Learn how to make a juicy, tender beef brisket in the oven! Low and slow, this whole brisket is cooked overnight and yields a perfectly shreddable cut of meat for sandwiches or BBQ. No smoker necessary!
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.
What is brisket?
Beef brisket is a tough cut of meat, which is why it’s best to cook on a low temperature for a long period of time, which gives the connective tissue time to break down and gelatinize into a tender result.
Brisket is a cut of meat from the lower chest portion of the animal, under the first five ribs. It’s a large cut that is sold boneless, usually weighing about 8-20 pounds.
In my experience, this cut of meat has a fair amount of fat which needs to be trimmed during the prep process.
Buying Brisket & Different Cuts
For those who don’t want such a large cut of meat, you can purchase a point cut or a flat cut. Both of these cuts come from a whole brisket.
- Whole Brisket – This is the entire brisket, including the flat and the point.
- Flat Cut – This cut has less fat, in a single layer on the bottom. It’s usually a little more expensive and easier to slice.
- Point Cut – This cut is more flavorful than the flat cut, but has more fat running through the meat rather than in a single layer, like the flat cut. This is shaped a bit like a triangle and is great for shredding.
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. This means fat and all!
During the process, you’ll trim back some of the fat, then the rest will gelatinize during cooking. Essentially, the end result will come out to be a little less than 1 pound per person. It’s better to have leftovers than not enough!
How to Cook Brisket in the Oven
Step 1: Trim and Prepare the Meat
Be prepared to start this process about 2 days ahead of time.
Working with a defrosted whole brisket, trim the fat cap down until you have about ¼ inch of fat remaining. The fat cap is the thick layer of fat on the meat.
Then, place the meat in a large pan. I use an oversized lasagna pan from Costco. You can also use a roasting pan without the rack.
Step 2: Season the meat
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 marinate and absorb flavors.
Step 3: Cook
Remove the pan from the fridge and place in a preheated oven at 275 for about 1 hour per pound. Leave the pan covered with foil.
The brisket will be perfectly tender and ready to shred at 200 degrees internal temperature. It’s ok for the brisket to cook beyond 200 degrees internally within reason.
Since the meat cooks in its own juices, the meat will be incredibly tender and should fall right apart when shredded.
Step 4: Serving the Brisket
When the brisket has reached 200 degrees internally, remove from the oven and let it rest.
Using BBQ claws or two large forks, shred the meat right in the cooking container and serve on a bun or by itself.
- 1 whole beef brisket
- homemade dry rub
- 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.