Perfect Oven Brisket Recipe: Tender, Juicy & Flavorful in 5 Steps

Perfect oven brisket is achievable without a smoker—this step-by-step recipe delivers tender, juicy meat with bold flavor using simple techniques and a custom spice rub. Follow these clear instructions for foolproof results every time.

Ingredients

• 1 (10-12 lb) beef brisket, trimmed
• 1/4 cup kosher salt
• 2 tbsp black pepper
• 2 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cumin
• 1 tsp chili powder
• 1 cup beef broth
• 2 tbsp olive oil

Step-by-Step Instructions

1. Preheat and Prep: Preheat oven to 275°F (135°C). Pat brisket dry with paper towels. Trim excess fat to 1/4-inch thickness for optimal bark formation.
2. Make Spice Rub: Combine salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, cumin, and chili powder in a bowl. Rub mixture evenly over all sides of brisket, pressing firmly to adhere.
3. Dry Brine: Place brisket on a wire rack over a baking sheet. Refrigerate uncovered for 12-24 hours to enhance flavor penetration and moisture retention.
4. Prep for Cooking: Rub brisket with olive oil. Place in a roasting pan fat-side up. Pour beef broth into the pan to create steam and prevent drying.
5. Cook Low and Slow: Cover pan tightly with foil. Bake for 1.5 hours per pound (e.g., 15-18 hours for 10-12 lb brisket) until internal temperature reaches 195-205°F (90-96°C).
6. Check Doneness: Insert meat thermometer into thickest part. Brisket is done when probe slides in like butter. If not tender, continue cooking in 30-minute increments.
7. Rest Properly: Remove from oven. Tent loosely with foil and rest for 45-60 minutes before slicing against the grain.

Spice Type	Storage Container	Location	Shelf Life
Whole Spices (e.g., peppercorns)	Airtight glass jar	Cool, dark cupboard	3–5 years
Ground Spices (e.g., paprika)	Metal or opaque container	Away from heat and light	2–3 years
Fragile Herbs (e.g., basil)	Sealed bag or vacuum-sealed	Freezer or cool, dry space	6–12 months

Pro Tips for Perfect Brisket

• Moisture Control: Add 1/2 cup water to the pan if broth evaporates during cooking
• Bark Formation: Uncover brisket for last 30 minutes of cooking for crispier bark
• Temperature Check: Always use a meat thermometer—never rely on time alone
• Slicing Technique: Cut perpendicular to muscle fibers for maximum tenderness

Product Name	Features	Best For	Price Range
Stubb's Legendary Bar-B-Q Dry Rub	Sweet and smoky with molasses and paprika	Beginners seeking balanced flavors	$8–$12
Rub Me Tender Original Blend	Garlic-forward with subtle sweetness	Those preferring savory profiles	$7–$10
Smoked Pepperworks Ultimate Brisket Rub	Real smoked peppers and sea salt	Pro cooks wanting authentic depth	$10–$15
Mrs. Dash Original Blend	Low-sodium herb-based option	Health-conscious cooks	$4–$7
Hawaiian Style Coffee Rub	Robust coffee with cane sugar	Experimenters seeking bold flavors	$9–$13

Frequently Asked Questions

How do I prevent dry brisket in the oven?

Use a fat cap or bacon wrap, baste with beef broth during cooking, and always rest for 45-60 minutes before slicing. The spice rub's sugar content also helps form a protective bark that locks in juices.

What's the ideal oven temperature for brisket?

275°F (135°C) is optimal. Higher temperatures risk drying out the meat, while lower temperatures extend cooking time unnecessarily.

Can I use a different spice blend?

Absolutely! The key is balancing salt, sweetness, and smokiness. Avoid overly spicy blends that overpower the beef. For authentic flavor, include smoked paprika or coffee grounds.

How do I know when my brisket is done?

Use a meat thermometer: 195-205°F (90-96°C) internal temperature. The probe should slide in like butter with minimal resistance. Time alone is unreliable—always check temperature.

Should I wrap the brisket in foil?

Yes, tightly cover with foil during cooking to create a steam environment. Uncover for the last 30 minutes to develop bark if desired. This balances moisture retention and texture.