This juicy, tender beef brisket recipe is made in the oven for a hassle-free way to make shredded brisket. Coated with a sweet and smoky dry rub, it’s cooked low and slow for tender shredded beef that everyone will love at your next BBQ!
I love beef brisket, and all the different ways you can serve it up. Even if you are a die-hard smoked brisket fan, you will still love this recipe!
Unlike prime rib or beef tenderloin, brisket is a tough cut of beef, which is why it’s best to cook on a low temperature for a long period of time. This gives the connective tissue time to break down and create a tender result.
But don’t let the longer cook time fool you. This recipe is super simple and doesn’t require any fancy BBQ tools.
For this brisket and many other meats, I use my homemade dry rub recipe. It’s easy to whip up and slather it on chicken, beef, pork, fish, and more.
Why I love this recipe
I love that this recipe makes BBQ accessible for anyone! I used to be so intimidated when it came to using a grill or smoker. Ever since I discovered you could oven-bake a brisket, I was hooked!
All you really need is a brisket and the dry rub of your choice. This recipe is ideal for those who love the taste of brisket but don’t have a smoker. Also, you no longer have to factor the weather into your cooking schedule! Now, that’s a win!
Since this has a long cooking time, prepare to drool for most of the day. The sweet and smoky aroma will fill your home and have your mouths watering before dinner time!
When using a whole brisket, this recipe is ideal for large family gatherings or to make ahead and freeze for later for soup.
Ingredient Notes
- Brisket: The recipe calls for a whole brisket, but a flat or point cut will also work.
- Dry Rub: I use my homemade dry rub for this recipe. It has a delicious smoky flavor from the paprika and a little kick from the cayenne and blackened seasoning.
Substitutions
Instead of using my dry rub recipe, feel free to use any rub you have on hand. You can even adapt the flavors for the theme of the meal — try Taco seasoning, Italian seasoning, or another classic BBQ seasoning.
How to Make Brisket in the Oven
Preparing beef brisket in the oven is a simple process that just takes a labor of love. It’s best to cook this recipe with a flexible schedule and plenty of patience.
Preparation
To start, trim down the fat cap on the meat. The fat cap is the thick layer of fat on the meat.
Using a sharp knife, work in sections cutting away the fat until about ¼ inch of fat is remaining.
Then, place the meat in a large pan. I use an oversized lasagna pan from Costco. You can use a disposable aluminum pan for easy clean up or a roasting pan (without the rack).
About 24 hours before cooking, apply the dry rub to all sides of the meat. You can use your preferred rub or my homemade dry rub.
With the brisket fat-side up, cover and refrigerate for 24 hours to allow the meat to marinate and absorb flavors.
Cooking
Step 1: Bake the Brisket
Remove the pan from the fridge and place in a preheated oven at 275°F for about 1 hour per pound. Leave the pan covered with foil.
The brisket will be perfectly tender and ready to shred when the internal temperature reaches 200°F degrees with an in-oven meat thermometer.
The meat will be incredibly tender and should fall right apart when shredded.
Step 2: Serve the Brisket
When the brisket has reached 200°F degrees internally, remove from the oven and allow the meat to rest undisturbed at room temperature for about an hour. Keep the brisket covered during this time.
How long should I rest brisket? Learn more about the science behind resting a brisket, best internal temperature, and more brisket tips.
Using BBQ shredding claws or two large forks, shred the meat right in the cooking container and serve on a bun or by itself.
Expert Tip
I really can’t say enough about using an in-oven meat thermometer during the cooking process. Not using a meat thermometer is a lot like navigating without a GPS.
Meat thermometers guide the cook on how quickly the meat is cooking and an estimated time of completion. It shouldn’t be viewed as a crutch but a helpful tool in every cook’s kitchen.
Using a thermometer can prevent under-cooking and over-cooking the meat.
Cooking Tips
- Always cook brisket fat side up. As the fat melts during cooking, it will baste the meat and keep it tender and juicy.
- Allow the meat to rest. Shredding brisket immediately after cooking will be harder to do and will result in a less juicy product. Resting allows the juices to redistribute throughout the meat, making it even more tender. You can read more about resting brisket here.
Serving suggestions
There are so many different BBQ recipes on my site! Here are just a few I would recommend:
- Condiments: Dress up your BBQ plate with pickled red onions, white bbq sauce, or caramelized onions.
