How Long to Cook Beef Brisket in the Oven: Complete Guide for Perfect Results

How Long to Cook Beef Brisket in the Oven

The ideal cooking time for beef brisket in the oven depends on weight and temperature. Plan for 1 to 1.5 hours per pound at 275°F to 300°F (135°C to 150°C). For example, a 5-pound brisket takes 5-7.5 hours. Always verify doneness with a meat thermometer, not just time.

Key Factors Affecting Cooking Time

Weight: Larger briskets require more time (e.g., 10-pound = 10-15 hours).
Oven Temperature: 275°F yields tender results but takes longer; 300°F speeds up cooking but risks dryness.
Wrapping: Wrap in foil or butcher paper at 160°F (71°C) to lock moisture and reduce cooking time by 1-2 hours.

Step-by-Step Cooking Guide

Preheat oven to 275°F (135°C).
Season brisket with rub.
Place fat side up in roasting pan.
Cook uncovered for 2-3 hours, then wrap.
Cook until internal temperature reaches 195°F-205°F (90°C-96°C).
Rest covered for 30-60 minutes before slicing against the grain.

How to Check Doneness

Brisket is perfectly cooked at 195°F-205°F (90°C-96°C). A probe should slide in with little resistance (like butter). If too tough, cook longer; if too soft, it's overcooked.

Frequently Asked Questions

How long to cook a 5-pound beef brisket in the oven?

A 5-pound beef brisket takes 5-7.5 hours at 275°F-300°F. Always verify with a meat thermometer.

What is the best oven temperature for brisket?

275°F-300°F (135°C-150°C). Below 275°F extends cooking time significantly; above 300°F risks dryness before collagen breaks down.

Should I wrap my brisket during oven cooking?

Yes. Wrap at 160°F (71°C) to lock moisture and reduce cooking time. Unwrap for the final hour for firmer bark.

Why did my oven brisket turn out dry?

Dryness results from excessive temperature, insufficient wrapping, or skipping resting. Cook low and slow (275°F-300°F), wrap at 160°F, and rest 30-60 minutes before slicing.

How do I know when brisket is done?

Internal temperature of 195°F-205°F (90°C-96°C) with probe sliding in easily. Time alone is unreliable—always use a thermometer.

Sophie Dubois

A French-trained chef who specializes in the art of spice blending for European cuisines. Sophie challenges the misconception that European cooking lacks spice complexity through her exploration of historical spice traditions from medieval to modern times. Her research into ancient European herbals and cookbooks has uncovered forgotten spice combinations that she's reintroduced to contemporary cooking. Sophie excels at teaching the technical aspects of spice extraction - how to properly infuse oils, create aromatic stocks, and build layered flavor profiles. Her background in perfumery gives her a unique perspective on creating balanced spice blends that appeal to all senses. Sophie regularly leads sensory training workshops helping people develop their palate for distinguishing subtle spice notes and understanding how different preparation methods affect flavor development.

How Long to Cook Beef Brisket in the Oven: Complete Guide for Perfect Results