Brisket Recipe Oven

When it comes to BBQ, brisket is king! And what barbecue aficionados won’t tell you is you can make an amazing fork-tender oven-baked brisket with a flavorful crunchy bark using your home oven, no smoker or grill necessary.

I love barbecue and for years I was afraid of making the different cuts of meat I enjoyed eating at my favorite bbq joints.

But at the suggestion of a grill master friend, I learned the secrets of dry brining and slow-roasting meats in my oven.

If you prefer using your slow cooker, you’re going to love my Slow Cooker Beef Brisket Recipe.

I love a good brisket sandwich and one of the places I frequent for barbecue makes a delicious combination by adding coleslaw and onion rings to chopped brisket covered in bbq sauce served on a toasted brioche bun.

Dry Rub Oven Baked Brisket

You’re going to love how easy my dry rub oven-baked brisket is to prepare. And your friends and family are going to love how delicious that fork-tender brisket is!

Prep: 10min

Total: 310min

Serving Size: 1 serving

Nutrition Facts: calories 482 kcal, Carbohydrate 10 g, Protein 59 g, Fat 21 g, Saturated Fat 7 g, Cholesterol 176 mg, Sodium 1973 mg, Fiber 1 g, Sugar 7 g, unSaturated Fat 11 g, servingSize 1 serving

Ingredients:

• 5 lb beef brisket
• ¼ cup brown sugar
• 2 tbsp coarse sea salt (kosher salt can be substituted. *If you use table salt cut it down to 1 tbsp.)
• 1 tbsp cracked black pepper (more if you like black pepper as much as I do.)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp sweet paprika
• 1 tbsp smoked paprika
• 1 tsp dried mustard
• 1 tsp dried thyme

Instruction:

1. Mix dry rub ingredients. (This recipe for dry rub will cover a 5 lb brisket.)
2. Remove the brisket from the package and trim away any silver skin or excess fat.
3. Coat the entire brisket with the dry rub and massage the dry rub into the meat. Make sure to coat the sides of the brisket.
4. Wrap the dry-rubbed brisket tightly with non-stick Reynolds foil and refrigerate overnight. Completely wrap it as a package in one direction then go across the other direction sealing the foil.*A minimum of 3 hours is needed for the dry rub to penetrate the brisket.
5. Take the brisket out of the refrigerator an hour before cooking it, allow the brisket to get to room temperature before cooking.
6. Preheat the oven to 275° F
7. Insert an oven-safe meat thermometer into the thickest part of the brisket
8. Slow Roast in the oven until the internal temperature reaches 175 degrees F. Remove the brisket from the oven and carefully cut the foil open to expose the brisket and continue roasting until the internal temperature reaches 195-205 degrees F.*Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
9. Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.
10. Remove the brisket from the oven and place it on a cutting board. Tent the brisket with a sheet of foil, and let it rest for one hour so the juices redistribute evenly throughout the brisket.
11. When cutting the brisket make sure to go against the grain. Slice the brisket in pencil width slices. *See Notes

Oven Baked Beef Brisket

Can you make a Texas Style brisket in the oven? Try this recipe and see for yourself!

Prep: 25min

Total: 355min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 416.23 kcal, Carbohydrate 10.58 g, Protein 48.78 g, Fat 18.71 g, Saturated Fat 7.16 g, Cholesterol 140.61 mg, Sodium 1076.92 mg, Fiber 1.1 g, Sugar 6.5 g, servingSize 1 serving

Ingredients:

• 1 first-cut brisket (about 5 pounds)
• 2 tablespoons brown sugar
• 2 tablespoons paprika (smoked if possible)
• 2 teaspoons dry mustard
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons salt
• ½ teaspoon cumin
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 1 tablespoon vegetable or canola oil
• 1 cup chopped onion
• ¼ cup chopped celery
• ¼ cup chopped green bell pepper
• 2 tablespoons minced garlic
• ⅛ teaspoon cayenne pepper (or to taste)
• 3 tablespoons white wine vinegar
• 3 tablespoons Worcestershire sauce
• ½ cup ketchup
• 3 cups beef broth
• 2 bay leaves

Instruction:

1. If the brisket has a thick layer of fat, trim it down to ¼-inch. Mix together rub ingredients. Rub all over brisket, wrap it in plastic wrap or place in in a sealable container and refrigerate overnight, or for at least 8 hours.
2. Preheat the oven to 300°F. Place the brisket in a roasting pan and cover the baking pan with a lid, or seal it well with foil. Bake for 3 hours.
3. Meanwhile, heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes until the vegetables start to soften. Add the cayenne, vinegar, ketchup, Worcestershire sauce, vinegar, broth and bay leaves. Bring to a simmer and simmer for 10 minutes until it reduces slightly. Remove from the heat.
4. Take the brisket from the oven, turn it over, and pour the half of the sauce into the pan over the brisket, recover the pan (if using foil, cover the pan tightly, using towels to protect your hands from the hot pan). Reserve the rest of the sauce in the pot. Continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.
5. Remove from the oven, take the brisket out of the pan, and let it sit on a cutting board tented with foil (with a little moat to catch the juices!) for 20 minutes before slicing across the grain. If there is any sauce left in the pan, skim off the fat and add it to the remaining sauce in the pot, and heat it again before serving the brisket with the additional sauce for people to drizzle over their meat if they like. If you want a smother sauce you can strain out the solids, or puree it with a blender.

Texas Style Oven Brisket Recipe

Texas Style Oven Brisket Recipe: A simple smokey brisket recipe with a zesty dry rub, that can be made in the oven, instead of a smoker. Enjoy with others!

Prep: 5min

Total: 385min

Serving Size: 6 ounces

Nutrition Facts: servingSize 6 ounces, calories 316 kcal, Carbohydrate 3 g, Protein 41 g, Fat 15 g, Saturated Fat 5 g, Cholesterol 121 mg, Sodium 1171 mg, Fiber 1 g, Sugar 2 g

Ingredients:

• 5-6 pound boneless flat-cut beef brisket ((not corned beef brisket))
• 2 tablespoons sea salt
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon dried mustard
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons dried thyme
• 1/4 cup liquid smoke, (any variety)

Instruction:

1. Preheat the oven to 250 degrees F. Pour 3 cups water into the bottom of a large roasting pan with a rack and add the liquid smoke.
2. In a small bowl, mix the salt, brown sugar, and all remaining spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. *If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.
3. Slow roast in the oven until the internal temperature reaches 175 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 195 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
4. Take the brisket out of the oven and allow it to rest for 30 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices, and serve warm.

Best Oven Baked Brisket

FAQ

How long should a brisket take in the oven?

What temperature should I cook my brisket in the oven?

1. Preheat oven to 300° and place a rack inside the large roasting pan. …
2. Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. …
3. UPDATE: Place in the oven and bake for about 1 hour and 15 minutes per pound, until the brisket reaches about 180°.

How do you keep brisket moist in the oven?

Do you need to add liquid for a brisket in the oven?