- Serve it as a main entree with baked beans, pasta salad, or macaroni and cheese.
Frequently Asked Questions
How much brisket should I buy per person?
Since this method uses a whole brisket, I estimate 1 pound of brisket per person when I am purchasing the meat. I have a complete guide on the specific amount per person here.
Should I cover my brisket in the oven?
To avoid drying out the brisket, cover the pan with foil before putting in the oven. This will lock in moisture and prevent what’s called the “stall” – when the moisture evaporates and “stalls” the cooking time.
How long does it take to cook a brisket in the oven at 275°F? 250°F? 200°F? 325°F? 350°F?
Cooking in the oven: A general rule of thumb is to plan 1 hour per pound. For example, a 20 pound brisket will take between 15-20 hours. The entire process from trimming, marinating, slow cooking, and resting will take about 24 hours.
Make sure you give yourself plenty of time for the entire process.
Can you leave a brisket in the oven overnight?
Yes! As long as you have followed the instructions of this recipe, and accounted for the size of the cut and the time needed, an overnight cook in the oven is perfectly safe. Double-check the oven temperature and your meat thermometer for extra assurance.
What is the best cooking method for brisket?
No matter if you are smoking a brisket or cooking it in the oven, low and slow is the best method. Brisket is a tough cut (and expensive) that can be quite unpleasant if not prepared properly. Allowing plenty of time for marinating, cooking, and resting will ensure a delicious juicy, moist, tender brisket.
Resist the urge to rush the cooking process. Build in a few hours so you can be flexible.
Storing and Reheating
Enjoy this oven-baked beef brisket all at once or store for leftovers. Simply shred and store!
Fridge
In the refrigerator, beef brisket will keep for 3-5 days in an air tight container.
Freezer
To freeze, package shredded beef brisket in to zip top bags, and freeze for up to 3 months. Portion serving sizes into bags for quick defrosting and reheating.
Reheating
Instructions for reheating defrosted beef brisket…
- In the microwave: Reheat in the microwave (at 1-minute intervals) or until warmed through.
- In the oven: Place in a dish, cover with foil, slowly reheat at 350 degrees for 15-20 minutes or until warmed through.
- In the skillet: Warm in a skillet over medium-low heat for 5 minutes or until warmed through.
More BBQ recipes
- Pulled Pork Tenderloin
- Boneless Pork Ribs
- How Much Brisket Per Person
- How Long to Rest Brisket
- Best Internal Temperature for Pulled Pork
- How Much Pulled Pork Per Person?
Beef brisket in the oven
Ingredients
- 1 whole beef brisket
- dry rub
Instructions
- Trim the fat cap of the brisket to 1/4 inch thick. Place brisket in a large roasting pan or disposable pan.
- Season brisket with homemade dry rub on all sides
- Cover with foil and marinate in refrigerator for 12 hours or overnight.
- Place in a 275 degree oven for 1 hour per pound or until the internal temperature reaches 200 degrees Fahrenheit.
- Shred and serve on a bun or by itself with sides.
Woops! I just saw all your comments about slicing the brisket. According to my 3 Jewish friends who are great cooks, the best way is to cook the brisket until about 1/2 to 1 hour less than done, remove it and slice it thinly, then return it to the oven to finish cooking. I highly recommend the recipe for brisket on the “Once Upon a Chef” website for this method.
Can this brisket be refrigerated whole after cooking, and then sliced?
Made this for Christmas and it was perfect!
Does this slice nicely? We don’t want shredded.
@Nancy, I tried it with this recipe and sliced our brisket, it was perfect!!
This is a great explanation of the process into cooking the brisket thanks for that. I want to slice my brisket, should I still continue with the cooking time? Thanks in advance
I also want to slice the brisket. Does that change the cooking method and time it is cooked?
Recipe sounds great. Want to slice brisket. Should I bake for less time or rest a little while.
I am using the majority of this recipe, but if I intend to slice the brisket instead of shred it, would i cook it on a rack with a drip pan, and not cover it? thanks. (also i am using an alto sham instead of an over, 225* for 15 hours (15lbs meat) holding at 155* .. the sham doesnt have a smoker, so finding a sham recipe without a smoker was difficult, but if it will cook similar to prime rib, I am thinking it will cook good this way.