-cooked meats (such as pot roast or oxtail stew), brisket improves with time. You can keep the leftovers in an airtight container in the fridge for up to four days. You can also freeze the cooled leftovers in a single layer in freezer bags for up to three months. Thaw them overnight in the fridge.

Use the leftovers as you would roast beef - serve cold slices on a plate with sriracha mayo or Dijon mustard and quick pickles, or make a cloud bread or almond flour bread sandwich. If you'd like to reheat the leftovers, do so gently, covered, in the microwave at 50% power.

Recipe Card

Oven brisket, sliced and served on a wooden cutting board.
5 from 71 votes
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Easy Oven Brisket Recipe

Cooking brisket in the oven is easy. Simply rub the meat with spices, bake it in a foil pouch, then briefly broil to crisp the fat. The result is tender and juicy.
Prep Time20 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 20 minutes mins
Course: Main Course
Cuisine: Jewish
Servings: 6 servings
Calories: 582kcal
Author: Vered DeLeeuw
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Video

Ingredients

  • 3 pounds brisket - fat trimmed to ¼-inch thick

Dry Rub:

  • 2 teaspoons Diamond Crystal kosher salt - or 1 teaspoon of any other salt, including Morton kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard

Instructions

  • Preheat the oven to 300°F. Look at the raw piece of meat and locate the direction of the grain. You will want to cut it against the grain when it's cooked.
    The direction of the grain in a raw brisket.
  • In a small bowl, mix the salt, pepper, smoked paprika, cumin, onion powder, garlic powder, and dry mustard. Gently rub the spice mix all over the meat.
    Brisket coated in spices.
  • Make a foil pouch: Place the brisket, fat side up, on two layers of foil. Pull the edges of the foil up around the brisket and wrap it. Use a third foil layer on the top if needed. Seal well to keep moisture in, but don't wrap the meat too tightly. Leave some room for the steam.
    Brisket in a foil pouch.
  • Place the foil pouch on a foil-lined, broiler-safe, rimmed baking sheet. Cook the brisket for 3 hours (about 1 hour per pound) until very tender.
    Brisket after three hours in the oven.
  • Turn off the oven and let the meat rest until it's cool enough to handle. Remove the brisket from the oven and open the foil pouch. Pour the cooking juices into a measuring cup. You can skim the fat from the top if you want (I don't).
    The brisket foil pouch is opened.
  • Turn the oven to broil. Brush the meat with some of the cooking juices. Broil until the fat browns and starts to crisp, for about 2 minutes.
    Brisket after it's been broiled to crisp up the far.
  • Allow the brisket to cool for a few minutes before slicing. Slice it against the grain and on the bias into ¼-inch slices. Serve it with the cooking juices for dipping.
    Slicing brisket.

Notes

  • You can use a teaspoon of smoked salt for a more pronounced smoky flavor. 
  • Beef brisket comes with a beautiful fat cap. Please don't remove it completely, before or after cooking. It's the best part! But you can ask your butcher to trim it to a manageable thickness. ¼ inch is ideal.
  • Cook the meat fat side up. This will allow some of the melting fat to seep into the meat, making it juicier and more flavorful.
  • Like other slow-cooked meats, brisket improves with time. You can keep the leftovers in an airtight container in the fridge for up to four days. Slice the leftovers and serve them cold, or reheat them covered in the microwave at 50% power.
  • You can freeze the cooled leftovers in a single layer in freezer bags for up to three months. Thaw them overnight in the fridge.

Nutrition per Serving

Serving: 6 ounces | Calories: 582 kcal | Protein: 42 g | Fat: 44 g | Saturated Fat: 17 g | Sodium: 382 mg

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Comments

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    Recipe Rating




  1. Dianna says

    April 28, 2025 at 9:09 pm

    5 stars
    My first brisket, huge success. Thank you delicious !

    Reply
    • Vered DeLeeuw says

      April 29, 2025 at 9:31 am

      You're very welcome, Dianna! I'm so glad it was a success.

  2. Barbara Sonin-Robbins says

    December 24, 2024 at 10:29 am

    Can’t wait to try this tonight!

    Reply
    • Vered DeLeeuw says

      December 24, 2024 at 10:42 am

      I hope you like it, Barbara. 🙂

  3. Mandi Tucker says

    November 16, 2024 at 9:12 pm

    mine turned out very tough. I had a 2.63 lb piece and adjusted cook time accordingly. But apparently it wasn't enough time or the cook time was too high?

    Reply
    • Vered DeLeeuw says

      November 16, 2024 at 9:22 pm

      Sorry about that, Mandi! When brisket is tough it usually means it needed more time in the oven. It's also possible that your foil pouch wasn't completely sealed, causing moisture to escape.

      If you have unsliced leftovers, you can place them in a rimmed baking dish, add a cup of water or beef broth to the bottom, seal the baking dish tightly with 2 layers of foil, and bake the meat for 30-60 more minutes at 300°F. Hopefully, this will tenderize the meat.

  4. PJ Russ says

    October 26, 2024 at 12:08 pm

    5 stars
    Very nice recipe for just a couple of people. Simple and very easy.

    Reply
    • Vered DeLeeuw says

      October 26, 2024 at 1:16 pm

      Glad you liked it! Thank you for taking the time to share your experience.

  5. Stu says

    September 03, 2024 at 5:47 pm

    5 stars
    5 stars! This was outstanding! Thank you, Vered.

    Reply
    • Vered DeLeeuw says

      September 03, 2024 at 6:29 pm

      Yay! You're very welcome, Stu. 🙂

  6. Allie says

    June 28, 2024 at 4:28 pm

    Would I use a roasting pan for this recipe? Almost like what I would put a turkey on for thanksgiving with the grate?

    Reply
    • Vered DeLeeuw says

      June 28, 2024 at 5:13 pm

      Hi Allie,
      You could, but it's not necessary. Any rimmed baking dish will work. I use a half sheet pan.

  7. Trish Wissbroecker says

    May 15, 2024 at 7:40 am

    Hi, I have 3 pieces of brisket, that I would like to cook for about 11 people, about 2-3 lbs each...what do you suggest for cooking time? thank you!

    Reply
    • Vered DeLeeuw says

      May 15, 2024 at 8:15 am

      Hi Trish,
      Since these are three separate pieces, the cooking time should be the same. Wrap each of them individually.

  8. Randy says

    November 29, 2023 at 5:40 pm

    Hi cooking an hour at 300 degrees for every pound, will this come out medium, medium rare, or well done? Thanks

    Reply
    • Vered DeLeeuw says

      November 29, 2023 at 6:31 pm

      Hi Randy, this comes out medium.

  9. Eugene says

    September 29, 2023 at 8:35 am

    Would I increase the cooking time for a 4.37lb flat cut brisket or extend the cooking time by an hour?

    Reply
    • Vered DeLeeuw says

      September 29, 2023 at 10:33 am

      Hi Eugene, I would extend the cooking time by an hour.

    • Maria Digilov says

      October 23, 2023 at 1:37 am

      Hi, for double serving (5-6lb) would I cook it for 5-6 hours? Thanks

    • Vered DeLeeuw says

      October 23, 2023 at 10:36 am

      Hi Maria,
      Yes, exactly. One hour per pound.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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