This oven brisket recipe is incredibly easy. Simply rub the beef with spices, bake it in a foil pouch, then briefly broil it to crisp the fat.
The result is tender and juicy beef; just as important, the leftovers are excellent, too!
The best restaurants smoke the meat slowly for 24 hours, but the oven is a great tool, too. Simply 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.
You'll only need a few ingredients to make this oven brisket. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Brisket Point vs Flat
The brisket has two parts: the point and the flat. The point is a thicker and fattier cut. The flat is leaner and tougher; it 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.
The best way to vary this recipe is to experiment with different spices and herbs. Sometimes, I omit the dry mustard and add herbs instead. Dried thyme is lovely - I like to add half a teaspoon.
If you enjoy spicy food, add ¼ teaspoon of cayenne or ½ teaspoon of red pepper flakes. I tried both and enjoyed them.
Oven Brisket Instructions
The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:
You start by mixing kosher salt, black pepper, and spices, then rubbing the mixture all over the meat.
Place the brisket in a well-sealed foil pouch.
Bake it for three hours in a 300°F oven. This is what it looks like when it's ready:
Brush the slightly cooled meat with the cooking juices and broil it to crisp the fat. This is what it looks like after being broiled:
Let the meat rest for a few minutes before slicing it.
Cook it Fat Side Up
Beef brisket comes with a beautiful fat cap. Please don't remove it completely, whether before or after cooking. It's the best part! But you can ask your butcher to trim it into 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.
Slice it Against the Grain
Before you cook it, look at the raw cut of meat and locate the direction of the grain. You will want to cut it thinly against the grain when cooked. Brisket should be sliced against the grain to sever the muscle fibers, tenderize the meat, and make chewing easier.
This cut comes from the lower chest of the cow. Since it contains a lot of connective tissue, making it tough, it should be cooked low and slow to make it tender.
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.
The point is a thicker and fattier cut. The flat is leaner and tougher; it has more connective tissue. The flat is easier to slice because of its shape, while the point is perfect for shredding.
No. The foil pouch is crucial to prevent the meat from drying out and keeping it juicy.
In traditional Jewish cooking, this cut is often served on holidays. It became popular with Ashkenazi Jewish people because it's affordable and kosher, as long as the animal is slaughtered and the meat is prepared according to Jewish kosher laws.
I cook oven brisket on low heat, so I can't roast vegetables simultaneously since those require a hot oven. Roasted green beans, for example, need a 425°F oven, but I cook the beef in a 300°F oven.
If you'd like to reheat the leftovers, do so gently, covered, in the microwave at 50% power.
More Beef Recipes
- 3 pounds brisket fat trimmed to ¼-inch thick
- Preheat the oven to 300°F. Look at the raw brisket and locate the direction of the grain. You will want to cut it against the grain when it's cooked.
- 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 brisket.
- 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 tight; leave some room for the steam.
- 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.
- 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).
- 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.
- 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.
- You can use smoked salt for a more pronounced smoky flavor.
- Beef brisket comes with a beautiful fat cap. Please don't remove it completely, either before or after cooking. It's the best part! But you can ask your butcher to trim it into a manageable thickness. ¼ inch is ideal.
- Cook the brisket 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, oven brisket improves with time. You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Slice the leftovers and serve them cold, or reheat them covered in the microwave at 50% power.
Add Your Own Notes
Nutrition per Serving
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