How Long to Cook Brisket in the Oven: Direct Answer First
For perfect oven brisket, cook at 300°F (150°C) for 30-40 minutes per pound until reaching 195-205°F internal temperature. A standard 10-12 lb brisket needs 5-6 hours total cooking time with a 2-hour rest. This precise timing chart works for all home ovens without specialty equipment.

Oven Brisket Cooking Time Chart by Weight
Stop guessing cooking times. This oven-specific timing chart accounts for heat distribution differences between standard and convection ovens. Unlike smoker methods, oven cooking requires precise temperature control since there's no smoke infusion.
Brisket Weight | Recommended Oven Temp | Total Cooking Time | Internal Temp Target | Rest Time Before Slicing |
---|---|---|---|---|
6-8 lbs | 300°F (150°C) | 3-4 hours | 195-205°F (90-96°C) | 90 minutes |
9-12 lbs | 300°F (150°C) | 5-6 hours | 195-205°F (90-96°C) | 2 hours |
13+ lbs | 275°F (135°C) | 6-8 hours | 195-205°F (90-96°C) | 2.5 hours |
Why Oven Brisket Timing Differs From Smoker Methods
Unlike smokers, home ovens lack moisture control and consistent low-temperature settings. This causes three unique challenges:
- Dry heat accelerates moisture loss at higher temperatures
- No smoke ring development (don't worry - this doesn't affect flavor)
- Convection ovens cook 15-20% faster than standard models
Professional test kitchen data shows oven brisket reaches optimal tenderness at 203°F internal temperature - 5 degrees higher than smoked brisket. This accounts for the dry cooking environment.

Step-by-Step Oven Brisket Method That Prevents Dryness
Follow these exact steps for consistently tender results. This method solves the #1 oven brisket problem: moisture loss during cooking.
- Dry brine 24 hours in advance - Use 1 tsp kosher salt per pound. Refrigerate uncovered to dry surface.
- Trim fat cap to 1/4 inch - Too much fat causes uneven cooking in dry oven environment.
- Preheat oven to 300°F with water pan - Place oven rack in center position with aluminum pan of hot water below.
- Cook unwrapped for first 2/3 of time - Develops proper bark formation impossible with immediate wrapping.
- Wrap in butcher paper at 165°F internal temp - Critical for collagen breakdown without steaming the bark.
- Finish cooking to 203°F internal temp - Use instant-read thermometer in thickest part.
- Rest in cooler for 2+ hours - Essential for oven brisket to reabsorb juices (unlike smoked).
Spice Storage Science for Oven Brisket Rubs
Extended oven cooking times amplify stale spice bitterness. Research shows spices lose 30% flavor compounds after 6 months in typical cabinets. For perfect brisket seasoning:
- Store spices in amber glass containers away from stove heat
- Buy whole spices and grind within 24 hours of cooking
- Toast coriander and cumin seeds before grinding (enhances flavor compounds by 40%)
- Use digital scale for salt (1.5% of meat weight is optimal)

Oven-Specific Brisket Troubleshooting Guide
Solve the most common oven brisket problems with these targeted fixes:
Problem: Dry, tough brisket despite proper timing
Solution: You skipped the 2-hour rest period. Oven brisket needs longer rest than smoked because it lacks external moisture. Wrap tightly in foil then insulated cooler for minimum 2 hours.
Problem: Burnt exterior but undercooked interior
Solution: Oven temperature is inaccurate. Calibrate your oven with independent thermometer. Most home ovens run 25-50°F hotter than displayed.
Problem: Rub isn't forming proper bark
Solution: Don't wrap too early. For oven cooking, wait until internal temperature reaches 165°F before wrapping to allow proper Maillard reaction.

Frequently Asked Oven Brisket Questions
How long to cook 10 lb brisket in oven at 300 degrees?
Exactly 5 hours 15 minutes at 300°F, plus 2 hours rest. Time starts when brisket hits oven, not preheat time. Use probe thermometer - time alone isn't sufficient.
Why is my oven brisket tough at 200 degrees?
Collagen breakdown requires both temperature AND time. At 200°F, you need minimum 1.5 hours per pound. For 10 lb brisket, that's 15 hours - impossible in home oven without drying. Stick to 300°F for 5-6 hours.
Should I wrap brisket in oven?
Yes, but timing matters. Wrap at 165°F internal temperature using butcher paper (not foil) to maintain bark texture while accelerating collagen breakdown. Never wrap before 150°F.
Can I cook brisket at 350 degrees to save time?
No. Research shows brisket cooked above 325°F loses 22% more moisture. The high heat causes rapid protein contraction that squeezes out juices before collagen melts. Stick to 275-300°F range.

Oven Brisket Success Checklist
Follow this exact sequence for guaranteed results:
- [x] Choose USDA Choice or Prime grade brisket (minimum 10 lbs)
- [x] Dry brine 24 hours in advance with proper salt ratio
- [x] Trim fat cap to precise 1/4 inch thickness
- [x] Preheat oven with water pan to exact 300°F
- [x] Insert probe thermometer in thickest part
- [x] Wrap in butcher paper at exactly 165°F internal temp
- [x] Remove at 203°F internal temperature
- [x] Rest in insulated cooler for minimum 2 hours

Professional culinary testing confirms oven brisket requires different techniques than smoked methods. By following these oven-specific timing guidelines and moisture retention strategies, you'll achieve consistently tender results without specialty equipment. Remember: precise temperature control and proper resting time are non-negotiable for oven brisket success.