Baking brisket in the oven is incredibly easy. Simply rub the brisket 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!
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 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.
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Ingredients
You'll only need a few ingredients to make this oven brisket recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- 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.
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.Â
Variations
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 great in this recipe - 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.
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.
Expert Tips
Cook the Meat 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 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.
Slice Against the Grain
Before you cook it, look at the raw brisket 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.
Recipe FAQs
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 and 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.
Serving Suggestions
I bake the brisket at low heat, so I can't roast vegetables at the same time 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.
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 Leftovers
Like other slow-cooked meats (such as pot roast or oxtail stew), oven brisket improves with time. You can keep the leftovers in the fridge, in an airtight container, for up to four days.
Use them 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.
You can freeze the leftovers in a single layer in freezer bags for up to three months. Thaw them overnight in the fridge and reheat them in the microwave.
More Beef Recipes
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Recipe Card
Oven Brisket
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
- 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 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.
Video
Notes
- You can use smoked salt for a more pronounced smoky flavor.Â
- 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 to 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 four days. Slice the leftovers and serve them cold, or reheat them covered in the microwave at 50% power.
- You can freeze the leftovers in a single layer in freezer bags for up to three months. Thaw them overnight in the fridge and reheat them in the microwave.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Stu
5 stars! This was outstanding! Thank you, Vered.
Vered DeLeeuw
Yay! You're very welcome, Stu. 🙂
Vanessa
The brisket came out perfect. My picky son asked for seconds! I served it over mashed potatoes. I look forward to enjoying the leftovers tomorrow!
Vered DeLeeuw
I'm so glad you this recipe was a success, Vanessa! Thank you for taking the time to write a review.
Allie
Would I use a roasting pan for this recipe? Almost like what I would put a turkey on for thanksgiving with the grate?
Vered DeLeeuw
Hi Allie,
You could, but it's not necessary. Any rimmed baking dish will work. I use a half sheet pan.
Trish Wissbroecker
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!
Vered DeLeeuw
Hi Trish,
Since these are three separate pieces, the cooking time should be the same. Wrap each of them individually.
Randy
Hi cooking an hour at 300 degrees for every pound, will this come out medium, medium rare, or well done? Thanks
Vered DeLeeuw
Hi Randy, this comes out medium.
Eugene
Would I increase the cooking time for a 4.37lb flat cut brisket or extend the cooking time by an hour?
Vered DeLeeuw
Hi Eugene, I would extend the cooking time by an hour.
Maria Digilov
Hi, for double serving (5-6lb) would I cook it for 5-6 hours? Thanks
Vered DeLeeuw
Hi Maria,
Yes, exactly. One hour per pound.